Tokyo Buffet

1333 NW St Lucie W Blvd Ste 105, Port St Lucie, FL 34986 · Permanent Food Service · License 6605337

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

5 Live, small flying insects found.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 complaint inspection
5 high priority (1 fixed by the Sep 21 follow-up, 4 fixed on the spot), 1 intermediate (fixed on the spot), 10 basic
-27
Safety score73

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep182026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Manager ordered.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 5 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 can of sliced peaches. Manager removed can from shelf.
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  4 raw ROP tuna.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw salmon over shredded cheese in walk in cooler.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over Marinated pork in walk. In cooler.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 5 Live, small flying insects found.
  In kitchen prep area. Employees actively trying to remove and cleaned and sanitized food contact surfaces.
  Fixed on the spot
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  All employees onsite signed.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Frozen beef thawing ambient. Education provided. Employee corrected.
  Fixed on the spot
  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.
  See stop sale. 4 thawed raw tuna.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil. Removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area next to dry food storage shelf next to bulk ice machine.
  Employee stopped right away and went to eat in lobby area. Education provided.
  Fixed on the spot
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Education provided. Removed.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Insect control device installed over food preparation area.
  Prep area. Removed.
  Fixed on the spot
- 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.
  Cell phone and car keys on cook line shelf. Removed.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026Licensing inspectionNo violations No follow-up needed

First visitJul 28, 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.
No violations found.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.