Tokyo Sushi & Hibachi Express
126 SW Main Blvd, Lake City, FL 32025 · Mobile Food Dispensing Vehicle · License 2250164
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic-28
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Item stored in top of reach-in cooler across from cook line: shrimp (47°F - Cold Holding). Manager stated shrimp placed in cooler twenty minutes prior to temperature being taken. Manager moved shrimp to inside of cooler to reduce temperature to 41°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 rice stored next to three compartment sink. Manager stated rice placed in warmer two hours prior to inspection. Manager placed proper time mark on rice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shrimp stored over soy sauce, and reaching cooler next to handwashing sink. Manager placed shrimp on bottom shelf.
Fixed on the spotAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of medicine stored on reach-in cooler next to handwashing sink. Manager moved medicine next to register.
Fixed on the spotRepeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided consumer advisory. Operator posted consumer advisory.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips available.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle stored on floor next to grill.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawing at room temperature. Manager placed chicken in reach-in cooler to continue cooling.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging from cook line fryer handle. Manager placed tongs on top of grill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on reach-in cooler next to handwashing sink. Manager, placed drink next to register..
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
To go container stored on kitchen shelf. Manager turned to containers over.
Fixed on the spot
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No license number on outside of vehicle.
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.