EDO JAPANESE STEAKHOUSE
4414 SW COLLEGE RD UNIT 310 · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 7
03C-75-5High Priority – 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. **Corrected On-Site**
03D-02-5High Priority – 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-36-5High Priority – 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.
50-08-7High Priority – 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). **Corrected On-Site**
08A-05-6High Priority – 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. **Corrected On-Site**
08A-17-6High Priority – 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-02-5High Priority – 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.
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun heavily soiled.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.
Basic 6
12B-07-4Basic – 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.
40-06-5Basic – 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. **Corrected On-Site**
08B-37-4Basic – Food stored in a prohibited area. At the sushi bar area, portioned containers with wasabi stored underneath handwash sink, manager moved. **Corrected On-Site**
08B-38-4Basic – Food stored on floor. At the kitchen entrance oil jug on floor, manager moved off the floor. **Corrected On-Site**
10-07-4Basic – 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. **Corrected On-Site**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. At the cook line, wet white cloth under cuttings boars.
Inspector observations synchronized from DBPR on September 12, 2026 11:32 AM.
Violation category totals
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.