DirtyFLRestaurant Inspection Data

TOKYO JAPANESE STEAKHOUSE

With 10 documented inspections, TOKYO JAPANESE STEAKHOUSE in PENSACOLA has achieved a 3.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 10 reports on file

312 E NINE MILE RD STE 6

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13640711

Facility Temporarily Closed

1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 95 dead roaches in the following locations: 27 on sticky trap under shelves by sushi bar entrance, 1 by back door, 1 by ice bin, approximately 18 on sticky trap behind washing machine, approximately 14 on sticky trap behind dryer, approximately 25 under shelf with tempura mix across from washing machine, 1 under portable air conditioner in employee bathroom, and approximately 8 on sticky trap under shelves by handwashing sink at sushi bar. Warning - From follow-up inspection 2026-02-27: Observed 4 dead roaches in the following locations: 1 under drink bar, 1 under reach-in freezer by washer and dryer, and 2 under shelves in front of washer and dryer. **Time Extended**

2/27/2026· 1mo ago

Visit ID: 13641235

Met Inspection Standards
  • N/A:No Violations Were Observed

2/26/2026· 1mo ago

Visit ID: 13635549

Facility Temporarily Closed

5 high, 2 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to employee bathroom does not close at all.
  • 14-05-4:Basic - Cardboard making contact with food. Cardboard box of noodles sitting directly in frozen chicken in walk-in freezer. See stop sale.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Non-food grade wipes used as food contact surface to wipe insides of working rice containers at sushi bar.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gaskets for reach-in cooler across from handwashing sink at sushi bar are in disrepair. Multiple cold holding violations present. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. Approximately 95 dead roaches in the following locations: 27 on sticky trap under shelves by sushi bar entrance, 1 by back door, 1 by ice bin, approximately 18 on sticky trap behind washing machine, approximately 14 on sticky trap behind dryer, approximately 25 under shelf with tempura mix across from washing machine, 1 under portable air conditioner in employee bathroom, and approximately 8 on sticky trap under shelves by handwashing sink at sushi bar. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap along threshold at back door leading to strip mall hallway access which leads outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under hibachi tables are soiled with oil and food debris build-up. Floor under shelves in sushi bar soiled with food debris.
  • 08B-38-4:Basic - Food stored on floor. Containers of cooking oil, bags of cabbages, and bags of onions on floor in kitchen.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw chicken sitting over several boxes of different fish. Chicken was removed during inspection. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches in the following locations: 1 in the crease of the gaskets for the reach-in cooler across from handwashing sink at the sushi bar, 1 stuck to sticky trap under shelves at the sushi bar, and 1 on floor at sushi bar entrance. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cardboard box of noodles sitting directly in frozen chicken in walk-in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from handwashing sink overnight: tuna 45f, seared tuna 48f, krab sticks 47f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from handwashing sink overnight: tuna 45f, seared tuna 48f, krab sticks 47f. See stop sale. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection, handwashing sink at sushi bar inaccessible due to rice net sitting in sink. Operator removed net during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Manager retrieved paper towels during inspection. Corrected On-Site Repeat Violation

11/5/2025· 5mo ago

Visit ID: 10920101

Met Inspection Standards

2 high, 1 int, 1 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gaskets for reach-in cooler at sushi bar and reach-in cooler at kitchen entrance are in disrepair.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Grilled chicken Cook Cooling in reach-in cooler on make line at 83f after 1.5 hours. 80f after 30 minutes. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grilled chicken Cook Cooling in reach-in cooler on make line at 83f after 1.5 hours. 80f after 30 minutes. See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks in kitchen.

2/25/2025· 1y 1mo ago

Visit ID: 8991340

Met Inspection Standards

4 high

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk-in cooler with ambient air temperature 51f. Per operator, eggs were received today 2 hours before inspection. Upon observation, temperature was set to 60f in walk-in cooler after recent repairs and was not changed back. Operator set walk-in cooler to 36f and opened walk-in freezer door to help quickly cool off cooler. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab sticks in walk-in cooler at 50f held overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks in walk-in cooler at 50f held overnight. 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. Rice at sushi bar held on time a a public health control does not have time mark. Per operator, sushi rice was made 2 hours before inspection.

12/2/2024· 1y 4mo ago

Visit ID: 8997073

Met Inspection Standards
  • N/A:No Violations Were Observed

10/7/2024· 1y 6mo ago

Visit ID: 8990795

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certificates expired. Warning - From follow-up inspection 2024-10-07: **Time Extended**

9/30/2024· 1y 6mo ago

Visit ID: 8782335

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Several employees not wearing hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Buckets of sauce stored on floor in walk-in cooler, boxes of food stored on floor in walk-in freezer. Repeat Violation
  • 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. Handles for rice and flour stored in items. Operator removed scoops. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 10ppm. Operator set up 3 compartment sink reading 200 ppm. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certificates expired. Warning

4/22/2024· 1y 11mo ago

Visit ID: 8572980

Met Inspection Standards

1 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on deflector shield of ice bin. Observed water touching mold like substance and dripping onto ice.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense tempura at sushi bar and sauce in walk-in cooler. Operator removed both items and replaced the with handled scoops. Corrected On-Site
  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Used wooden rice container stored over clean dishes after only rinsing.
  • 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. Tuna in vacuum package stating to remove from package before thawing not removed from package in walk-in cooler. See stop sale.
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed employee using soft wooden container to store rice to cool.
  • 08B-38-4:Basic - Food stored on floor. Buckets of sauce in walk-in cooler and boxes of food in walk-in freezer. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in vacuum package stating to remove from package before thawing not removed from package in walk-in cooler. Observed mold like substance touching water on deflector shield in ice bin, water dripping onto ice.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi bar has dirty dishes stored in it. Operator removed items during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dishwashing area. Operator retrieved paper towels during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at dishwashing area. Corrected On-Site

12/12/2023· 2y 4mo ago

Visit ID: 8379238

Met Inspection Standards

3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed ceiling tiles stained and soiled throughout kitchen.
  • 08B-38-4:Basic - Food stored on floor. Upon inspection observed food stored on floor inside walk-in freezer.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.