TOKYO
Regency Ap
Jacksonville, Florida, 32260
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
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 4/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2025
High Priority
6
Intermediate
4
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed two bowls with no handles used for scooping in raw chicken and war shrimp in flip top cooler. Employee removed bowls. Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in kitchen area not smooth and easily cleanable.
- 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach on panel in disrepair on kitchen side of sushi line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee beverages stored on top shelf of flip top coolers on back side of shelf next to food items. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee umbrella stored on box of seasoning in dry storage area near walk-in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in crunchies with handle in direct contact with product.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above wok station. Soiled gaskets on reach in cooler on cook line. Soiled backplates around soda nozzles on soda tower at front line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Observed two dumpsters at rear of establishment. Both have open lids.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed rear exit door unable to self close. Door has self closing chain that is ineffective.
- 14-12-4:Basic - Utensils in poor condition. Observed spatula with frayed rubber end stored hanging above three compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth used for sanitizing prep table not stored in sanitizing solution between uses.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce on wire rack in walk-in cooler. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over washed, ready to eat lettuce in walk-in cooler. Repeat Violation Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on pipe leading into vent cover on sushi line. Pipe is covered my black styrofoam covering. Person in charge killed and discarded. Corrected On-Site Repeat Violation Admin Complaint
- 35A-23-4:High Priority - Roach excrement and/or droppings present. Observed 30+ roach droppings on small corner of plywood wall on kitchen side of sushi line. Small corner is located under where cutting board is on prep table.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw chicken then handle unwashed produce without changing gloves and washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed two inch long black hair on ready to eat tuna on sushi line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled ice chute on soda tower on front line. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clear plastic cup stored in hand wash sink at end of cook line. Person in charge removed cup. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed two items on menu with raw fish eggs with no indication that food items are raw. Person in charge began marking each item to indicate presence of raw food items. 15. Kani Salad S12. Monster II **Corrective Action Taken** Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed; opened container of krab sticks with no date marking. Multiple sushi items in sushi cooler with no date marking.
Food safety inspection conducted on 4/16/2025 revealed 21 total violations (6 high priority, 4 intermediate, 11 basic).
Inspection on 10/4/2024
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 10/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/25/2024
High Priority
6
Intermediate
6
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored under prep table across from reach in freezer. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table next to dish machine. Person in charge voluntarily discarded beverage. Corrected On-Site
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Observed two shared dumpsters at rear of establishment with broken lids. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water in container near flat top grill at temperature of 82F. Person in charge moved container to flat top grill to heat. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above wok station. Repeat Violation
- 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 dish machine using chlorine as a sanitizer testing at 0ppm. Person in charge set up three compartment sink and called dish machine company for maintenance. **Corrective Action Taken** Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags used for storing raw chicken in reach in freezer. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed bags of raw chicken out of commercial packaging in reach in freezer stored over raw beef out of commercial packaging. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at sushi station by first hand wash sink. Person in charge killed and discarded. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp in flip top cooler across from cook line at 50F. Person in charge filled gap allowing cool air to escape and moved shrimp to reach in cooler below. Raw shrimp (50F - Cold Holding) **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with no backflow preventer at hose immediately to left after entering kitchen through kitchen doorway.
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed piping running from sushi cooler into hand wash sink at end of sushi line. Person in charge stated they clean the sushi cooler and drain the water using that piping and into the hand wash sink. Inspector educated that hand wash sinks are only used for hand washing.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple fish items and in reach in cooler on sushi line holding sushi items at temperatures of 49-51F. Person in charge stated fish was cut 20 minutes prior. Ambient temperature of sushi cooler was at 49F. Person in charge stated they empty the sushi cooler nightly to clean and turn it off over night. Upon arrival sushi cooler is turned back on. All time/temperature control for safety food items moved to reach in cooler for proper cooling. Raw salmon cooling, raw salmon retemp (51F, 46F - Cooling); Raw tuna cooling, raw tuna retemp (50, 46F - Cooling) Raw yellowtail cooling, raw yellowtail retemp (51, 47F - Cooling); Raw white tuna cooling, raw white tuna retemp (51, 46F - Cooling) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; mold like substance build up on soda machine at front counter. Soiled cutting boards stored under prep table across from reach in freezer. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple items on menu containing fish eggs with no marker that item contains raw foods. Person in charge stated fish eggs were raw. Person in charge began marking each item on menus to indicate raw food items. 15. Kani salad 52. Shrimp Tempura 59. Rock N Roll 60. Soft Shell Crab S12. Monster **Corrective Action Taken**
- 53B-14-5:Intermediate - 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. Observed two employee food handler certifications expired 7/15/2024. Person in charge stated both employees are still employed.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink near reach in freezer with hot water nozzle unable to turn hot water on.
Food safety inspection conducted on 9/25/2024 revealed 17 total violations (6 high priority, 6 intermediate, 5 basic).
Inspection on 3/15/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves throughout. Operator stated she plans to get a new one in the next few days. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above prep table and flip top cooler in kitchen. Operator removed phone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Container of cooking oil and soy sauce on ground in kitchen. Operator removed both from ground. In walk in cooler, container of broccoli on ground. Operator removed from ground. Corrected On-Site Repeat Violation
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Shared dumpster lid broken off. Operator stated she had called to get new dumpster but nobody comes.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour storage container in kitchen in direct contact with product. Operator lifted handle. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles at drink dispenser by sushi prep area is soiled with old soda build up. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi prep station, wet wiping cloth not in use was not stored in sanitizer solution. Operator removed. Corrected On-Site Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage rack in kitchen by back door, two cans of soy sauce dented at seam. Operator stated she will return to supplier.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler by back door, raw tuna placed over ready to eat dumplings. Operator placed dumplings over tuna. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler behind flat top stove in kitchen, butter (51F - Cold Holding). Butter was over fill line in cooler. Operator placed butter in lower reach in cooler, retemp after 30 mins 42F. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting board has green discoloration on prep table in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at sushi bar had dirty dishes in sink. Operator removed dishes. Corrected On-Site
Food safety inspection conducted on 3/15/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 7/14/2023
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 7/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
6
Intermediate
4
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle has build up. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket on flip top reach-in cooler at cook line torn.
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler, container labeled spicy mayo stored on floor. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on flip top reach-in cooler at cook line, soiled. Employee cleaned during inspection. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter of flip top reach-in cooler at cook line. Operator discarded. Corrected On-Site
- 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. Dishwasher (Chlorine 0ppm), employee primed supply line. Retested after running twice Dishwasher (Chlorine 50ppm) Corrected On-Site Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach-in freezer near back door, cheese wontons stored in happy face bags.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer near back door, Plastic container of raw pork stored on top of vegetable spring rolls. Also, raw chicken stored over bag of cheese wontons.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top ric at Sushi Bar- krab (47F - Cold Holding); cream cheese (47F - Cold Holding); salmon (48F - Cold Holding). Operator stated items in cooler for 2 hours, opened for for lunch business. Ambient temperature 50f, after 30 minutes 45f. 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. At sushi bar, no time marked on sushi rice. Time marked. 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. Warmer on shelf at kitchen entrance, soup (123F - Hot Holding). Operator stated soup placed in warmer two hours earlier. 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. Emailed operator DBPR form 5030-103 Repeat Violation
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink at prep area in kitchen, hot water pressure not enough to wash hands properly.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu, raw items are marked with an asterisk, reminder does not have asterisk. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator not able to locate test strips.
Food safety inspection conducted on 7/13/2023 revealed 15 total violations (6 high priority, 4 intermediate, 5 basic).