TOKYO ASIAN KITCHEN
13245 ATLANTIC BLVD STE 7, Jacksonville FL 32225 · 904.220-7665
Last inspected Aug 4, 2026 · 11 visits since March 2024
AUG 24
FEB 25
AUG 25
NOV 25
AUG 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches under triple sink in back of kitchen. Person in charge was able to kill and discard two roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024051261 | Jun 11, 2024 | Oct 15, 2024 | $760 |
Inspection history
11 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Sushi rice chart, manager updated
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in rear prep area, manager provided
Bowl or other container with no handle used to dispense food. Cups in soy sauce and sugar as scoopers, cups removed
Equipment in poor repair. Gasket on flip top cooler taped together
Show the remaining 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and cooler. Manager moved
Time/temperature control for safety food thawed in an improper manner. At sushi bar tuna thawing at room temperature At back triple sink krab sticks thawing at room temperature
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Chop sticks stored in water 79f, manager filled with hot water
Bowl or other container with no handle used to dispense food. Cups used as scoopers stored in flour,rice and sugar.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Chop sticks stored in water 79f, manager filled with hot water
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. Rice, manager.
Identity of food or food product misrepresented. Establishment using Buri but has yellowtail on menu.
Spray bottle containing toxic substance not labeled. Clear spray bottle with clear solution inside, manager labeled
Bowl or other container with no handle used to dispense food. Cups used as scoopers stored in flour,rice and sugar.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep table and cooler, manager moved
Aug 8, 2025Inspection 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/not properly separated from ready-to-eat food. Raw pork next Napa, moved
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice stored pasted the 3 pm time frame, discarded
Bowl or other container with no handle used to dispense food. In rice, and sugar moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks, on,prep areas, moved
In-use knife/knives stored in cracks between pieces of equipment. Knives in between table in cooler
Feb 17, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over zucchini in walk in cooler. Moved to store correctly
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in walk in cooler
Handwash sink not accessible for employee use at all times. Blocked by a rolling chart, moved
Bowl or other container with no handle used to dispense food. Cup stored in sugar and in rice
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. Tuna in walk in cooler 4 packs thawing
Employee with no hair restraint while engaging in food preparation. One cook in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water in handsink near fryer, water removed
Time/temperature control for safety food thawed in an improper manner. Wrapped yellowtail thawing at bar area over handsink. Moved to cooler.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 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. 0 ppms, sanitizer bucket was empty, manager changed
Handwash sink not accessible for employee use at all times. Handsink blocked by chart.
Handwash sink used for purposes other than handwashing. Bowl and spoon in handsink on line
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Cups in rice and in sugar, manager removed
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in reach in freezer, pork belly and pork feet, stored with customers foods, manager separated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on back prep area where employee is cutting carrots.
Employee preparing food in customer section of dining area. Preparing sousing in dining room.
Food not stored at least 6 inches off of the floor. Pan of Raw shrimp stored on floor of walk in cooler, manager moved to store correctly
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi display case cooler
No handwashing sign provided at a hand sink used by food employees. Handsink in back area near triple sink needs handwash sign
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. In multiple menu items crab listed as ingredient, when person in charge is asked, indicates only uses imitation crab in menu items. On back of menu under Tokyo lunch, white tuna roll is advertised, person in charge states utilizes escolar. Krab and escolar indicated on other areas of menu.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on main menu topped with raw fish eggs missing disclosure. Also, special menu missing disclosure on oyishi rool, sushi taco, love roll, and passion roll. Also, menu blackboard missing disclosures.
Jun 12, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches under triple sink in back of kitchen. Person in charge was able to kill and discard two roaches.
Establishment advertised crab on menu/menu board but served imitation crab. In multiple menu items crab listed as ingredient, when person in charge is asked, indicates only uses imitation crab in menu items. On back of menu under Tokyo lunch, white tuna roll is advertised, person in charge states utilizes escolar. Krab and escolar indicated on other areas of menu.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on main menu topped with raw fish eggs missing disclosure. Also, special menu missing disclosure on oyishi rool, sushi taco, love roll, and passion roll. Also, menu blackboard missing disclosures.
