KOTO GRILL
9902 GULF COAST MAIN ST D-150, Fort Myers FL 33913 · 239-208-9400
Last inspected Mar 18, 2026 · 13 visits since August 2023
MAY 24
JUL 24
NOV 24
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Around dishrack near door to kitchen dishwashing area, 15 small flying insects observed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025091955 | Nov 12, 2025 | Jan 26, 2026 | $400 |
| 7--2024072847 | Nov 18, 2024 | Jan 15, 2025 | $200 |
Inspection history
13 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container around cooked pork. Educated operator on using food grade materials. Operator switched to deli paper.
Nonfood-grade bags used in direct contact with unwashed fruits and vegetables in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab 53F cold hold less than 4 hours. Operator placed krab in working reach in cooler. Observed Raw shrimp 71F cold hold less than 4 hours. Operator placed shrimp in working reach in cooler.
Handwash sink not accessible for employee use at all times. Observed handwash sink across from co2 tanks blocked by boxes. Educated operator on maintaining handwash sink accessible. Operator removed boxes.
Show the remaining 8 findings ▾
Observed hot water not provided/shut off at employee handwash sink in women's restroom.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink across from co2 tanks.
Bowl or other container with no handle used to dispense tempura batter. Operator removed cup.
Employee eating in a food preparation or other restricted area. Observed plate of half eaten food stored on shelving above reach in cooler at cook line. Operator removed plate.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator dumped out water.
Nonfood-contact surface soiled with grease, food debris, dirt on kitchen entrance curtains.
Wall soiled with accumulated grease, food debris, and/or dust behind fryers at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizing bucket.
Jan 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels.
Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce.
Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack
Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line.
Nov 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels.
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/ 1 sushi cook, 2 line cooks, 1 served all preparing food, no certified food manager present.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time mark for discard, no written plan. Emailed to operator blank form.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce.
Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack
Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line.
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Container of medicine improperly stored. Bottle isopropyl alcohol stored overnight cook line dishwater and hot holding foods. Operator removed.
Live, small flying insects found. Around dishrack near door to kitchen dishwashing area, 15 small flying insects observed.
Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach-in cooler, raw tuna and raw fish over cut cucumbers. Also cook line reach-in cooler raw beef over ready-to-eat noodles. Operator rearranged cook line cooler for proper storage.
Handwash sink not accessible for employee use at all times, in prep area blocked with boxes, tools, in sushi station blocked with rice cooker.
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/ 1 sushi cook, 2 line cooks, 1 served all preparing food, no certified food manager present.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time mark for discard, no written plan. Emailed to operator blank form.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce.
Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack
Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. In containers rice, bread crumbs, sauces on cook line.
Food stored on floor. Bibb in box soda stored on floor in back prep area.on cook line containers oil, sauce on floor.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw tuna over ready-to-eat imitation krab. Raw shrimp over cut lettuce. Also raw tuna and salmon over ready-to-eat sauces in sushi reach-in cooler. Operator placed raw fish on bottom shelf. Corrective actions taken in some coolers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on after handling raw shrimp. Explained to employee proper glove use and handwashing. Employee properly washed hands before returning to work and donning new gloves.
Employee washed hands in a sink other than an approved handwash sink. Observed two cooks washing hands in triple sink. Explained to employees proper use of handwash sink.
Handwash sink not accessible for employee use at all times, in prep area blocked with boxes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, items containing masago (raw fish roe) and tuna/beef tataki served raw per operator, not marked as raw. Smoke with operator regarding updating advisory when updating menus.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In containers rice, bread crumbs, sauces on cook line.
Carbon dioxide/helium tanks not adequately secured. 5 unsecured in back of kitchen near soda storage rack
Food stored on floor. Bibb in box soda stored on floor in back prep area.on cook line containers oil, sauce on floor.
Ice buildup in walk-in freezer.
Jul 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
Bowl or other container with no handle used to dispense food in rice containers by cook line.
Jul 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs then prepare other foods, no glove change no handwashing. Discussed with operator and employee proper handwashing techniques.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing salads touch washed lettuce and carrots with bare hands. Spoke with employee, employee donned gloves before resuming work. Also observed second employee later transferring washed and cut lettuce for salads into different container with bare hands and discussed wearing gloves when preparing foods.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna raw shrimp and raw squid stored over ready to eat sauces. Also in sushi bar reach in cooler, raw salmon and raw tuna stored over ready to eat cooked shrimp, lemons, cucumber.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, cooked rice (130F - Hot Holding) for 45 minutes per operator. Provided operator with time as a public health control form and explained use, operator added time mark for discard to rice. Also in kitchen steam well, cooked chicken soup (125F - Hot Holding); reconstituted miso soup (121F - Hot Holding) for one hour per operator. Operator moved items to stove for quick reheating.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main and to go menus, smoked salmon, tuna tataki, and multiple rolls containing salmon, tuna and masago are served raw per operator, not marked as raw. Spoke with operator about need to update all menus to mark raw or undercooked foods.
