KYOTO SUSHI & GRILL
14807 E COLONIAL DR #100, Orlando FL 32826 · 321.297.9303
Last inspected Mar 20, 2026 · 8 visits since July 2023
OCT 24
MAR 25
APR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Live, small flying insects found 1 small flying insect in three compartment wall 1 small flying insect on wall in were bulk rice is kept
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016009423 | Feb 16, 2016 | Mar 28, 2016 | $400 |
Inspection history
8 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves on cooler behind front counter have debris.
Wall soiled with accumulated grease, food debris, and/or dust. Rust on walls in walk in cooler
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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. 0 ppm rechecked after priming 10 ppm. WarningWarning**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in walk in cooler. Manager stored properly.
Spray bottle containing toxic substance not labeled. Sanitizer bottle no label. Manager labeled
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. Krab sticks been thawed in Rop packages. Still frozen at this time no stop sale given.Employee removed from packaging.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves on cooler behind front counter have debris.
Wall soiled with accumulated grease, food debris, and/or dust. Rust on walls in walk in cooler
Water leaking from pipe and/or faucet/handle. Leak from prep sink located in cook line.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 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. Chlorine dish machine with 0 ppm. Rechecked after priming 100 ppm Corrected On-SiteCorrected On-SiteRepeat Violation**
Live, small flying insects found 1 small flying insect in three compartment wall 1 small flying insect on wall in were bulk rice is kept
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on dish area have dust. Ceiling tiles on hall way to kitchen have stains
Insect control device installed over food preparation area. Zapper over soda boxes removed
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Leak from faucet on dish area. Leak from faucet at hibachi area Leak from faucet at cook like
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket kept on hibachi station with 0 ppm. Rechecked after employee added chlorine 50 ppm
Apr 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 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. Chlorine dm 0 ppm Rechecked after been primed 50 ppm
Employee washed hands with no soap. Employee washed hands in prep sink with no soap. Inspector spoke to manager and ask her to coach employee on hand washing. He washed hands.
Non-food grade paper/paper towel used as liner for food container. Towels lining chopped green onions and diced white onions.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on prep sink located in cook line.
Handwash sink used for purposes other than handwashing. Pots kept inside hand sink located in servers station. Tray on top of Han sink located in dish area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of and not removed from reduced oxygen package. Tuna and Barrio Hamachi been thawed in package. Operator opened package.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line reach in cooler.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open cup in cook line.
Food not stored at least 6 inches off of the floor. Sauces kept on cook line floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk kept in water 80F Water discarded
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects found 1 small flying insect in cook line 2 small flying insects on mop sink 1 small flying insect on server station Total = 4 small flying insects
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken kept in warmer on cook line, kept for less than 4 hours with temperature of 127F. Inspector asked employee to reheat up to 165F.
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands on prep sink.
Handwash sink used for purposes other than handwashing. Tray on hand sink located in servers station. Towel inside hand sink located in front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken kept in cook line and in walk in cooler, cooked Saturday with no date marked. Cooked boiled eggs kept in cook line cooked three days ago with no date marked.
Bowl or other container with no handle used to dispense food. Bowl,use to scoop chicken
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in hallway between dish area and cook line have stains.
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. Buri fish thawing in walk in cooler. Employee a cut in the plastic.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to rice cookers.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves in reach in cooler behind front counter.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice in walk in cooler
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.
Bowl or other container with no handle used to dispense food. In Chicken, rice, noodles, and bowl container
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. Hamachi chef wearing watch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain over back door is soiled
Single-service articles improperly stored. Case of lids on floor
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of tempura shrimp and chicken at cook line on time plan
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. Tempura shrimp and chicken at cook line and margarine with fresh cut garlic. Per person in charge products only out since 11am. Observed product at 2:30pm. Person in charge with discard at 3pm
Handwash sink not accessible for employee use at all times. Metal pan in basin of hand sink at ware wash area
Cloth used as a food-contact surface. Dry wiping cloth used on bottom of raw tuna at sushi bar
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. All fish items in walk in cooler thawed, products at 41f or below
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line
Food stored on floor. Containers of soy sauce on floor
In-use tongs stored on equipment door handle between uses. On oven door
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Salt container at cook line
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink at wait station had a strainer to store rinsed off serving trays
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in both walk in coolers have dust build up by fan
Cutting board has cut marks and is no longer cleanable. Red cutting board at hibachi station White cutting board on make table at cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in glass door reach in cooler at wait station
Equipment in poor repair. Glass reach in door at hibachi station does not stay closed unless bucket is used to prop it shut
Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside in the back
Food stored in a location that is exposed to splash/dust. Container of ginger stored under paper towel dispenser at sushi bar
In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle Scoop handle in direct contact with crunch at cooks line
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.