Kyoto Sushi and Grill
Last inspected: Feb 12, 2026
74
Score
Public records show 10 inspections at Kyoto Sushi and Grill stretching back to 2022. Kyoto Sushi and Grill was last inspected on Feb 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around 12 violations to closer to 10 violations per visit over the last few inspections.
“Ready-to-eat” comes up most often, recorded six times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut carrots at sushi bar Operator date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sushi area Operator flipped **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Light not functioning. 2 in hood
36-62-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
74
Jul 30, 2025
Complaint Full
6 critical violations. 7 major violations. 7 minor violations.
View 20 violations
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. Arrived at opening for inspection. Items not time marked as put out. Tempura batter, garlic margarine, sushi rice Operator time marked **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed rice pot and did not sanitize
22-45-4
High Priority - Live, small flying insects found One small live flying insect on sushi cookline landed on cutting board Operator cleaned and sanitized One small flying insect in kitchen
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles in make table
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Ahi tuni under make table sushi area fully thawed Stop sale
01B-13-4
High Priority - Time/temperature control for safety food placed in cooler for potential reservice to other customers Bottle of white sauce on customer table returned to glass door cooler by employee for future use.
07-08-5
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. New hires not on list
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu in glass door cooler not date marked Operator date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
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. White milk in glass door cooler opened 2 days ago. Operator date marked **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife magnet in warewashing soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee personal items in handwashing sink sushi station **Corrected On-Site** **Repeat Violation**
31A-09-4
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/ six employees working with no certified manager. Manager showed up during inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi station Operator stocked **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
36-34-5
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. Tilapia and ahi tuna in walk in cooler not slit. Items still mostly frozen Operator slit Emailed operator new procedures Ahi tuni under make table sushi area fully thawed Stop sale
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Plastic door to sushi cooler broken
14-11-5
Basic - Food stored on floor. Tempura batter on cookline on floor Case cucumbers on floor in walk in cooler Operator moved
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. Pitcher in fried rice container Scoop in sugar Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Corn starch and tempura mix Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
14
Feb 27, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Feb 25, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
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. See stop sale. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth in sink
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetables in reach in cooler front counter Operator date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
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. Seaweed salad
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on pass through window from kitchen to front
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Gasket on make table kitchen **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter Operator fixed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table in kitchen
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Front counter **Corrected On-Site**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and salt in kitchen Operator labeled
02D-01-5
27
Aug 12, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bobo tea (125F - Hot Holding) per operator less than 2 hours. Operator turned up. **Corrected On-Site**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowls. Operator labeled **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared salmon front counter **Corrected On-Site**
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked
29-28-4
Basic - Drain cover(s) missing. Three compartments sink
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to employee chopping scallions **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket on make table in kitchen torn **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter **Corrected On-Site** **Repeat Violation**
21-12-4
47
Jan 3, 2024
Complaint Full
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon in Poke Bowls. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White sauce made yesterday in glass door cooler entering kitchen. Krab salad from 2 days ago in walk in cooler.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back dish area. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler front counter.
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water and drink packet on prep shelf front counter.
40-06-5
Basic - Equipment in poor repair. Gasket on glass door cooler door front counter
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in spicy tuna in front counter cooler. Pitcher in fried rice. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Light not functioning. Hood lights in kitchen **Repeat Violation**
36-62-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler front counter.
14-33-4
55
Dec 7, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat. **Corrective Action Taken** - From follow-up inspection 2023-12-07: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet. - From follow-up inspection 2023-12-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. **Repeat Violation** - From follow-up inspection 2023-12-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Across from grill. - From follow-up inspection 2023-12-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler. - From follow-up inspection 2023-12-07: **Time Extended**
36-22-4
Basic - - From initial inspection : 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 in cut vegetables on front line. Pitcher used in white rice. - From follow-up inspection 2023-12-07: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Light not functioning. All lights over hood. - From follow-up inspection 2023-12-07: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. **Repeat Violation** - From follow-up inspection 2023-12-07: **Time Extended**
36-27-5
58
Dec 6, 2023
Routine - Food
7 critical violations. 6 major violations. 13 minor violations.
View 26 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by dish machine.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed ginger over ready to eat vegetables in walk in cooler.
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen. Operator killed. **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked chicken, cleaned grill and started cooking noodles did not change gloves. Manager explained to employee.
12A-09-4
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. Sushi rice on front line, put on the line as we walked in. Added time marking. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Windex over bins of rice in kitchen.
41-10-4
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. Milk in glass door cooler in kitchen
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and tuna in poke bowls.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna. When asked it was prepared yesterday. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner spray bottle in Dining room. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in lo mein in kitchen reach in cooler.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Across from grill.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Knife on cutting board in kitchen. Operator discarded knife **Corrected On-Site**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen and back pack on dish rack.
40-06-5
Basic - Floor area(s) covered with standing water. In walk in cooler.
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout. **Repeat Violation**
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 in cut vegetables on front line. Pitcher used in white rice.
10-01-5
Basic - Light not functioning. All lights over hood.
36-62-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados still has sticker on them after washed.
08B-39-4
Basic - Stored food not covered. Cut carrots and onions in walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and prep area. **Repeat Violation**
21-12-4
10
May 31, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Sep 7, 2022
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook, manager educated cook washed hands.m **Corrected On-Site**
12A-07-5
High Priority - Employee washed hands with no soap.Cook, manager educated cook washed hands.m
12A-20-4
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. From 11:30 at 2:56. Manager added time marketing. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.. splitter installed improperly.
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook, manager educated cook washed hands.m **Corrected On-Site**
12A-03-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cove molding at floor/wall juncture broken/missing. Mop sink and walk-in area.
36-03-4
Basic - Drain cover(s) missing. Mop sink. Manager replaced. **Corrected On-Site**
29-18-4
Basic - Employee eating in a food preparation or other restricted area. Sitting in sushi prep area eating.
12B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Manager asked staff to put in a pan and labeled employee lunch. **Corrective Action Taken**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep area next to dish machine. manager removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.chicken. Manager stood up scoop. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout the establishment. Tables Ice machine exterior Fan guard in walk-in cooler, exterior of ice machine.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Repeat Violation**
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket manager added to wash. **Corrective Action Taken**
24-05-4
26
Frequently Asked Questions
When was Kyoto Sushi and Grill last inspected?
The most recent health inspection at Kyoto Sushi and Grill on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kyoto Sushi and Grill?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Kyoto Sushi and Grill.
How does Kyoto Sushi and Grill compare to other restaurants in Orlando?
Kyoto Sushi and Grill most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Kyoto Sushi and Grill's inspection record improved over time?
Yes. Recent inspections at Kyoto Sushi and Grill have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kyoto Sushi and Grill 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 Kyoto Sushi and Grill inspected?
Based on the inspection history on file, Kyoto Sushi and Grill is inspected around three times per year on average.
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