What is Kyo Sushi's health inspection score?

Kyo Sushi has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kyo Sushi last inspected?

Kyo Sushi was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kyo Sushi have?

Kyo Sushi has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kyo Sushi safe to eat at?

Yes, Kyo Sushi has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Kyo Sushi serve?

Kyo Sushi serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kyo Sushi

Name: Kyo Sushi
Address: 17 EAST HARTSDALE AVENUE, Hartsdale, 10530
Rating: 87

17 EAST HARTSDALE AVENUE, Hartsdale

Last Inspected: 2/24/2026

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0Excellent

American

Declining

5 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

40%

Clean Rate

4.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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17 EAST HARTSDALE AVENUE, Hartsdale, FL 10530

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Violation Timeline

Mar 2024

2 inspections

3 high priority

10 basic

Mar

Apr 2024

1 inspections

Mar 2025

1 inspections

6 basic

Mar

Feb 2026

1 inspections

1 high priority

3 basic

Inspection History

5 records on file

4 Inspection1 Re-Inspection

Feb 26

Inspection InspectionLatest

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (3)

−6 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−16 pts

Mar 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
14AInsects, rodents present−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−12 pts

Apr 24

Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Inspection Inspection

3 High10 Basic

13 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (10)

−20 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14AInsects, rodents present−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8FImproper thawing procedures used−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
14CPesticide application not supervised by a certified applicator−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−50 pts

Community Reviews

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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