HONG KONG TOKYO

Name: HONG KONG TOKYO
Address: 19531 SHERIDAN ST, FORT LAUDERDALE, FL, 33332, US
Rating: 79.5

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

79.5 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 79.5 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 29 total violations — 7 critical, 3 major, 19 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 February 5, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in freezer door handles.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand washing sink. Rear kitchen
[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.
[08B-38-4] Food stored on floor. Observed plastic container of soy sauce stored on kitchen floor.
[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.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed tempura chicken 107F@ 12:20 cooling since 12:00 rechecked 97F @12:45 in cover container in walk-in cooler. At this rate will not cool from 135 degrees Fahrenheit to 70 degrees in 2 hours. Operator uncovered
[08B-12-5] Stored food not covered. Observed containers of diced onions and sliced cabbage not covered in walk-in cooler.
[32-07-5] Bathroom facility not clean. Observed black mold like substance on bathroom wall.
[14-05-4] Cardboard used to line food-contact shelves.
[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

Disposition: Administrative complaint recommended
[36-73-4] Floor soiled/has accumulation of debris. Observed under wok grill - accumulation of grease and debris.
[53B-14-5] 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. Observed on employee engaged in food preparation without expired training.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prepping counter - cup of orange juice and cup of iced coffee. Operator stored correctly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer - raw chicken (commercially packaged) stored over cooked and portioned pork. Operator stored correctly. Observed at reach in freezer - raw chicken stored over cooked chicken. Operator stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter top - container of Krab (76F - Cold Holding) as per operator item left outside to prepared salad later. Item not portioned or prepared today. Operator stored item in walk in cooler. Observed at triple sink - shrimp thawing (59F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Item not portioned or prepared today.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler handles with slime.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature - shrimp thawing (59F - Cold Holding). As per operator item held out of temperature for approximately 30 minutes. Operator stored item in cooler.
[08B-38-4] Food stored on floor. Observed by triple sink - boxes of oil stored directly on the floor.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cart in front of grill - fresh garlic oil (86F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen - 3 rice pots soiled with debris and buildup.

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