TOKYO JAPANESE STEAKHOUSE

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any proof of training. Warning - From follow-up inspection 2025-01-24: 1 week extension given. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In sushi cooler; 4 pieces of sushi grade tuna In glass cooler in back; Atlantic tuna. Both kinds of tuna thawed in cryo-vacuumed bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight and above fill line; tofu 51F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight and above fill line; tofu 51F; ( - Cold Holding) stop sale issued.

Intermediate - Handwash sink used for purposes other than handwashing. Colander in hand washing sink. Person in charge removed. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any proof of training. Warning

Intermediate - No soap provided at handwash sink. Soap missing from back hand washing sink. Sign missing at server sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to 3 compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance inside. Along sides of ice plate.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves where dry cutting boards are located. Person in charge discarded the cardboard. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tile around drain under dishwasher is broken.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup inside.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in salt, sugar, and flour. Person in charge removed all scoops. Corrected On-Site

Basic - Open dumpster lid. Establishments dumpster lid is open.

Basic - Single-service articles not stored inverted or protected from contamination. Single service Togo salad boxes not inverted. Behind salad station.

Basic - Standing water in bottom of reach-in-cooler. Standing water in sushi cooler on bottom shelf.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwashing room has black mold like substance on it.

Basic - Working containers of food removed from original container not identified by common name. Salt/pepper not labeled. Person in charge labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline; Cheese 48F, chicken 48F, steak 48F, shrimp, scallops 50F; ( - Cold Holding) eggs 51F, pasta 53F; ( - Cold Holding). Items placed in cooler 30 minutes ago. Cooler temp was 50F. placed in to walk in cooler. Admin Complaint

High 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 and the time removed from temperature control cannot be determined. Missing on shell eggs, tempura and sushi rice. Person in charge time stamped. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Person in charge removed bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Person in charge secured. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of Lobster on floor in walk in freezer. Person in charge moved lobster Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water. Person in charge removed spoon and dumped the rice. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in front of 3 compartment sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment has paper towels lining containers of lemons and eggs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer; raw salmon over fries. Person in charge placed salmon under fries. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lemon, eggs in containers with paper towels. Milk at bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 48F, ( - Cold Holding). Cheese was above fill line and had been in cooler overnight. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48F, ( - Cold Holding). Cheese was above fill line and had been in cooler overnight.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar was not dated but milk actually expired 10.16. Milk discarded.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand washing sink. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu;Hawaiian, beauty and beast, king of the sea, wicked salmon, rainbow, the PC, spicy twin, and heavenly rolls are note noted for being raw. ON basic rolls; tuna, salmon, and yellowtail, Alaskan shrimp, Karai,spicy tuna, and Japanese roll need to be noted as being raw. On sushi boats; Tokyo cruise, Tokyo love, and deluxe king boats need to indicate that they are served raw. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing most training for staff. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Person in charge removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks not secured. Person in charge secured. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between cart. Person in charge removed knife. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Silverware/utensils dried with a towel/cloth. Establishment has clean dishes resting on cloth. Person in charge removed cloth. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Case of to go containers on floor. Person in charge moved containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of inspection, person in charge unable to provide proof of employee training, states employee training is currently at the district office, it is complete. Warning - From follow-up inspection 2022-02-01: Person in charge states has employee documentation at district office, is complete, employees that have documentation are not working today. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the time of inspection, observed employee in prep area cutting lettuce with bare hands. Person in charge spoke to employee, who washed hands and donned gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the time of inspection, raw shell eggs stored over garlic in reach in, also raw shel, eggs stored over ready to eat foods in tall reach in in the kitchen. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the time of inspection, person in charge unable to provide chemical test strips for dishmachine or triple sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of inspection, person in charge unable to provide proof of employee training, states employee training is currently at the district office, it is complete. Warning

Intermediate - No soap provided at handwash sink. At hand wash sink to the right of the cookline, no soap. Person in charge provided. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink in dining room, dispenser unable to dispense towels.

Intermediate - Spray bottle containing toxic substance not labeled. At the time of inspection two bottles unlabeled. Person in charge labeled during inspection. Corrected On-Site

Basic - A minimum of one bathroom facility is not available for public use. At the time of inspection men's toilet with out of order sign. Person in charge states plumber has been contacted,is expected to come today.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage stored on prep table at sushi bar with no lid or straw. Person in charge added lid and straw. Corrected On-Site

Basic - Food stored on floor. Bucket of mayonnaise stored on the floor in the kitchen, also in the walk in freezer, container of beef stored on floor. Person in charge moved to appropriate location. Corrected On-Site