TOKU MODERN ASIAN
19575 BISCAYNE BLVD #1109, Aventura FL 33180 · 561-627-0021
Last inspected Mar 27, 2026 · 7 visits since November 2023
APR 24
DEC 24
APR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 31 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Observed Handwash sink in prep area used as a dump sink. Advised chef that sink cannot be used for purposes other than handwashing.
Bowl or other container with no handle used to dispense tempura and quinoa. Chef removed.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between prep table and reach in cooler in prep area. Chef removed.
Show the remaining 5 findings ▾
In-use wet wiping cloth/towel used under cutting board. Chef removed.
Insect control device installed over food preparation area. Chef removed.
Observed cases of food stored on floor in walk in freezer. Chef moved to shelf.
Old labels stuck to food containers after cleaning.
Raw avocados and mangos not washed prior to preparation.
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Observed Non-food grade paper/paper towel used as liner for container of cut vegetables in sushi station. Chef removed.
Observed raw salmon and raw tuna stored over/not properly separated from various ready-to-eat foods in taco station. Chef rearranged.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef heated to 140°F.
Observed Bowl or other container with no handle used to dispense raw shrimp. Chef removed bowl.
Old labels stuck to food containers after cleaning. Chef instructed employee to remove.
Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. Chef moved to shelf.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperature greater than 41°F; raw hamachi (42F - Cold Holding); raw tuna (46F - Cold Holding); eel (49F - Cold Holding); octopus (52F - Cold Holding); raw scallops (52F - Cold Holding) All foods were located in sushi cooler which had an ambient temperature of55°F. Chef stated that all foods had only been in cooler for about 1 hour. He instructed employee to place all food on ice to cool.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked stored using time as of public health not time marked. Advised chef and he added marking. Such had only been out for about 1 hour.
Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen area not accessible due to pitcher of water being stored inside. Chef removed.
Bowl or other container with no handle used to dispense food. Observed cup with no handle used to dispense rice and chicken. Chef coached employee.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi cooler with ambient temperature of 55°F. Chef called and did a work order with maintenance.
Floor area(s) covered with standing water. Located in prep area. Chef cleaned.
Ice buildup in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board. Chef removed.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate10 Basic
Show 10 findings ▾
Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to dispense sushi rice. Chef discarded cup.
Clean pots and pans not stored inverted or in a protected manner.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Cases of water being stored on floor in prep area. Chef instructed employee to move to shelf.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Chef removed.
In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing at room temperature. Located on cart in prep area.
Wet mop not stored in a manner to allow the mop to dry.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw tuna in same container as cooked crab meat. Located in sushi area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over cut avocado. Located in reach in cooler sushi station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw snapper and raw shrimp. Located in reach in cooler kitchen.
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 and the time removed from temperature control cannot be determined. Observed cooked duck hanging in kitchen area at 68F - Cold Holding. As per manager food is kept on time for 4 hours and has been out for about 1 hour. Manager added time.
Handwash sink used for purposes other than handwashing. Observed out side bar hand washing sink being used as a dump sink. Manager cleaned.
Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour and rice.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses. Located on stove door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager increased.
No handwashing sign provided at a hand sink used by food employees. Located at outside bar area. Manager added sign.
Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in standing water. Located in 2 compartment sink.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in sushi area reach in cooler. Chef rearranged.
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 and the time removed from temperature control cannot be determined. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator.
Handwash sink used for purposes other than handwashing. Observed ice inside hand washing sink in soup area and employee filling pitcher with water from hand washing sink in kitchen area. Advised chef and he coached employee.
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.
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. Discussed and emailed form to operator.
Observed establishment offering various raw items on menu however menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer Advisory to operator and he posted at host stand. Chef stated that menus are being reprinted adding the consumer Advisory.
Clean pots and pans not stored inverted or in a protected manner. Chef inverted.
Employee beverage container on a food preparation table. Chef discarded.
Food stored on floor. Observed case of raw salmon being stored on floor. Located in production area. Chef moved to shelf.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping towel used under cutting board. Chef removed.
No handwashing sign provided at a hand sink used by food employees.
Single-service articles improperly stored. Observed case of chop sticks being stored on floor in dry storage area. Chef instructed employee to move to shelf.
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.