BENIHANA OF TOKYO STEAK HSE

Name: BENIHANA OF TOKYO STEAK HSE
Address: 1665 NE 79 CAUSEWAY, NORTH BAY VILLAGE, FL, 33141, US
Rating: 99.8

1665 NE 79 CAUSEWAY, NORTH BAY VILLAGE, FL 33141

License #2312313

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

99.8 Grade A / 100

Excellent Health Score

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Quick take

BENIHANA OF TOKYO STEAK HSE in NORTH BAY VILLAGE currently holds an InspectFL Health Score of 99.8 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 3 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 included 3 critical violations, 3 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw tuna stored over case of cherry tomatoes in walk in cooler.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed ice cream chest freezer lid near ice machine in disrepair.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on shelf near prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bowl and ice cream scoop stored in hand wash sink near beverage station. Observed hand wash sink in back room dining area soiled with straw and paper towels.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license posted on wall at front counter. Operator provided current license.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven in kitchen soiled with old food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf near prep area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table at sushi station. Employee placed wiping cloth in sanitizer bucket.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice, garlic butter and butter. Operator was provided form and form was filled out at the time of the inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dish machine soiled with black mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters sushi station soiled with grease.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in cooler at sushi station soiled with old food debris.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in ginger container in walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on ground in front of exterior door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cellphones on prep tables in kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon on speed rack inside of walk in cooler.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed sushi rice, butter and garlic butter stored in ambient temperature with no time mark for time as a public health control. Employee provided time mark.

Community reaction

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Community pulse