KYOTO SUSHI AND GRILL

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut carrots at sushi bar Operator date marked Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sushi area Operator flipped Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Light not functioning. 2 in hood

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed rice pot and did not sanitize

High Priority - Live, small flying insects found One small live flying insect on sushi cookline landed on cutting board Operator cleaned and sanitized One small flying insect in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles in make table

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuni under make table sushi area fully thawed Stop sale

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. Arrived at opening for inspection. Items not time marked as put out. Tempura batter, garlic margarine, sushi rice Operator time marked Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food placed in cooler for potential reservice to other customers Bottle of white sauce on customer table returned to glass door cooler by employee for future use.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in glass door cooler opened 2 days ago. Operator date marked Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife magnet in warewashing soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee personal items in handwashing sink sushi station Corrected On-Site Repeat Violation

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/ six employees working with no certified manager. Manager showed up during inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi station Operator stocked Corrected On-Site

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. New hires not on list

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu in glass door cooler not date marked Operator date marked Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia and ahi tuna in walk in cooler not slit. Items still mostly frozen Operator slit Emailed operator new procedures Ahi tuni under make table sushi area fully thawed Stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout Operator removed Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Plastic door to sushi cooler broken

Basic - Food stored on floor. Tempura batter on cookline on floor Case cucumbers on floor in walk in cooler Operator moved

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher in fried rice container Scoop in sugar Operator removed Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Corn starch and tempura mix Operator labeled Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen - From follow-up inspection 2025-02-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on make table kitchen Repeat Violation - From follow-up inspection 2025-02-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table in kitchen - From follow-up inspection 2025-02-27: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bobo tea (125F - Hot Holding) per operator less than 2 hours. Operator turned up. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowls. Operator labeled Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared salmon front counter Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked

Basic - Drain cover(s) missing. Three compartments sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to employee chopping scallions Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket on make table in kitchen torn Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon in Poke Bowls. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White sauce made yesterday in glass door cooler entering kitchen. Krab salad from 2 days ago in walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water and drink packet on prep shelf front counter.

Basic - Equipment in poor repair. Gasket on glass door cooler door front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in spicy tuna in front counter cooler. Pitcher in fried rice. Corrected On-Site Repeat Violation

Basic - Light not functioning. Hood lights in kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler front counter.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back dish area. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat. Corrective Action Taken - From follow-up inspection 2023-12-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet. - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. Repeat Violation - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Across from grill. - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler. - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cut vegetables on front line. Pitcher used in white rice. - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. All lights over hood. - From follow-up inspection 2023-12-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. Repeat Violation - From follow-up inspection 2023-12-07: Time Extended

High Priority - Employee washed hands with no soap. Repeat Violation

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. Rice cooked less than 2 hours Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. - sushi area - kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee with no hair restraint while engaging in food preparation. - front counter Food prep employees Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - walk-in freezer

Basic - Hole in or other damage to wall. - mop sink - cracked wall/ tile

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - food trays cart in walk-in cooler - reach in cooler and walk-in cooler gaskets and around - cookline kitchen tables, between, underneath Repeat Violation

Basic - Single-service articles improperly stored. Cases in floor

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout the kitchen - Mop sink wall Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook, manager educated cook washed hands.m Corrected On-Site

High Priority - Employee washed hands with no soap.Cook, manager educated cook washed hands.m

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. From 11:30 at 2:56. Manager added time marketing. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.. splitter installed improperly.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook, manager educated cook washed hands.m Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket manager added to wash. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Mop sink and walk-in area.

Basic - Drain cover(s) missing. Mop sink. Manager replaced. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Sitting in sushi prep area eating.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Manager asked staff to put in a pan and labeled employee lunch. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep area next to dish machine. manager removed. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.chicken. Manager stood up scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout the establishment. Tables Ice machine exterior Fan guard in walk-in cooler, exterior of ice machine.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ dish machine 0 ppm chlorine, operator must setup 3 comp sink to sanitize dishes

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ dish area

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 sushi rice from 1 hour , operator time marked food. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ throughout kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

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

Basic - Floor soiled/has accumulation of debris./ throughout

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

Basic - Light not functioning.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ all employee sinks - dish plastic rack heavily soiled

Basic - Time/temperature control for safety food thawed in an improper manner./ salmon thawing room temperature, operator placed it reach in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ front area

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ DIGITAL SCREENS SUSHI MENU Corrected On-Site

Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

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

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

Basic - Light not functioning./ cook line

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together./ bleach mixed with Fabulous detergent Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./ sugar Corrected On-Site