TOKYO SUSHI
2785 NW 49TH AVE, Ocala FL 34482 · 352-732-3336
Last inspected Jun 23, 2026 · 8 visits since August 2023
SEP 24
MAY 25
OCT 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Employee placed finger in bowl of lettuce as they were delivering salad to table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority2 Intermediate11 Basic
Show 20 findings ▾
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. Employee placed finger in bowl of lettuce as they were delivering salad to table.
Non-food grade paper/paper towel used as liner for food container. Egg rolls in walk-in cooler stored on paper towels.
Nonfood-grade bags used in direct contact with food. Beef stored in to go bag in walk-in freezer. Manager had employee place beef in a pan.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tofu and chicken stored over noodles in reach-in cooler across from cook line. Manager removed tofu and noodles from cooler. Raw beef stored over cooked rice in walk-in cooler. Manager placed beef on bottom shelf.
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. Pepper tuna stored in sushi area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (47F - Cold Holding); cabbage (51F - Cold Holding); scallops (44F - Cold Holding); dumplings (46F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature to 41F.
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. Cooked rice stored in sushi area, manager stated rice was placed in sushi area at 11:00 am. Manager placed proper time marking on rice.
No soap provided at handwash sink. Dish area hand washing sink. Manager provided hand soap during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates expired in January and February of 2026.
Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from bag on shelf next to back door. Bowl used to scoop chicken from pan on cook line.
Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda boxes in wait station.
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. Pepper tuna stored in sushi area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee Red Bull stored in wait station salad reach-in cooler. Manager removed can of Red Bull during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Food stored on floor. Case of fish stored on walk-in freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cook line stored in standing water, 85F. Manager returned scoops to dish area to be washed, rinsed and sanitized.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager had employee turn containers over.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line greasy.
Oct 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over lettuce in wait station reach-in cooler. Employee placed chicken on bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallops in reach-in cooler across from cook line. Employee moved scallops to a different spot in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter display case: Krab (49F - Cold Holding). Employee stated Krab placed in cooler one hour prior to temperature being taken. Employee placed Krab in reach-in freezer to reduce temperature to 41F.
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. Sushi rice in sushi area. Manager stated rice placed out at 1:00 pm. Manager placed proper time marking on rice container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.
Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink next to three compartment sink. Employee removed pans during inspection.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves over cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter in sushi area. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
Food stored on floor. Fish stored on walk-in freezer floor.
Ice scoop handle in contact with ice. Ice scoop in wait station ice bin. Employee placed scoop in ice properly.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep table and reach-in cooler across from cook line. Employee placed knives on prep table.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer handle. Employee placed tongs on top of prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with old food debris. Employee cleaned wall during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen prep table.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved onions to another part of the cooler.
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. Tilapia stored on cook line and walk-in cooler. Tuna stored in sushi bar area.
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. Rice stored in front counter sushi area. Manager stated rice was placed in bar area at 11:00 am.
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. No written procedure available. Inspector provided operator with written procedure.
Handwash sink used for purposes other than handwashing. Pans stored in dish area hand washing sink. Manager removed pans during inspection.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar and rice stored on dry storage shelf across from walk-in freezer. Manager removed bowl during inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf beneath cook line grill.
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. Tilapia stored on cook line and walk-in cooler. Tuna stored in sushi bar area.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen. Manager had employee discard gum during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
Food stored on floor. Cases of fish and shrimp stored on walk-in freezer floor.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line fryer handle. Manager placed tongs on prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored next to cook line rice, 75F. Manager removed scoops and placed them in dish area.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster and operator posted choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket stained. Top of dish machine soiled with old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line.
May 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Cut raw beef stored inside grocery bag in walk-in freezer. Manager moved beef to a pan during this inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf above bowls of salad inside reach-in cooler near cookline. Employee moved the chicken to a lower shelf during this inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of raw tuna thawed inside reduced oxygen packaging. The tuna is fully thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing.
Toxic substance/chemical improperly stored. Spray bottle containing "Windex" glass cleaner stored on shelf directly beside two bottles of sauce and a bucket of ginger in sushi bar area. Manager removed Windex from shelf during this inspection.
Handwash sink used for purposes other than handwashing. Metal pan stored down inside handwash sink by dish machine. Employee removed pan from sink during this inspection.
No soap provided at handwash sink. No soap at handwash sink in sushi bar area. Manager placed a soap pump in area during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below grill at cookline.
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. Four packages of raw tuna thawed inside reduced oxygen packaging. The tuna is fully thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued.
Food stored on floor. Container of frying oil stored directly on floor at cookline. Manager placed the oil on a shelf during this inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Mesh scoop and tongs stored against visibly soiled pipe at corner of cookline. Manager moved both items to the warewash area during this inspection.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 packages of Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
Handwash sink not accessible for employee use at all times. Bowl in hand wash sink by dishwash area. Manager removed bowls
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice and flour ). Manager removed bowls
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. 6 packages of Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
Food stored on floor. Two boxes of noodles stored on floor in walk-in-freezer
Ice scoop handle in contact with ice. At server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to rice cooker in water at 86F. Manager discarded water
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab sticks at 61F at sushi bar prep area. Manager advised that Krab sticks had been out for 1 hour. Manager discarded Krab sitcks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dishwashing area.
Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (vegetables in flip-top make table cooler on cookline). Manager removed bowl.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained at sushi prep area..
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to cutting board at sushi bar. Observed employee drink on prep table in kitchen. Manager removed both drinks from prep areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone next to cutting board at sushi bar. Manager removed cell phone.
Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected behind sushi bar. Manager inverted single serve trays
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two containers of rice at 126F and 76F on sushi bar.. Manager advised that they keep the rice on time, however they have no time mark or time as a public health control form completed. Inspector provided time as a public health control form to complete.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice kept on time in sushi area with no time mark with temperatures of 125F and 78F. Manager advised that rice had been made one hour earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave on cook line with food particles on sides and rotating tray
Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (sugar). Manager removed bowls from container
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. Manager secured tank
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jeans, jacket and hat hanging over food rack in dry goods storage area. Employee removed all clothing items from area
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
Food stored on floor. Observed buckets and boxes with food stored on floor of walk-in-freezer. Employees placed 6" high tray under buckets and food. Observed employee plate of pizza on the middle rack of the reach in cooler on cook line stored over food served to the public. Manager removed plate of food
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink. Manager hung mop on rack
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.