TOKYO COCINA NIKKEI
10045 GULF CENTER DR STE E105
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In back dry storage, containers oil and bread crumbs stored on floor.
- 36-24-5:Basic - Hole in wall behind ice machine in liquor room.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in main bar, by women's restroom.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In reach-in cooler right side cook line, three sealed reduced-oxygen packaged raw shrimp. Operator discarded. Operator does not intend to pursue a process waiver for reduced-oxygen packaging of fish.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler right on cook line observed raw shrimp over ready-to-eat cooked chicken soup. In walk-in cooler raw salmon and raw duck over ginger, raw chicken over raw pork. Operator rearranged all foods for proper food protection. Corrected On-Site
- 01B-13-4:High Priority - 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. In reach-in cooler right side cook line, three sealed reduced-oxygen packaged raw shrimp. Operator discarded. Operator does not intend to pursue a process waiver for reduced-oxygen packaging of fish.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line or in main bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink in main bar.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or process waiver approved by the Division of Hotels and Restaurants. Observed reduced-oxygen packaging fish packed on site on cook line. Operator discarded. Operator does not intend to pursue a process waiver for reduced-oxygen packaging of fish. Corrected On-Site
Food safety inspection conducted on 2/5/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).