DirtyFLRestaurant Inspection Data

TOKYO PANAMA CITY FL

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

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8702370

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed escolar on linen towel. Fish placed in plastic wrap during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris in soap container at sushi bar. Manager discarded soap and replaced with clean soap. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station sink. Restocked during inspection. Corrected On-Site

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8603098

  • N/A:No Violations Were Observed

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8601759

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on sushi bar reach in coolers. Soiled Area around gaskets/handle on upright prep cooler
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi chef wash and rinse pan in handwash sink, no sanitizer step. Manager discussed with employee, employee took pan to dish pit for proper washing. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over asparagus in walk-in cooler. Manager moved chicken to different shelf at time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi chef began preparing sushi roll at 3:05 with rice marked to be discarded at 3:00 See stop sale.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi chef began preparing sushi roll at 3:05 with rice marked to be discarded at 3:00 See stop sale.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed hibachi chef wash hands in prep sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Silver ware and plates stored on top of hand wash sink at hibachi station. Uncovered at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi chef wash and rinse pan in handwash sink. Manager discussed with employee, employee took pan to dish pit for proper washing. Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Qing Chen expired 1-30-24, no other manager certificate provided. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. 2 extinguishers at north end of building and 1 extinguisher by bar in recharge zone. Repeat Violation

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8349718

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, in sushi bar reach in. Operator cut package open at time of inspection. Corrected On-Site Repeat Violation
  • 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 ply wood used to line walk-in cooler shelves, chemical shelf, and small table behind sushi bar. Unfinished ply wood used to separate stacks of salads.
  • 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shell eggs stored over raw tuna under consumer advisory. Eggs moved at time of inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at dish area hand wash sink, employee bath room, sushi bar. All handwash sink restocked at time of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Labeled at time of inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed 4 extinguishers with gauges in recharge zone: Extinguisher at end of bar, at front of restaurant and K class extinguishers on cook line and in back hibachi room.