Koto Hibachi Express
Last inspected: Nov 21, 2025
55
Score
Going back to 2022, Koto Hibachi Express has 10 inspections in the public record. Koto Hibachi Express was last inspected on Nov 21, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up three times.
By comparison, the average Gainesville facility scores 75, putting Koto Hibachi Express on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
55
Jul 28, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Jan 7, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed colander in the kitchen hand wash sink. This was removed. ALSO, strainers in the cook line hand wash sink. These were removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed: the kitchen hand wash sink lacking soap.
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. Observed: the written plan was not found. A template was emailed.
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: multiple spots in reach-in cooler with unmarked employee food. These were moved below or discarded. **Corrective Action Taken**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed bottle of water on the back prep table. This was moved below. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles with buildup of sticky soda splash.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 3 co2 tanks in the hallway, not secured. The chain was added. **Corrected On-Site**
51-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed: white cloth under the sushi line cutting board. This was removed. **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. Observed: a plastic jug cut into a scoop on the cook line. This was removed. **Corrected On-Site**
25-32-4
55
Sep 16, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Observed: the time mark for the front line sushi rice and the flat of eggs on the cook line had not been changed when replaced. Adjusted times were then added for 6:00p.m. **Corrected On-Site** - From follow-up inspection 2024-09-16: Observed: lack of a time mark on the sushi rice on this visit **Time Extended**
03F-02-5
86
Sep 13, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw beef stored over shell eggs in the walk-in cooler, the items were adjusted to comply. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: a splitter added, both sides are non-chemical and need lack a vacuum breaker. **Repeat Violation** **Admin Complaint**
29-42-4
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. Observed: the time mark for the front line sushi rice and the flat of eggs on the cook line had not been changed when replaced. Adjusted times were then added for 6:00p.m. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shrimp in a cold make table on the cook line 49°. ALSO, at the sushi bar: Krab 40 and tuna 49°. All of these were put uncovered in the walk-in freezer until below 41°. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed: a glass top probe thermometer reading 36° in an ice bath. This was adjusted to 32°. **Corrected On-Site**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the Hi-C nozzle with an accumulation of buildup. These were disassembled and cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: e pressurized tanks in the hallway, nor secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 open bottles of water on the back prep table. These were moved below. **Corrected On-Site**
12B-07-4
41
May 31, 2024
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention devices missing after splitter at mop sink in back of kitchen. Manager removed splitter from mop sink during this inspection. **Corrected On-Site**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Pot lid stored inside handwash sink at cookline. Manager removed lid from handwash sink during this inspection. **Corrected On-Site**
31A-11-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelving throughout kitchen.
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large metal pan not inverted on top of ice machine in prep area. Manager turned over the pan during this inspection. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wallet stored on shelf behind front counter above plastic trays. Manager removed both from shelf during this inspection. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor below fountain machine cabinet soiled with food debris. Manager had employee sweep area during this inspection. **Corrected On-Site**
36-73-4
Basic - Insect control device installed over food preparation area. Two bug zappers stored on top of prep tables in prep area of kitchen.
35B-02-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Multiple bug zappers installed throughout kitchen.
35B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in lobby area soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline. Employee removed wiping cloth from cutting board during this inspection. **Corrected On-Site**
21-12-4
52
Jan 18, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the commercial can opener has dried food debris. The manager removed it to be discarded. **Corrective Action Taken**
22-02-4
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. Observed: a partial half gallon of oat milk in the glass door reach-in cooler, no date mark. Opened Monday.
02C-03-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in standing water, 68F, by the rice warmers. The water was dumped and fresh scoops were brought to the line. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the lids for bulk tempura and flour have an accumulation of dried debris on them.
23-03-4
Basic - Plumbing system in disrepair. Observed: the hot water handle at the first hand wash sink spun freely, no hot water was produced. The screw was tightened and hot water was then available. **Corrected On-Site**
29-08-4
Basic - Single-service articles improperly stored. Observed a case of soufflé cups stored on the front line floor.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed: avocados with stickers being cut on the sushi cutting board.
08B-17-4
64
Aug 9, 2023
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 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. Observed: the wet batter was added to and not discarded at the end of 4 hours.
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 and the time removed from temperature control cannot be determined. Observed: batter, the morning till 3:15 time as a public health control time mark was not changed when new product was brought out. The board was adjusted. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables stored over the wok line, 78F.
03B-01-6
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: male staff cutting broccoli, no gloves. Gloves were added. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed: the wet batter was added to and not changed out completely at 3:15. **Repeat Violation** **Admin Complaint**
01B-19-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a bucket lid stored in the prep are hand wash sink. This was removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed: lack of soap at the cook line hand wash sink. Soap was added. **Corrected On-Site**
31B-03-4
Basic - Insect control device installed over food preparation area. Observed: bug light stored on a prep table with nuts and vinegar.
35B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in standing water.
10-07-4
27
Mar 9, 2023
Routine - Food
No violations found.
100
Nov 17, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Koto Hibachi Express last inspected?
The most recent health inspection at Koto Hibachi Express on file is from Nov 21, 2025. The public record contains 10 inspections in total.
What is the most common violation at Koto Hibachi Express?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Koto Hibachi Express.
How does Koto Hibachi Express compare to other restaurants in Gainesville?
Koto Hibachi Express most recently scored 55 out of 100, which is lower than the Gainesville average of 75.
Has Koto Hibachi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Koto Hibachi Express have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Koto Hibachi Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Koto Hibachi Express inspected?
Based on the inspection history on file, Koto Hibachi Express is inspected around three times per year on average.
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