Koto Grill
Last inspected: Mar 18, 2026
35
Score
Public records show 13 inspections at Koto Grill stretching back to 2022. Inspectors last stopped by on Mar 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Bowl or other container with no handle used” comes up most often, recorded 10 times in the inspection record.
Compared to other Fort Myers restaurants (averaging 81), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
3
Critical latest
3
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container around cooked pork. Educated operator on using food grade materials. Operator switched to deli paper. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with unwashed fruits and vegetables in walk in cooler.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab 53F cold hold less than 4 hours. Operator placed krab in working reach in cooler. Observed Raw shrimp 71F cold hold less than 4 hours. Operator placed shrimp in working reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Observed hot water not provided/shut off at employee handwash sink in women's restroom.
27-16-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink across from co2 tanks.
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink across from co2 tanks blocked by boxes. Educated operator on maintaining handwash sink accessible. Operator removed boxes. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense tempura batter. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed plate of half eaten food stored on shelving above reach in cooler at cook line. Operator removed plate. **Corrective Action Taken**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator dumped out water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt on kitchen entrance curtains.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind fryers at cook line.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizing bucket. **Corrected On-Site**
21-12-4
35
Jan 12, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack **Repeat Violation** **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
08B-38-4
74
Nov 13, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 sushi cook, 2 line cooks, 1 served all preparing food, no certified food manager present. **Warning** - From follow-up inspection 2025-11-13: Time extension given to allow operator time to train food managers **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning** - From follow-up inspection 2025-11-13: Time extension given to allow operator time to review forms with employees **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time mark for discard, no written plan. Emailed to operator blank form. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-11-13: Time extension given to allow operator time to train staff. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack **Repeat Violation** **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
08B-38-4
50
Nov 12, 2025
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Live, small flying insects found. Around dishrack near door to kitchen dishwashing area, 15 small flying insects observed. **Warning**
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. On cook line reach-in cooler, cooked pork wrapped in non food grade paper towel. In sushi station blocked cut salmon and tuna on non food grade paper towels. **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach-in cooler, raw tuna and raw fish over cut cucumbers. Also cook line reach-in cooler raw beef over ready-to-eat noodles. Operator rearranged cook line cooler for proper storage. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Container of medicine improperly stored. Bottle isopropyl alcohol stored overnight cook line dishwater and hot holding foods. Operator removed. **Corrected On-Site** **Warning**
41-07-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time mark for discard, no written plan. Emailed to operator blank form. **Warning**
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Handwash sink not accessible for employee use at all times, in prep area blocked with boxes, tools, in sushi station blocked with rice cooker. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 sushi cook, 2 line cooks, 1 served all preparing food, no certified food manager present. **Warning**
53A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack **Repeat Violation** **Warning**
51-11-4
Basic - Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line. **Warning**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce. **Warning**
14-01-5
29
Jan 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In containers rice, bread crumbs, sauces on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Bibb in box soda stored on floor in back prep area.on cook line containers oil, sauce on floor. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
08B-38-4
90
Nov 18, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw tuna over ready-to-eat imitation krab. Raw shrimp over cut lettuce. Also raw tuna and salmon over ready-to-eat sauces in sushi reach-in cooler. Operator placed raw fish on bottom shelf. Corrective actions taken in some coolers. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef. **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on after handling raw shrimp. Explained to employee proper glove use and handwashing. Employee properly washed hands before returning to work and donning new gloves. **Corrected On-Site** **Warning**
12A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed two cooks washing hands in triple sink. Explained to employees proper use of handwash sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times, in prep area blocked with boxes. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, items containing masago (raw fish roe) and tuna/beef tataki served raw per operator, not marked as raw. Smoke with operator regarding updating advisory when updating menus. **Repeat Violation** **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In containers rice, bread crumbs, sauces on cook line. **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 5 unsecured in back of kitchen near soda storage rack **Warning**
51-11-4
Basic - Food stored on floor. Bibb in box soda stored on floor in back prep area.on cook line containers oil, sauce on floor. **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
37
