Koto Hibachi Express
3222 SW 35 Blvd, Gainesville, FL 32608 · Permanent Food Service · License 1103707
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 8 basic (3 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels under cut carrots in walk-in-cooler.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Case of avocados stored under fly strip. Manager moved limes.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards soiled with mold-like substances. Ice machine deflector plate soiled with mold-like substances.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front cook-line hand wash sink blocked by two strainers. Employee removed.
Fixed on the spotRepeat violation
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of cooking oil on floor at cook-line.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use rice scoops stored in standing water at 76°F.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee opened drink on prep table. Employee discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Multiple cutting boards grooved.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Wet cloth over cut plant food in bowl in walk-in-cooler.
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on cutting board at sushi station. Manager removed.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans wet nesting on rack next to three-compartment sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone charging on shelf over prep table. Manager removed phone.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.