Koto Hibachi Express Sushi and Bubble Tea

3811 SW College Rd, Ocala, FL 34474 · Permanent Food Service · License 5201312

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic (4 repeats)
-29
Administrative complaint on Oct 9
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

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

Inspection history

1 inspection · 1 visit

Oct92026

Routine inspection

13 violations found

First visitOct 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 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.
  Reach in cooler on cook line, chicken stored above filling line, 48°F, manager moved to freezer.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  At the sushi bar area, fish wrapped in paper towel, also raw breaded chicken on top of paper towel, employee removed the paper.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Reach in cooler on prep area, half and half no date marked, also on front counter, per employee dairy opened 10/07/26, employee dated.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink at the sushi bar, employee rinsed cloth in sink.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For four employees
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In Walk in cooler, unwashed fruits and vegetables stored above to go salads, Manager moved and stored properly.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee personal food stored above customers food on front cooler, Employee moved.
  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.
  Employee drinks on prep tables, employee removed all.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl no handle inside sauce buckets in Walk in cooler.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  In use cutting boards with white cloth under, Manager removed all.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cleaned stacked containers above triple sink and shelf next to dish machine.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Multiple to go containers and plastic trays not inverted, manager inverted all.
  Fixed on the spotRepeat violation
- 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 jacket on dry storage area above cases of single service, manager moved.
  Fixed on the spotRepeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.