KYODAI JAPANESE STEAKHOUSE
210 ORANGE PARK N PARKWAY, Orange Park FL 32073 · 904-215-8228
Last inspected Feb 25, 2026 · 16 visits since September 2023
MAY 25
MAY 25
JUL 25
JAN 26
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Feb 25, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floor around all hibachi tables is soiled, grease build up present.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical outlets with heavy grease build up. Water faucets at all hibachi tables with food debris build up.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with soap in sink then placed in rack to dry. No sanitizer applied. Operator brought dishes to dishroom to be sanitized.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk in walk-in cooler with no date marked. Operator unsure when milk was opened.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. See stop sale. Milk in walk-in cooler with no date marked. Operator unsure when milk was opened.
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. No written procedures available. Provided DBPR Form HR 5030-104.
Handwash sink used for purposes other than handwashing. Observed employee rinsing a wiping cloth in hand wash sink in kitchen. Also, handwash sink by ice machine is blocked by a cart. Operator moved cart.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Provided DBPR Form HR 5022-090 and assisted operator with completion of written plan.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at mop sink. Operator identified contents as sanitizer and labeled the bottle. Also, unlabeled squirt bottle with pink liquid in sushi area. Operator identified contents as soap and labeled squirt bottle.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in cooked rice and yum yum sauce. Operator removed bowls.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed up observed on floor of walk-in freezer.
No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator hung poster.
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 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. Dishmachine tested at 0ppm chlorine.
Establishment advertised crab on menu/menu board but served imitation crab. On the regular menu, "Naruto Maki" advertises crabmeat. Per operator, only imitation krab is used in the establishment. Also, on the regular menu, the "Seafood Udon" advertises crabmeat. Per operator, only imitation krab is used in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute on soda machine has black mold-like substance or slime. Interiors of multiple soda nozzles on both machines have debris build up.
Non-pitting surface rust on food-contact equipment. Scale in walk in cooler has rust.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in peas and carrots in walk in cooler. Operator removed bowl.
Floor soiled/has accumulation of debris. Floor under hand wash sink in the bar is soiled.
Single-service articles improperly stored. Single service take out cups stored on the floor at dry storage. Operator moved cups to shelf.
Standing water in bottom of reach-in-cooler. Standing water observed in center bar reach in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Also, wiping cloth solution on service line at 10ppm chlorine. Employee remade solution to 50ppm chlorine.
Jul 9, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Floors around all hibachi tables in dining room have buildup of grease and/or food debris and dirt build up.
May 28, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No running water at employee hand wash sink. In ladies restroom, at main sink, the right handwash sink is not dispensing water. In ladies restroom, at handicap stall, the handwash sink is not dispensing water. In men's restroom, at main sink, the left handwash sink is not dispensing water. All faucets are on auto sensors and operator states the sensors have gone out and parts are due this week for replacement.
Floor soiled/has accumulation of debris. Floors around all hibachi tables in dining room have buildup of grease and/or food debris and dirt build up.
May 8, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Walls in both restrooms are soiled. Most ceiling tiles and vents in dining room have dust/debris. Ceiling vents in both restrooms are soiled have dust. Wooden beams around bar area and dining room have dust.
Feb 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority4 Intermediate11 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice in walk in cooler at 101F. Manager states rice prepared 1.5 hours prior. Temperature taken at 12:00. Temperature taken at 1:45 at 79F.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell egg onto flat grill with gloved hands then handled clean spatulas and seasoning containers. Manager coached employee on proper handwashing and employee washed hands and changed gloves. Also, employee in dish room handling cell phone with both hands and putting clean dishes away.Corrective Action TakenCorrective Action TakenWarning**
Employee washed hands with no soap. Cook placed raw bacon in pan and then washed hands with water only. Manager coached employee to use soap.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw shell eggs stored over cooked dumplings. Also, raw beef and raw shrimp stored on top of cooked rice in walk in cooler. Manager moved meats. Also, in walk in cooler, raw beef stored over ready-to-eat sauces. Manager moved raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dragon rolls(tuna) in flip top reach in cooler at 44F. Per manager, rolls have been in the same unit overnight. Also, multiple packages of completely thawed raw fish with labeling stating to remove from package before thawing in walk in cooler and sushi reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Dragon rolls(tuna) in flip top reach in cooler at 44F. Per manager, rolls have been in the same unit overnight. Also, pork and vegetable dumplings in flip top reach in cooler at 45F. Per manager, dumplings brought from walk in cooler 40 minutes prior. Dumplings placed in walk in cooler and temperature 30 minutes later at 43F.
Wiping cloth 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. Wiping cloth solution in kitchen tested at 200ppm chlorine. Manager remade solution to 50ppm chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Also, no paper towels at handwash sink by office.
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. No proof of food handler training for Damien, Vinh and David, all hired over 60 days ago.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available for Damien(hired approximately 90 days ago), Vinh(hired approximately 6 months ago) and David(hired approximately 6 months ago).
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water supply at handwash sink by office. Manager states it is scheduled for repair.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around chute has black mold-like substance and deflector plate where ice is dispensed has slimy substance.
