KOTO STEAKHOUSE AND SUSHI BAR
533 S HOWARD AVE STE 4D, Tampa FL 33606 · (813) 964-6808
Last inspected Mar 30, 2026 · 6 visits since December 2023
DEC 23
AUG 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023021928 | Mar 27, 2023 | Mar 27, 2024 | $600 |
| 3--2022018047 | Feb 23, 2022 | Jun 28, 2022 | $200 |
Inspection history
6 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored at bar. Operator labeled during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle in ice. Operator removed scoop to wash during inspection.
Nov 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cut lettuce inside a wincon garbage can not for food contact surface storage in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over greens walk in cooler manager removed to proper storage raw eggs over sauces in side reach in cooler by three compartment sink. Manager removed to proper storage. Raw fish fish over ready to eat sauces sushi line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior by dish washing machine
Bowl or other container with no handle used to dispense food. Reach in cooler sushi line no handle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach in cooler. Manager removed
Food stored on floor. Soy sauce buckets on floor by dry storage and walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Employee moved to bucket
Aug 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm manager added chlorine to sink retested to 50ppm
Container of medicine improperly stored. Employee cream stored in between ready to eat sauces on cooks line shelf
Nonfood-grade containers used for food storage - direct contact with food. Cut lettuce inside a wincon garbage can not for food contact surface storage in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over greens walk in cooler manager removed to proper storage raw eggs over sauces in side reach in cooler by three compartment sink. Manager removed to proper storage. Raw fish fish over ready to eat sauces sushi line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line across from bulk wok burners. pork dumplings 47F cut greens 47F 2nd temp dumplings 46F cut greens 44F
Toxic substance/chemical improperly stored. Stored on floor manager removed from floor
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.
Handwash sink used for purposes other than handwashing. Sink on cooks line by kitchen exit door. Observed container in sink. Manager removed Blender stored in bar hand washing sink manager removed
No paper towels or mechanical hand drying device provided at handwash sink. Server line management restocked.
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. Florida Restaurant and lodging expired 2023
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior by dish washing machine
Bowl or other container with no handle used to dispense food. Reach in cooler sushi line no handle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach in cooler. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag not stored properly on dry storage shelf.
Food stored on floor. Soy sauce buckets on floor by dry storage and walk in freezer
Ice scoop handle in contact with ice. At bar area manager removed from touching ice
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tested at 86F next to rice pots on cook line. Manager dumped water at 133F retested
Wet wiping cloth not stored in sanitizing solution between uses. Employee moved to bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested above 50-100ppm manager added water retested to 100pm
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink in bar area has dishes stored in it. Owner removed dishes from handwashing sink.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside vegetable bag. Chef removed bowl and placed at dish washer.
Food stored on floor. Buckets of soy sauce stored on floor in kitchen area. Chef properly stored soy sauce.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 70F. Chef discarded water and placed utensils at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting. Chef removed cloth and placed cutting board at dishwasher.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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. Cooked shrimp held on time has no time stamp. Owner added proper time stamp.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by back door. Employee placed paper towels at hand washing sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items inside freezer have dates.
Bowl or other container with no handle used to dispense food. Bowel without a handle used as scoop in rice bin in kitchen area by back door. Owner removed bowl.
Employee with no hair restraint while engaging in food preparation. Employee not using a hair restraint. Employee put on hair restraint.
Food stored on floor. Rice bin stored on floor by back door.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Owner removed cloth and placed board at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves next to dishwasher is soiled.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his mouth without washing hands. Employee washed hands.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Owner removed tongs and laced at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled inside reach in cooler in sushi bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.