Koto Japanese Steak House

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Inspection history

1. Mar 2, 2026

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

2. Dec 15, 2025

   ✓

3. Nov 5, 2025

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

4. Dec 10, 2024

   ✕
   3 violations

   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Sep 10, 2024

   ✕
   4 violations

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Oct 5, 2023

   ✕
   3 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

7. May 17, 2023

   ✕
   5 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

8. Sep 7, 2022

   ✕
   11 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Improper use and storage of clean, sanitized equipment and utensils
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • In use food dispensing utensils improperly stored
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

9. May 20, 2022

   ✓
   7 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Dec 23, 2021

    ✕
    9 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non food contact surfaces of equipment not clean
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

11. May 10, 2021

    ✕
    9 violations

    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Dressing rooms dirty, not provided, improperly located
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Non food contact surfaces of equipment not clean

12. Dec 23, 2019

    ✓
    3 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

13. Feb 7, 2019

    ✓
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

14. Nov 15, 2018

    ✓
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Jul 3, 2018

    ✕
    6 violations

    • Non food contact surfaces of equipment not clean
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions

16. Dec 13, 2017

    ✓
    1 violation

    • Improperly functioning on-site sewage disposal system, improper

17. Nov 17, 2017

    ✕
    4 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).