EDO JAPANESE STEAKHOUSE
4414 SW COLLEGE RD UNIT 310, Ocala FL 34474 · (352) 861-0666
Last inspected Apr 30, 2026 · 9 visits since November 2023
SEP 24
APR 25
NOV 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food on cook line without washing hands. Manager had employee wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping hands on apron then handling food on cook line without washing hands. Manager had employee wash hands.
Non-food grade paper/paper towel used as liner for food container. Tuna stored in front counter reach-in cooler wrapped in paper towels. Manager removed paper towels during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of wait station tea urn slimy. Soda gun nozzle soiled with mold-like substance.
Show the remaining 12 findings ▾
Handwash sink used for purposes other than handwashing. Steel wool in hand washing sink next to three compartment sink. Manager removed steel wool during inspection.
No soap provided at handwash sink. No soap at wait station hand washing sink. Employee provided soap during inspection.
Accumulation of lime scale on the inside of the dishmachine. Dish machine next to kitchen ice machine.
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen next to mop sink.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky traps hanging from ceiling throughout the kitchen.
Food stored on floor. Cases of fish stored on walk-in freezer floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle. Manager placed tongs on top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Cook line warmer above oven greasy. Shelf above wait station soda machine soiled with old food debris and dust.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in kitchen three compartment sink. Manager placed shrimp under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers and mushrooms stored over prepped onions in walk-in cooler. Manager moved cucumbers and mushrooms below onions.
Water leaking from pipe and/or faucet/handle. Faucet for hand washing sink next to kitchen ice machine.
Working containers of food removed from original container not identified by common name. Barrels of flour on bottom shelf of prep table across from three compartment sink.
Dec 2, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Certified food manager unable to answer basic questions about allergens. Female manager, unable to answer basic questions about allergens.
Nov 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority2 Intermediate12 Basic
Show 20 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line touching aprons and clothes and continue to work without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food and/or not separated based on required cooking temperature. In reach in make table: Raw shell eggs over cut onions. In walk in cooler: 1. Pan of raw chicken on shelf over case of shell eggs. 2. Pan of raw chicken over pan of raw beef on speed rack. 3. Pan of raw beef over pan of noodles on speed rack. In walk in Freezer: 1. Container of raw shrimp over imitation krab meat. 2. Wrapped portion of raw chicken over wrapped raw salmon. Moved during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On hibachi roll carts: butter (67F - Cold Holding). Manager stated butter was out for 1 hour. Added butter to Time as a Public Health Control and will discard. 2. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued.
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. Shrimp tempura on cookline with no time mark. Manager added time.
Toxic substance/chemical improperly stored. Drain cleaner next to lemonade. Manager discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance like substance around nozzles in server station.
No paper towels or mechanical hand drying device and/or hand wash sign provided at handwash sink. 1. No towels at hand wash sink behind bar. Manager added. 2. No hand washing sign at hand wash sink on cookline.
Dead roaches on premises. Two dead roaches on floor behind bar. Cleaned and discarded during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over bulk food items. Discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Employee meals on prep table over dry stored bulk food items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Phone on shelf over make table. 2. Money on roll cart for hibachi tables. All were moved.
Equipment in poor repair. 1. In walk in cooler: Lid over ginger sauce broken. 2. Shelves under hibachi grills rusted.
Exterior door has a gap at the threshold that opens to the outside. Around exterior back door.
Food stored on floor. Jug of oil next to ice machine on floor. Bin of crunches on floor at sushi bar. All were picked up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. In walk in cooler: ginger sauce handle in product 2. Behind bar: handle of scoop in ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on exterior of trash can. 2. Food debris on shelf under prep table. 3. Shelves in walk in cooler soiled with mold-like substance. 4. Shelf under hand wash sink in server station soiled with black substance.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 1. Extension cord on shelf over make table. 2. Drill on dry storage shelf. 3. Caulk gun over hand wash sink in ware wash area.
Water leaking from pipe and/or faucet/handle. 1. Faucet at mop sink leaking. 2. Spray hose leaking near dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table.
Apr 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, male employee cooked shrimp to 137F, inspector instructed to heated to at least 145F, shrimp reached 156F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Change of owner (03/15/2025).
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored above cut lemons and chopped garlic, Manager moved.
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. In walk-in freezer, trays with raw beef and raw chicken stored above cheese wontons.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the serve station, rice 47F, Manager voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun heavily soiled.
Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of wine box, employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored above single service, manager removed.
Food stored in a prohibited area. At the sushi bar area, portioned containers with wasabi stored underneath handwash sink, manager moved.
Food stored on floor. At the kitchen entrance oil jug on floor, manager moved off the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cookline, rice spoon stored in 108F water, employee discarded the water.
In-use wet wiping cloth/towel used under cutting board. At the cook line, wet white cloth under cuttings boars.
Sep 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority3 Intermediate12 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands.
Operating with an expired Division of Hotels and Restaurants license. June 1, 2024
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw beef tray stored above green onions, also raw beef stored above cooked broccoli, Manager moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the sushi bar area, observed last night sushi rice at the bar area.
