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Licensee
Name: TOKYO RESTAURANT License Number: SEA3912143
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 7911 W HILLSBOROUGH AVE
TAMPA, FL 33615

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/13/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Fryers Grill Food containers Shelves under prep tables Food bins on the cookline **Repeat Violation** **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water on shelf next to food at cookline **Warning**
14-11-4    Basic - Equipment in poor repair. Reach in freezer, back storage room **Warning**
36-11-4    Basic - Floors not maintained smooth and durable. Back dry storage room **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Bowls **Warning**
08B-38-4    Basic - Food stored on floor. Box of oil on the cookline, bucket of broth on the cookline **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
14-69-4    Basic - Ice buildup in reach-in freezer. Next to walk in cooler Ice buildup in walk in freezer **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95F, cookline **Warning**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven in sushi area **Repeat Violation** **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thawing shrimp in a bucket of water **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. To go boxes **Warning**
21-10-4    Basic - Soiled dry wiping cloth in use. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Various sauces in walk in cooler **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline Ceiling heavily soiled next to hood system Floor soiled in walk in cooler **Repeat Violation** **Warning**
41-07-4    High Priority - Container of medicine improperly stored. In cooler next to drinks, server area **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi bar reach in cooler: Fish 45F, eel 45, fish 46FMoved to another cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03F-02-4    High Priority - Potentially hazardous (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. **Corrected On-Site** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Bowl of raw chicken sitting on top of food containers of flour and sugar-cookline **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer next to walk in cooler **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dishmachine **Corrected On-Site** **Warning**
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Reach in freezer next to ice machine **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in walk in cooler **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.