TOKYO COCINA NIKKEI

Name: TOKYO COCINA NIKKEI
Address: 10045 GULF CENTER DR STE E105, FORT MYERS, FL, 33913, US
Rating: 86.9

10045 GULF CENTER DR STE E105, FORT MYERS, FL 33913

License #4607910

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

86.9 Grade B / 100

Solid Health Score

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Quick take

TOKYO COCINA NIKKEI in FORT MYERS currently holds an InspectFL Health Score of 86.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 16, 2025. Across those visits, inspectors documented 22 total violations — 9 critical, 10 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 16, 2025 shows 6 observation rows: 2 critical, 3 major, and 1 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: Call Back - Admin. complaint recommended
[35A-02-7] Approximately 50 small flying insects on and around far back drink service station.
[36-24-5] Hole in or other damage to wall behind ice machine in wine room.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In kitchen, used to hold rice, corn, breadcrumbs, quinoa.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandra, Noelys, Erika employed as cooks more than 60 days no proof of training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in pastry station, hot water valve broken, water reaches temperature of 73F.

Disposition: Administrative complaint recommended
[06-09-1] 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. 5 packs raw fish in sushi reach-in cooler still in sealed reduced-oxygen packaging, fully thawed with label to remove.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar, main pastry station, sushi station.
[36-24-5] Hole in or other damage to wall behind ice machine in wine room.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. All items on all menus marked as crab are imitation crab per operator made. Operator began updating menus at time of inspection with krab spelling.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In kitchen, used to hold rice, corn, breadcrumbs, quinoa.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat mayonnaise, cooked rice, sayces in walk-in cooler. Raw chicken and raw beef over ready-to-eat cooked sausage and cut vegetables cook line far right side.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach far back drink service station on counter near glassware, handwash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandra, Noelys, Erika employed as cooks more than 60 days no proof of training.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per operator, multiple sushi and ceviche items on main and happy hour menus, drinks containing egg whites on drink menu, all served raw or undercooked not marked as raw on menu. Operator began updating raw items on menus at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in pastry station, hot water valve broken, water reaches temperature of 73F.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked sweet potatoes marked 8/27/2025, today is 9/11/2025.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, cooked sweet potatoes marked 8/27/2025, today is 9/11/2025.
[35A-02-7] Live, small flying insects found. Approximately 60 small flying insects on and around far back drink service station, on glassware and paper towels at handwash sink. 20 at far end bar. 5 on bar storage wine rack.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. 5 packs raw fish in sushi reach-in cooler still in sealed reduced-oxygen packaging, fully thawed with label to remove.

Community reaction

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Community pulse