DirtyFLRestaurant Inspection Data

TOKYO COCINA NIKKEI

With 3 inspections documented, TOKYO COCINA NIKKEI maintains a 1.0/5 food safety rating in FORT MYERS. Food safety practices have remained consistent.

10045 GULF CENTER DR STE E105

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13518252

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall behind ice machine in wine room. Repeat Violation Warning - From follow-up inspection 2025-09-16: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 60 small flying insects on and around far back drink service station, on glassware and paper towels at handwash sink. 20 at far end bar. 5 on bar storage wine rack. Admin Complaint - From follow-up inspection 2025-09-16: Approximately 50 small flying insects on and around far back drink service station. Admin Complaint
  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. In kitchen, used to hold rice, corn, breadcrumbs, quinoa. Warning - From follow-up inspection 2025-09-16: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandra, Noelys, Erika employed as cooks more than 60 days no proof of training. Warning - From follow-up inspection 2025-09-16: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0 Warning - From follow-up inspection 2025-09-16: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in pastry station, hot water valve broken, water reaches temperature of 73F. Warning - From follow-up inspection 2025-09-16: **Time Extended**

Inspection Date: 9/11/2025

Inspection #: Visit ID: 13517854

  • 06-09-1:Basic - 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. 5 packs raw fish in sushi reach-in cooler still in sealed reduced-oxygen packaging, fully thawed with label to remove. Warning
  • 36-24-5:Basic - Hole in or other damage to wall behind ice machine in wine room. Repeat Violation Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 60 small flying insects on and around far back drink service station, on glassware and paper towels at handwash sink. 20 at far end bar. 5 on bar storage wine rack. Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In kitchen, used to hold rice, corn, breadcrumbs, quinoa. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat mayonnaise, cooked rice, sayces in walk-in cooler. Raw chicken and raw beef over ready-to-eat cooked sausage and cut vegetables cook line far right side. Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked sweet potatoes marked 8/27/2025, today is 9/11/2025. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked sweet potatoes marked 8/27/2025, today is 9/11/2025. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach far back drink service station on counter near glassware, handwash sink. Admin Complaint
  • 01B-13-4:High Priority - 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. 5 packs raw fish in sushi reach-in cooler still in sealed reduced-oxygen packaging, fully thawed with label to remove. Repeat Violation Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. All items on all menus marked as crab are imitation crab per operator made. Operator began updating menus at time of inspection with krab spelling. **Corrective Action Taken** Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per operator, multiple sushi and ceviche items on main and happy hour menus, drinks containing egg whites on drink menu, all served raw or undercooked not marked as raw on menu. Operator began updating raw items on menus at time of inspection. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar, main pastry station, sushi station. Repeat Violation Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandra, Noelys, Erika employed as cooks more than 60 days no proof of training. 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A  Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in pastry station, hot water valve broken, water reaches temperature of 73F. Warning

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10770790

  • 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