KYOTO SUSHI AND GRILL
6651 S SEMORAN BLVD STE 106, Orlando FL 32822 · 321-297-9303
Last inspected Aug 26, 2026 · 9 visits since December 2023
AUG 24
FEB 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen. Operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015001834 | Nov 21, 2014 | Jan 23, 2015 | $300 |
Inspection history
9 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 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 cannot be determined. Sushi rice front counter made 3 hours ago so no stop sale. Operator time marked
Food-contact surface soiled with food debris, mold-like substance or slime. By nozzles to dining room fountain machine
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jazzie
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bottles of white sauce in guest service refrigerator front counter
Show the remaining 2 findings ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink front counter
Wet mop not stored in a manner to allow the mop to dry. 2 lying in mop sink Operator flipped
Feb 12, 2026Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut carrots at sushi bar Operator date marked
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sushi area Operator flipped
Covered waste receptacle not provided in women's bathroom.
Light not functioning. 2 in hood
Walk in cooler interior/shelves have accumulation of soil residues.
Jul 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate7 Basic
Show 20 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed rice pot and did not sanitize
Live, small flying insects found One small live flying insect on sushi cookline landed on cutting board Operator cleaned and sanitized One small flying insect in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles in make table
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Ahi tuni under make table sushi area fully thawed Stop sale
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. Arrived at opening for inspection. Items not time marked as put out. Tempura batter, garlic margarine, sushi rice Operator time marked
Time/temperature control for safety food placed in cooler for potential reservice to other customers Bottle of white sauce on customer table returned to glass door cooler by employee for future use.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in glass door cooler opened 2 days ago. Operator date marked
Food-contact surface soiled with food debris, mold-like substance or slime. Knife magnet in warewashing soiled
Handwash sink not accessible for employee use at all times. Employee personal items in handwashing sink sushi station
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/ six employees working with no certified manager. Manager showed up during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Sushi station Operator stocked
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. New hires not on list
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu in glass door cooler not date marked Operator date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
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. Tilapia and ahi tuna in walk in cooler not slit. Items still mostly frozen Operator slit Emailed operator new procedures Ahi tuni under make table sushi area fully thawed Stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout Operator removed
Equipment in poor repair. Plastic door to sushi cooler broken
Food stored on floor. Tempura batter on cookline on floor Case cucumbers on floor in walk in cooler Operator moved
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher in fried rice container Scoop in sugar Operator removed
Working containers of food removed from original container not identified by common name. Corn starch and tempura mix Operator labeled
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Equipment in poor repair. Gasket on make table kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table in kitchen
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 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.
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.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Seaweed salad
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
Handwash sink not accessible for employee use at all times. Wiping cloth in sink
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetables in reach in cooler front counter Operator date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on pass through window from kitchen to front
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation. Employee put on hat
Equipment in poor repair. Gasket on make table kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter Operator fixed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table in kitchen
Standing water in bottom of reach-in-cooler. Front counter
Wet wiping cloth not stored in sanitizing solution between uses. Operator removed
Working containers of food removed from original container not identified by common name. Sugar, flour and salt in kitchen Operator labeled
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bobo tea (125F - Hot Holding) per operator less than 2 hours. Operator turned up.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowls. Operator labeled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared salmon front counter
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked
Drain cover(s) missing. Three compartments sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to employee chopping scallions
Equipment in poor repair. Gasket on make table in kitchen torn
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter
Water leaking from pipe and/or faucet/handle. Under 3 compartment sink
Wet wiping cloth not stored in sanitizing solution between uses. Front counter
Jan 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon in Poke Bowls.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White sauce made yesterday in glass door cooler entering kitchen. Krab salad from 2 days ago in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water and drink packet on prep shelf front counter.
Equipment in poor repair. Gasket on glass door cooler door front counter
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in spicy tuna in front counter cooler. Pitcher in fried rice.
Light not functioning. Hood lights in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler front counter.
Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Back dish area.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Cutting board has cut marks and is no longer cleanable. Across from grill.
Floor area(s) covered with standing water. In walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cut vegetables on front line. Pitcher used in white rice.
Light not functioning. All lights over hood.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority6 Intermediate13 Basic
Show 26 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed ginger over ready to eat vegetables in walk in cooler.
Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen. Operator killed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked chicken, cleaned grill and started cooking noodles did not change gloves. Manager explained to employee.
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 on front line, put on the line as we walked in. Added time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat.
Toxic substance/chemical improperly stored. Windex over bins of rice in kitchen.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in glass door cooler in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and tuna in poke bowls.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna. When asked it was prepared yesterday.
Spray bottle containing toxic substance not labeled. Cleaner spray bottle in Dining room.
Bowl or other container with no handle used to dispense food. Bowl in lo mein in kitchen reach in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Cutting board has cut marks and is no longer cleanable. Across from grill.
Duct tape used to repair nonfood-contact surface. Knife on cutting board in kitchen. Operator discarded knife
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen and back pack on dish rack.
Floor area(s) covered with standing water. In walk in cooler.
Floor soiled/has accumulation of debris. Throughout.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cut vegetables on front line. Pitcher used in white rice.
Light not functioning. All lights over hood.
Raw fruits/vegetables not washed prior to preparation. Avocados still has sticker on them after washed.
Stored food not covered. Cut carrots and onions in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and prep area.
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.