KOTO GRILL

Name: KOTO GRILL
Address: 9902 GULF COAST MAIN ST D-150, FORT MYERS, FL, 33913, US
Rating: 72.3

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

License #4607601

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KOTO GRILL in FORT MYERS currently holds an InspectFL Health Score of 72.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, DBPR recorded 36 total findings; InspectFL has detailed violation rows for 30 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 18, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt on kitchen entrance curtains.
[27-16-4] Observed hot water not provided/shut off at employee handwash sink in womens restroom.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind fryers at cook line.
[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.
[14-01-5] Bowl or other container with no handle used to dispense tempura batter. Operator removed cup.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizing bucket.
[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.
[14-31-5] Nonfood-grade bags used in direct contact with unwashed fruits and vegetables in walk in cooler.
[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.

Disposition: Administrative complaint recommended
[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.
[41-07-4] Container of medicine improperly stored. Bottle isopropyl alcohol stored overnight cook line dishwater and hot holding foods. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back of kitchen near soda storage rack
[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.
[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.
[35A-02-7] Live, small flying insects found. Around dishrack near door to kitchen dishwashing area, 15 small flying insects observed.
[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.
[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.

Community reaction

What do locals think?

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Community pulse