Kotobuki Asian Cuisine
Last inspected: Dec 3, 2025
58
Score
Inspectors have visited Kotobuki Asian Cuisine seven times, with records going back to 2022. Inspectors last stopped by on Dec 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Looking across the full record, “floor soiled/has accumulation of debris” is the recurring theme, flagged three times.
That's lower than the typical Ponte Vedra restaurant, which scores around 70. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cooking top stored over hand washing sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave and refrigeration equipment has old build up. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi station has dark grooves that seems no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Behind and underneath equipment soiled with old food debris in kitchen. **Repeat Violation**
36-73-4
Basic - Garbage can soiled in kitchen with old food splash.
33-17-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with ice. Operator stored properly. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris and dark mold like substance. Shelves in kitchen soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in back kitchen shelves soiled with old food build up.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter prep table. Operator put in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with old food build up.
16-21-4
58
Apr 22, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Soiled exterior of microwave.
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Single service containers stored in soiled foil tray.
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by single service. Rear kitchen.
40-06-5
Basic - Floor soiled/has accumulation of debris. Soiled floors. Kitchen , frontline.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of multiple food containers. Soiled Counters and shelves at kitchen.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Old food debris on exterior of cleaned mixing bowl. Dry rack.
16-48-4
Basic - Single-service articles improperly stored. Single service containers stored under plumbing. Rear Hand Wash Sink.
25-05-4
70
Feb 19, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
50
Jun 5, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee food handler certificate for Eiko M is a photocopy.
53B-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad in hand wash sink I sushi area. Operator removed scrub pad. **Corrected On-Site**
31A-11-4
Basic - Floor/wall soiled/has accumulation of debris. Floor under fryers is soiled. Wall at dishmachine pre-rinse area is soiled.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils and rice spoon by rice warmers in standing water at 84F. Operator removed water. Also, ice scoop laying in ice at soda machine. Operator moved to proper storage. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of toaster ovens in sushi area have food debris accumulation.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of fryers and stoves with grease build up. Flip top reach in cooler and far right reach in cooler by back exit have soiled gaskets. Top of dishmachine has build up. Container holding uncooked rice has soiled exterior and exterior lid. Exterior of toaster ovens in sushi area are soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution in dishroom has soap and bleach mixed together.operator discarded solution and replaced with bleach only solution. **Repeat Violation**
21-03-4
64
Aug 18, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
61
Jan 31, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. In the flip top reach in cooler on the main cook line, raw shell eggs stored over container of broccoli. Operator relocated the raw shell eggs. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler on the main cook line has mold like substance build up on the door gaskets. Operator states they have gaskets ordered. **Corrective Action Taken**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken stored in the reach in cooler in the prep area, previously cooked then frozen. No product tracking of days since out in reach in cooler. Operator placed date marker on container of cooked chicken. **Corrected On-Site**
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container in the dry storage area, plastic portion cups used as a scoop. Operator removed the plastic portion cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust around wall vent over entrance to sushi bar area from the kitchen line.
36-34-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk rice container on the main cook line, scoop handle buried in the rice. Operator adjusted the storage level of the rice scoop handle. **Corrected On-Site**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution stored at the end of the main cook line by the dishwasher at 0ppm chlorine at time of inspection. Operator adjusted the sanitizer solution. **Corrected On-Site**
21-07-4
58
Oct 19, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in the back storage hallway, raw beef and chicken stored over ready to eat noodles. Operator relocated all items to the proper storage shelves. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the two door reach in cooler in the prep area, one cracked egg stored on cardboard flat with in tact shell eggs. Operator removed the cracked egg to be discarded. **Corrected On-Site**
01B-14-4
Intermediate - No soap provided at handwash sink. At the front hand wash sink on the main cook line, no soap at hand wash sink available.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk containers of rice and flour, plastic portion cups used as a scoop. Operator removed the portion cups from the product. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At time of inspection, spoons stored in cup of water in front of the rice holding unit at 74F. Operator removed the utensils from the standing water. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. At the storage shelf in the center of the main cook line, single service carry out containers on top shelf not inverted or covered for protection. Operator inverted the containers for protection. **Corrected On-Site**
25-06-4
58
Frequently Asked Questions
When was Kotobuki Asian Cuisine last inspected?
The most recent health inspection at Kotobuki Asian Cuisine on file is from Dec 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Kotobuki Asian Cuisine?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Kotobuki Asian Cuisine.
How does Kotobuki Asian Cuisine compare to other restaurants in Ponte Vedra?
Kotobuki Asian Cuisine most recently scored 58 out of 100, which is lower than the Ponte Vedra average of 70.
Has Kotobuki Asian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Kotobuki Asian Cuisine have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kotobuki Asian Cuisine 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 Kotobuki Asian Cuisine inspected?
Based on the inspection history on file, Kotobuki Asian Cuisine is inspected around two times per year on average.
Nearby Restaurants