KYOTO SUSHI AND RAMEN

Name: KYOTO SUSHI AND RAMEN
Address: 4372 SOUTHSIDE BLVD STE 207, JACKSONVILLE, FL, 32216, US
Rating: 81.2

4372 SOUTHSIDE BLVD STE 207, JACKSONVILLE, FL 32216

License #2614316

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

81.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KYOTO SUSHI AND RAMEN in JACKSONVILLE currently holds an InspectFL Health Score of 81.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 31 total violations — 7 critical, 5 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 2, 2026 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored inside dry seasoning containers
[41-10-4] Toxic substance/chemical improperly stored. Chemical butane can stored on prep table next to food. Moved by manager.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks in storage closet not secured
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over case of sauces in walk in cooler. Moved by manager.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and make table on cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
[08B-12-5] Stored food not covered. Cut lettuce in walk in cooler uncovered
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Operator provided 5 employees current training certificates that are missing date of birth
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food with no hair restraint
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at wait station preparing food with bracelet on wrist
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on make table cutting board
[08B-38-4] Food stored on floor. Bucket of prep cut lettuce stored on floor in walk in cooler. Case of jug fry oil stored on floor on cook line

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over produce on shelf in walk in cooler. Employee properly stored
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at sushi bar station handling ready to eat raw tuna with bare hands. Employee put on gloves
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
[31B-03-4] No soap provided at handwash sink. At both hand wash sink in kitchen. Employee provided
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[41-10-4] Toxic substance/chemical improperly stored. Can of butane chemical spray stored on shelf next to food prep. Employee removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored in storage closet
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Total of 5 employees with training certificates missing date of birth
[14-11-5] Equipment in poor repair. Walk in cooler with torn gasket
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (57F - Cold Holding), stored above fill line in reach in cooler flip top. Employee removed and place inside reach in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef soup (116F - Hot Holding), stored in pot on cook line, place there 1 hr ago. Employee reheated to 183F)
[35A-03-4] Dead roaches on premises. 3 total dead roaches observed: 2 dead roach on floor on left side of reach in cooler. 1 dead roach behind rice steam table. Employee cleaned
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior cooking equipment with food build up
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in three compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink
[08B-38-4] Food stored on floor. Buckets of food stored on floor in walk in cooler

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