TOKYO
7749 NORMANDY BLVD 119, Jacksonville FL 32221 · 904-407-3333
Last inspected Jul 23, 2026 · 10 visits since July 2023
SEP 24
APR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach at sushi station by first hand wash sink. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023006217 | Nov 18, 2022 | Feb 23, 2023 | $400 |
| 5--2020049565 | Sep 29, 2020 | Nov 19, 2020 | $400 |
Inspection history
10 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line use bowl to scoop cooked rice for service and use bare hands to pack rice into bowl. Inspector educated employee proper bare hand contact and glove procedures. Rice was voluntarily discarded.
Non-food grade paper/paper towel used as liner for food container. Observed raw shrimp resting on non-food grade paper towels in flip top cooler on cook line. Person in charge voluntarily discarded paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items stored over ready to eat dumplings in reach in freezer closest to walk-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened commercially processed raw fish items and ready to eat krab sticks opened within past 2 days with no date marking when opened. Fish items and krab sticks stored at sushi counter, and more krab sticks in reach in freezer near walk-in cooler.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over ready to eat dumplings in reach in freezer closest to rear exit. Person in charge rearranged food items to proper storage levels.
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. Observed raw tuna thawing in original reduced oxygen packaging in reach in cooler below sushi cooler. Person in charge removed thawing tuna from package.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer per person in charge hanging by rear exit.
Utensils in poor condition. Observed spatula with frayed rubber end hanging by dish machine.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse soiled tongs in prep sink then place back on cook line for use. Inspector educated employee proper wash, rinse, and sanitizing procedure.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat lettuce in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed large block of cream cheese with no date marker in sushi cooler.
Handwash sink used for purposes other than handwashing. Observed metal measuring cup stored in hand wash sink near rear exit. Person in charge removed cup.
No soap provided at handwash sink. Observed no soap at hand wash sink at end of dish machine area.
Nonfood-grade basting brush used in food. Observed paint brush used for basting per person in charge hanging by prep sink.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on wire rack near rear exit.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spatulas stored in standing water in metal container on cook line. Person in charge placed container on flat top grill.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed walk-in cooler floor in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled gaskets on walk-in cooler door.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored in dry storage area near rear exit.
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce on wire rack in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over washed, ready to eat lettuce in walk-in cooler.
Roach activity present as evidenced by live roaches found. Observed one live roach on pipe leading into vent cover on sushi line. Pipe is covered my black styrofoam covering. Person in charge killed and discarded.
Roach excrement and/or droppings present. Observed 30+ roach droppings on small corner of plywood wall on kitchen side of sushi line. Small corner is located under where cutting board is on prep table.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw chicken then handle unwashed produce without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
Stop Sale issued due to adulteration of food product. Observed two inch long black hair on ready to eat tuna on sushi line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled ice chute on soda tower on front line.
Handwash sink used for purposes other than handwashing. Observed clear plastic cup stored in hand wash sink at end of cook line. Person in charge removed cup.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed two items on menu with raw fish eggs with no indication that food items are raw. Person in charge began marking each item to indicate presence of raw food items. 15. Kani Salad S12. Monster II
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed; opened container of krab sticks with no date marking. Multiple sushi items in sushi cooler with no date marking.
Bowl or other container with no handle used to dispense food. Observed two bowls with no handles used for scooping in raw chicken and war shrimp in flip top cooler. Employee removed bowls.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen area not smooth and easily cleanable.
Dead roaches on premises. Observed one dead roach on panel in disrepair on kitchen side of sushi line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee beverages stored on top shelf of flip top coolers on back side of shelf next to food items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee umbrella stored on box of seasoning in dry storage area near walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in crunchies with handle in direct contact with product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above wok station. Soiled gaskets on reach in cooler on cook line. Soiled backplates around soda nozzles on soda tower at front line.
Open dumpster lid. Observed two dumpsters at rear of establishment. Both have open lids.
Outer openings not protected with self-closing doors. Observed rear exit door unable to self close. Door has self closing chain that is ineffective.
Utensils in poor condition. Observed spatula with frayed rubber end stored hanging above three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth used for sanitizing prep table not stored in sanitizing solution between uses.
Oct 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine using chlorine as a sanitizer testing at 0ppm. Person in charge set up three compartment sink and called dish machine company for maintenance.
Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags used for storing raw chicken in reach in freezer.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed bags of raw chicken out of commercial packaging in reach in freezer stored over raw beef out of commercial packaging.
