Edo Japanese Steakhouse
Last inspected: Dec 30, 2025
52
Score
Going back to 2024, Edo Japanese Steakhouse has four inspections in the public record. The most recent report on file is from Dec 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 14 violations before that.
That's lower than the typical Gainesville restaurant, which scores around 75. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Aug 5, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
45
Jan 14, 2025
Routine - Food
2 critical violations. 8 major violations. 9 minor violations.
View 19 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Members mark brand paper towels lining raw fish and cooked shrimp behind sushi bar.
14-86-1
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, 2 buckets of detergent and 1 bucket of rinse aid was hooked up to dish machine, manager replaced one bucket of detergent with bucket of sanitizer, dish machine was primed and ran again retested at 100ppm. **Corrected On-Site**
22-49-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia test kit being used for chlorine dish machine.
16-32-5
Intermediate - No soap provided at handwash sink. Or paper towels at Handwash sink behind sushi bar, operator placed soap and paper towels at Handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time on sushi rice and tempura battering area on cooks line.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yummy sauce made with real milk no date mark, manager stated item was made yesterday morning.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink in dish area, employee turned hot water back on. **Corrected On-Site**
27-16-4
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. All food handlers, Inspector provided copy and explained to manager.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 cutting board next to prep sink stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in server alley containing ice indicating Handwash sink is being used as dump sink. Handwash sink in dish area full of utensils and containers, employee moved items. **Corrective Action Taken**
31A-11-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom located in kitchen.
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Container in large bucket of yummy sauce in walk in cooler #1. Container in sugar barrel. Operator removed all containers from food items. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Round cutting board on prep sink with deep cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages over seaweed paper at sushi area, 2 beverages on shelf above reach in cooler on cooks line, and 1 beverage on back prep table. All beverages were moved away from food/food areas. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda syrup box. Jacket on top of bag of rice in storage area. Operator moved all belongings away from food. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on cooks line between reach in cooler and steam table, operator moved knife. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood siding area on the middle of cooks line is soiled.
23-03-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins, paper towels, and togo silverware in employee bathroom.
25-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water on prep table, operator moved to sink with cold water running. **Corrected On-Site**
06-01-5
21
Aug 7, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
42-01-4
95
Frequently Asked Questions
When was Edo Japanese Steakhouse last inspected?
The most recent health inspection at Edo Japanese Steakhouse on file is from Dec 30, 2025. The public record contains four inspections in total.
How does Edo Japanese Steakhouse compare to other restaurants in Gainesville?
Edo Japanese Steakhouse most recently scored 52 out of 100, which is lower than the Gainesville average of 75.
Has Edo Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Edo Japanese Steakhouse have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Edo Japanese Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
Nearby Restaurants