KOTO HIBACHI EXPRESS
3222 SW 35 BLVD, Gainesville FL 32608 · 352-672-6200
Last inspected Nov 21, 2025 · 8 visits since August 2023
MAY 24
SEP 24
JAN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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: male staff cutting broccoli, no gloves. Gloves were added.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : shrimp on the cook line in the make table above the chill line, 64°. The shrimp was cook after 1:15pm today. The shrimp was moved to the walk-in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda nozzles with buildup.
Handwash sink used for purposes other than handwashing. Observed : a bucket lid in the dish wash machine hand wash sink. The lid was removed.
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. Observed : one expired certificate.
Show the remaining 3 findings ▾
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed : Wah sink with soapy water was in the center sink. All sinks drained and reset correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : cook line small ware in the pan at the cook line, water at 78°. The water was dumped.
In-use wet wiping cloth/towel used under cutting board. Observed : a cloth under the cutting board on the cook line. A board mate replaced the cloth.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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. Observed : dish wash machine 0 ppm for chlorine. A new jug was added and primed. 100 ppm achieved.
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. Observed : the time mark for the eggs on the cook line initially read 7-27-2025 and 11:30 am. This was corrected to 7-28-2025 at 4:30 when they reopened.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda nozzles are soiled.
Handwash sink used for purposes other than handwashing. Observed : a bucket lid in the hand wash sink at the 3 compartment sink area. The lid was removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : on the cook line: keys, ear pods and phone stored over cook line food. All items have been placed in pockets.
In-use wet wiping cloth/towel used under cutting board. Observed : on the cookline, wet cloth under a cutting board. This was removed.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed colander in the kitchen hand wash sink. This was removed. ALSO, strainers in the cook line hand wash sink. These were removed.
No soap provided at handwash sink. Observed: the kitchen hand wash sink lacking soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the written plan was not found. A template was emailed.
Carbon dioxide/helium tanks not adequately secured. Observed: 3 co2 tanks in the hallway, not secured. The chain was added.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed bottle of water on the back prep table. This was moved below.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: multiple spots in reach-in cooler with unmarked employee food. These were moved below or discarded.
In-use wet wiping cloth/towel used under cutting board. Observed: white cloth under the sushi line cutting board. This was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the soda nozzles with buildup of sticky soda splash.
Reuse of single-service or single-use articles. Observed: a plastic jug cut into a scoop on the cook line. This was removed.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed: the time mark for the front line sushi rice and the flat of eggs on the cook line had not been changed when replaced. Adjusted times were then added for 6:00p.m.
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw beef stored over shell eggs in the walk-in cooler, the items were adjusted to comply.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shrimp in a cold make table on the cook line 49°. ALSO, at the sushi bar: Krab 40 and tuna 49°. All of these were put uncovered in the walk-in freezer until below 41°.
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. Observed: the time mark for the front line sushi rice and the flat of eggs on the cook line had not been changed when replaced. Adjusted times were then added for 6:00p.m.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: a splitter added, both sides are non-chemical and need lack a vacuum breaker.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed: a glass top probe thermometer reading 36° in an ice bath. This was adjusted to 32°.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the Hi-C nozzle with an accumulation of buildup. These were disassembled and cleaned.
Carbon dioxide/helium tanks not adequately secured. Observed: e pressurized tanks in the hallway, nor secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 open bottles of water on the back prep table. These were moved below.
May 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention devices missing after splitter at mop sink in back of kitchen. Manager removed splitter from mop sink during this inspection.
Handwash sink used for purposes other than handwashing. Pot lid stored inside handwash sink at cookline. Manager removed lid from handwash sink during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelving throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large metal pan not inverted on top of ice machine in prep area. Manager turned over the pan during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wallet stored on shelf behind front counter above plastic trays. Manager removed both from shelf during this inspection.
Floor soiled/has accumulation of debris. Floor below fountain machine cabinet soiled with food debris. Manager had employee sweep area during this inspection.
Insect control device installed over food preparation area. Two bug zappers stored on top of prep tables in prep area of kitchen.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Multiple bug zappers installed throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in lobby area soiled with mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline. Employee removed wiping cloth from cutting board during this inspection.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 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. Observed: a partial half gallon of oat milk in the glass door reach-in cooler, no date mark. Opened Monday.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the commercial can opener has dried food debris. The manager removed it to be discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in standing water, 68F, by the rice warmers. The water was dumped and fresh scoops were brought to the line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the lids for bulk tempura and flour have an accumulation of dried debris on them.
Plumbing system in disrepair. Observed: the hot water handle at the first hand wash sink spun freely, no hot water was produced. The screw was tightened and hot water was then available.
Single-service articles improperly stored. Observed a case of soufflé cups stored on the front line floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed: avocados with stickers being cut on the sushi cutting board.
Aug 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
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: male staff cutting broccoli, no gloves. Gloves were added.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed: the wet batter was added to and not changed out completely at 3:15.
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. Observed: the wet batter was added to and not discarded at the end of 4 hours.
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. Observed: batter, the morning till 3:15 time as a public health control time mark was not changed when new product was brought out. The board was adjusted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables stored over the wok line, 78F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.
Handwash sink used for purposes other than handwashing. Observed: a bucket lid stored in the prep are hand wash sink. This was removed.
No soap provided at handwash sink. Observed: lack of soap at the cook line hand wash sink. Soap was added.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in standing water.
Insect control device installed over food preparation area. Observed: bug light stored on a prep table with nuts and vinegar.
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.