TOKU MODERN ASIAN
19575 BISCAYNE BLVD #1109
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used to dispense rice and chicken. Chef coached employee. Corrected On-Site
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi cooler with ambient temperature of 55°F. Chef called and did a work order with maintenance. **Corrective Action Taken**
- 36-22-4:Basic - Floor area(s) covered with standing water. Located in prep area. Chef cleaned. Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperature greater than 41°F; raw hamachi (42F - Cold Holding); raw tuna (46F - Cold Holding); eel (49F - Cold Holding); octopus (52F - Cold Holding); raw scallops (52F - Cold Holding) All foods were located in sushi cooler which had an ambient temperature of55°F. Chef stated that all foods had only been in cooler for about 1 hour. He instructed employee to place all food on ice to cool. **Corrective Action Taken**
- 03F-02-5:High Priority - 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 cooked stored using time as of public health not time marked. Advised chef and he added marking. Such had only been out for about 1 hour. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen area not accessible due to pitcher of water being stored inside. Chef removed. Corrected On-Site
Food safety inspection conducted on 4/25/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 12/4/2024
High Priority
0
Intermediate
0
Basic
10
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to dispense sushi rice. Chef discarded cup. Corrected On-Site
- 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Cases of water being stored on floor in prep area. Chef instructed employee to move to shelf. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing at room temperature. Located on cart in prep area. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
Food safety inspection conducted on 12/4/2024 revealed 10 total violations (0 high priority, 0 intermediate, 10 basic).
Inspection on 4/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour and rice.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager increased. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located at outside bar area. Manager added sign. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in standing water. Located in 2 compartment sink.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw tuna in same container as cooked crab meat. Located in sushi area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over cut avocado. Located in reach in cooler sushi station.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw snapper and raw shrimp. Located in reach in cooler kitchen.
- 03F-02-5:High Priority - 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. Observed cooked duck hanging in kitchen area at 68F - Cold Holding. As per manager food is kept on time for 4 hours and has been out for about 1 hour. Manager added time.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed out side bar hand washing sink being used as a dump sink. Manager cleaned. Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 11/30/2023
High Priority
3
Intermediate
6
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Chef inverted. Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table. Chef discarded. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed case of raw salmon being stored on floor. Located in production area. Chef moved to shelf. Corrected On-Site Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
- 21-04-4:Basic - In-use wet wiping towel used under cutting board. Chef removed. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
- 25-05-4:Basic - Single-service articles improperly stored. Observed case of chop sticks being stored on floor in dry storage area. Chef instructed employee to move to shelf. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in sushi area reach in cooler. Chef rearranged. Corrected On-Site Warning
- 03F-02-5:High Priority - 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. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking. Corrected On-Site Warning
- 11-27-4:Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand washing sink in soup area and employee filling pitcher with water from hand washing sink in kitchen area. Advised chef and he coached employee. **Corrective Action Taken** Warning
- 53B-01-5:Intermediate - 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. Warning
- 11-26-1:Intermediate - 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. Discussed and emailed form to operator. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Observed establishment offering various raw items on menu however menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer Advisory to operator and he posted at host stand. Chef stated that menus are being reprinted adding the consumer Advisory. Corrected On-Site Warning
Food safety inspection conducted on 11/30/2023 revealed 17 total violations (3 high priority, 6 intermediate, 8 basic).
Additional Information
Contact Information
Phone: (305) 465-8658
Website: https://tokumodernasian.com/
Google Rating
★★★★☆ (4.2/5)
(453 reviews)Price Level
$$
Opening Hours
Monday:12:00 – 10:00 PM
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 11:00 PM
Friday:12:00 – 11:30 PM
Saturday:12:00 – 11:30 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025