Tokyo
Last inspected: Jan 16, 2026
70
Score
Tokyo has been inspected 13 times since 2022. Inspectors last stopped by on Jan 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 13 violations before that.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Jacksonville restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
13
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over ready to eat dumplings in reach in freezer closest to rear exit. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-02-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawing in original reduced oxygen packaging in reach in cooler below sushi cooler. Person in charge removed thawing tuna from package. **Corrected On-Site**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets. **Repeat Violation**
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer per person in charge hanging by rear exit.
14-52-4
Basic - Utensils in poor condition. Observed spatula with frayed rubber end hanging by dish machine.
14-12-4
70
Sep 9, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse soiled tongs in prep sink then place back on cook line for use. Inspector educated employee proper wash, rinse, and sanitizing procedure. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat lettuce in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Observed large block of cream cheese with no date marker in sushi cooler. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal measuring cup stored in hand wash sink near rear exit. Person in charge removed cup. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at end of dish machine area.
31B-03-4
Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used for basting per person in charge hanging by prep sink.
14-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on wire rack near rear exit.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spatulas stored in standing water in metal container on cook line. Person in charge placed container on flat top grill. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed walk-in cooler floor in disrepair.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled gaskets on walk-in cooler door. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored in dry storage area near rear exit.
02D-01-5
39
Apr 18, 2025
Routine - Food
No violations found.
100
Apr 16, 2025
Routine - Food
6 critical violations. 4 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce on wire rack in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over washed, ready to eat lettuce in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on pipe leading into vent cover on sushi line. Pipe is covered my black styrofoam covering. Person in charge killed and discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Roach excrement and/or droppings present. Observed 30+ roach droppings on small corner of plywood wall on kitchen side of sushi line. Small corner is located under where cutting board is on prep table.
35A-23-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw chicken then handle unwashed produce without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to adulteration of food product. Observed two inch long black hair on ready to eat tuna on sushi line.
01B-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed; opened container of krab sticks with no date marking. Multiple sushi items in sushi cooler with no date marking.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled ice chute on soda tower on front line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed clear plastic cup stored in hand wash sink at end of cook line. Person in charge removed cup. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed two items on menu with raw fish eggs with no indication that food items are raw. Person in charge began marking each item to indicate presence of raw food items. 15. Kani Salad S12. Monster II **Corrective Action Taken** **Repeat Violation**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed two bowls with no handles used for scooping in raw chicken and war shrimp in flip top cooler. Employee removed bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen area not smooth and easily cleanable.
36-37-5
Basic - Dead roaches on premises. Observed one dead roach on panel in disrepair on kitchen side of sushi line.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee beverages stored on top shelf of flip top coolers on back side of shelf next to food items. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee umbrella stored on box of seasoning in dry storage area near walk-in cooler.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in crunchies with handle in direct contact with product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above wok station. Soiled gaskets on reach in cooler on cook line. Soiled backplates around soda nozzles on soda tower at front line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Observed two dumpsters at rear of establishment. Both have open lids.
33-16-4
Basic - Outer openings not protected with self-closing doors. Observed rear exit door unable to self close. Door has self closing chain that is ineffective.
35B-03-4
Basic - Utensils in poor condition. Observed spatula with frayed rubber end stored hanging above three compartment sink.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth used for sanitizing prep table not stored in sanitizing solution between uses.
21-12-4
16
Oct 4, 2024
Complaint Full
No violations found.
100
Sep 25, 2024
Complaint Full
6 critical violations. 6 major violations. 5 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with no backflow preventer at hose immediately to left after entering kitchen through kitchen doorway.
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine using chlorine as a sanitizer testing at 0ppm. Person in charge set up three compartment sink and called dish machine company for maintenance. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags used for storing raw chicken in reach in freezer. **Warning**
14-31-5
High 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. Observed bags of raw chicken out of commercial packaging in reach in freezer stored over raw beef out of commercial packaging. **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at sushi station by first hand wash sink. Person in charge killed and discarded. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp in flip top cooler across from cook line at 50F. Person in charge filled gap allowing cool air to escape and moved shrimp to reach in cooler below. Raw shrimp (50F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed piping running from sushi cooler into hand wash sink at end of sushi line. Person in charge stated they clean the sushi cooler and drain the water using that piping and into the hand wash sink. Inspector educated that hand wash sinks are only used for hand washing.
