TOKYO COCINA NIKKEI
10045 GULF CENTER DR STE E105, Fort Myers FL 33913
Last inspected Sep 16, 2025 · 3 visits since February 2025
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 25
SEP 25
Roach activity present as evidenced by live roaches found. 1 live roach far back drink service station on counter near glassware, handwash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Sep 16, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Live, small flying insects found. Approximately 60 small flying insects on and around far back drink service station, on glassware and paper towels at handwash sink. 20 at far end bar. 5 on bar storage wine rack.
Nonfood-grade containers used for food storage - direct contact with food. In kitchen, used to hold rice, corn, breadcrumbs, quinoa.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandra, Noelys, Erika employed as cooks more than 60 days no proof of training.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0
Show the remaining 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in pastry station, hot water valve broken, water reaches temperature of 73F.
Hole in or other damage to wall behind ice machine in wine room.
Sep 11, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority7 Intermediate2 Basic
Show 16 findings ▾
Live, small flying insects found. Approximately 60 small flying insects on and around far back drink service station, on glassware and paper towels at handwash sink. 20 at far end bar. 5 on bar storage wine rack.
Nonfood-grade containers used for food storage - direct contact with food. In kitchen, used to hold rice, corn, breadcrumbs, quinoa.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat mayonnaise, cooked rice, sayces in walk-in cooler. Raw chicken and raw beef over ready-to-eat cooked sausage and cut vegetables cook line far right side.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked sweet potatoes marked 8/27/2025, today is 9/11/2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked sweet potatoes marked 8/27/2025, today is 9/11/2025.
Roach activity present as evidenced by live roaches found. 1 live roach far back drink service station on counter near glassware, handwash sink.
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. 5 packs raw fish in sushi reach-in cooler still in sealed reduced-oxygen packaging, fully thawed with label to remove.
Establishment advertised crab on menu/menu board but served imitation crab. All items on all menus marked as crab are imitation crab per operator made. Operator began updating menus at time of inspection with krab spelling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per operator, multiple sushi and ceviche items on main and happy hour menus, drinks containing egg whites on drink menu, all served raw or undercooked not marked as raw on menu. Operator began updating raw items on menus at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided.
No paper towels or mechanical hand drying device provided at handwash sink in bar, main pastry station, sushi station.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandra, Noelys, Erika employed as cooks more than 60 days no proof of training.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in pastry station, hot water valve broken, water reaches temperature of 73F.
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. 5 packs raw fish in sushi reach-in cooler still in sealed reduced-oxygen packaging, fully thawed with label to remove.
Hole in or other damage to wall behind ice machine in wine room.
Feb 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In reach-in cooler right side cook line, three sealed reduced-oxygen packaged raw shrimp. Operator discarded. Operator does not intend to pursue a process waiver for reduced-oxygen packaging of fish.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler right on cook line observed raw shrimp over ready-to-eat cooked chicken soup. In walk-in cooler raw salmon and raw duck over ginger, raw chicken over raw pork. Operator rearranged all foods for proper food protection.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In reach-in cooler right side cook line, three sealed reduced-oxygen packaged raw shrimp. Operator discarded. Operator does not intend to pursue a process waiver for reduced-oxygen packaging of fish.
No paper towels or mechanical hand drying device provided at handwash sink on cook line or in main bar.
No soap provided at handwash sink in main bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or process waiver approved by the Division of Hotels and Restaurants. Observed reduced-oxygen packaging fish packed on site on cook line. Operator discarded. Operator does not intend to pursue a process waiver for reduced-oxygen packaging of fish.
Food stored on floor. In back dry storage, containers oil and bread crumbs stored on floor.
Hole in wall behind ice machine in liquor room.
No handwashing sign provided at a hand sink used by food employees in main bar, by women's restroom.
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.