Kyoto Wp
Last inspected: Jan 13, 2026
82
Score
Going back to 2022, Kyoto Wp has eight inspections in the public record. The latest inspection on file is from Jan 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded three times in the inspection record.
That falls roughly in the middle of the pack for Winter Park restaurants. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at prep station **Corrected On-Site**
31B-02-4
Basic - Food storage container/container lid cracked or broken. Cracked container with prepped vegetables. **Corrected On-Site**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets walk in cooler door
23-03-4
82
Jul 14, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. 2 spatulas inside hand wash sink in fryer station. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside soy sauce container **Corrected On-Site**
14-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler vents soiled with dust **Corrected On-Site**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator added more sanitizer. 100ppm chlorine **Corrected On-Site**
21-07-4
70
Jan 15, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE in walk in cooler **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside teriyaki container in walk in cooler **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table
40-06-5
Basic - Food stored on floor. Mayonnaise container at back prep station **Corrected On-Site**
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. Scoop handle in direct contact with raw chicken at cooks line **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Kani thawing at room temperature. Operator moved to walk in cooler **Corrective Action Taken**
06-01-5
67
Jul 19, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 22, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Pesticide-emitting strip present in food prep area. Over food storage
41-24-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
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 was replaced without up dating the time . Operator corrected **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 74° cold hold at the cooks line -spoke to the manager about placing this item on the time as a public health list
03A-02-5
Basic - Equipment in poor repair. -gasket ripped in the true glass door cooler at the ice maker
14-11-5
Basic - Employee eating in the kitchen
12B-01-4
50
Aug 22, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Apr 5, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reaching cooler at sushi bar and walk in cooler
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat noodles **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to rainbow sprinkles at back prep area **Corrected On-Site**
41-10-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine is a temperature machine facility only has chlorine strip
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line had no paper towel or soap **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish wash area
27-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Beef,chicken,garlic scoop handles in direct contact with food **Corrected On-Site**
10-06-5
Basic - Food stored on floor. Teriyaki sauce stored on floor on cooks line **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored with utensils by dish wash area **Corrected On-Site**
40-06-5
39
Nov 7, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Hibachi chef grabbed raw beef with gloves to cook on flat top. Then grabbed spoon to serve cooked rice and touch rice with hands. Corrective Action Taken** Manager throw away rice and ask employee to wash hands. **Corrective Action Taken**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over sweet sesame sauce in walk in cooler. Raw eggs stored over cut ice berg in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Server went into dinning room to drop food, grabbed a dirty dish and went to dish area to drop dish. Came back to front counter and grab a plate of food to deliver to dinning room.
12A-02-4
High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
41-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Cooling drawer on hibachi area.
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwave in cook line have debris.
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up on chest freezers.
14-69-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop raw chicken on cook line and bowl use to scoop cornstarch . **Corrected On-Site**
14-01-5
45
Frequently Asked Questions
When was Kyoto Wp last inspected?
The most recent health inspection at Kyoto Wp on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Kyoto Wp?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Kyoto Wp.
How does Kyoto Wp compare to other restaurants in Winter Park?
Kyoto Wp most recently scored 82 out of 100, which is about the same as the Winter Park average of 83.
Has Kyoto Wp's inspection record improved over time?
Results have been roughly steady. Inspections at Kyoto Wp have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kyoto Wp 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 Wp inspected?
Based on the inspection history on file, Kyoto Wp is inspected around three times per year on average.
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