🪰526,489 violations tracked across 67 Florida counties

TOKYO JAPANESE STEAK HOUSE

19451 COCHRAN BLVD UNIT 700-900, CHARLOTTE, FL 33948

License #1802065

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

Mixed Health Record

How is this score calculated? →
Quick take

TOKYO JAPANESE STEAK HOUSE in CHARLOTTE currently holds an InspectFL Health Score of 70.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 6 major, 11 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
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on May 11, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
20
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In the counter top cold holding units at the sushi bar.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for panko breadcrumbs behind the sushi bar. Observed a plastic container with no handle used as a scoop for tempura batter on the cook line. The operator removed the plastic containers from the foods.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chemical test kit expired 1/2025.
  • [21-38-4] Wiping cloth sanitizing solution stored on the floor in the server station. The operator stored the sanitizer in a double bucket.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee jacket, cell phone, and hat stored on a wire rack with packaged foods. The employee properly stored the personal belongings.
  • [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages not stored away from food for the public in the walk in cooler. The operator properly stored the beverages.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork dumpling (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the dumplings have been held for approximately 2 hours. The operator stored the potentially hazardous food in the lower portion of the reach in cooler.
  • [31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap on the cook line. The operator repaired the soap dispenser.
  • [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored over washed and cut vegetables in the walk in cooler. The operator properly stored the vegetables.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Observed sushi condiment trays inside of the handwashing sink on the cook line. The operator removed the trays from the hand sink.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed salmon stored over cook mussels in a reach in cooler behind the sushi bar. The operator properly stored the raw salmon. Observed raw beef and raw chicken stored over containers of sauce in the walk in cooler. The operator properly stored the raw foods.
  • [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. Observed sushi rice and tofu held under time as public health control with no time marking. The operator placed accurate time marks on the above foods.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Observed a trash can blocking access to the handwashing sink near the three compartment sink. The trash can was cleared from the handwashing sink.
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

Would you eat here?

TOKYO JAPANESE STEAK HOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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