TOKYO
144 E 23 ST, Panama City FL 32405 · 8502156288
Last inspected May 6, 2026 · 8 visits since October 2023
JUN 24
OCT 24
JUN 25
JAN 26
MAY 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab in the sushi bar lowboy at 52F. Per manager item was out for use for approximately 10 minutes.
★ 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 |
|---|---|---|---|
| 6--2022001330 | Jan 6, 2022 | Feb 16, 2022 | $400 |
| 6--2019032687 | Apr 1, 2019 | Jul 24, 2019 | $200 |
Inspection history
8 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food beef stored over or with unwashed produce walk in floor. Manager removed item and stored item correctly.
Handwash sink used for purposes other than handwashing. Observed on the cook line at the employee hand sink a wooden spoon setting on the sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 4 findings ▾
Cardboard used to line food-contact shelves. Cook line.
Covered waste receptacle not provided in women's bathroom. Employee restroom.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water inside the kitchen area. Manager removed raw chicken from the five gallon bucket of water and stored it correctly.
Working containers of food removed from original container not identified by common name. Salt and flour containers not labeled.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab in the sushi bar lowboy at 52F. Per manager item was out for use for approximately 10 minutes.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in the bar area, per manager opened 01/10/2026. Not dated by 01/12/2026. Manager voluntarily discarded it during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Wooden sushi rice bowl on top of the reach in freezer in the kitchen, adjacent to the frying station, with mold like substance inside. Mold like substance and buildup presence on the soda dispenser located in the server station.
Handwash sink used for purposes other than handwashing. Wooden spoon in handwashing sink located in the kitchen. Manager removed it during inspection.
Water not provided/shut off at employee handwash sink. In the kitchen handwashing sink. Manager turned it on during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Scoop in the rice, sugar, and salt.
Covered waste receptacle not provided in women's bathroom. Three stalls of the guest women's bathroom without a lid in receptacles. No covered receptacle in the employee's unisex bathroom in the back area.
Cutting board has chunks of wood missing. Discarded at the time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee personal food items in multiple coolers around the restaurant.
Food stored on floor. Multiple jugs of mayonnaise and buckets of soy sauce stored on the hallway that leads to the dumpster area, and in the unused hibachi area. Manager removed items from floor during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In cornstarch.
No waste receptacle installed at handwash sink provided with disposable towels. In the unisex employees' bathroom.
Single-service articles improperly stored. Multiple boxes of disposable cups, disposable chopsticks and paper towels on the floor, in the server station area and unused hibachi area.
Working containers of food removed from original container not identified by common name. Cornstarch, salt and MSG in buckets in the kitchen.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Sea bass in prep cooler. See stop sale,
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle
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. Sea bass in prep cooler. See stop sale,
Cutting board has cut marks and is no longer cleanable. On sushi bar.
Floor soiled in walk-in cooler.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in walk-in cooler.
Oct 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop sale issued. Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
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. Raw shell eggs on hibachi crash cart and sushi rice at sushi bar unmarked. Both out approximately 2 hours per employee. Marked at time of inspection.
Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on dry storage shelf near sesame and flour. Drinks on shelf over cook line make table. All drinks moved at time of inspection.
Ice buildup in walk-in freezer.
Uncovered food stored near sink exposed to splash. Bags of rice by kitchen hand wash sink. Manager covered food at time of inspection.
Wood food-contact surface not properly sealed. Play wood shelves in walk-in cooler.
Jun 26, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At server station sink. Restocked during inspection.
Cloth used as a food-contact surface. Observed escolar on linen towel. Fish placed in plastic wrap during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris in soap container at sushi bar. Manager discarded soap and replaced with clean soap.
Mar 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi chef wash and rinse pan in handwash sink, no sanitizer step. Manager discussed with employee, employee took pan to dish pit for proper washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over asparagus in walk-in cooler. Manager moved chicken to different shelf at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi chef began preparing sushi roll at 3:05 with rice marked to be discarded at 3:00 See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi chef began preparing sushi roll at 3:05 with rice marked to be discarded at 3:00 See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed hibachi chef wash hands in prep sink.
Handwash sink not accessible for employee use at all times. Silver ware and plates stored on top of hand wash sink at hibachi station. Uncovered at time of inspection.
Handwash sink used for purposes other than handwashing. Observed sushi chef wash and rinse pan in handwash sink. Manager discussed with employee, employee took pan to dish pit for proper washing.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Qing Chen expired 1-30-24, no other manager certificate provided.
No probe thermometer provided to measure temperature of food products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on sushi bar reach in coolers. Soiled Area around gaskets/handle on upright prep cooler
Portable fire extinguisher gauge in red zone. For reporting purposes only. 2 extinguishers at north end of building and 1 extinguisher by bar in recharge zone.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shell eggs stored over raw tuna under consumer advisory. Eggs moved at time of inspection.
No soap provided at handwash sink. No soap at dish area hand wash sink, employee bath room, sushi bar. All handwash sink restocked at time of inspection.
Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Labeled at time of inspection.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, in sushi bar reach in. Operator cut package open at time of inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished ply wood used to line walk-in cooler shelves, chemical shelf, and small table behind sushi bar. Unfinished ply wood used to separate stacks of salads.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed 4 extinguishers with gauges in recharge zone: Extinguisher at end of bar, at front of restaurant and K class extinguishers on cook line and in back hibachi room.
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.