KYOTO SUSHI AND RAMEN
4372 SOUTHSIDE BLVD STE 207, Jacksonville FL 32216 · 9049988806
Last inspected Mar 2, 2026 · 8 visits since August 2023
FEB 24
OCT 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over case of sauces in walk in cooler. Moved by manager.
Toxic substance/chemical improperly stored. Chemical butane can stored on prep table next to food. Moved by manager.
Records/documents for required employee training do not contain all of the required information. Operator provided 5 employees current training certificates that are missing date of birth
Bowl or other container with no handle used to dispense food. Bowl stored inside dry seasoning containers
Show the remaining 9 findings ▾
Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks in storage closet not secured
Cutting board has cut marks and is no longer cleanable. Cut marks on make table cutting board
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at wait station preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food with no hair restraint
Food stored on floor. Bucket of prep cut lettuce stored on floor in walk in cooler. Case of jug fry oil stored on floor on cook line
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and make table on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen
Stored food not covered. Cut lettuce in walk in cooler uncovered
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 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. Employee at sushi bar station handling ready to eat raw tuna with bare hands. Employee put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over produce on shelf in walk in cooler. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (57F - Cold Holding), stored above fill line in reach in cooler flip top. Employee removed and place inside reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef soup (116F - Hot Holding), stored in pot on cook line, place there 1 hr ago. Employee reheated to 183F)
Toxic substance/chemical improperly stored. Can of butane chemical spray stored on shelf next to food prep. Employee removed
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in three compartment sink.
Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink
No soap provided at handwash sink. At both hand wash sink in kitchen. Employee provided
Records/documents for required employee training do not contain all of the required information. Total of 5 employees with training certificates missing date of birth
Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored in storage closet
Dead roaches on premises. 3 total dead roaches observed: 2 dead roach on floor on left side of reach in cooler. 1 dead roach behind rice steam table. Employee cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Walk in cooler with torn gasket
Floor soiled/has accumulation of debris. Under cooking equipment
Food stored on floor. Buckets of food stored on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior cooking equipment with food build up
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Chemical mouth wash stored on prep table next to food. Moved by manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (112-117F - Hot Holding), stored on stove top, place there @ 1pm. Employee reheated 201F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table stained
No soap provided at handwash sink. At hand wash sink next to ware washing area. Employee provided
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink next to ware washing area. Employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in reach in cooler not date marked. Manager stated was prepared 2 days ago
Cutting board has cut marks and is no longer cleanable. Cutting board at make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep next to food. Moved by manager.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in use with equipments at 0ppm and not sanitizing. Operator setting up three compartment sink. Manager able to fix dish machine and now sanitizing at 200ppm
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 employee handling wanton with bare hands during preparing to be placed for later usage. Employee put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine in use with equipments at 0ppm and not sanitizing. Operator setting up three compartment sink
Nonfood-grade bags used in direct contact with food. Multiple raw foods in freezer stored in direct contact of non food grade bag. Employees removing bags
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw pork in walk in cooler on shelf. Frozen raw beef stored over open box of frozen cheese wantons in upright reach in freezer in kitchen. All items properly stored
Toxic substance/chemical improperly stored. Drain chemical cleaner stored on soda bib box. Butane chemical container stored on prep table next to food prep. All items Moved by manager.
Ceiling tile missing. Over walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food prep in kitchen. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 119F standing water. Manager discarded water
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Employee medicine stored above prep table next to food on cook line. Moved by manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (127-129F - Hot Holding), stored in container on stove top, place there for hot holding around 11:30am as per manager. Manager reheated to 171F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and keys stored above prep table next to food on cook line. Moved by manager.
Time/temperature control for safety food thawed in an improper manner. Lobster stored in container of standing water to thaw at three compartment sink. Manager place in walk in cooler
Oct 20, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator under new ownership and has change of plans from original layout and needs to submit plans. Provided information to operator
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink next to three compartment sink area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table next to food in kitchen. Moved by manager.
Aug 10, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork (94-112F - Hot Holding), stored in steam table on cook line next to water bath, place there approximately 30 mins ago. Operator decided to place items on Time. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection
Toxic substance/chemical improperly stored. Can spray of butane chemical torch stored on prep table next to food prep in kitchen. Moved by manager.
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator under new ownership and has change of plans from original layout and needs to submit plans. Provided information to operator
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink next to three compartment sink area.
Carbon dioxide/helium tanks not adequately secured. Two empty CO2 tanks stored inside storage closet next to sushi bar area not secured
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table next to food in kitchen. Moved by manager.
Wiping cloth sanitizing solution stored on the floor. At sushi bar area. Moved by manager.
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.