Kyoto Sushi And Ramen

What the inspector found on Oct. 26, 2026

• High Priority 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 chlorine, not dispensing in dish machine Fixed during the inspection.
• High Priority Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then grabbed bag with to go containers to put away, explained to her and she washed hands Fixed during the inspection.
• High Priority Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi roll on shelf above salad in glass door cooler, cook line, employee rearranged, also raw beef on shelf above tray with cream cheese wonton in upright freezer Fixed during the inspection. Repeat violation.
• High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46-60f cooked pork, chicken, raw shrimp, boiled egg, shelled eggs, cut cabbage and lettuce, cooked mushrooms, krab, 50f wonton, cooked edamame, cooked chicken, gravy, noodles, all in prep reach in cooler that was off last night and plugged it in when they came at 10:30 am, my probe thermometer reading 46f, employee wrote time on
• Intermediate Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine that is not dispensing
• Intermediate Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Xin Cun Q expired in 5/2023, he'll do employee training, he makes sushi
• Intermediate Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles
• Intermediate Handwash sink used for purposes other than handwashing. Container in hand sink by dish machine, employee moved container, also a couple of containers in hand sink at server area Fixed during the inspection.
• Intermediate No probe thermometer provided to measure temperature of food products. Could not find it
• Basic Accumulation of debris on exterior of warewashing machine. Old food build up on top of dish machine
• Basic Bowl or other container with no handle used to dispense food. Bowl inside sugar and vinegar mix and in spice containers Repeat violation.
• Basic Carbon dioxide/helium tanks not adequately secured. By mop sink, not secured, also in storage closet Repeat violation.
• Basic 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 in rop bag, 30f, sushi area, employee removed it from bag Fixed during the inspection.
• Basic Drain cover(s) missing. Missing in mop sink
• Basic Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can at sushi prep counter, also at cook line area, employee discarded it Fixed during the inspection. Repeat violation.
• Basic Employee eating in a food preparation or other restricted area. Employee eating at prep area by cook line, explained to her and she stopped Fixed during the inspection.
• Basic Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shoes above cooking oil by dish machine area, removed by employee, jacket above food in storage closet, employee moved it Fixed during the inspection.
• Basic Employee with no hair restraint while engaging in food preparation. Cook cutting meat, no hair restraint Repeat violation.
• Basic Equipment in poor repair. Gasket torn in little sushi cooler
• Basic Food stored on floor. A couple of containers with food on floor, back prep areas, employee placed them on shelf Fixed during the inspection. Repeat violation.
• Basic Ice scoop handle in contact with ice. In ice bin, employee moved handle up
• Basic In-use knife/knives stored in cracks between pieces of equipment. Knife in between table and cooler, cook line, employee removed it and took it to triple sink to be washed Fixed during the inspection. Repeat violation.
• Basic In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for rice scoop, employee removed water Fixed during the inspection.
• Basic No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler, operator could not find it
• Basic Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above wasabi, sushi little cooler
• Basic Wet wiping cloth not stored in sanitizing solution between uses. On Oreo table by cook line
• Basic Working containers of food removed from original container not identified by common name. White powder in soy container, back prep area, employee labeled it sugar Fixed during the inspection.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.