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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KYOTO in FORT MYERS currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 48 total violations — 11 critical, 14 major, 23 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on December 1, 2025 shows 7 observation rows: 3 critical, 4 major, and 0 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
KYOTO has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed bubble wrap being used to cover containers of raw beef in reach in cooler across from 3 compartment sink. The operator removed the bubble wrap.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer or cooler - not all products commercially packaged. Observed raw beef wrapped in plastic stored over uncovered cooked chicken wings in reach in freezer near rear exit. Observed raw chicken stored over raw beef in reach in cooler across from 3 compartment sink. The operator relocated the items.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (58F - Cold Holding) in reach in cooler across from 3 compartment sink. The operator stated it was prepped within the last 2 hours and iced the container of salmon.
- [31A-11-4] Handwash sink used for purposes other than handwashing; utensils stored in handwash sink on cook line. The operator removed the items.
- [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. Observed health reporting agreement unsigned. The operator had all employees on site sign during inspection.
- [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 time as a public health form establishment info filled out, no food listed and not signed/dated. The operator filled out fully on site.
- [31B-05-4] Paper towel dispenser at handwash sink in kitchen, and on cook line not working/unable to dispense paper towels. The operator corrected automatic dispenser.
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