KYOTO PALACE ASIAN BUFFET

High Priority - Raw animal food stored over ready-to-eat food. Observe, raw pork stored overcooked rice in walk-in cooler . Raw shelled, eggs, and raw shrimp stored over sauces in walk-in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Observed packs of Iran thawing in sushi station hand sink. Manager removed Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom

Basic - Current Hotel and Restaurant license not displayed. Urgent copy posted expired 2-1-2026

Basic - Equipment in poor repair. Observed cracked sushi cooler door Rice cooker handle broken on cook line

Basic - Floor soiled/has accumulation of debris. Under cook line equipment

Basic - Floors not maintained smooth and durable. Missing grout in dish area causing standing water and food debris to accumulate

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler racks soiled with accumulated mold, like substance and food debris

Basic - Stored food not covered. Observed uncovered pan of fried shrimp and walking cooler and bin of washed and cut vegetables in walk in cooler, not covered

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packs of imitation krab thawing at room temp. Manager moved product to cooler for proper thawing

High Priority - Container of medicine improperly stored. Observed pill on top of ice machine in back kitchen. Manager removed Corrected On-Site Repeat Violation

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For Farm Raised salmon. Manager contacted Harvest Valley and got proof of aqua culture Corrected On-Site

High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over cooked chicken in walk in cooler.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket on cook line tested at 200+ppm chlorine. Manager remade at 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi employee rinse towel in hand sink at sushi station.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Bucket of sushi ginger stored on floor in sushi prep station Manager got off of floor Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Observed case of unwashed mangos stored over imitation crab legs in walk-in cooler by server station

High Priority - Raw animal food stored over ready-to-eat food. Raw crab stored over sauces in walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shelled eggs in walk in cooler.

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. New batch of sushi rice made at 3pm. Manager labeled Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By hand sink next to ice machine, back prep wall. Manager refilled Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink. Water at 76f at hand sink by ice machine and front prep station

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar

Basic - Food stored on floor. Cases of produce stored on floor in server walk in cooler. Buckets of ginger on floor in sushi station. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed juggling cut and being used as a scoop for sauces in server walk in cooler.

Basic - Trash receptacles not provided where needed in establishment. By hand sink next to ice machine. Manager brought trash can over Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled. Manager labeled Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 safe staff card expired - From follow-up inspection 2024-11-06: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near walk in freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Case of green beans in walk in cooler floor

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

Intermediate - Handwash sink used for purposes other than handwashing. Server washed cups in server hand sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffles in larger ice machine soiled Repeat Violation

Basic - Cloth used as a food-contact surface. Cloth over rice

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table at back entrance to kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets soiled

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Sugar Near door fro buffet

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed teriyaki chicken (109F - Hot Holding) Observed employee voluntarily discard Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with green sanitizer not labeled on push cart next to ice machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold inside ice machine in dish area

Basic - Bathroom door left open other than during cleaning or maintenance. Observed employee restroom door left open near back door

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging from ceiling in hallway above dry storage

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor on cookline

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 stored between cookline equipment

Basic - Single-service articles improperly stored. Observed 2 boxes of Togo boxes stored on floor in dry storage room

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water Corrected- observed employee run under cold water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink on left Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,noodles,rice Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation