Kyoto Japanese Sushi and Grill
Last inspected: Nov 13, 2025
37
Score
The health department has logged eight inspections at Kyoto Japanese Sushi and Grill, the earliest from 2022. The most recent visit was on Nov 13, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 12 violations earlier in the record.
The pattern that stands out is “raw animal food stored over or with ready-to-eat food”, which has been cited two times.
By comparison, the average Oviedo facility scores 63, putting Kyoto Japanese Sushi and Grill on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
37
Apr 10, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Live, small flying insects found Observed 1 live flying insect at the sushi station front area not landing at any food . Next routine visit per supervisor.
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored on top of ice cream and cheese cake at the walk-in freezer.
08A-02-6
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. Raw beef stored on top raw shrimp at the walk-in freezer.
08A-17-6
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. Provided to operator and she did print it and start sign it while conducting my inspection. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Phuoc-tri-dung-thuong-vinh.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. the ginger sauce bucket at the walk-in cooler .
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed box of fish stored on floor at the walk-in freezer been told that's an employee food .
08B-49-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves .
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom table the one facing the grill back of the house.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area . **Repeat Violation**
21-12-4
35
Nov 26, 2024
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Nov 22, 2024
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef and pork over pasta in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - room temperature at front counter, 1.5 hours **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50F, shrimp 78F; held off temperature control less than 1 hour - butter, 66F, held off temperature control 1.5 hours - pasta, 57F, removed from temperature control for 30 minutes, placed back in refrigerator at front counter **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 107F, 127F; two hours in steam table that is not functioning. - sushi rice, 108F, held off temperature control 2 hours **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - chlorine test kit needed **Warning**
16-37-1
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/
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. - bag stored in hansink near mop sink **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
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. - tuna loin **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table.. **Warning**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. - tuna loin thawing at room temperature **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - by pick up window **Warning**
21-12-4
23
Mar 18, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
32
Oct 30, 2023
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over cooked noodles. **Corrected On-Site**
08A-05-6
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. See stop sale. - noodles at tepan station - sushi rice **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Bowl or other container with no handle used to dispense food. - sauce bucket in walk in cooler **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler at tepan station - cabinet door gandles in tepan station
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates and togo boxes on storage shelf **Corrected On-Site**
24-05-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above storage shelf of clean plates
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
43
Apr 13, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - chicken shrimp prepared on site over noodles **Corrective Action Taken**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - mop sink **Corrected On-Site**
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - crab mixture, sesame chicken **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -soiled wiping cloth in hand wash sink and blocked by red containers
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee food container in ice machine/ice bin. - in drive thru station
12B-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone and employee beverage in drive thru station
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. - squeeze bottle oil on table at warewash
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior ice machine
23-03-4
Basic - Stored food not covered. - in walk in cooler, noodles, prepped carrots, chopped onions **Corrected On-Site**
08B-12-5
39
Oct 17, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
74
Frequently Asked Questions
When was Kyoto Japanese Sushi and Grill last inspected?
The most recent health inspection at Kyoto Japanese Sushi and Grill on file is from Nov 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Kyoto Japanese Sushi and Grill?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Kyoto Japanese Sushi and Grill.
How does Kyoto Japanese Sushi and Grill compare to other restaurants in Oviedo?
Kyoto Japanese Sushi and Grill most recently scored 37 out of 100, which is lower than the Oviedo average of 63.
Has Kyoto Japanese Sushi and Grill's inspection record improved over time?
Yes. Recent inspections at Kyoto Japanese Sushi and Grill have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kyoto Japanese Sushi and Grill 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.
How often is Kyoto Japanese Sushi and Grill inspected?
Based on the inspection history on file, Kyoto Japanese Sushi and Grill is inspected around three times per year on average.
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