DirtyFLRestaurant Inspection Data

TOKYO

With 3 inspections documented, TOKYO maintains a 1.5/5 food safety rating in PANAMA CITY. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 3 reports on file

144 East 23rd Street
Panama City, Florida, 32405
Harrison Place
Bay County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10873458

Met Inspection Standards

1 high, 4 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop in the rice, sugar, and salt.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Three stalls of the guest women's bathroom without a lid in receptacles. No covered receptacle in the employee's unisex bathroom in the back area.
  • 14-09-4:Basic - Cutting board has chunks of wood missing. Discarded at the time of inspection. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee personal food items in multiple coolers around the restaurant.
  • 08B-38-4:Basic - Food stored on floor. Multiple jugs of mayonnaise and buckets of soy sauce stored on the hallway that leads to the dumpster area, and in the unused hibachi area. Manager removed items from floor during inspection. Corrected On-Site
  • 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. In cornstarch.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. In the unisex employees' bathroom.
  • 25-05-4:Basic - Single-service articles improperly stored. Multiple boxes of disposable cups, disposable chopsticks and paper towels on the floor, in the server station area and unused hibachi area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch, salt and MSG in buckets in the kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab in the sushi bar lowboy at 52F. Per manager item was out for use for approximately 10 minutes.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in the bar area, per manager opened 01/10/2026. Not dated by 01/12/2026. Manager voluntarily discarded it during inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wooden sushi rice bowl on top of the reach in freezer in the kitchen, adjacent to the frying station, with mold like substance inside. Mold like substance and buildup presence on the soda dispenser located in the server station.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wooden spoon in handwashing sink located in the kitchen. Manager removed it during inspection. Corrected On-Site
  • 27-16-4:Intermediate - Water not provided/shut off at employee handwash sink. In the kitchen handwashing sink. Manager turned it on during inspection. Corrected On-Site

6/9/2025· 9mo ago

Visit ID: 8997660

Met Inspection Standards

1 high, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle
  • 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. Sea bass in prep cooler. See stop sale,
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On sushi bar.
  • 36-73-4:Basic - Floor soiled in walk-in cooler.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in walk-in cooler.
  • 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. Sea bass in prep cooler. See stop sale,

10/7/2024· 1y 5mo ago

Visit ID: 8890864

Met Inspection Standards

2 high, 5 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on dry storage shelf near sesame and flour. Drinks on shelf over cook line make table. All drinks moved at time of inspection. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Bags of rice by kitchen hand wash sink. Manager covered food at time of inspection. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Play wood shelves in walk-in cooler.
  • 01B-13-4:High Priority - Stop sale issued. Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
  • 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. Raw shell eggs on hibachi crash cart and sushi rice at sushi bar unmarked. Both out approximately 2 hours per employee. Marked at time of inspection. Corrected On-Site