BENIHANA OF TOKYO STEAK HOUSE
4343 W TRADEWINDS AVE, Lauderdale-By-The-Se FL 33308 · 954.776.0111
Last inspected Jul 13, 2026 · 13 visits since December 2023
JUL 25
SEP 25
JAN 26
MAY 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
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. Cookline butter and cream. Operator properly time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, then scooped ready to eat rice without first washing hands. Reviewed proper procedures and cook washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.
Sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked rice and ginger. Operator stored all items properly.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salad area - cut cabbage and cut lettuce time stamped 11am-3pm. Current time 3:15pm. See stop sale.
Show the remaining 2 findings ▾
AC vents at bar soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris. Around bar cold holding units.
May 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top- cut lettuce (54F). Per operator item placed in unit approximately 1 hour ago. Observed unit not turned on. Operator moved item to reach in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - cooked chicken (122-125F - Hot Holding) per operator holding 1 hour. Operator immediately removed to reheat.
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris. 1. Under and behind ice machine 2. Under dry storage shelving. 3. Under and around bar cold holding units. 4. Under and around sushi area cold holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cold holding units in sushi area.
Stored food not covered. Ice cream in prep area chest freezer. Operator covered.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray with raw steak stored on shelf above ready to eat salads. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen.
Reach in freezer door in disrepair/has exposed insulation in kitchen.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in walk-in freezer.
Open dumpster lids.
Jul 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee picked up lemon from floor, changed glove to continue food service. Reviewed handwashing with server washing and glove usage with employee. Employee washed hands and changed gloves.
Vacuum breaker missing at hose bibb at pipe with hose attached facing north side of building.
Ceiling shows signs of damage by tables 17-20
Cookline employee with soiled clothing.
Dead roaches on premises. -3 dead roaches on floor by sushi station CO2 tank.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bag and purse stored on shelf at dish washing area. Operator removed and stored properly.
Floor area(s) covered with standing water. -sushi area standing water on floor left of reach in freezer.
Ice buildup in walk-in freezer door frame.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice cream scoop stored in water 85F, operator stored dry.
Old labels stuck to food containers after cleaning at dish washing area.
Open dumpster lid.
Single-service articles improperly stored. -Basement area single service foam cups stored on floor.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F), raw steak (51F), and raw shrimp (45F) stored in two drawer unit at cook line in sushi prep. Not prepared or portioned today. Drawers not sealing shut.
Ice buildup in walk-in freezer, by condenser unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in sushi prep area. 2. Observed black mold like substance on underside of prep table in kitchen.
Wet mop not stored in a manner to allow the mop to dry. 1. Observed wet mop stored in mop bucket in dry storage area.
Nov 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F), raw steak (51F), and raw shrimp (45F) stored in two drawer unit at cook line in sushi prep. Not prepared or portioned today. Drawers not sealing shut.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp preparation date unknown per operator, no date marking.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature test strip did not turn black indicating it did not reach final rinse 160F.
Floor area(s) covered with standing water. 1. Observed on floor around ice machine in kitchen. 2, observed on floor behind cook line in kitchen
Ice buildup in walk-in freezer, by condenser unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in sushi prep area. 2. Observed black mold like substance on underside of prep table in kitchen.
Open dumpster lids on both outside dumpsters.
Wet mop not stored in a manner to allow the mop to dry. 1. Observed wet mop stored in mop bucket in dry storage area.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -ware washing station; Dishwasher (Temperature 128), repairman came during inspection, Dishwasher (Temperature 160F)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. -Prep area 2 door reach in cooler worn gaskets.
Standing water in bottom of reach-in-cooler. -Sushi station reach in cooler #12
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Supplied operator with thermo strips to measure water temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line, no paper towels provided. Operator supplied
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. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 4 drawer - raw shrimp (38-45F); raw fish (38-45F). Per operator items were held in unit less than 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill.
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. Cookline butter and cream. Operator properly time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.