YOKO'S JAPANESE RESTAURANT
3217E South Macdill Avenue
Tampa, Florida, 33629
Palma Ceia
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-04-09: Ice machine has not been cleaned. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2025-04-09: Gap underneath door has not been fixed. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Rice paper and seaweed in plastic bins on floor in sushi bar In walk in cooler- boxed kale, chicken, fish stick **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Cook line **Warning** - From follow-up inspection 2025-04-09: Oven has not been cleaned out still in progress. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving, hood filters **Warning** - From follow-up inspection 2025-04-09: Operator has purchased new racks for walk in cooler. **Time Extended**
- 11-02-5:High Priority - - From initial inspection : High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Operator stated that employee that disclosed they did not feel well on shift 3/30/25 and was allowed to work. Was later sent home. Discussed asking what symptoms the employee is having to exclude or restrict. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Features menu- kamakaze, crispy rice with raw fish Regular menu- raw sushi rolls, raw fish dishes **Warning** - From follow-up inspection 2025-04-09: Raw ingredients have not been identified on menu. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/29/25 **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 4/8/2025
High Priority
10
Intermediate
4
Basic
19
Total
33
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on shelf by paper roll, on shelf with wine bottles by sushi bar, water bottle on top of udon noodles in reach in freezer in kitchen **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 cook **Warning**
- 14-11-5:Basic - Equipment in poor repair. Handle of oven repaired with plastic wrap **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Breaded and cooked shrimp by hand wash sink on cook line. Covered **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Rice paper and seaweed in plastic bins on floor in sushi bar In walk in cooler- boxed kale, chicken, fish stick **Warning**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tofu in reach in cooler **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in sushi bar 66F, tongs on cook line 125F **Warning**
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Cook line **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Server station **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving, hood filters **Warning**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table cook line **Warning**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over dried tuna, unwashed produce over sauces **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar on cutting boards **Warning**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm chlorine in sushi bar refilled to 100ppm **Corrected On-Site** **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in sushi bar not label **Warning**
- 11-02-5:High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Operator stated that employee that disclosed they did not feel well on shift 3/30/25 and was allowed to work. Was later sent home. Discussed asking what symptoms the employee is having to exclude or restrict. **Warning**
- 12A-19-4:High Priority - Employee washed hands with cold water. Discussed with employee. Water was 79-80F **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025 **Admin Complaint**
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Missing formulated fed **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over unwashed cilantro and potatoes in walk in cooler **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over krab in walk in cooler **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cut raw chicken, went outside to walk in cooler and then grabbed cooked crab with same gloves. Employee discarded. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked crab handled after handling raw chicken with same gloves **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar- roe 64F, cream cheese 47F, candy cane sauce with masago 68F, udon 47F, cooked broccoli 44F, Cooked shrimp 48F, raw shrimp 46F **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice 102-105F **Warning**
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises under fresh sushi in bold letters white tuna and smaller letters next to it escolar. Employee at sushi bar stated fish in sushi case was white tuna, but was identified as escolar. **Admin Complaint**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Features menu- kamakaze, crispy rice with raw fish Regular menu- raw sushi rolls, raw fish dishes **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/29/25 **Warning**
Food safety inspection conducted on 4/8/2025 revealed 33 total violations (10 high priority, 4 intermediate, 19 basic).
Inspection on 11/4/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored in reach in cooler on cooks line. Employee removed cell phone. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Small reach in cooler door falls off when opening by back door.
- 08B-38-4:Basic - Food stored on floor. Ginger stored on floor in kitchen area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler by back door.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Shrimp thawing in standing water sitting on edge of 3 compartment sink with dirty dishes in sink and dishes being washed.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer in 3 compartment sink.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan of cooked egg rolls. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to drain rice n kitchen area.
Food safety inspection conducted on 11/4/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).