DirtyFLRestaurant Inspection Data

TOGARASHI

With 9 documented inspections, TOGARASHI in NAPLES has achieved a 2.9/5 food safety rating. Recent inspections show improving food safety practices.

800 5 AVE S UNIT 102

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/10/2025

Inspection #: Visit ID: 13539073

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-10: **Time Extended**

Inspection Date: 10/3/2025

Inspection #: Visit ID: 13537911

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-10-03: **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. In reach-in cooler at cook line; cooked corn (53F - Cold Holding); chopped tomatoes (58F - Cold Holding); shredded cabbage (52F - Cold Holding); tofu (56F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork dumplings (55F - Cold Holding); cooked shrimp dumplings (59F - Cold Holding); cooked beef dumplings (49F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-03: In reach-in cooler at cook line; cooked corn (56F - Cold Holding); chopped tomatoes (62F - Cold Holding); shredded cabbage (52F - Cold Holding); cooked noodle (54F - Cold Holding); cooked pork dumplings (54F - Cold Holding); cooked beef dumplings (46F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. Admin Complaint

Inspection Date: 10/2/2025

Inspection #: Visit ID: 10933138

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw chicken and shrimp stored over shredded cabbage. Operator moved raw chicken and shrimp to proper storage. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee engaged with raw chicken preparation after started washing hands with gloves to remove other food containers. Discussed operator proper hand washing procedures and employee removed his gloves and washed his hand properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked corn (53F - Cold Holding); chopped tomatoes (58F - Cold Holding); shredded cabbage (52F - Cold Holding); tofu (56F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork dumplings (55F - Cold Holding); cooked shrimp dumplings (59F - Cold Holding); cooked beef dumplings (49F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Clorox wipes stored over onion container. Operator moved Clorox wipes to proper storage. Corrected On-Site Warning

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10733598

  • 14-01-5:Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Soy sauce bucket stored on floor at back of the kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken and beef stored above cut cabbage. Operator removed raw chicken and raw beef to proper storage. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with table near by kitchen entrance.

Inspection Date: 12/18/2024

Inspection #: Visit ID: 10742751

  • 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 cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. Admin Complaint - From follow-up inspection 2024-12-18: Observed cut cabbage 50F, half and half 51F, cooked eggs 50F still in flip top line cooler. Educated operator on what needs to be kept cold. Operator discarded product and placed any new in another refrigerator. Admin Complaint

Inspection Date: 12/13/2024

Inspection #: Visit ID: 10733459

  • 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 cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. Admin Complaint

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8722070

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer above reach in coolers. Repeat 5/28/2024 Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meats removed from commercial packaging stored in reach in freezer above ready to eat vegetables. Operator moved for proper storage.. Repeat 5/28/2024 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. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator.

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8458086

  • 36-36-4:Basic - Ceiling tile missing. There is a open ceiling tile in the dish washing area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer.
  • 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the upright freezer by the dish washing area Beef (5F - Cold Holding); Poultry (9F - Cold Holding).
  • 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 the top of the two door make table raw chicken is stored over washed and cut celery. Operator moved the chicken. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pork broth (107F - Hot Holding); red curry sauce (114F - Hot Holding). Operator moved the items to burners to reheat. pork broth (212F - Reheating); red curry sauce (207F - Reheating) Corrected On-Site

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8344269

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. Operator placed paper towels at the hand washing sink. Corrected On-Site