KOTO GRILL

Name: KOTO GRILL
Address: 9902 GULF COAST MAIN ST D-150, FORT MYERS, FL, 33913, US
Rating: 55.6

9902 GULF COAST MAIN ST D-150, FORT MYERS, FL 33913

License #4607601

🍽️ American ℹ️

55.6 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

KOTO GRILL in FORT MYERS currently holds an InspectFL Health Score of 55.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 63 total violations — 16 critical, 18 major, 29 minor.

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The latest inspection on March 18, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

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Inspector notes

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense tempura batter. Operator removed cup.
[12B-02-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator dumped out water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt on kitchen entrance curtains.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind fryers at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizing bucket.
[14-86-1] 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.
[14-31-5] Nonfood-grade bags used in direct contact with unwashed fruits and vegetables in walk in cooler.
[03A-02-5] 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.
[31A-09-4] 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.
[27-16-4] Observed hot water not provided/shut off at employee handwash sink in womens restroom.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink across from co2 tanks.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food in sauces in walk-in cooler, cook line rice and sauce.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack
[08B-38-4] Food stored on floor in walk-in cooler, sauces and cut lettuce in containers, sauces on cook line.
[41-07-4] Container of medicine improperly stored. Bottle isopropyl alcohol stored overnight cook line dishwater and hot holding foods. Operator removed.
[35A-02-7] Live, small flying insects found. Around dishrack near door to kitchen dishwashing area, 15 small flying insects observed.
[14-86-1] 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.
[08A-05-6] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times, in prep area blocked with boxes, tools, in sushi station blocked with rice cooker.
[53A-05-6] 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.
[11-26-1] 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.
[03F-10-5] 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.
[53B-05-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. In containers rice, bread crumbs, sauces on cook line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 5 unsecured in back of kitchen near soda storage rack
[08B-38-4] Food stored on floor. Bibb in box soda stored on floor in back prep area.on cook line containers oil, sauce on floor.
[14-69-4] Ice buildup in walk-in freezer.
[08A-05-6] 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.
[08A-20-5] 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.
[12A-09-4] 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.
[12A-03-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times, in prep area blocked with boxes.
[02B-01-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food in rice containers by cook line.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease receptacle behind restaurant is leaking grease, approximately 1 quart on ground, extending 4 four feet from receptacle. Operator placed rags, cardboard to soak up leaking grease.
[33-29-4] Grease receptacle broken. Observed grease receptacle behind restaurant is leaking grease onto ground.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service sushi containers at sushi bar not inverted. Operator inverted the containers.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs then prepare other foods, no glove change no handwashing. Discussed with operator and employee proper handwashing techniques.
[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. Observed employee preparing salads touch washed lettuce and carrots with bare hands. Spoke with employee, employee donned gloves before resuming work. Also observed second employee later transferring washed and cut lettuce for salads into different container with bare hands and discussed wearing gloves when preparing foods.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw tuna raw shrimp and raw squid stored over ready to eat sauces. Also in sushi bar reach in cooler, raw salmon and raw tuna stored over ready to eat cooked shrimp, lemons, cucumber.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, cooked rice (130F - Hot Holding) for 45 minutes per operator. Provided operator with time as a public health control form and explained use, operator added time mark for discard to rice. Also in kitchen steam well, cooked chicken soup (125F - Hot Holding); reconstituted miso soup (121F - Hot Holding) for one hour per operator. Operator moved items to stove for quick reheating.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main and to go menus, smoked salmon, tuna tataki, and multiple rolls containing salmon, tuna and masago are served raw per operator, not marked as raw. Spoke with operator about need to update all menus to mark raw or undercooked foods.
[11-26-1] Partial 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. Observed two present employees, one new and one part time with no signed reporting agreement. Operator reviewed and signed forms at time of inspection.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed one employee training certificate with no date of training filled in, no expiration date, employee