Tokyo Japanese Steakhouse

260 Cypress Edge Dr #113, Palm Coast, FL 32164 · Permanent Food Service · License 2800684

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Stop Sale issued.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
2 high priority, 3 intermediate (1 fixed on the spot), 6 basic
-26
Extension granted on Oct 26
Counts in full until a follow-up finds the problems fixed
-3
Safety score71

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

Inspection history

1 inspection · 2 visits

Oct142026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 26, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Operator needs more time.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- 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. Observed raw ahi tuna in reduced oxygen packaging bearing thawing instructions not properly thawed.
- 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. Observed dishwasher sanitizer 0 ppm.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed poke bowl on menu not identified as raw item on menus.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed container in hand wash sink at dish area. Operator removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee Ashley expired.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw ahi tuna in reduced oxygen packaging bearing thawing instructions not properly thawed.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of frozen food stored on walk in freezer floor. Operator removed to shelving.
  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.
  Observed employee drink on prep station. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle scoop in bulk container of rice. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler shelves soiled with build up.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed Standing water in reach in cooler bottom on cookline.
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.
Stop sale: An order that the food can’t be sold or served.