Edo Sushi Steakhouse
Last inspected: Dec 2, 2025
90
Score
The health department has logged eight inspections at Edo Sushi Steakhouse, the earliest from 2022. The most recent report on file is from Dec 2, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 23 violations to closer to 12 violations per visit over the last few inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded six times in the inspection record.
That puts the facility ahead of the local pack: the average Ocala restaurant scores 78. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Certified food manager unable to answer basic questions about allergens. Female manager, unable to answer basic questions about allergens.
53A-16-4
90
Nov 21, 2025
Routine - Food
6 critical violations. 2 major violations. 12 minor violations.
View 20 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line touching aprons and clothes and continue to work without washing hands.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or not separated based on required cooking temperature. In reach in make table: Raw shell eggs over cut onions. In walk in cooler: 1. Pan of raw chicken on shelf over case of shell eggs. 2. Pan of raw chicken over pan of raw beef on speed rack. 3. Pan of raw beef over pan of noodles on speed rack. In walk in Freezer: 1. Container of raw shrimp over imitation krab meat. 2. Wrapped portion of raw chicken over wrapped raw salmon. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On hibachi roll carts: butter (67F - Cold Holding). Manager stated butter was out for 1 hour. Added butter to Time as a Public Health Control and will discard. 2. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. Shrimp tempura on cookline with no time mark. Manager added time. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Drain cleaner next to lemonade. Manager discarded. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance like substance around nozzles in server station. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device and/or hand wash sign provided at handwash sink. 1. No towels at hand wash sink behind bar. Manager added. 2. No hand washing sign at hand wash sink on cookline. **Corrective Action Taken**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. 1. Faucet at mop sink leaking. 2. Spray hose leaking near dish machine.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table.
21-12-4
Basic - Dead roaches on premises. Two dead roaches on floor behind bar. Cleaned and discarded during this inspection. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over bulk food items. Discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals on prep table over dry stored bulk food items.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Phone on shelf over make table. 2. Money on roll cart for hibachi tables. All were moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. 1. In walk in cooler: Lid over ginger sauce broken. 2. Shelves under hibachi grills rusted.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Around exterior back door.
35B-01-4
Basic - Food stored on floor. Jug of oil next to ice machine on floor. Bin of crunches on floor at sushi bar. All were picked up. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. In walk in cooler: ginger sauce handle in product 2. Behind bar: handle of scoop in ice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on exterior of trash can. 2. Food debris on shelf under prep table. 3. Shelves in walk in cooler soiled with mold-like substance. 4. Shelf under hand wash sink in server station soiled with black substance.
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 1. Extension cord on shelf over make table. 2. Drill on dry storage shelf. 3. Caulk gun over hand wash sink in ware wash area.
42-03-5
18
Apr 1, 2025
Food-Licensing Inspection
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, male employee cooked shrimp to 137F, inspector instructed to heated to at least 145F, shrimp reached 156F. **Corrected On-Site**
03C-75-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
01B-36-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Change of owner (03/15/2025). **Corrected On-Site**
50-08-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored above cut lemons and chopped garlic, Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, trays with raw beef and raw chicken stored above cheese wontons.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the serve station, rice 47F, Manager voluntarily discarded.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun heavily soiled.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of wine box, employee moved.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored above single service, manager removed. **Corrected On-Site**
40-06-5
Basic - Food stored in a prohibited area. At the sushi bar area, portioned containers with wasabi stored underneath handwash sink, manager moved. **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. At the kitchen entrance oil jug on floor, manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cookline, rice spoon stored in 108F water, employee discarded the water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, wet white cloth under cuttings boars.
21-04-4
21
Sep 17, 2024
Routine - Food
7 critical violations. 3 major violations. 12 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the sushi bar area, observed last night sushi rice at the bar area.
03F-04-5
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. At the cook line, boiled broccoli mixed with raw vegetables no time marked, per employee container was moved from refrigeration 45 minutes prior to temperature was taken.