Partial 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. Observed two present employees, one new and one part time with no signed reporting agreement. Operator reviewed and signed forms at time of inspection.
Records/documents for required employee training do not contain all of the required information. Observed one employee training certificate with no date of training filled in, no expiration date, employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
Bowl or other container with no handle used to dispense food in rice containers by cook line.
Grease on the ground and/or pad around grease receptacle. Grease receptacle behind restaurant is leaking grease, approximately 1 quart on ground, extending 4 four feet from receptacle. Operator placed rags, cardboard to soak up leaking grease.
Grease receptacle broken. Observed grease receptacle behind restaurant is leaking grease onto ground.
Single-service articles not stored inverted or protected from contamination. Single service sushi containers at sushi bar not inverted. Operator inverted the containers.
May 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Observed no handle bowl in sugar bulk bin container.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
No hot running water at mop sink. Observed no hot water at at mop sink.
Water leaking from pipe and/or faucet/handle. Observed water leaking out of vacuum breaker on the mop sink.
May 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 7 high priority.
7 High priority6 Intermediate14 Basic
Show 27 findings ▾
Container of medicine improperly stored. Observed rubbing alcohol stored on top of plate ware shelf above prep cooler.
Dish solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed 200 ppm chlorine off the surface of a plate.
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on pants.
Employee washed hands with no soap. Observed employee was hands with no soap in 3 compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen un covered crab claws in standing frozen drain water leaking from condensers in walk in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu 53F not date marking or time stamp per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon 47F, cream cheese 47F,imitation crab 48F, white Tuna 47F, tofu 53F in unit less than 4 hours per operator. Stop sale issued on the tofu, salmon, cream cheese, tuna and imitation moved to walk in freezer to bring down to proper temperature.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
Handwash sink not accessible for employee use at all times. Observed handwash sink next to bathroom blocked by boxes of fry oil.
Handwash sink used for purposes other than handwashing. Observed spoon resting in hand wash sink at the sushi station.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food not date marked anywhere in reach in coolers or walk in cooler per operator.
Records/documents for required employee training do not contain all of the required information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior bin of the ice machine.
Bowl or other container with no handle used to dispense food. Observed no handle bowl in sugar bulk bin container.
Carbon dioxide/helium tanks not adequately secured. Observed c02 tanks not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed unlidded cup on prep table at sushi station.
Food stored on floor. Observed boxes of sugar stored on the floor under to go boxing table in front of the kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon for rice stored in room temperature water of 74F
No hot running water at mop sink. Observed no hot water at at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler shelves.
Objectionable odors in bathroom or other areas of the establishment. Observed strong unpleasant smell ear rear door of kitchen exiting to the alley.
Stored food not covered. Observed uncovered fish in walk in freezer. Observed cooked crab legs in standing frozen water in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves.
Water leaking from pipe and/or faucet/handle. Observed water leaking out of vacuum breaker on the mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at sushi station.
Oct 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Oyster sauce opened but not marked with date opened. Per operator can was opened "a couple of days ago".
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. Tuna still under reduced oxygen packaging during thawing process in walk in cooler
Sep 1, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Oyster sauce opened but not marked with date opened. Per operator can was opened "a couple of days ago".
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided operator with DBPR Form HR 5030-103. Employee Health Reporting Agreement. Repeat from 04-07-2023
Bowl or other container with no handle used to dispense food. Cup without handle used in flour and sugar containers are scoops. Operator removed.. Repeat from 04-07-2023
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. Tuna still under reduced oxygen packaging during thawing process in walk in cooler
Aug 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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. Dishwasher (Chlorine 00ppm). Operator set up triple sink Triple Sink (Chlorine 100ppm)l
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Oyster sauce opened but not marked with date opened. Per operator can was opened "a couple of days ago".
Handwash sink not accessible for employee use at all times. Hand sink by dry storage area blocked with boxes and wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided operator with DBPR Form HR 5030-103. Employee Health Reporting Agreement. Repeat from 04-07-2023
Bowl or other container with no handle used to dispense food. Cup without handle used in flour and sugar containers are scoops. Operator removed.. Repeat from 04-07-2023
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. Tuna still under reduced oxygen packaging during thawing process in walk in cooler
Employee eating in a food preparation or other restricted area. Half eaten banana on shelf above make table in cooks line. Operator discarded.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above prep table on cooks line and above three compartment sink. Operator removed.
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.