EDO JAPANESE STEAKHOUSE

Name: EDO JAPANESE STEAKHOUSE
Address: 4414 SW COLLEGE RD UNIT 310, OCALA, FL, 34474, US
Rating: 58.8

4414 SW COLLEGE RD UNIT 310, OCALA, FL 34474

License #5202930

🍱 Japanese/Sushi ℹ️

58.8 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 16 findings · 3 critical

Routine - Food

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Quick take

EDO JAPANESE STEAKHOUSE in OCALA currently holds an InspectFL Health Score of 58.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 52 total violations — 16 critical, 8 major, 28 minor.

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The latest inspection on April 30, 2026 shows 16 observation rows: 3 critical, 3 major, and 10 minor.

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Inspector notes

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EDO JAPANESE STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Dish machine next to kitchen ice machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen next to mop sink.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky traps hanging from ceiling throughout the kitchen.
[08B-38-4] Food stored on floor. Cases of fish stored on walk-in freezer floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle. Manager placed tongs on top of oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Cook line warmer above oven greasy. Shelf above wait station soda machine soiled with old food debris and dust.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in kitchen three compartment sink. Manager placed shrimp under running water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers and mushrooms stored over prepped onions in walk-in cooler. Manager moved cucumbers and mushrooms below onions.
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet for hand washing sink next to kitchen ice machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Barrels of flour on bottom shelf of prep table across from three compartment sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food on cook line without washing hands. Manager had employee wash hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping hands on apron then handling food on cook line without washing hands. Manager had employee wash hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Tuna stored in front counter reach-in cooler wrapped in paper towels. Manager removed paper towels during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of wait station tea urn slimy. Soda gun nozzle soiled with mold-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool in hand washing sink next to three compartment sink. Manager removed steel wool during inspection.
[31B-03-4] No soap provided at handwash sink. No soap at wait station hand washing sink. Employee provided soap during inspection.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Two dead roaches on floor behind bar. Cleaned and discarded during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over bulk food items. Discarded.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee meals on prep table over dry stored bulk food items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Phone on shelf over make table. 2. Money on roll cart for hibachi tables. All were moved.
[14-11-5] Equipment in poor repair. 1. In walk in cooler: Lid over ginger sauce broken. 2. Shelves under hibachi grills rusted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around exterior back door.
[08B-38-4] Food stored on floor. Jug of oil next to ice machine on floor. Bin of crunches on floor at sushi bar. All were picked up.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. In walk in cooler: ginger sauce handle in product 2. Behind bar: handle of scoop in ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on exterior of trash can. 2. Food debris on shelf under prep table. 3. Shelves in walk in cooler soiled with mold-like substance. 4. Shelf under hand wash sink in server station soiled with black substance.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 1. Extension cord on shelf over make table. 2. Drill on dry storage shelf. 3. Caulk gun over hand wash sink in ware wash area.
[29-11-4] Water leaking from pipe and/or faucet/handle. 1. Faucet at mop sink leaking. 2. Spray hose leaking near dish machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line touching aprons and clothes and continue to work without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food and/or not separated based on required cooking temperature. In reach in make table: Raw shell eggs over cut onions. In walk in cooler: 1. Pan of raw chicken on shelf over case of shell eggs. 2. Pan of raw chicken over pan of raw beef on speed rack. 3. Pan of raw beef over pan of noodles on speed rack. In walk in Freezer: 1. Container of raw shrimp over imitation krab meat. 2. Wrapped portion of raw chicken over wrapped raw salmon. Moved during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On hibachi roll carts: butter (67F - Cold Holding). Manager stated butter was out for 1 hour. Added butter to Time as a Public Health Control and will discard. 2. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shrimp tempura on cookline with no time mark. Manager added time.
[41-10-4] Toxic substance/chemical improperly stored. Drain cleaner next to lemonade. Manager discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance like substance around nozzles in server station.
[31B-02-4] No paper towels or mechanical hand drying device and/or hand wash sign provided at handwash sink. 1. No towels at hand wash sink behind bar. Manager added. 2. No hand washing sign at hand wash sink on cookline.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of wine box, employee moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored above single service, manager removed.
[08B-37-4] Food stored in a prohibited area. At the sushi bar area, portioned containers with wasabi stored underneath handwash sink, manager moved.
[08B-38-4] Food stored on floor. At the kitchen entrance oil jug on floor, manager moved off the floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cookline, rice spoon stored in 108F water, employee discarded the water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At the cook line, wet white cloth under cuttings boars.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, male employee cooked shrimp to 137F, inspector instructed to heated to at least 145F, shrimp reached 156F.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Change of owner (03/15/2025).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored above cut lemons and chopped garlic, Manager moved.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, trays with raw beef and raw chicken stored above cheese wontons.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the serve station, rice 47F, Manager voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun heavily soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.