KYOTO JAPANESE SUSHI AND GRILL, LLC
200 WEST MITCHELL HAMMOCK RD, Oviedo FL 32765 · 407-278-3100
Last inspected May 12, 2026 · 7 visits since October 2023
MAR 24
NOV 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 1 live flying insect at the sushi station front area not landing at any food. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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.
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/
Bowl or other container with no handle used to dispense food. -in sauce bins
Current Hotel and Restaurant license not displayed.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water. -soda rack room
Food stored on floor. -soy sauce on floor -soda bag in a box
Light shield damaged/in disrepair. -water heater hallway
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 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. Sushi Rice front counter made at 11:00 not time marked. 2.5 hours operator labeled
Toxic substance/chemical improperly stored. Spray bottle of cleaner on counter next to to go soup containers front counter. Operator removed
Handwash sink used for purposes other than handwashing. Employee rinsed cloth in sink on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On digital menu board raw tuna and raw salmon poke bowls. Operator covered those 2menu items until they can get corrected.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter sink Operator stocked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White sauce Garlic butter In walk in cooler Operator date marked
Bowl or other container with no handle used to dispense food. In bin of corn starch by back door Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table in kitchen
Open dumpster lid. Operator closed
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter
Single-service articles not stored inverted or protected from contamination. To go soup bowls by miso soup Operator flipped
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados on line at sushi station. One avocado cut with sticker still on. Operator brought to back to have washed Employee washed
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects found Observed 1 live flying insect at the sushi station front area not landing at any food. Next routine visit per supervisor.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored on top of ice cream and cheese cake at the walk-in freezer.
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. Raw beef stored on top raw shrimp at the walk-in freezer.
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 to operator and she did print it and start sign it while conducting my inspection.
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. Phuoc-tri-dung-thuong-vinh.
Bowl or other container with no handle used to dispense food. the ginger sauce bucket at the walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed box of fish stored on floor at the walk-in freezer been told that's an employee food.
Floor soiled/has accumulation of debris. Throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves.
Standing water in bottom of reach-in-cooler. Bottom table the one facing the grill back of the house.
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area.
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef and pork over pasta in walk in cooler
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - room temperature at front counter, 1.5 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50F, shrimp 78F; held off temperature control less than 1 hour - butter, 66F, held off temperature control 1.5 hours - pasta, 57F, removed from temperature control for 30 minutes, placed back in refrigerator at front counter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 107F, 127F; two hours in steam table that is not functioning. - sushi rice, 108F, held off temperature control 2 hours
Handwash sink not accessible for employee use at all times. - bag stored in hansink near mop sink
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - chlorine test kit needed
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
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.
Accumulation of debris on exterior of warewashing machine.
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 loin
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table..
Time/temperature control for safety food thawed in an improper manner. - tuna loin thawing at room temperature
Wet wiping cloth not stored in sanitizing solution between uses. - by pick up window
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken 150f in hot holding unit at hibachi station. Managers states chicken is par cooked before placing into hot hold unit. Employee put back on grill to bring above 165f.
Food stored in ice used for drinks. See stop sale. - togo box of salad
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - noodles 51f. Observed on counter at hibachi station. Employee states item is on time.
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/ - 7 employees working. 1 certified manager unable to produce proof of training
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Buildup of food debris/soil residue on equipment door handles. - multiple coolers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents and ceiling tiles in kitchen dusty
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
Cutting board has cut marks and is no longer cleanable. - on cook line
Floor soiled/has accumulation of debris. - below hibachi table
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan cover dusty at hibachi station cooler - walk in cooler fan covers - hood filters
Open dumpster lid.
Single-service articles improperly stored. - case of togo bowls on floor
Wall soiled with accumulated grease, food debris, and/or dust. - above storage racks in dry storage room
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over cooked noodles.
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. See stop sale. - noodles at tepan station - sushi rice
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on dish racks
Bowl or other container with no handle used to dispense food. - sauce bucket in walk in cooler
Buildup of food debris/soil residue on equipment door handles. - reach in cooler at tepan station - cabinet door gandles in tepan station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates and togo boxes on storage shelf
Ice buildup in walk-in freezer.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. - above storage shelf of clean plates
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.