Edo Japanese Steakhouse
6419 W Newberry Rd Ste A0003, Gainesville, FL 32605 · Permanent Food Service · License 1103742
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no mark.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no mark.
Observed : the second sushi container lacked the 1:00 pm time mark. This was added.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed : raw beef stored over raw shrimp in the walk-in cooler. Also, raw chicken stored over unwashed limes. The items were adjusted correctly.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : stained cutting boards on the cook line. ALSO, the sushi seaweed tin at the bar had an accumulation of shredded seaweed. The container was moved to the kitchen for cleaning.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed : employee sliced turkey stored next to milk, not labeled. The turkey was discarded
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed : in the walk-in cooler, a pan of cooked rice with the handles touching product. The handles were removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : multiple drinks stored over food throughout the kitchen. These were moved to the bottom shelf or discarded.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed : 4 dead roaches, behind a booth at the far end of the lanai. These were swept up.
Fixed on the spot
Earlier inspections 1
A94Routine inspection4 violations No follow-up needed
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed : lack of a working probe thermometer in the establishment.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at the bar, scoop handle touching the ice.
Code 21, Wiping cloths and linens: Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Observed : used apron stored on bags of bulk rice. The apron was moved to a laundry holding area.
Fixed on the spot
Sanitizer bucket/spray stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed : at the entrance to the wait station, quaternary ammonia spray(250 ppm) stored over the clean glasses in the racks. The manager moved the sprays to cleaning.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.