TOGARASHI
800 5 AVE S UNIT 102, Naples FL 34102 · 239-228-5945
Last inspected May 1, 2026 · 10 visits since July 2023
MAY 24
DEC 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pork broth (107F - Hot Holding); red curry sauce (114F - Hot Holding). Operator moved the items to burners to reheat. pork broth (212F - Reheating); red curry sauce (207F - Reheating)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025081863 | Oct 3, 2025 | Dec 4, 2025 | $400 |
| 7--2025004152 | Dec 18, 2024 | Feb 10, 2025 | $200 |
Inspection history
10 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Observed an employee rinsing dishes in their hand sink. Operator reviewed the proper use with them.
Single-service articles not stored inverted or protected from contamination. Observed multiple to go containers not inverted. Operator inverted them.
Time/temperature control for safety food thawed in an improper manner. Observed them thawing shrimp and tofu in standing water. Operator emptied the water and placed them in coolers.
Oct 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Oct 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked corn (53F - Cold Holding); chopped tomatoes (58F - Cold Holding); shredded cabbage (52F - Cold Holding); tofu (56F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork dumplings (55F - Cold Holding); cooked shrimp dumplings (59F - Cold Holding); cooked beef dumplings (49F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice.
Cutting board has cut marks and is no longer cleanable.
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw chicken and shrimp stored over shredded cabbage. Operator moved raw chicken and shrimp to proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee engaged with raw chicken preparation after started washing hands with gloves to remove other food containers. Discussed operator proper hand washing procedures and employee removed his gloves and washed his hand properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked corn (53F - Cold Holding); chopped tomatoes (58F - Cold Holding); shredded cabbage (52F - Cold Holding); tofu (56F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork dumplings (55F - Cold Holding); cooked shrimp dumplings (59F - Cold Holding); cooked beef dumplings (49F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice.
Toxic substance/chemical improperly stored. Clorox wipes stored over onion container. Operator moved Clorox wipes to proper storage.
Cutting board has cut marks and is no longer cleanable.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken and beef stored above cut cabbage. Operator removed raw chicken and raw beef to proper storage.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with table near by kitchen entrance.
Bowl with no handle used to dispense salt. Operator removed the bowl.
Food stored on floor. Soy sauce bucket stored on floor at back of the kitchen.
Dec 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator.
Dec 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meats removed from commercial packaging stored in reach in freezer above ready to eat vegetables. Operator moved for proper storage.. Repeat 5/28/2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer above reach in coolers. Repeat 5/28/2024
May 28, 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the top of the two door make table raw chicken is stored over washed and cut celery. Operator moved the chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pork broth (107F - Hot Holding); red curry sauce (114F - Hot Holding). Operator moved the items to burners to reheat. pork broth (212F - Reheating); red curry sauce (207F - Reheating)
Ceiling tile missing. There is a open ceiling tile in the dish washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer.
Time/temperature control for safety food not maintained frozen solid in a freezer. In the upright freezer by the dish washing area Beef (5F - Cold Holding); Poultry (9F - Cold Holding).
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. Operator placed paper towels at the hand washing sink.
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.