KOTO HIBACHI EXPRESS SUSHI AND BUBBLE TEA

Name: KOTO HIBACHI EXPRESS SUSHI AND BUBBLE TEA
Address: 3811 SW COLLEGE RD, OCALA, FL, 34474, US
Rating: 59.1

3811 SW COLLEGE RD, OCALA, FL 34474

License #5201312

🍱 Japanese/Sushi ℹ️

59.1 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

KOTO HIBACHI EXPRESS SUSHI AND BUBBLE TEA in OCALA currently holds an InspectFL Health Score of 59.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 35 total violations — 7 critical, 8 major, 20 minor.

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Record snapshot

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The latest inspection on October 9, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

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Inspector notes

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Would you eat here?

KOTO HIBACHI EXPRESS SUSHI AND BUBBLE TEA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line, chicken stored above filling line, 48F, manager moved to freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside sauce buckets in Walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In use cutting boards with white cloth under, Manager removed all.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at the sushi bar, employee rinsed cloth in sink.
[40-06-5] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee removed all.
[08B-17-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink and shelf next to dish machine.
[14-86-1] 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.
[08B-49-4] 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.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. For four employees
[25-06-4] Single-service articles not stored inverted or protected from contamination. Multiple to go containers and plastic trays not inverted, manager inverted all.
[02C-03-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop rice from bin in front of walk-in cooler. Manager removed cup during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in closet next to dish area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packaged of tuna stored in walk-in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag of shirts next to dry goods on dry storage shelf across from mop sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bowls stored on shelf across from dish machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cook line microwave soiled with old food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Pans stored on shelf next to dish machine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[08B-12-5] Stored food not covered. Container of sugar on dry storage shelf across from walk-in cooler. Manager placed lid on sugar.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in kitchen prep sink. Manager placed chicken under running water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on front counter reach-in cooler across from front counter register. Manager removed wiping cloth during inspection.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cucumbers stored in container lined with paper towel in prep area across from walk-in cooler. Manager removed paper towels during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over Red Bull in reach-in cooler next to walk-in freezer. Employee placed eggs on bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef and proceeded to handle to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new to go containers.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packaged of tuna stored in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on back of cook line stove: beef (98F - Hot Holding); mixed vegetables (95F - Hot Holding). Manager stated items placed out one hour prior to temperature being taken. Manager stated going forward items would be held on time as a public health control. Manager filled out paperwork during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan stored in cook line hand washing sink. Manager removed pan during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
[03F-10-5] 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 sushi rice in front counter sushi area. Manager completed written plan during inspection.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted for raw fish. Inspector provided operator with consumer advisory. Operator posted consumer advisory in front of sushi bar.