TOKYO SUSHI
1499 SE 17 ST, Fort Lauderdale FL 33316
Last inspected Sep 12, 2025 · 6 visits since March 2024
□ 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.
MAR 24
JUN 24
OCT 24
FEB 25
SEP 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler in kitchen - tuna (46F - Cold Holding). As per operator item held out of temperature for over 8 hours - operator discarded at will. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019024877 | Apr 26, 2019 | Jun 3, 2019 | $160 |
Inspection history
6 visits, newest first
Sep 12, 2025Inspection 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 or with unwashed produce. Observed raw shrimp stored above onions inside walk in cooler. Employee properly stored.
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. Observed no time marking on sushi rice at front counter. Per operator time for rice started approximately two hours prior to inspection. Operator put time mark on food.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm) at sushi bar. Employee remade and corrected to 100ppm.
Handwash sink used for purposes other than handwashing. Observed food dumped in hand wash sink at sushi bar.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed no hair restraints on two employees working at sushi bar.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at sushi bar. Employee removed.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above miso paste inside walk in cooler. Operator properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Stop sale.
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. Stop sale.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - raw portioned chicken (not commercially packaged) stored above raw fish. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler in kitchen - tuna (46F - Cold Holding). As per operator item held out of temperature for over 8 hours - operator discarded at will. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler in kitchen - tuna (46F - Cold Holding). As per operator item held out of temperature for over 8 hours - operator discarded at will. See stop sale.
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 package of tuna thawing in cooler in kitchen - tuna thawed in reduced oxygen package (46F Cold Holding) see stop sale. Operator discarded at will.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on top of prepping table in kitchen. Operator removed and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prepping table in kitchen. Operator stored correctly.
Food stored on floor. Observed at walk in cooler - plastic bucket of sushi ginger stored directly on floor. Operator stored correctly.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink. Observed no soap at hand wash sink at sushi bar. Operator provided.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed salmon stored inside vacuum packaging; Fish vacuum packaged onsite. Reviewed HAACP plan and variance requirements with operator. Operator discarded.
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. Observed thawed salmon stored inside vacuum packaging; Fish vacuum packaged onsite. Reviewed HAACP plan and variance requirements with operator. Operator discarded.
Handwash sink not accessible for employee use at all times. Observed multiple utensils stored inside hand wash sink at sushi bar. Operator removed.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned raw shrimp stored inside lowboy cooler without date marking. Per cook, shrimp portioned yesterday.
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 stored inside packaging labeled removal upon thawing. Operator cut open packaging to allow oxygen flow.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraints worn by any food prep employee while preparing food. All employees put on hair restraints.
Food stored on floor. Observed frying oil carton stored on floor inside kitchen, next to food prep table. Operator properly stored.
Insect control device installed next to food preparation area. Observed bug zapper stored on sushi bar counter next to seaweed wraps. Operator properly stored.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sushi bar hand wash sink. Provided sign to operator.
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.