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw beef tray stored above green onions, also raw beef stored above cooked broccoli, Manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink/end of cook line blocked by big container sitting on top of sink, Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees
53B-02-5
Basic - Ceiling tile missing. Above dish machine.
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the sushi bar area ambient temperature of 52F. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables and above tables. **Repeat Violation**
12B-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Approximately 6 missing filters above flat top grill at the cook line.
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line knife stored between reach-in cooler and prep table.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed knives, spatulas and spoon I. 110F, also rice spoon in 128F water.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. In use cutting board with a wet towel underneath
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen entrance.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease around hood system. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In walk-in freezer observed multiple trays not covered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables. **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl. O handle inside cooked vegetables t the cook line. **Repeat Violation**
14-01-5
14
Feb 29, 2024
Complaint Full
7 critical violations. 5 major violations. 13 minor violations.
View 25 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cookline picked up raw beef and placed on grill then plated ready to eat food without washing hands. Male employee handled raw chicken then picked up o go container of food and added sauce without first washing hands. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table near back door: pans of raw scallops and raw shrimp stored on shelf over noodles and cut onions. In reach in cooler at sushi bar: raw fish on shelf over dressings and vegetables. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee washed one bare hand and one gloved hands. Glove was removed and employee rewashed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 55F on prep table in kitchen area. Manager stated shrimp was placed out two hours prior and added time stamp, will discard after four hours and add to Time as a Public Health Control (TPHC) documentation. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of windex on over door at cookline. Bottle of windex on shelf next to clean towels. Moved all. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dish machine with hose attached.
29-34-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cups for Crunchies at sushi bar are visibly soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink in server station deep brown from disposal of tea and/or coffee.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink at bar using quaternary ammonium, no strips available.
16-37-1
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 as a Public Health Control (TPHC) for sushi rice, time is documented on board. No written procedure documents provided.
03F-10-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar, 0 ppm. Employee added tablets. **Corrective Action Taken**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice in back kitchen area. Removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cookline. Employee drink on shelf over drinks at bar. Both were moved. **Corrected On-Site**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Male employee on cookline drinking from white cup with no lid.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cup of ice cream on roll cart in walk in freezer. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on side of bag in a box soda rack. Jacket and keys on shelf over make table on cookline. Phone on top of clean plates at cookline. All were moved.
40-06-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge being used to clean cutting board at bar. Discarded sponge. **Corrected On-Site**
21-23-4
Basic - Floor soiled/has accumulation of debris. Floor under hibachi grills soiled with food debris.
36-73-4
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 handle in ice and ginger sauce. Removed during this inspection. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of bulk containers in kitchen soiled with food debris. Hibachi carts soiled with grease and food debris. Prep tables under hibachi grills in dining room soiled with grease. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Seasoning in cabinet at sushi bar not covered. **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over drink bottles in reach in cooler at bar. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Four wet towels in sushi bar. Several wet towels in bottom of reach in make table at sushi bar. One wet towel on cookline. Several towels were removed for cleaning. **Corrective Action Taken**
21-12-4
11
Nov 7, 2023
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back of kitchen. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked noodles in reach-in cooler next to back door. Manager placed noodles on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored at end of three compartment sink. Interior of microwave on cook line across from fryers. Soda gun in bar area. Water nozzle of tea machine in wait station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Brush and pan stored in hand washing sink next to three compartment sink. **Repeat Violation**
31A-11-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tag for current oyster container only tag available. **Repeat Violation**
01C-02-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in back of kitchen.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice from warmer on prep table across from three compartment sink. Manager removed bowl from rice. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Shelf in reach-in cooler across from cook line grill.
14-05-4
Basic - Ceiling tile missing. Tiles not in place above dish area.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line grill. Employee removed drink from shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on cook line above reach-in cooler across from grill. Manager removed employee food from cook line area. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored on shelf above reach-in cooler next to back door. Manager removed cigarettes from shelf. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Walk-in cooler gasket torn.
