ROBOTO TOKYO GRILL
1434 NW CAPITAL CIR, Tallahassee FL 32303
Last inspected Oct 21, 2025 · 4 visits since January 2024
4 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-24.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2017045345 | Sep 5, 2017 | Oct 17, 2017 | $200 |
Inspection history
4 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-24.
Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to store sweet sauce.
Portable fire extinguisher gauge in red zone at kitchen area. For reporting purposes only.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork stored over unwashed cabbage. Also raw chicken over raw vegetables. Manager moved pork to another cooler and vegetables on top shelf above raw chicken.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing with no water running over it. Employee turned on water.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked breaded chicken in reach in cooler at kitchen area. Manager properly stored raw chicken during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork strips 44F, shrimp 45F, and cooked pasta 46F in make table at cook line at 11:15. Raw chicken 44F and raw beef 45F stored in reach in cooler under make table at cook line at 11:30. Egg rolls 50F and white rice 49F stored in reach in cooler at storage area at 11:30. Per manager both reach in coolers and make table have been frequently opened since opening at 10:30. Manager stated to keep doors closed, set thermostat colder, began installing a new reach in cooler for kitchen area during inspection, and moved items into new reach in cooler. New temperatures in new reach in cooler at 12:15: pork strips 43F, shrimp 42F, cooked pasta 43F, raw chicken 42F, and raw beef 43F. White rice 49F and egg rolls 49F stored in different colder reach in cooler at 12:15.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark for egg rolls and white rice in reach in cooler at storage area. Manager date marked items 01-17-24 during inspection.
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.