Dead roaches on premises. Observed two dead roaches under triple sink. One dead roach observed under air conditioner in back of kitchen.
Jun 11, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan in back triple sink without using wash, rinse, sanitize method. No sanitizer set up.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over open container of cooked chicken. Raw shrimp in container stored on container of prepped onions. Person in charge began rearranging.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches under triple sink in back of kitchen. Person in charge was able to kill and discard two roaches.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop dumplings stored above fill line at 46F. Person in charge moved to unit below. In walk in cooler noodles, shrimp, noodles 46-50F. Person in charge states has door open for delivery. Will monitor temperature. A,Binet temperature of unit during inspection 35F At kitchen cases of chicken 44F person in charge states is out to prepare. Not observed during inspection..
Establishment advertised crab on menu/menu board but served imitation crab. In multiple menu items crab listed as ingredient, when person in charge is asked, indicates only uses imitation crab in menu items. On back of menu under Tokyo lunch, white tuna roll is advertised, person in charge states utilizes escolar. Krab and escolar indicated on other areas of menu.
Handwash sink used for purposes other than handwashing. Observed both hand wash sinks in kitchen used to store miscellaneous items. Person in charge removed during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on main menu topped with raw fish eggs missing disclosure. Also, special menu missing disclosure on oyishi rool, sushi taco, love roll, and passion roll. Also, menu blackboard missing disclosures.
No soap provided at handwash sink. Missing soap from back hand wash sink. Person in charge provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Soup held on time per person in charge not indicated on time paperwork. Person in charge added to paperwork during inspection.
Accumulation of lime scale on the inside of the dishmachine. Lime buildup observed inside of dishmachine.
Cardboard used to line food-contact shelves. Observed cardboard lining shelves in kitchen.
Dead roaches on premises. Observed two dead roaches under triple sink. One dead roach observed under air conditioner in back of kitchen.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container stored on prep table.
Food stored in a location that is exposed to splash/dust. Observed onions stored under soap dispenser exposed to drip from soap dispenser and splash from hand sink.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between table and reach in cooler at cookline. Also, chopsticks stored in water at 80F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Food debris buildup at cookline under range on pipe and shelves.
Time/temperature control for safety food thawed in an improper manner. Observed bags of frozen shrimp thawing at room temperature in sink. Also fish at front sushi line thawing at room temperature.
Water leaking from pipe and/or faucet/handle. Leak observed under back triple sink third sink.
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee finish eating in kitchen area and then went to prepare food without washing hands. Employee then wash hands in prep sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over sauces in walk in cooler. Raw salmon stored over krab in sushi bar reach in cooler. All items Moved by manager.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Six crack and broken raw shell eggs stored in egg box in walk in cooler on shelf. Stop sale issued. Manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli (92F - Hot Holding), stored hot holding on cook line, place there approximately 30 mins ago as per employee. Manager place under Time.
Toxic substance/chemical improperly stored. Peroxide spray bottle stored above prep table next to food on cook line. Moved by manager. Can of butane chemical spray stored next to clean equipment at sushi bar area. Employee removed
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in prep sink
Handwash sink not accessible for employee use at all times. Hand wash sink at wait station in kitchen blocked with hand cart. Employee removed
Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen with bowls stored inside. Employee removed
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. Operator has 2 food handler employees with expired certificates Operator has some certificates with missing date of birth
Cardboard used to line nonfood-contact shelves. Multiple card boards lining shleves in kitchen area
Cutting board has cut marks and is no longer cleanable. Cutting board on make table in kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups and bottled drinks stored on prep table and food prep area. Moved by manager.
Employee eating in a food preparation or other restricted area. Employees eating in kitchen on food prep area. Employee stop and went to dining area
Floor soiled/has accumulation of debris. Floor soiled under cooking equipments in kitchen area
Food stored on floor. Case of fry oil stored on floor on cook line
Ice scoop handle in contact with ice. Inside ice machine at wait station area. Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and make table on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 77F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright reach in freezer soiled
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.