Tokyo Sakura
7534 Beach Blvd Unit 10, Jacksonville, FL 32216 · Permanent Food Service · License 2616323
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate, 5 basic-23
- Safety score77
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 visitSep 29, 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.
11 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.
50f cut cabbage by grill, explained 4 hrs procedure, emailed procedure, cook wrote time on
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not properly protected from contamination.
Cut cabbage placed with whole cabbage that hasn't been washed, walk in cooler
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Manager cracked egg then scooped raw cabbage for order, explained to him and he washed hands
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
A couple of bottles either medicine above prep cooler, employee placed them on shelf
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Employee handling fryer with egg rolls, explained to her
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water is not coming out when the handle is turned all the way
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdered in bulk container on storage shelf , employee stated it's sugar
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On white powder
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in prep reach in cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vent in walk on cooler dusty
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Backpack on shelf above cornstarch
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. By entrance to kitchen
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.