Kyoto Sushi and Grill
2716 East Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5808922
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection6 high priority (3 fixed by the Oct 5 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (1 repeat)-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-Cooler in repair. No TCS foods stored in reach in cooler at the time of callback inspection
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. For Salmon. Item comes in fresh. Invoice has Chile and Scottish. No info for farmed raised. Letter from True World supplier only state that Farm Raised items net pens, pellet feed and contains no live parasites but doesn't have which items that are sold to facility Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Individually portion plastic wrapped Raw beef over raw shrimp in chest freezer at front counter Cooked egg package and seaweed container in freezer at sushi bar under all raw fish
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel used to cover cut scallions in boba cooler
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter at mop sink
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Prescription bottle of cough medicine in 2 door noodle cooler at front counter
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine over 200ppm for sanitizing bucket at front counter
Fixed on the spot
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.
Milk and half n half open on 9/27
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written plan for butter at cook line. Manager added item to Time Plan
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water turned off at hand sink at ware wash area due to leaking pipe
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
For employee working front counter and making Bobas. Employee is wearing hat but has long hair hanging over shoulders
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as scoops in panko crumbs and cornstarch
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in chest freezer at front counter and in 2 door cooler for Boba station
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet cloth under red cutting board
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in back prep area Toaster oven at sushi bar has heavy build up, manager states facility no longer uses it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice chute for self service soda fountain
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leaking under hand sink at back cook line and hand sink at ware wash
Standing water in bottom of reach-in-cooler.
In reach in cooler for boba station
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.