HONG KONG TOKYO

Name: HONG KONG TOKYO
Address: 19531 SHERIDAN ST, FORT LAUDERDALE, FL, 33332, US
Rating: 81.8

19531 SHERIDAN ST, FORT LAUDERDALE, FL 33332

License #1620127

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HONG KONG TOKYO in FORT LAUDERDALE currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 3 major, 17 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 February 5, 2026 included 1 critical violation, 1 major, and 9 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.

Location + actions

See the place, then share or verify

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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
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand washing sink. Rear kitchen
[32-07-5] Bathroom facility not clean. Observed black mold like substance on bathroom wall.
[36-73-4] Floor soiled/has accumulation of debris. Behind and next to freezer chest.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior surface of reach in freezer soiled with grease, food debris, dirt, slime or dust.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in freezer door handles.
[08B-38-4] Food stored on floor. Observed plastic container of soy sauce stored on kitchen floor.
[14-05-4] Cardboard used to line food-contact shelves.
[08B-12-5] Stored food not covered. Observed containers of diced onions and sliced cabbage not covered in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (44-47F - Cold Holding) in plastic bucket out at room temperature per operator held out of temperature less than 30 minutes. Not portion or prepared today. Operator placed in lower flip top cooler. Observed fresh garlic and oil (56-61F - Cold Holding) sitting on cook line at room temperature per operator held out of temperature less than 30 minutes. Operator placed in cooler. Not portion or prepared today

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse