TOKYO SUSHI
Food safety records indicate TOKYO SUSHI in OCALA has 1 inspection with a 1.0/5 overall rating.
2785 NW 49TH AVE, #106, OCALA 34482
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 10/20/2025
Inspection #: Visit ID: 13550814
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves over cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter in sushi area. Employee removed drink during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Fish stored on walk-in freezer floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop in wait station ice bin. Employee placed scoop in ice properly. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep table and reach-in cooler across from cook line. Employee placed knives on prep table. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer handle. Employee placed tongs on top of prep table. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with old food debris. Employee cleaned wall during inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen prep table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over lettuce in wait station reach-in cooler. Employee placed chicken on bottom shelf. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallops in reach-in cooler across from cook line. Employee moved scallops to a different spot in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter display case: Krab (49F - Cold Holding). Employee stated Krab placed in cooler one hour prior to temperature being taken. Employee placed Krab in reach-in freezer to reduce temperature to 41F. **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. Sushi rice in sushi area. Manager stated rice placed out at 1:00 pm. Manager placed proper time marking on rice container. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink next to three compartment sink. Employee removed pans during inspection. Corrected On-Site