KYOTO SUSHI

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Inspection history

1. Nov 25, 2025

   ✓
   1 violation

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

2. Nov 25, 2024

   ✓
   2 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Discontinue offering food to consumers in a misleading or misinforming manner.

3. Nov 8, 2024

   ✕
   12 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Ice used as a food or a cooling medium must be made from drinking water.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Discontinue offering food to consumers in a misleading or misinforming manner.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

4. Nov 22, 2023

   ✓
   4 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store clothing and other personal items in lockers or other suitable places.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

5. Nov 7, 2023

   ✓
   6 violations

   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store clothing and other personal items in lockers or other suitable places.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.