Tokyo Japanese Steakhouse
312 E Nine Mile Rd Ste 6, Pensacola, FL 32514 · Permanent Food Service · License 2705628
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection3 high priority (fixed by the Sep 16 follow-up), 1 intermediate, 11 basic (2 repeats); basic violations cost 12 at most-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Tuna and redfish thawed out without being removed from commercially reduced oxygen packages.
Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine chlorine sanitizer reading 0ppm. Operator began setting up 3 compartment sink sanitizer. This violation must be addressed by September 23rd.
Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
1 Roach egg sac on floor between wall and reach-in cooler on cook line.
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Lunch and to-go menus do not list 18% automatic gratuity for parties of 6 or more, and restaurant charging "to-go service fee" on receipt being listed as "gratuity." This "to-go fee" is not listed on any menu.
Basic11
Code 06, Food properly thawed: 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.
Tuna and redfish thawed out without being removed from commercially reduced oxygen packages. See stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of sauce stored on floor in walk-in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoops stored in standing water in kitchen. Operator removed scoops during inspection.
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.
Dishwashing employee drink stored over clean dishes on drying rack. Operator moved drink during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Walk-in cooler door has hole in metal, exposing insulation.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup-up in walk-in freezer.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 2 dead roaches in the following locations: 1 on floor in dry storage close to sugar and reach-in freezer, and 1 on floor between reach-in cooler and wall by cook line.
Repeat violation
Exterior door has a gap at the threshold that opens to the outside.
Door in back to strip mall hallway has gaps along bottom threshold.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Cove molding missing on wall next to reach-in coolers on cook line.
Floor area(s) covered with standing water.
Standing water along wall between wall and reach-in cooler on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles throughout kitchen soiled.
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
- Stop sale
- An order that the food can’t be sold or served.