EDO SUSHI STEAKHOUSE
4414 SE COLLEGE RD #310-315 · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands. **Repeat Violation** **Admin Complaint**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. June 1, 2024 **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw beef tray stored above green onions, also raw beef stored above cooked broccoli, Manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. **Repeat Violation** **Admin Complaint**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the sushi bar area, observed last night sushi rice at the bar area.
03F-02-5High Priority – 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. At the cook line, boiled broccoli mixed with raw vegetables no time marked, per employee container was moved from refrigeration 45 minutes prior to temperature was taken.
Intermediate 3
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink/end of cook line blocked by big container sitting on top of sink, Employee moved. **Corrected On-Site**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees
Basic 12
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed bowl. O handle inside cooked vegetables t the cook line. **Repeat Violation**
36-36-4Basic – Ceiling tile missing. Above dish machine.
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the sushi bar area ambient temperature of 52F. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables and above tables. **Repeat Violation**
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. Approximately 6 missing filters above flat top grill at the cook line.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. At the cook line knife stored between reach-in cooler and prep table.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed knives, spatulas and spoon I. 110F, also rice spoon in 128F water.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. In use cutting board with a wet towel underneath
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen entrance.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease around hood system. **Repeat Violation**
08B-12-5Basic – Stored food not covered. In walk-in freezer observed multiple trays not covered. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables. **Repeat Violation**
Inspector observations synchronized from DBPR on September 24, 2026 1:12 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 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.