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. At the cook line, boiled broccoli mixed with raw vegetables no time marked, per employee container was moved from refrigeration 45 minutes prior to temperature was taken.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.
Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink/end of cook line blocked by big container sitting on top of sink, Employee moved.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees
Bowl or other container with no handle used to dispense food. Observed bowl. O handle inside cooked vegetables t the cook line.
Ceiling tile missing. Above dish machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the sushi bar area ambient temperature of 52F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables and above tables.
Hood filter missing from automatic fire suppression/exhaust system. Approximately 6 missing filters above flat top grill at the cook line.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line knife stored between reach-in cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed knives, spatulas and spoon I. 110F, also rice spoon in 128F water.
In-use wet wiping cloth/towel used under cutting board. In use cutting board with a wet towel underneath
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease around hood system.
Stored food not covered. In walk-in freezer observed multiple trays not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables.
Mar 7, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cookline picked up raw beef and placed on grill then plated ready to eat food without washing hands. Male employee handled raw chicken then picked up o go container of food and added sauce without first washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to cook without washing hands.
Feb 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 25 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cookline picked up raw beef and placed on grill then plated ready to eat food without washing hands. Male employee handled raw chicken then picked up o go container of food and added sauce without first washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to cook without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table near back door: pans of raw scallops and raw shrimp stored on shelf over noodles and cut onions. In reach in cooler at sushi bar: raw fish on shelf over dressings and vegetables.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee washed one bare hand and one gloved hands. Glove was removed and employee rewashed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 55F on prep table in kitchen area. Manager stated shrimp was placed out two hours prior and added time stamp, will discard after four hours and add to Time as a Public Health Control (TPHC) documentation.
Toxic substance/chemical improperly stored. Bottle of windex on over door at cookline. Bottle of windex on shelf next to clean towels. Moved all.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dish machine with hose attached.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cups for Crunchies at sushi bar are visibly soiled with food debris.
Handwash sink used for purposes other than handwashing. Sink in server station deep brown from disposal of tea and/or coffee.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink at bar using quaternary ammonium, no strips available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a Public Health Control (TPHC) for sushi rice, time is documented on board. No written procedure documents provided.
Bowl or other container with no handle used to dispense food. Bowl in rice in back kitchen area. Removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cookline. Employee drink on shelf over drinks at bar. Both were moved.
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. Male employee on cookline drinking from white cup with no lid.
Employee personal food not properly identified and segregated from food to be served to the public. Cup of ice cream on roll cart in walk in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on side of bag in a box soda rack. Jacket and keys on shelf over make table on cookline. Phone on top of clean plates at cookline. All were moved.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge being used to clean cutting board at bar. Discarded sponge.
Floor soiled/has accumulation of debris. Floor under hibachi grills soiled with food debris.
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 ice and ginger sauce. Removed during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of bulk containers in kitchen soiled with food debris. Hibachi carts soiled with grease and food debris. Prep tables under hibachi grills in dining room soiled with grease.
Stored food not covered. Seasoning in cabinet at sushi bar not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over drink bottles in reach in cooler at bar.
Wet wiping cloth not stored in sanitizing solution between uses. Four wet towels in sushi bar. Several wet towels in bottom of reach in make table at sushi bar. One wet towel on cookline. Several towels were removed for cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar, 0 ppm. Employee added tablets.
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority3 Intermediate15 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked noodles in reach-in cooler next to back door. Manager placed noodles on bottom shelf.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Tag for current oyster container only tag available.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored at end of three compartment sink. Interior of microwave on cook line across from fryers. Soda gun in bar area. Water nozzle of tea machine in wait station.
Handwash sink used for purposes other than handwashing. Brush and pan stored in hand washing sink next to three compartment sink.
Accumulation of debris inside warewashing machine. Dish machine in back of kitchen.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice from warmer on prep table across from three compartment sink. Manager removed bowl from rice.
Cardboard used to line food-contact shelves. Shelf in reach-in cooler across from cook line grill.
Ceiling tile missing. Tiles not in place above dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line grill. Employee removed drink from shelf.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on cook line above reach-in cooler across from grill. Manager removed employee food from cook line area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored on shelf above reach-in cooler next to back door. Manager removed cigarettes from shelf.
Equipment in poor repair. Walk-in cooler gasket torn.
Food stored on floor. Case of squid stored on walk-in freezer floor.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to kitchen entrance from dining room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Shelf above reach-in cooler across from stove. Gaskets of reach-in cooler across from stove. Tops and sides of food bins across from walk-in cooler. Side of reach-in cooler behind front counter where sushi is prepared.
Outer openings not protected with self-closing doors. Back door next to walk-in cooler.
Single-service articles not stored inverted or protected from contamination. Pans on shelf across from walk-in cooler. Manager discarded pans.
Stored food not covered. Container of seasoning stored in sushi prep area. Manager placed lid on container.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed mushrooms. Manager moved washed mushrooms to top shelf.
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.