TOKYO BAY II
24880 S TAMIAMI TRL, SUITE 2
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. A tray of frozen shrimp was thawing at room temperature on a prep table. Employee returned shrimp to the cooler. Corrected On-Site
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Cut zucchini was stored back in the original produce box in which it arrived, unwashed. Employee removed from box and re-washed and placed in a clean food-grade container. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast was stored on top of a plate of cut lemons in the walk-in cooler. Employee moved to proper location for vertical separation for food safety. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the dish area blocked by mop buckets and mops.
Food safety inspection conducted on 5/14/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 1/31/2025
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Large bins of rice and sugar had stored bowls in the product. Employee removed all bowls.
- 36-32-5:Basic - Ceiling/ceiling tile shows water damage: above the prep sink to the left of the walk-in cooler. Ceiling vents in men's room and ladies' room vestibules had dust build-up.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open "Monster" drink was stored on the table on the cook line. Employee removed drink. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Box of paper to-go bags stored on the floor by the sushi bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the back dish area blocked by mop buckets, brooms. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen entrance. Employee replaced paper towels during the visit. Employee stocked towels during the visit. No paper towels at the handwashing sink in the back dish area. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at handwashing sinks in the men's and ladies' room vestibules. Water measured 74F at handwashing sinks in both rooms. All other handwashing sinks had hot water.
Food safety inspection conducted on 1/31/2025 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 9/20/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 08B-38-4:Basic - Food stored on floor in multiple areas.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
- 10-20-4:Basic - In-use ladle stored on equipment door handle between uses.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by the large ice machine obstructed by a bowl and metal scrubbies in the basin. Handwashing sink in the dishwasher area obstructed by containers of chemical in the basin and mops and bucket directly in front of the sink. Handwashing sink in the sushi bar obstructed by to go bags in the basin. Manager removed all items blocking handwashing sinks. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the large ice machine. No paper towels at the sink in the dishwasher area.
Food safety inspection conducted on 9/20/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 6/19/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse was sitting on clean dishes in the dish area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in dish area blocked by items/filters in the basin.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dish area
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at the bar.
Food safety inspection conducted on 6/19/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 1/23/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor.
- 21-05-5:Basic - Cloth used as a food-contact surface with shrimp. Operator removed cloth. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-41-4:High Priority - 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 chlorine concentration at 0 ppm. Operator changed and primed sanitize. Rechecked concentration at 100 ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink in dishwash area. Operator removed container. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash at dishwash area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in dishwash area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Educated operator on importance of labeling. Repeat Violation
Food safety inspection conducted on 1/23/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).