Roach activity present as evidenced by live roaches found. Observed one live roach at sushi station by first hand wash sink. Person in charge killed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp in flip top cooler across from cook line at 50F. Person in charge filled gap allowing cool air to escape and moved shrimp to reach in cooler below. Raw shrimp (50F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with no backflow preventer at hose immediately to left after entering kitchen through kitchen doorway.
Equipment drain line draining into handwash sink. Observed piping running from sushi cooler into hand wash sink at end of sushi line. Person in charge stated they clean the sushi cooler and drain the water using that piping and into the hand wash sink. Inspector educated that hand wash sinks are only used for hand washing.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple fish items and in reach in cooler on sushi line holding sushi items at temperatures of 49-51F. Person in charge stated fish was cut 20 minutes prior. Ambient temperature of sushi cooler was at 49F. Person in charge stated they empty the sushi cooler nightly to clean and turn it off over night. Upon arrival sushi cooler is turned back on. All time/temperature control for safety food items moved to reach in cooler for proper cooling. Raw salmon cooling, raw salmon retemp (51F, 46F - Cooling); Raw tuna cooling, raw tuna retemp (50, 46F - Cooling) Raw yellowtail cooling, raw yellowtail retemp (51, 47F - Cooling); Raw white tuna cooling, raw white tuna retemp (51, 46F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed; mold like substance build up on soda machine at front counter. Soiled cutting boards stored under prep table across from reach in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple items on menu containing fish eggs with no marker that item contains raw foods. Person in charge stated fish eggs were raw. Person in charge began marking each item on menus to indicate raw food items. 15. Kani salad 52. Shrimp Tempura 59. Rock N Roll 60. Soft Shell Crab S12. Monster
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. Observed two employee food handler certifications expired 7/15/2024. Person in charge stated both employees are still employed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink near reach in freezer with hot water nozzle unable to turn hot water on.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored under prep table across from reach in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table next to dish machine. Person in charge voluntarily discarded beverage.
Garbage can located outside has no lid or lid open/broken. Observed two shared dumpsters at rear of establishment with broken lids.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water in container near flat top grill at temperature of 82F. Person in charge moved container to flat top grill to heat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above wok station.
Mar 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. In dry storage rack in kitchen by back door, two cans of soy sauce dented at seam. Operator stated she will return to supplier.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler by back door, raw tuna placed over ready to eat dumplings. Operator placed dumplings over tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler behind flat top stove in kitchen, butter (51F - Cold Holding). Butter was over fill line in cooler. Operator placed butter in lower reach in cooler, retemp after 30 mins 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting board has green discoloration on prep table in kitchen.
Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar had dirty dishes in sink. Operator removed dishes.
Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves throughout. Operator stated she plans to get a new one in the next few days.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above prep table and flip top cooler in kitchen. Operator removed phone.
Food stored on floor. Container of cooking oil and soy sauce on ground in kitchen. Operator removed both from ground. In walk in cooler, container of broccoli on ground. Operator removed from ground.
Garbage can located outside has no lid or lid open/broken. Shared dumpster lid broken off. Operator stated she had called to get new dumpster but nobody comes.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour storage container in kitchen in direct contact with product. Operator lifted handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles at drink dispenser by sushi prep area is soiled with old soda build up.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi prep station, wet wiping cloth not in use was not stored in sanitizer solution. Operator removed.
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), employee primed supply line. Retested after running twice Dishwasher (Chlorine 50ppm)
Nonfood-grade bags used in direct contact with food. In reach-in freezer near back door, cheese wontons stored in happy face bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer near back door, Plastic container of raw pork stored on top of vegetable spring rolls. Also, raw chicken stored over bag of cheese wontons.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top ric at Sushi Bar- krab (47F - Cold Holding); cream cheese (47F - Cold Holding); salmon (48F - Cold Holding). Operator stated items in cooler for 2 hours, opened for for lunch business. Ambient temperature 50f, after 30 minutes 45f.
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. At sushi bar, no time marked on sushi rice. Time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer on shelf at kitchen entrance, soup (123F - Hot Holding). Operator stated soup placed in warmer two hours earlier.
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. Emailed operator DBPR form 5030-103
Handwash sink does not have enough water pressure to properly wash hands. Handwash sink at prep area in kitchen, hot water pressure not enough to wash hands properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu, raw items are marked with an asterisk, reminder does not have asterisk.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator not able to locate test strips.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle has build up.
Equipment in poor repair. Gasket on flip top reach-in cooler at cook line torn.
Food stored on floor. In walk-in cooler, container labeled spicy mayo stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on flip top reach-in cooler at cook line, soiled. Employee cleaned during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter of flip top reach-in cooler at cook line. Operator discarded.
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.