KOTO STEAKHOUSE AND SUSHI BAR
533 S HOWARD AVE STE 4D
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside vegetable bag. Chef removed bowl and placed at dish washer. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce stored on floor in kitchen area. Chef properly stored soy sauce. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 70F. Chef discarded water and placed utensils at dishwasher. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting. Chef removed cloth and placed cutting board at dishwasher. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in bar area has dishes stored in it. Owner removed dishes from handwashing sink. Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/7/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowel without a handle used as scoop in rice bin in kitchen area by back door. Owner removed bowl. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee not using a hair restraint. Employee put on hair restraint. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Rice bin stored on floor by back door.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Owner removed cloth and placed board at dishwasher. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves next to dishwasher is soiled.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked shrimp held on time has no time stamp. Owner added proper time stamp. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by back door. Employee placed paper towels at hand washing sink. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items inside freezer have dates.
Food safety inspection conducted on 8/7/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).