EDO JAPANESE STEAKHOUSE
6419 W NEWBERRY RD STE A0003, Gainesville FL 32605 · 352.900.6868
Last inspected Aug 12, 2026 · 7 visits since August 2024
JAN 25
AUG 25
DEC 25
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129F - Hot Holding) behind sushi bar, operator stated they use 4 hour time control but does not have time stamp or paperwork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed : raw beef stored over raw shrimp in the walk-in cooler. Also, raw chicken stored over unwashed limes. The items were adjusted correctly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no mark. Observed : the second sushi container lacked the 1:00 pm time mark. This was added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : stained cutting boards on the cook line. ALSO, the sushi seaweed tin at the bar had an accumulation of shredded seaweed. The container was moved to the kitchen for cleaning.
Dead roaches on premises. Observed : 4 dead roaches, behind a booth at the far end of the lanai. These were swept up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : multiple drinks stored over food throughout the kitchen. These were moved to the bottom shelf or discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : employee sliced turkey stored next to milk, not labeled. The turkey was discarded
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed : in the walk-in cooler, a pan of cooked rice with the handles touching product. The handles were removed.
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No probe thermometer provided to measure temperature of food products. Observed : lack of a working probe thermometer in the establishment.
Ice scoop handle in contact with ice. Observed at the bar, scoop handle touching the ice.
Sanitizer bucket/spray stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : at the entrance to the wait station, quaternary ammonia spray(250 ppm) stored over the clean glasses in the racks. The manager moved the sprays to cleaning.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : used apron stored on bags of bulk rice. The apron was moved to a laundry holding area.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Container of medicine improperly stored. First aid kit and liquid skin/bandage on shelf above prep table by office in kitchen, operator moved medicine away from prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over mushrooms in reach in cooler on cooks line, employees moved shrimp to the bottom.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board on prep sink stained.
Bowl or other container with no handle used to dispense food. Container in tempera flakes behind sushi counter no handle. Container in bulk sugar bin no handle. Operator replaced containers with scoops that has handles.
Cutting board has cut marks and is no longer cleanable. Large cutting board on cooks line with cut marks. Small cutting board on prep sink with cut marks.
Dead roaches on premises. Observed one dead roach on floor outside of employee bathroom in kitchen, operator cleaned area.
Floor soiled/has accumulation of debris. In side storage room at end of cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 drinks in reach in cooler on cooks line on shelf above food to be sold to the public, operator moved drinks to the bottom.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129F - Hot Holding) behind sushi bar, operator stated they use 4 hour time control but does not have time stamp or paperwork.
Establishment advertised crab on menu/menu board but served imitation crab. Crab cheese wontons made with imitation crab, operator showed inspector other menus where it had been corrected but one was not, he corrected the menu.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of wait station reach in cooler. Cutting boards stained.
No paper towels or mechanical hand drying device provided at handwash sink. Behind the sushi bar, operator placed paper towels by Handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The employee bathroom in kitchen does not have a self closing door.
Bowl or other container with no handle used to dispense food. No handle container in tempura flakes at sushi bar, in bulk sugar bin in back storage, and in soy sauce container.
Cutting board has cut marks and is no longer cleanable. 2 cutting boards on prep sink with deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf above prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The interior sides of hood system on cooks line.
Single-service articles not stored inverted or protected from contamination. Togo containers on top shelf of cooks line with the food contact surface facing upwards, operator flipped.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate9 Basic
Show 19 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, 2 buckets of detergent and 1 bucket of rinse aid was hooked up to dish machine, manager replaced one bucket of detergent with bucket of sanitizer, dish machine was primed and ran again retested at 100ppm.
Non-food grade paper/paper towel used as liner for food container. Members mark brand paper towels lining raw fish and cooked shrimp behind sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 cutting board next to prep sink stained.
Handwash sink used for purposes other than handwashing. Handwash sink in server alley containing ice indicating Handwash sink is being used as dump sink. Handwash sink in dish area full of utensils and containers, employee moved items.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia test kit being used for chlorine dish machine.
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. All food handlers, Inspector provided copy and explained to manager.
No soap provided at handwash sink. Or paper towels at Handwash sink behind sushi bar, operator placed soap and paper towels at Handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time on sushi rice and tempura battering area on cooks line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yummy sauce made with real milk no date mark, manager stated item was made yesterday morning.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink in dish area, employee turned hot water back on.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom located in kitchen.
Bowl or other container with no handle used to dispense food. Container in large bucket of yummy sauce in walk in cooler #1. Container in sugar barrel. Operator removed all containers from food items.
Cutting board has cut marks and is no longer cleanable. Round cutting board on prep sink with deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages over seaweed paper at sushi area, 2 beverages on shelf above reach in cooler on cooks line, and 1 beverage on back prep table. All beverages were moved away from food/food areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda syrup box. Jacket on top of bag of rice in storage area. Operator moved all belongings away from food.
In-use knife/knives stored in cracks between pieces of equipment. Knife on cooks line between reach in cooler and steam table, operator moved knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood siding area on the middle of cooks line is soiled.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins, paper towels, and togo silverware in employee bathroom.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water on prep table, operator moved to sink with cold water running.
Aug 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.