Tokyo Sushi

2785 NW 49th Ave, #106, Ocala, FL 34482 · Permanent Food Service · License 5203078

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
3 high priority (fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot), 6 basic
-26
Administrative complaint on Sep 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score62

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 1, 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 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside reach-in cooler at cookline: raw shell eggs (72°F ambient - Cold Holding); raw shrimp (59°F - Cold Holding); raw steak (59°F - Cold Holding); raw chicken (61°F - Cold Holding). Manager stated all items were placed into the cooler from the walk-in cooler at 11am this morning, then moved all items into the walk-in freezer to rapidly cool to 41°F.
  Fixed on the spotRepeat violationAdministrative complaint
  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.
  Cooked rice missing time marks in sushi station. Manager confirmed the rice is held using Time as a Public Health Control and that the rice has been held since 11am, then had his employee add the proper time marks during this inspection.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Pan containing raw chicken stored on speed rack above pan containing frozen raw shrimp inside walk-in freezer. Manager rearranged the items during this inspection.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of ice machine door soiled with mold-like substance.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Both handwash sinks in kitchen filled with dishes and supplies. Manager unblock the handwash sinks during this inspection.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Two knives stored between prep table and reach-in cooler at cookline.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Cardboard used to line shelf at cookline.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at cookline has an ambient temperature of 72°F. Manager stated the cooler is iced up and called for maintenance during this inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Large pot not inverted on top of ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Several stained ceiling tiles at kitchen entrance.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Hammer stored above bags of flour in back of kitchen. Manager removed the hammer from the area during this inspection.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.