Tokyo Sushi Bar

5711 E Fowler Ave #403, Tampa, FL 33617 · Permanent Food Service · License 3912478

A
Grade A
Safety score 91 of 100
Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink.Intermediate · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 23 routine inspection
    1 intermediate (fixed on the spot), 4 basic (3 repeats)
    -9
  • Safety score91

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 23, 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.

    5 violations found:

    • 1 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      No soap or paper towels at hand washing sink in server area. Employee added soap and paper towels.

      Fixed on the spot

    Basic4

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Observed a box of avocados on the floor in walk in cooler.

      Repeat violation

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Observed spoon for rice in a cup of water temping 74°F.

      Repeat violation

    • Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on prep tables.

      Repeat violation

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

    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.

Most cited

Food protection and cross-contamination1
In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1
Floors, walls, ceilings and ventilation1