Bowl or other container with no handle used to dispense food. Bowls used as scoops in crispies and rice.
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. See stop sale. Multiple packages of completely thawed raw fish with labeling stating to remove from package before thawing; 3 packages salmon in walk in cooler 1 package of tuna in walk in cooler 1 package yellowtail in walk in cooler 1 package of mackerel in sushi reach in cooler 1 package of tilapia in sushi reach in cooler 1 package of buri in sushi area reach in cooler
Floor/wall/ceiling/vent not cleaned when the least amount of food is exposed. Floors under stove under stove, fryer Fan guards in flip top reach in cooler and salad reach in cooler in kitchen are soiled.
Floor/wall/ceiling/vent soiled/has accumulation of debris. Floors under stove under stove, fryer, under dishmachine, in linen room, under equipment on service line, in walk in cooler and under equipment in bar are soiled. Fan guards in flip top reach in cooler, salad reach in cooler in kitchen and in walk in cooler are soiled. Wall to left of ice machine is soiled.
Food stored on floor. Case of lemon juice stored on the floor in dry storage. Employee moved lemon juice to shelving.
Ice scoop handle in contact with ice. Interior of bar ice bin, two ice scoops with handle laying in ice. Manager moved handles out of ice.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar handwash sink. Provided DBPR Form HR 5030-111.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean pan storage rack in dish room has grease and dust build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee open beverages in salad reach in cooler. Also, multiple open employee beverages on various prep tables. Manager removed all beverages.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor next to the three compartment sink. Manager elevated solution.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority4 Intermediate13 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice in walk in freezer at 104F. Manager states rice prepared at 10:00am. Temperature taken at 12:24pm.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at maximum temperature of 109F. Inspector's heat strip indicator did not indicate color change.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (46F/47F/46F - Cold Holding); cut cabbage (47F - Cold Holding); rice (56F - Cold Holding); cut lettuce (44F - Cold Holding); chicken (45F - Cold Holding); butter (46F - Cold Holding); shell eggs ambient (52F - Cold Holding); chicken (48F - Cold Holding); milk (46F - Cold Holding); half and half (47F - Cold Holding); cream cheese (45F - Cold Holding); scallops (47F - Cold Holding); shrimp (46F - Cold Holding); chicken (47F - Cold Holding); beef (47F - Cold Holding); tofu (48F - Cold Holding); salmon (50F - Cold Holding); wings (50F - Cold Holding); crawfish (48F - Cold Holding); crab salad (45F - Cold Holding); octopus (48F - Cold Holding); squid (45F - Cold Holding); tuna (44F/45F - Cold Holding) in walk in cooler. Manager states all products have been in the cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (46F/47F/46F - Cold Holding); chicken (45F - Cold Holding); cut cabbage (47F - Cold Holding); rice (56F - Cold Holding); cut lettuce (44F - Cold Holding); butter (46F - Cold Holding); shell eggs ambient (52F - Cold Holding); chicken (48F - Cold Holding); milk (46F - Cold Holding); half and half (47F - Cold Holding); cream cheese (45F - Cold Holding); scallops (47F - Cold Holding); shrimp (46F - Cold Holding); chicken (47F - Cold Holding); beef (47F - Cold Holding); tofu (48F - Cold Holding); salmon (50F - Cold Holding); wings (50F - Cold Holding); crawfish (48F - Cold Holding); crab salad (45F - Cold Holding); octopus (48F - Cold Holding); squid (45F - Cold Holding); tuna (44F/45F - Cold Holding) in walk in cooler. Manager states all products have been in the cooler overnight.
Wiping cloth 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. Wiping cloth solution at utility sink tested at 200+ppm chlorine. Manager remade solution to 50ppm chlorine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in walk in cooler not dated. Manager unsure of when opened. See stop sale for temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute on server line has black mold-like substance.
Handwash sink not accessible for employee use at all times. Hand wash sink by ice machine blocked by cart. Manager moved cart. Hand wash sink at end of cook line with rice in sink. Employee removed rice.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Manager has thermometer with max/min indicated on device but it is not working.
Dead flying insects on premises. Approximately 50 dead flying insects in light shield at ice machine. Employee removed shield and discarded all dead insects.
Duct tape used to repair nonfood-contact surface. Duct tape used on drawer fronts below grills. Observed one fan broken and ice build up around broken fan in walk in cooler.
Floor/ceiling tiles/ceiling vents soiled/has accumulation of debris. Floor under cooking equipment in kitchen is soiled. Ceiling tiles above utility sink in kitchen are soiled. Standing water on the floor under/around ice machine. Floor under hand wash sink in bar with debris. Ceiling vent in men's restroom is dusty.
Hole in or other damage to wall. Hole in wall in men's restroom, far stall behind toilet.
Ice scoop handle in contact with ice. Ice scoop handle in ice at left soda machine. In back storage area, scoop for rice and sugar has handle in contact with products. Bowl used as scoop in peas and carrots and rice in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven with debris build up.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers for reach in cooler in kitchen, walk in cooler and beer walk in cooler.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at main kitchen hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf near far hand wash sink on cook line is soiled. Underplating on both soda machines around nozzles is soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in reach in cooler in kitchen. Manager discarded. Employee drink on prep table with no lid/covering. Manager discarded.