14-11-5
Basic - Food stored on floor. Case of squid stored on walk-in freezer floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to kitchen entrance from dining room.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Shelf above reach-in cooler across from stove. Gaskets of reach-in cooler across from stove. Tops and sides of food bins across from walk-in cooler. Side of reach-in cooler behind front counter where sushi is prepared. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door next to walk-in cooler.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Pans on shelf across from walk-in cooler. Manager discarded pans. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Container of seasoning stored in sushi prep area. Manager placed lid on container. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed mushrooms. Manager moved washed mushrooms to top shelf. **Corrected On-Site**
08B-17-4
19
Apr 10, 2023
Routine - Food
5 critical violations. 10 major violations. 13 minor violations.
View 28 violations
High Priority - Container of medicine improperly stored. Container stored with multiple employee personal items and medicine above cook line, manager removed. **Corrected On-Site**
41-07-4
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. At the cook line, male employee cutting peel carrots with his bare hands, also Manager on site, continued cutting carrots with bare hand. Inspector addressed situation with Female manager. Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the server station, observed two flying insects
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs above margarine, also raw beef above vegetables.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line raw chicken 55F, also at the sushi bar area cream cheese 46F and spicy tuna 46F, Manager moved the sushi items to the freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per manage, oysters offered about 3 weeks ago, no tags available at inspection time.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the cook line, can opener blade heavily soiled, Manager moved to dish machine. Also, at the cook line, oven heavily soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line and server station, items inside sink, Employe moved. **Corrected On-Site**
31A-11-4
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/ Manager arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the sushi bar area, no paper towels, also no sign at the sushi bar area and cook line.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For six employees
53B-02-5
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.
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory present on togo menus and dining in menu, Inspector provided a copy, Manager posted. **Warning**
02A-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk-in cooler heavily soiled with mold like substance on deflector panel.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, bowl no handle inside cut vegetables containers. **Repeat Violation**
14-01-5
Basic - Cloth used as a food-contact surface. In walk-in cooler, peeled cucumbers covered with cloth.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables. Also opened employee drink on first shelf inside reach-in cooler at the kitchen entrance. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food above customers food, Manager moved. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, dry storage area and server station, employee personal jackets, keys and cellphones above soda bags, prep tables and oil jugs. **Repeat Violation**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Multiple male employees at the cook line working with food and no hair restraint.
13-02-4
Basic - Food stored on floor. At the cook line next to fryers, oil jug on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the cook line, measuring cup handle in direct contact with rice. **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, wet towels under in use cutting boards, Manager removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, shelves under prep tables and sides of prep tables heavily soiled, also buildup of food debris/soil residue on equipment door handles. Walk-in cooler shelves heavily soiled
23-03-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler, observed cut vegetables inside cardboard boxes, also cooked broccoli stored back into cardboard boxes that comes in.
25-32-4
Basic - Single-service articles improperly stored. At the bar area, to go container inverted.
25-05-4
9
Oct 28, 2022
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on Chef Speciality Roll menu, raw dash not identified on menu. **Warning** - From follow-up inspection 2022-08-30: Observed on Chef Speciality Roll menu, raw ingredients not identified on menu. **Time Extended** - From follow-up inspection 2022-10-28: Observed raw ingredients are not identified on menu **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. **Warning** - From follow-up inspection 2022-08-30: Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. **Time Extended** - From follow-up inspection 2022-10-28: Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. **Admin Complaint**
53B-02-5
82
Frequently Asked Questions
When was Edo Sushi Steakhouse last inspected?
The most recent health inspection at Edo Sushi Steakhouse on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Edo Sushi Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Edo Sushi Steakhouse.
How does Edo Sushi Steakhouse compare to other restaurants in Ocala?
Edo Sushi Steakhouse most recently scored 90 out of 100, which is higher than the Ocala average of 78.
Has Edo Sushi Steakhouse's inspection record improved over time?
Yes. Recent inspections at Edo Sushi Steakhouse have averaged around 12 violations per visit, down from roughly 23 earlier in the record.
What does a low risk rating mean?
A low risk rating at Edo Sushi Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Edo Sushi Steakhouse inspected?
Based on the inspection history on file, Edo Sushi Steakhouse is inspected around three times per year on average.
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