YOKO'S JAPANESE RESTAURANT
3217 S MACDILL AVE, Tampa FL 33629 · (813)835-4311
Last inspected Jun 16, 2026 · 12 visits since November 2023
APR 25
NOV 25
MAY 26
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024017786 | Jan 5, 2024 | May 9, 2024 | $320 |
| 3--2015014555 | Feb 20, 2015 | Apr 16, 2015 | $640 |
Inspection history
12 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards stored on shelves next to ice machine at time of inspection
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at time of inspection. Operator was cleaning at time of inspection.
Old labels stuck to food containers after cleaning. Observed old labels on stacked clear plastic food containers in kitchen at time of inspection
Working containers of food removed from original container not identified by common name. Observed unlabeled bread crumb container in dry storage at time of inspection
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink on sushi line next to doorway into kitchen at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed botttle water stored on prep table on kitchen cook line at start of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes in plastic bag stored on panko bread crumb bags at time of inspection.
Food stored on floor. Observed a bag of lamp bread crumbs stored on floor in dry storage at time of inspection.
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards stored on shelves in kitchen at time of inspection.
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured at time of inspection
May 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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. Observed dish machine not sanitizing after multiple attempts. Machine does dispense some sanitizer but not registering on test strips at time of inspection.
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. Observed wash cloth solution over 200ppm chlorine. Operator added water. Testing at 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards stored on shelves in kitchen at time of inspection.
Handwash sink used for purposes other than handwashing. Observed strainer in hand wash sink on sushi line. Operator removed sink during inspection. Explained importance of hand wash sink is hand wash only.
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured at time of inspection
Nov 18, 2025Inspection 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 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 can be determined. Sushi rice at sushi bar.
Handwash sink used for purposes other than handwashing. Both handwash sinks has accumulation of ice cubes. Discussed with operator about handwash sink for handwash only.
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. A few bags of frozen tuna thawing remained in the packages in walk-in cooler. Operator removed tuna from bags at time of inspection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at sushi bar. Operator removed drink.
Equipment in poor repair. Ran dish machine multiple times, tested 0ppm chlorine. Operator called dish machine service company and set up three-compartments sink at time of inspection. No warewashing at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over homemade sauces in walk-in cooler.
May 7, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Operator stated that employee that disclosed they did not feel well on shift 3/30/25 and was allowed to work. Was later sent home. Discussed asking what symptoms the employee is having to exclude or restrict.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Features menu- kamakaze, crispy rice with raw fish Regular menu- raw sushi rolls, raw fish dishes
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. 3/29/25
Accumulation of black/green mold-like substance in the interior of the ice machine.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Rice paper and seaweed in plastic bins on floor in sushi bar In walk in cooler- boxed kale, chicken, fish stick
Interior of oven has accumulation of black substance/grease/food debris. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving, hood filters
Apr 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 33 violations recorded, 10 high priority.
10 High priority4 Intermediate19 Basic
Show 33 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Operator stated that employee that disclosed they did not feel well on shift 3/30/25 and was allowed to work. Was later sent home. Discussed asking what symptoms the employee is having to exclude or restrict.
Employee washed hands with cold water. Discussed with employee. Water was 79-80F
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Missing formulated fed
Raw animal food stored over or with unwashed produce. Raw tuna over unwashed cilantro and potatoes in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over krab in walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cut raw chicken, went outside to walk in cooler and then grabbed cooked crab with same gloves. Employee discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked crab handled after handling raw chicken with same gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar- roe 64F, cream cheese 47F, candy cane sauce with masago 68F, udon 47F, cooked broccoli 44F, Cooked shrimp 48F, raw shrimp 46F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice 102-105F
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises under fresh sushi in bold letters white tuna and smaller letters next to it escolar. Employee at sushi bar stated fish in sushi case was white tuna, but was identified as escolar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Features menu- kamakaze, crispy rice with raw fish Regular menu- raw sushi rolls, raw fish dishes
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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. 3/29/25
Accumulation of black/green mold-like substance in the interior of the ice machine.
Carbon dioxide tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on shelf by paper roll, on shelf with wine bottles by sushi bar, water bottle on top of udon noodles in reach in freezer in kitchen
Employee with no hair restraint while engaging in food preparation. 1 cook
Equipment in poor repair. Handle of oven repaired with plastic wrap
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored in a location that is exposed to splash/dust. Breaded and cooked shrimp by hand wash sink on cook line. Covered
Food stored on floor. Rice paper and seaweed in plastic bins on floor in sushi bar In walk in cooler- boxed kale, chicken, fish stick
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tofu in reach in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in sushi bar 66F, tongs on cook line 125F
Interior of oven has accumulation of black substance/grease/food debris. Cook line
No handwashing sign provided at a hand sink used by food employees. Server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving, hood filters
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over dried tuna, unwashed produce over sauces
Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar on cutting boards
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm chlorine in sushi bar refilled to 100ppm
Wiping cloth sanitizing solution stored on the floor. Sushi bar
Working containers of food removed from original container not identified by common name. Squeeze bottles in sushi bar not label
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer in 3 compartment sink.
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan of cooked egg rolls.
Handwash sink used for purposes other than handwashing. Hand washing sink used to drain rice n kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored in reach in cooler on cooks line. Employee removed cell phone.
Equipment in poor repair. Small reach in cooler door falls off when opening by back door.
Food stored on floor. Ginger stored on floor in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler by back door.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.
Uncovered food stored near sink exposed to splash. Shrimp thawing in standing water sitting on edge of 3 compartment sink with dirty dishes in sink and dishes being washed.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked shrimp has nonfood grade paper towels lining the bottom of pan on shelves by back door.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area has dirty dishes stored inside it.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board in sushi bar. Chef discarded drink.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 87F. Manager discarded water and placed spoon at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on food preparation table across from fryer in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small reach in cooler by back door are soiled with black-mold like substance.
Jan 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar has dishes stored inside it.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Equipment in poor repair. Gaskets in small refrigerator by back door are torn.
Food stored on floor. Pickled ginger stored on floor in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small refrigerator by back door are soiled.
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used as food contact surface inside reach in cooler on cooks line.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine bucket empty.
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. Emailed operator body fluid clean up sign.
Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar has dishes stored inside it.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Equipment in poor repair. Gaskets in small refrigerator by back door are torn.
Food stored on floor. Pickled ginger stored on floor in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small refrigerator by back door are 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.