ROBOTO TOKYO GRILL TENNESSEE LLC
1350 W TENNESSEE ST, Tallahassee FL 32304 · 850-574-4126
Last inspected May 14, 2026 · 7 visits since January 2024
JUN 24
SEP 24
JUN 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu and cooked pasta.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Fridge ambient at 43f. Operator lowered temp control. Whole veggies fine, thawing meat fine. Meat that was prepped and cooling placed in different fridge. No need for stop sale.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- breaded cooked chicken 47F (11:00-3:30).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- breaded cooked chicken 47F (11:00-3:30). See stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 500 ppm. Employee corrected solution to 200 ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary 500 ppm. Employee corrected solution to 200 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink and Sani buckets quaternary solution 500 ppm.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Cloth used as a food-contact surface under rice in cookers on cook line.
No conspicuously located ambient air temperature thermometer in make bar and walk in cooler cold holding units.
Objectionable odors in bathroom or other areas of the establishment. Odors near customer bathrooms and employee bathroom.
Stored food not covered. Spring rolls and dumplings stored in deep freezer not covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. Vacume sealed bags of fish not labeled on top door shelf of upright freezer.
Jun 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee held and drank water from personal container, then continued preparing food on grill without washing hands and changing gloves. Employee washed hands and put new gloves on.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper Towel Dispenser next to Kenmore cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle contains liquid identified as Grill cleaner Spray bottle containing liquid identified as chlorine sanitizer Both spray bottles found on rack next to prep table. Operator labeled spray bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water stored on top of prep table. Operator removed item
Wall soiled with accumulated grease. Wall across from Wok Wall behind 3 Compartment sink
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 51F covered in deep container at walk in cooler. Per manager cooked and cooling since yesterday. See stop sale. Observed raw beef 53F at 2:00, ambient cooling since 1:00, down to 51F at 3:00. Improper cooling rate, large amount of beef cooling in deep container not allowing proper cooling. Manager stored in shallow container and iced beef during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu and cooked pasta.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler at 2:30: beef 50F, tofu 48F, Per manager tofu held since yesterday. See stop sale. Beef held since 11:00. Cook Line Make Table at 2:30: beef 45F, raw chicken 45F, pasta 47F. Per manager food items transferred from walk in cooler at 2:15. Manager iced food items during inspection. New temperatures at 3:00: Cook Line Reach in Cooler: beef 42F, Cook Line Make Table: beef 40F, raw chicken 41F, pasta 40F
Buildup of food debris/soil residue on walk in cooler door handle.
Ceiling leaking water at prep and storage areas. No apparent contamination observed.
Current Hotel and Restaurant license not displayed. Observed food service license expired 06-01-24. Provided operator with self print license instructions via email during inspection.
Jun 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink does not provide hot or cold water.
No soap provided at handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.
Feb 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ppm. Manager diluted sanitizer solution to Quaternary 400ppm during inspection.
Handwash sink used for purposes other than handwashing. Observed knife and wire sponges inside hand wash sink in prep area. Manager removed items from hand wash sink during inspection.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign displayed at hand wash sink at prep area. Provided manager with hand wash sign during inspection.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ ppm. Manager corrected sanitizer solution to Quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed general two chicken 46F in make table at kitchen area at 1:00. Per manager make table was left open during lunch. Manager closed make table and placed bag of ice on chicken. New temperature at 2:00: 42F.
Cleaned and sanitized equipment or utensils not properly stored. Observed whisks stored in bin under paper towel dispenser at hand wash station in kitchen area. Manager removed whisks from under paper towel dispenser.
Current Hotel and Restaurant license not displayed. Observed expired license 06-01-23 displayed in common area.
Plumbing system in disrepair. Observed cold water handle inoperable at hand-wash station in prep area.
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.