DirtyFLRestaurant Inspection Data

KOTO STEAKHOUSE AND SUSHI BAR

KOTO STEAKHOUSE AND SUSHI BAR has 3 health inspections on file for its TAMPA location, with an overall rating of 1.9/5. Recent inspections indicate some food safety concerns.

533 S HOWARD AVE STE 4D

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13477672

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior by dish washing machine Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Reach in cooler sushi line no handle Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach in cooler. Manager removed Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag not stored properly on dry storage shelf. Warning
  • 08B-38-4:Basic - Food stored on floor. Soy sauce buckets on floor by dry storage and walk in freezer Repeat Violation Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar area manager removed from touching ice Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tested at 86F next to rice pots on cook line. Manager dumped water at 133F retested Corrected On-Site Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee moved to bucket Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested above 50-100ppm manager added water retested to 100pm Corrected On-Site Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm manager added chlorine to sink retested to 50ppm Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee cream stored in between ready to eat sauces on cooks line shelf Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut lettuce inside a wincon garbage can not for food contact surface storage in walk in cooler Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over greens walk in cooler manager removed to proper storage raw eggs over sauces in side reach in cooler by three compartment sink. Manager removed to proper storage. Raw fish fish over ready to eat sauces sushi line **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line across from bulk wok burners. pork dumplings 47F cut greens 47F 2nd temp dumplings 46F cut greens 44F **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stored on floor manager removed from floor Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink on cooks line by kitchen exit door. Observed container in sink. Manager removed Blender stored in bar hand washing sink manager removed Corrected On-Site Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server line management restocked. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Florida Restaurant and lodging expired 2023 Warning

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8853379

  • 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

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8764441

  • 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.