Plumbing system in disrepair. Leak in women's restroom ceiling in far stall.
Raw fruits/vegetables not washed prior to preparation. Observed cut lemon on cart in kitchen with cut through sticker still attached to lemon.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor by entrance to walk in cooler.
Nov 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese on counter at sushi area. Per operator, cream cheese left out for approximately 45 minutes. Operator moved to cooler, temperature approximately 30 minutes later at 42F. Whitefish in sushi reach in cooler at bar at 44F. Per operator, sushi cooler filled from another cooler approximately one hour prior. Operator added ice to whitefish. Temperature taken approximately 20 minutes later at 42F.
Wiping cloth 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. Sanitizer solution on service line tested at 300+ppm chlorine. Operator remade solution to 50ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen and stored cutting boards in rack at back prep area with staining.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around the chutes, interior of lids and interior around deflector plate has black mold-like substance. Interior bottom of sushi reach in cooler at the bar is soiled.
Bowl or other container with no handle used to dispense food. Bowl used in open bag of panko breading in dry storage.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above back utility sink, above dish machine, on service line, above sushi area, in both front restrooms and multiple in dining area. Ceiling in main walk in cooler has black mold-like substance. Floor in bar area under all equipment is soiled. Multiple ceiling tiles in dining room and in women's restroom surrounding the vent are dusty.
Dead flying insects on premises. Observed approximately 30 dead flying insects in light shield at back of dry storage. Operator removed and discarded all dead insects and cleaned light shield during inspection.
Duct tape used to repair nonfood-contact surface. Duct tape present on two drawers on the make line and at the bottom of the walk in freezer gasket. Food scale in walk in cooler at prep table has heavy rust, pitting the surface. Hole in the wall behind the toilet in handicapped stall in men's restroom.
Ice scoop handle in contact with ice. Ice scoop handle in contact with the ice at bar ice bin and ice bin on service line. Operator moved both to proper storage.
In-use wet wiping cloth/towel used under cutting board. At walk in cooler prep table, wet wiping cloth under green cutting board. Sanitizer bucket on the floor on service line. Operator moved to the counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood system with grease build up, hood filters have been removed for cleaning. Shelving under grills in kitchen have build up of debris. Tracks of sliding door of reach in cooler by bag in box soda rack are soiled. Pre-rinse nozzle at dish machine has build up of food debris. Both soda machines on service line have build up around nozzles. Soda gun component panel above ice bin at the bar has accumulation of dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages in reach in cooler on make line in the kitchen. Employee beverage on prep table where vegetables are being cut. Employee moved all beverages to proper storage.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority6 Intermediate9 Basic
Show 21 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 sushi cook preparing raw sushi rolls for customer with bare hands. Observed cook plating cooked tempura chicken and vegetables for a customer with bare hands. Inspector spoke with both employees and both washed hands and put on gloves.
Non-food grade paper/paper towel used as liner for food container. Observed several containers at the fryer lined with paper towels used for after frying foods.
Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cut raw beef stored on top of bucket of prepared soup. Manager moved raw beef to appropriate storage.
Toxic substance/chemical improperly stored. Bottle of cleaner stored directly against bottle of lemon juice and tempura batter mix. Employee moved cleaner to appropriate location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter added to threaded mop sink faucet, missing vacuum breaker on non-chemical side.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen, at prep area and multiple cutting boards stored under prep sink have black mold-like build up. Nozzles, surrounding under plating and ice chute on right soda machine have white fuzzy substance.
Handwash sink used for purposes other than handwashing. Steel scrub pad in far left hand wash sink. Multiple miscellaneous items stored in hand wash sink by ice machine. Hand wash sink by ice machine blocked with a cart. Steel scrub pad and glass in bar hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by ice 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. No proof available. Operator has DBPR Form.
No soap provided at handwash sink. No soap at hand wash sink by ice machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared food products in sushi area and walk in cooler have no label indicating prepared date.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at front entrance in lobby dusty. Small vent at entrance to dry storage is dusty. Dishroom vent and surrounding ceiling tiles are soiled. Dishroom floor under pre-rinse area and dishmachine is soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage and sandwich on prep table in kitchen. Employee moved items. Employee beverage on shelf above flip top reach in cooler top reach in cooler in kitchen. Employee moved beverage. Employee beverages on back prep table.
Employee with no hair restraint while engaging in food preparation. No hair restraints on any cook/prep cook in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil stored in standing water at 123F. Employee replaced water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area has build up of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grills has build up of debris. Internal hood system has grease build up with grease dripping from hood system. Shelving under sushi prep are is soiled. Floor in bar area behind equipment and under the hand wash sink is soiled. Soda machine on left has green substance on under plating around nozzles.
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws for beverages at bar area within customer reach.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee removed used apron with visible food debris and placed on top of squeeze bottles and seasonings on cart at back prep. Manager removed apron.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on back prep table.
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.