Kyoto Sushi & Grill
Last inspected: Mar 20, 2026
90
Score
Kyoto Sushi & Grill appears in inspection records 10 times, starting in 2022. On Mar 20, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited three times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves on cooler behind front counter have debris. - From follow-up inspection 2026-03-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Rust on walls in walk in cooler - From follow-up inspection 2026-03-20: **Time Extended**
36-27-5
90
Mar 10, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. 0 ppm rechecked after priming 10 ppm. Warning** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in walk in cooler. Manager stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle no label . Manager labeled **Corrected On-Site**
41-17-4
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. Krab sticks been thawed in Rop packages. Still frozen at this time no stop sale given.Employee removed from packaging. **Corrected On-Site**
06-09-1
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves on cooler behind front counter have debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Rust on walls in walk in cooler
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Leak from prep sink located in cook line. **Repeat Violation**
29-11-4
52
Nov 24, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 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. Chlorine dish machine with 0 ppm. Rechecked after priming 100 ppm Corrected On-Site** **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Live, small flying insects found 1 small flying insect in three compartment wall 1 small flying insect on wall in were bulk rice is kept **Repeat Violation**
35A-02-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on dish area have dust. Ceiling tiles on hall way to kitchen have stains
36-34-5
Basic - Insect control device installed over food preparation area. Zapper over soda boxes removed **Corrected On-Site**
35B-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet on dish area . Leak from faucet at hibachi area Leak from faucet at cook like
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket kept on hibachi station with 0 ppm. Rechecked after employee added chlorine 50 ppm **Corrected On-Site**
21-07-4
58
Apr 25, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Towels lining chopped green onions and diced white onions . **Repeat Violation**
14-86-1
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. Chlorine dm 0 ppm Rechecked after been primed 50 ppm
22-41-4
High Priority - Employee washed hands with no soap. Employee washed hands in prep sink with no soap. Inspector spoke to manager and ask her to coach employee on hand washing . He washed hands. **Corrected On-Site**
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on prep sink located in cook line . **Repeat Violation**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Pots kept inside hand sink located in servers station . Tray on top of Han sink located in dish area **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of and not removed from reduced oxygen package. Tuna and Barrio Hamachi been thawed in package . Operator opened package . **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line reach in cooler.
14-09-4
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. Employee drinking from open cup in cook line .
12B-12-5
Basic - Food not stored at least 6 inches off of the floor. Sauces kept on cook line floor. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk kept in water 80F Water discarded **Corrected On-Site**
10-07-4
39
Mar 3, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Oct 1, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice in walk in cooler **Corrected On-Site**
08A-05-6
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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In Chicken, rice, noodles, and bowl container **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Hamachi chef wearing watch **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain over back door is soiled
23-03-4
Basic - Single-service articles improperly stored. Case of lids on floor **Corrected On-Site**
25-05-4
61
Apr 23, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of tempura shrimp and chicken at cook line on time plan
14-86-1
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. Tempura shrimp and chicken at cook line and margarine with fresh cut garlic. Per person in charge products only out since 11am. Observed product at 2:30pm. Person in charge with discard at 3pm
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Metal pan in basin of hand sink at ware wash area **Corrected On-Site**
31A-09-4
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. All fish items in walk in cooler thawed, products at 41f or below
06-09-1
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. Cook line
12B-12-5
Basic - Food stored on floor. Containers of soy sauce on floor **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt container at cook line **Corrected On-Site**
02D-01-5
Basic - Cloth used as a food-contact surface. Dry wiping cloth used on bottom of raw tuna at sushi bar **Corrected On-Site**
21-05-5
47
Jul 26, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at wait station had a strainer to store rinsed off serving trays **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in both walk in coolers have dust build up by fan
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board at hibachi station White cutting board on make table at cooks line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in glass door reach in cooler at wait station **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Glass reach in door at hibachi station does not stay closed unless bucket is used to prop it shut
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside in the back
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Container of ginger stored under paper towel dispenser at sushi bar **Corrected On-Site**
08B-36-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle Scoop handle in direct contact with crunch at cooks line **Corrected On-Site**
10-20-4
64
Feb 21, 2023
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Rice cooling for 3 hrs on walk in cooler with temperature of 76F.Chicken cooling for 3 hrs on reach in cooler with temperature of 76F.
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over salmon and tuna on walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Chicken cooling for 3 hrs with temperature of 73F. Rice cooling for3 hrs with temperature 76F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cream cheese kept on sushi area for less than 4 hrs with temperature of 50F. placed on cooler to cool. **Corrective Action Taken** **Repeat Violation**
03A-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 kept on prep area counter on dinning room for less than 4 hrs with temperature of 96F. Manager discard . **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on wall in cooler have dust .
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have dust .
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed cucumbers stored over cooked vegetables on walk in cooler. **Corrected On-Site**
08B-17-4
41
Nov 1, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept in tepanyaki area for less than 4 hrs with temperature of 68F. **Warning** - From follow-up inspection 2022-11-01: Shell-eggs kept in walk in cooler behind hibachi station overnight with temperature of 57F **Time Extended**
03A-03-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.To go area added in dinning room, reach in cooler added into area to keep to go salads and dressings. **Warning** - From follow-up inspection 2022-11-01: Inspector called Plan review to check on plans. They have been submitted , the plans are under review. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner.Rust in walk in cooler wall. **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler in cook line has debris. **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls in cook line and behind dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
36-27-5
67
Frequently Asked Questions
When was Kyoto Sushi & Grill last inspected?
The most recent health inspection at Kyoto Sushi & Grill on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kyoto Sushi & Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Kyoto Sushi & Grill.
How does Kyoto Sushi & Grill compare to other restaurants in Orlando?
Kyoto Sushi & Grill most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Kyoto Sushi & Grill's inspection record improved over time?
Yes. Recent inspections at Kyoto Sushi & Grill have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Kyoto Sushi & Grill 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 Kyoto Sushi & Grill inspected?
Based on the inspection history on file, Kyoto Sushi & Grill is inspected around three times per year on average.
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