TOKYO RAMEN AND POKE
630 ATLANTIC BLVD STE 13, Neptune Beach FL 32266 · 904-878-9999
Last inspected Aug 26, 2026 · 10 visits since November 2023
AUG 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chopped pork on prep table at 66F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler employee raw shell egg stored over ready to eat sauces located in walk in cooler. Manager removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Krab stick (46F - Cold Holding). Krab sticks were in a pan with plastic insert. Manager removed insert and placed krab sticks inside reach in cooler. Observed in reach in cooler Boiled egg (46F - Cold Holding). Boiled egg was on top of pan in reach in cooler. Manager removed and placed in reach in cooler.
Toxic substance/chemical improperly stored. Observed bottle of Tylenol stored over prep table. Observed bottle of bug ointment stored over prep table. Manager removed and stored properly.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above food prep. Employee removed and stored properly.
No copy of latest inspection report available. Observed last inspection not available.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get dish machine to work properly took another test at 100ppm.
Non-food grade paper/paper towel used as liner for food container. Observed raw fish in sushi bar lined with non food grade paper towels. Observed on cook line cucumbers lined with non food grade paper towels. Manager removed and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use in original packaging. 1 large tuna packaged completely thawed. See stop sale 4 smaller packaged tuna completely thawed. 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. See stop sale. Observed shrimp tempura and Chicken Katsu without time mark. See stop sale Manager discarded
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 shrimp tempura and Chicken Katsu without time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter Pork dumplings (84F - Hot Holding). Manager removed and stored properly.
No soap provided at handwash sink. Observed employee hand sink at the end of cook line with out soap. Manager explained they were out of soap at that sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.
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 in walk in cooler completely thawed commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use in original packaging. 1 large tuna packaged completely thawed. See stop sale 4 smaller packaged tuna completely thawed. See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly.
Food stored on floor. Observed in walk in freezer case of fish stored on floor. Employee removed and stored properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping chlorine sanitizer at 0ppm. Operator added chlorine. Took second test at 100ppm.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining salmon and foods stored in reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed minced tuna in walk-in cooler 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 cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Krab sticks (48F - Cold Holding); Cooked eggs (50F - Cold Holding).The Shredded beef (56F - Cold Holding) in container on top of pans in reach in cooler. Manager stated they normally close lid to cooler. Employee placed shredded beef in reach in cooler.
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 some employee food training expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in sushi area. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping chemical sanitizer solution at 0ppm. Manager added chlorine to sanitizer solution. Took second test at 100ppm.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed in sushi cooler salmon lined with paper towels. Observed in sushi cooler asparagus lined with paper towels. Manager removed paper towels from foods.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 Cracked shell egg with raw shell eggs in walk-in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked Pork (56F - Cold Holding); Raw shell eggs ambient temperature (48F - Cold Holding); Raw chicken (47F - Cooling); Chicken dumplings (46F - Cold Holding); Tofu (46F - Cold Holding). Manager stated cooler door was open during prep in am. Cooler has an ambient temperature of 48F.
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 shrimp, chicken tempura held on time control without time mark. Manager stated items were placed out at 12pm. Manager placed time mark on items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on food bags in storage area. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters soiled over grill area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to dry. Employee hung mop to dry properly.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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 no time mark for krab tempura being held on time control. Manager placed time mark for krab tempura made within the hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked Observed Pork belly at 82F in small toaster oven on cook line. Manager states they pull small amount to heat and be held until sold. Inspector provided Time As A Public Health Control document for the pork belly. Manager will place pork belly on time control.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink. Inspector spoke to manager regarding hand washing only in hand wash station only. Employee washed hands properly in designated hand washing station.
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 1 employee Required employee training expired.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense four. Manager removed cup from bag of flour.
Equipment in poor repair. Observed reach in door gasket torn located on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill filters soiled.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chopped pork on prep table at 66F.
Handwash sink used for purposes other than handwashing. Observed employee using employee hand sink to fill sanitizer bucket with water. Explained to employee that hand washing station is only used for Hand washing only.
Bowl or other container with no handle used to dispense food. Observed bowl without handle in rice container used to dispense rice. Employee removed bowl from rice container.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while in ware washing area. Employee discarded gum.
Working containers of food removed from original container not identified by common name. Observed large container of rice without label. Employee placed label on container of rice.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloved hands using phone then proceeded to engage in food preparation without changing gloves and washing hands. Employee discarded gloves and washed hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp tempura (50F - Cold Holding); Chicken (52F - Cold Holding); Precooked pork (56F - Cold Holding) sitting on prep table in middle of kitchen. Employee stated they brought out foods earlier from cooler. Employee placed foods back in reach cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth chlorine sanitizer solution at 300ppm. Employee added water to solution.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice across from mop sink. Employee removed and stored properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table shelf. Employee removed and stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth back in sanitizer.
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.