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: 65.7

3811 SW COLLEGE RD, OCALA, FL 34474

License #5201312

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

KOTO HIBACHI EXPRESS SUSHI AND BUBBLE TEA in OCALA currently holds an InspectFL Health Score of 65.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 4 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[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.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in closet next to dish area.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan stored in cook line hand washing sink. Manager removed pan during inspection.
[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.
[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.
[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.
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bowls stored on shelf across from dish machine.
[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.

Community reaction

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Community pulse