Tokyo Asian Kitchen
13245 Atlantic Blvd Ste 7, Jacksonville, FL 32225 · Permanent Food Service · License 2615517
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection2 intermediate (fixed on the spot), 6 basic (2 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 12, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handsink next to fryers, manager provided
Fixed on the spot
No soap provided at handwash sink.
Handsink at bar, employee provided
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Crab meat thawing at bar sink, moved to cooler at sushi bar
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife Stored between prep cooler and prep table , moved
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened water bottles on line cooler, moved
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups in soy sauce, cups in flour, moved
Fixed on the spot
Equipment in poor repair.
Gaskets torn on two door flip top cooler on line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handsink in back kitchen, manager provided a sign
Fixed on the spot
Earlier inspections 1
B87Routine inspection6 violations, 1 high priority No follow-up needed
- First visitAug 4, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
Sushi rice chart, manager updated
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handsink in rear prep area, manager provided
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At sushi bar tuna thawing at room temperature At back triple sink krab sticks thawing at room temperature
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between prep table and cooler. Manager moved
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups in soy sauce and sugar as scoopers, cups removed
Fixed on the spotRepeat violation
Equipment in poor repair.
Gasket on flip top cooler taped together
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.