31A-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple fish items and in reach in cooler on sushi line holding sushi items at temperatures of 49-51F. Person in charge stated fish was cut 20 minutes prior. Ambient temperature of sushi cooler was at 49F. Person in charge stated they empty the sushi cooler nightly to clean and turn it off over night. Upon arrival sushi cooler is turned back on. All time/temperature control for safety food items moved to reach in cooler for proper cooling. Raw salmon cooling, raw salmon retemp (51F, 46F - Cooling); Raw tuna cooling, raw tuna retemp (50, 46F - Cooling) Raw yellowtail cooling, raw yellowtail retemp (51, 47F - Cooling); Raw white tuna cooling, raw white tuna retemp (51, 46F - Cooling) **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; mold like substance build up on soda machine at front counter. Soiled cutting boards stored under prep table across from reach in freezer. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple items on menu containing fish eggs with no marker that item contains raw foods. Person in charge stated fish eggs were raw. Person in charge began marking each item on menus to indicate raw food items. 15. Kani salad 52. Shrimp Tempura 59. Rock N Roll 60. Soft Shell Crab S12. Monster **Corrective Action Taken**
02B-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employee food handler certifications expired 7/15/2024. Person in charge stated both employees are still employed.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink near reach in freezer with hot water nozzle unable to turn hot water on.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table next to dish machine. Person in charge voluntarily discarded beverage. **Corrected On-Site**
12B-07-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed two shared dumpsters at rear of establishment with broken lids. **Repeat Violation**
33-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water in container near flat top grill at temperature of 82F. Person in charge moved container to flat top grill to heat. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above wok station. **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored under prep table across from reach in freezer. **Repeat Violation**
14-09-4
17
Mar 15, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
37
Jul 14, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), employee primed supply line. Retested after running twice Dishwasher (Chlorine 50ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. In reach-in freezer near back door, cheese wontons stored in happy face bags.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer near back door, Plastic container of raw pork stored on top of vegetable spring rolls. Also, raw chicken stored over bag of cheese wontons.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top ric at Sushi Bar- krab (47F - Cold Holding); cream cheese (47F - Cold Holding); salmon (48F - Cold Holding). Operator stated items in cooler for 2 hours, opened for for lunch business. Ambient temperature 50f, after 30 minutes 45f. **Warning**
03A-02-5
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. At sushi bar, no time marked on sushi rice. Time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer on shelf at kitchen entrance, soup (123F - Hot Holding). Operator stated soup placed in warmer two hours earlier. **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR form 5030-103 **Repeat Violation**
11-27-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink at prep area in kitchen, hot water pressure not enough to wash hands properly.
27-19-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu, raw items are marked with an asterisk, reminder does not have asterisk. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator not able to locate test strips.
16-37-1
Basic - Equipment in poor repair. Gasket on flip top reach-in cooler at cook line torn.
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle has build up. **Repeat Violation**
23-24-4
Basic - Food stored on floor. In walk-in cooler, container labeled spicy mayo stored on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on flip top reach-in cooler at cook line, soiled. Employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter of flip top reach-in cooler at cook line. Operator discarded. **Corrected On-Site**
21-12-4
21
Jan 19, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
27
Nov 21, 2022
Complaint Full
No violations found.
100
Nov 19, 2022
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on surface of wok station in kitchen. 1 live roach on back leg of wok station in kitchen. Approximately 10 live roaches on underside and inside pullout crumb tray of wok station in kitchen. 1 live roach under triple sink in kitchen. 2 live roaches in traps under cabinets of sushi bar area. **Warning** - From follow-up inspection 2022-11-19: 1 live roach under sink attached to dish machine in kitchen. 1 live roach on floor in front of walk in cooler door. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. 1 roach egg in hallway leading to bathrooms behind high chairs. **Warning** - From follow-up inspection 2022-11-19: No roach eggs/excrement/droppings observed during inspection. **Time Extended**
35A-23-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 12 dead roaches under sinks attached to dish machine in kitchen. Approximately 6 dead roaches under triple sink in kitchen. Approximately 6 dead roaches in traps under cabinets at sushi bar. 1 dead roach in hallway leading to bathrooms behind high chairs. 2 dead roaches u dear tables in dining area. 3 dead roaches in corner front counter against glass by main entrance to establishment. 2 dead roaches under large bowl under prep sink in back of kitchen. **Warning** - From follow-up inspection 2022-11-19: Approximately 5 dead roaches under wok station in kitchen. Approximately 4 dead roaches under standing reach in freezers near back door to kitchen. 3 dead roaches under triple sink in kitchen. 2 dead roaches on floor between dish machine and steam table in kitchen. 3 dead roaches along wall on floor between dish machine and hand wash station. **Admin Complaint**
35A-03-4
70
Jul 7, 2022
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High 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, noodles prepared last night 46f.
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); employee primed sanitizer, retested Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top reach-in cooler at sushi bar, Sushi bar ; tuna (50F - Cold Holding); salmon (47F - Cold Holding); krab (46F - Cold Holding); Operator stated items place in cooler 30 minutes prior, unit was turned on at same time. Temperature after 1 hour, tuna (42F - Cold Holding); salmon (41F - Cold Holding); krab (44F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On shelf by walk-in cooler, pvc glue and vitamins stored with food items. Operator moved items to proper storage. **Corrected On-Site**
41-10-4
High 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, noodles (46F - Cooling). Operator stated noodles were cooked last night. Noodles are in deep pan covered with plastic wrap.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, noodles (46F - Cooling). Operator stated noodles were cooked last night. Noodles are in deep pan covered with plastic wrap.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish area blocked by cases of saki.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In top section of flip top reach-in cooler on cook line, metal bowl used for vegetables. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handle of walk-in cooler has build up on back side. Operator had employee clean. **Corrected On-Site**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on upper shelf by walk-in cooler, above customer food. Operator moved purse. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. On cook line at wok station, open jug of oil on floor. In prep area, container of soy sauce on floor. Operator moved items off floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flattop has build up of grease and debris. Hood filters over flattop have build in,of grease. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on flattop counter. Operator moved. **Corrected On-Site**
21-12-4
29
Frequently Asked Questions
When was Tokyo last inspected?
The most recent health inspection at Tokyo on file is from Jan 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at Tokyo?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Tokyo.
How does Tokyo compare to other restaurants in Jacksonville?
Tokyo most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Tokyo's inspection record improved over time?
Yes. Recent inspections at Tokyo have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tokyo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tokyo inspected?
Based on the inspection history on file, Tokyo is inspected around four times per year on average.
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