Benihana of Tokyo Steak House

4343 W Tradewinds Ave, Lauderdale-By-The-Se, FL 33308 · Permanent Food Service · License 1600646

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 complaint inspection
4 high priority (fixed on the spot), 2 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct232026

Complaint inspection

6 violations found

First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 4 High priority
- 2 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Prep area - countertop flip top - cut lettuce (57°F). Per operator item placed in unit less than an hour ago. Observed item in shallow pan. Item not prepped or portioned today. Operator placed in deeper pan to quick chill. 15 minutes later 54°F.
  Fixed on the spot
  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.
  Sushi area - sushi rice - per operator prepared 2.5 hours ago. Operator time marked. See stop sale.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Dish employee handled soiled dishes and then picked up clean plates without washing hands.
  Reviewed proper procedures and employee washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Cookline - Sanitizer Bucket (Quaternary over 400ppm). Operator added water to solution. Quaternary 400ppm.
  Fixed on the spot
Basic2
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Under bag in box shelf near sushi area.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026B85Complaint inspection6 violations, 4 high priority No follow-up needed

First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 4 High priority
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.
- Code 08, Food protection and cross-contamination: Sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked rice and ginger.
  Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Cook touched raw chicken, then scooped ready to eat rice without first washing hands. Reviewed proper procedures and cook washed hands.
  Fixed on the spot
Basic2
- Code 36, Floors, walls, ceilings and ventilation: AC vents at bar soiled with accumulated food debris, grease, dust, or mold-like substance.
  Floor soiled/has accumulation of debris.
  Around bar cold holding units.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.