Kyoto Palace Asian Buffet

214 W Alexander St, Plant City, FL 33566 · Permanent Food Service · License 3918543

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

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 time marking sushi rice at sushi station.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct72026

Complaint inspection

6 violations found

First visitOct 7, 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.
6 violations found:
- 2 High priority
- 4 Basic
What 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 time marking sushi rice at sushi station.
  Manager time marked made at 11am.
  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.
  Raw chicken stored over raw beef in walk in cooler and cook li e cooler.
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed in Italian krab thawing in standing water. Manager moved to back prep room.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of sauces and meats stored on floors in walk in cooler and walk in freezer.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed vegetable peeler and spoon stored hanging underneath paper towel dispenser in server station.
- 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.
  Observed employee phone and car keys on cook line shelf. Manager removed
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep142026D65Routine inspection12 violations, 2 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  make line across from flattop grill: raw beef (45°F - Cold Holding); raw beef (46°F - Ambient Cooling); raw chicken (46°F - Cold Holding); cooked peas and carrots (44°F - Cold Holding). Cook line to right side of flat top: fresh garlic and oil (76°F - Cold Holding). Stop sale issued, operator discarded.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine guard
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 2 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked chicken wings make line across from flattop grill: raw beef (47°F - Cold Holding); raw beef (48°F - Cold Holding); raw chicken (47°F - Cold Holding); milk (50°F - Cold Holding); cooked peas and carrots (50°F - Cold Holding). Cook line to right side of flat top: garlic and oil (78°F - Cold Holding); shelled eggs (82°F - Cold Holding) Manager moved items to other cooler
  Fixed on the spot
  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.
  Observed garlic and oil and shelled eggs on cook line.
Intermediate4
- Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Manager said they hired two new employees
- Code 27, Water source: Temporary interruption - no alternative supply of water provided.
  Had no running water due to repair being done. Company shut off water to make repair as the there was a leak underneath the concrete without informing manager. Company got water turned back on within 5 minutes. Manager had all employees stop working during that time.
  Fixed on the spotAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hot and cold water was turned off at hand sink in service station. At all three hand sinks in kitchen in prep station and dish area. Unable to wash hands.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several servers missing food handler training
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed containers of ginger stored on floor in sushi station. Manager got off of floor
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed spatulas in standing water on cook line at 89f.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinks on shelf by oil.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine guard
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with accumulated grease. Walk in cooler racks soiled with accumulated debris and mold like substance.
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  Hood system soiled with accumulated grease buildup.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.