BENIHANA OF TOKYO STEAK HOUSE
4343 W TRADEWINDS AVE
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
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 4/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/24/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer, by condenser unit. - From follow-up inspection 2024-11-14: Observed same **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in sushi prep area. 2. Observed black mold like substance on underside of prep table in kitchen. - From follow-up inspection 2024-11-14: 1; Hood filters clean 2; Observed same **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. 1. Observed wet mop stored in mop bucket in dry storage area. - From follow-up inspection 2024-11-14: Observed same. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F), raw steak (51F), and raw shrimp (45F) stored in two drawer unit at cook line in sushi prep. Not prepared or portioned today. Drawers not sealing shut. - From follow-up inspection 2024-11-14: Raw chicken 44F, Raw shrimp 43F, raw steak 44F Admin Complaint
Food safety inspection conducted on 11/14/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 11/7/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. 1. Observed on floor around ice machine in kitchen. 2, observed on floor behind cook line in kitchen
- 14-69-4:Basic - Ice buildup in walk-in freezer, by condenser unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in sushi prep area. 2. Observed black mold like substance on underside of prep table in kitchen.
- 33-16-4:Basic - Open dumpster lids on both outside dumpsters.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. 1. Observed wet mop stored in mop bucket in dry storage area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F), raw steak (51F), and raw shrimp (45F) stored in two drawer unit at cook line in sushi prep. Not prepared or portioned today. Drawers not sealing shut.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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 cooked shrimp preparation date unknown per operator, no date marking.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature test strip did not turn black indicating it did not reach final rinse 160F. Repeat Violation
Food safety inspection conducted on 11/7/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. -Prep area 2 door reach in cooler worn gaskets.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Sushi station reach in cooler #12
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -ware washing station; Dishwasher (Temperature 128), repairman came during inspection, Dishwasher (Temperature 160F) Corrected On-Site
Food safety inspection conducted on 9/30/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Supplied operator with thermo strips to measure water temperature. **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line, no paper towels provided. Operator supplied Corrected On-Site
Food safety inspection conducted on 4/18/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 4 drawer - raw shrimp (38-45F); raw fish (38-45F). Per operator items were held in unit less than 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. **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. Cookline butter and cream. Operator properly time marked. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 12/13/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).