KOTO GRILL

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels. Warning - From follow-up inspection 2025-11-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 sushi cook, 2 line cooks, 1 served all preparing food, no certified food manager present. Warning - From follow-up inspection 2025-11-13: Time extension given to allow operator time to train food managers Time Extended

Intermediate - - From initial inspection : 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning - From follow-up inspection 2025-11-13: Time extension given to allow operator time to review forms with employees Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time mark for discard, no written plan. Emailed to operator blank form. Warning - From follow-up inspection 2025-11-13: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-11-13: Time extension given to allow operator time to train staff. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce. Warning - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack Repeat Violation Warning - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line. Warning - From follow-up inspection 2025-11-13: Time Extended

High Priority - Container of medicine improperly stored. Bottle isopropyl alcohol stored overnight cook line dishwater and hot holding foods. Operator removed. Corrected On-Site Warning

High Priority - Live, small flying insects found. Around dishrack near door to kitchen dishwashing area, 15 small flying insects observed. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach-in cooler, raw tuna and raw fish over cut cucumbers. Also cook line reach-in cooler raw beef over ready-to-eat noodles. Operator rearranged cook line cooler for proper storage. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times, in prep area blocked with boxes, tools, in sushi station blocked with rice cooker. Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 sushi cook, 2 line cooks, 1 served all preparing food, no certified food manager present. Warning

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time mark for discard, no written plan. Emailed to operator blank form. Warning

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. Warning

Basic - Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack Repeat Violation Warning

Basic - Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw tuna over ready-to-eat imitation krab. Raw shrimp over cut lettuce. Also raw tuna and salmon over ready-to-eat sauces in sushi reach-in cooler. Operator placed raw fish on bottom shelf. Corrective actions taken in some coolers. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on after handling raw shrimp. Explained to employee proper glove use and handwashing. Employee properly washed hands before returning to work and donning new gloves. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed two cooks washing hands in triple sink. Explained to employees proper use of handwash sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times, in prep area blocked with boxes. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, items containing masago (raw fish roe) and tuna/beef tataki served raw per operator, not marked as raw. Smoke with operator regarding updating advisory when updating menus. Repeat Violation Warning

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

Basic - Bowl or other container with no handle used to dispense food. In containers rice, bread crumbs, sauces on cook line. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 5 unsecured in back of kitchen near soda storage rack Warning

Basic - Food stored on floor. Bibb in box soda stored on floor in back prep area.on cook line containers oil, sauce on floor. Warning

Basic - Ice buildup in walk-in freezer. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs then prepare other foods, no glove change no handwashing. Discussed with operator and employee proper handwashing techniques. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing salads touch washed lettuce and carrots with bare hands. Spoke with employee, employee donned gloves before resuming work. Also observed second employee later transferring washed and cut lettuce for salads into different container with bare hands and discussed wearing gloves when preparing foods. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna raw shrimp and raw squid stored over ready to eat sauces. Also in sushi bar reach in cooler, raw salmon and raw tuna stored over ready to eat cooked shrimp, lemons, cucumber. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, cooked rice (130F - Hot Holding) for 45 minutes per operator. Provided operator with time as a public health control form and explained use, operator added time mark for discard to rice. Also in kitchen steam well, cooked chicken soup (125F - Hot Holding); reconstituted miso soup (121F - Hot Holding) for one hour per operator. Operator moved items to stove for quick reheating. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main and to go menus, smoked salmon, tuna tataki, and multiple rolls containing salmon, tuna and masago are served raw per operator, not marked as raw. Spoke with operator about need to update all menus to mark raw or undercooked foods. Warning

Intermediate - Partial 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. Observed two present employees, one new and one part time with no signed reporting agreement. Operator reviewed and signed forms at time of inspection. Corrected On-Site Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed one employee training certificate with no date of training filled in, no expiration date, employee Warning

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

Basic - Bowl or other container with no handle used to dispense food in rice containers by cook line. Warning

Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle behind restaurant is leaking grease, approximately 1 quart on ground, extending 4 four feet from receptacle. Operator placed rags, cardboard to soak up leaking grease. Corrective Action Taken Warning

Basic - Grease receptacle broken. Observed grease receptacle behind restaurant is leaking grease onto ground. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Single service sushi containers at sushi bar not inverted. Operator inverted the containers. Corrected On-Site Warning