Jul 23, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in rice containers by cook line. **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen. **Warning** - From follow-up inspection 2024-07-23: **Time Extended**
22-20-5
90
Jul 18, 2024
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
32
May 10, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in sugar bulk bin container. **Warning** - From follow-up inspection 2024-05-10: Observed scoop handle in contact with sugar in bulk storage bin. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. **Warning** - From follow-up inspection 2024-05-10: Observed ice buildup in walk in freezer. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. Observed no hot water at at mop sink. **Warning** - From follow-up inspection 2024-05-10: No hot running water at mop sink. Observed no hot water at at mop sink. **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking out of vacuum breaker on the mop sink. **Warning** - From follow-up inspection 2024-05-10: Observed water leaking out of vacuum breaker on the mop sink. **Time Extended**
29-11-4
82
May 8, 2024
Complaint Full
7 critical violations. 6 major violations. 14 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Observed rubbing alcohol stored on top of plate ware shelf above prep cooler. **Warning**
41-07-4
High Priority - Dish solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed 200 ppm chlorine off the surface of a plate . **Warning**
41-15-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on pants. **Warning**
12A-18-4
High Priority - Employee washed hands with no soap. Observed employee was hands with no soap in 3 compartment sink. **Warning**
12A-20-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen un covered crab claws in standing frozen drain water leaking from condensers in walk in freezer. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu 53F not date marking or time stamp per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon 47F, cream cheese 47F,imitation crab 48F, white Tuna 47F, tofu 53F in unit less than 4 hours per operator. Stop sale issued on the tofu, salmon, cream cheese, tuna and imitation moved to walk in freezer to bring down to proper temperature. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink next to bathroom blocked by boxes of fry oil. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon resting in hand wash sink at the sushi station. **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer at time of inspection. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food not date marked anywhere in reach in coolers or walk in cooler per operator. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior bin of the ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in sugar bulk bin container. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed c02 tanks not secured. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed unlidded cup on prep table at sushi station. **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. Observed boxes of sugar stored on the floor under to go boxing table in front of the kitchen. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon for rice stored in room temperature water of 74F **Warning**
10-07-4
Basic - No hot running water at mop sink. Observed no hot water at at mop sink. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler shelves. **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed strong unpleasant smell ear rear door of kitchen exiting to the alley. **Warning**
36-64-5
Basic - Stored food not covered. Observed uncovered fish in walk in freezer. Observed cooked crab legs in standing frozen water in walk in cooler. **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves. **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking out of vacuum breaker on the mop sink. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at sushi station. **Warning**
21-12-4
10
Sep 1, 2023
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
67
Apr 7, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Operator is not properly tracking/marking the number of days egg rolls opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator dated egg rolls correctly. **Corrected On-Site**
02C-06-5
Basic - Bowl with no handle used to dispense soy sauce container. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves out side cooler by dry storage. Educated operator on proper disposal.
14-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment reach in coolers in kitchen line. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses by grill and prep line counter. Operator removed wet cloth.
21-12-4
61
Nov 2, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp under raw beef in reach in cooler in front of grill in kitchen line. Operator removed beef under shrimp. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked shushi rice on time control no written plans on site. Emailed forms.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed no food handlers training certification for 2 out of 5.
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked plates wet nesting in counter behind prep area.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed container of soy sauce on the floor by storage rack.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils for cooked rice in standing water at 85F.
10-07-4
Basic - Self-closing device on bathroom door disconnected/broken. Observed employee bathroom door not self closing.
32-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not stored in sanitizer bucket.
21-12-4
50
Frequently Asked Questions
When was Koto Grill last inspected?
The most recent health inspection at Koto Grill on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Koto Grill?
Across the inspection record, “bowl or other container with no handle used” has been cited 10 times, more than any other issue at Koto Grill.
How does Koto Grill compare to other restaurants in Fort Myers?
Koto Grill most recently scored 35 out of 100, which is lower than the Fort Myers average of 81.
Has Koto Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Koto Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Koto Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Koto Grill inspected?
Based on the inspection history on file, Koto Grill is inspected around four times per year on average.
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