TOKYO JAPANESE STEAKHOUSE

Name: TOKYO JAPANESE STEAKHOUSE
Address: 260 CYPRESS EDGE DR #113, PALM COAST, FL, 32164, US
Rating: 78.1

260 CYPRESS EDGE DR #113, PALM COAST, FL 32164

License #2800684

🍱 Japanese/Sushi ℹ️

78.1 Grade C / 100

Mixed Health Record

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Latest inspection

September 23, 2025 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TOKYO JAPANESE STEAKHOUSE in PALM COAST currently holds an InspectFL Health Score of 78.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 23, 2025. Across those visits, inspectors documented 54 total violations — 12 critical, 10 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 5, 2025

The latest inspection on September 23, 2025 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TOKYO JAPANESE STEAKHOUSE 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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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of ice plate inside ice machine has black mold like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black mold like substance in kitchen vents.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink with no lid. Also personal drink in cooler. Person in charge removed all items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on prep tables. Aprons on oil in back area. Person in charge moved items.
[08B-38-4] Food stored on floor. Case of Tuna on floor in walk in freezer. Person in charge picked up and placed on a shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup inside of door.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of 3 compartment sink.
[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. Missing on tempura and rice. Person in charge time stamped.
[31A-09-4] Handwash sink not accessible for employee use at all times. Strainer in hand washing sink. Person in charge removed strainer.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Colander in hand washing sink. Person in charge removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance inside. Along sides of ice plate.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves where dry cutting boards are located. Person in charge discarded the cardboard.
[36-17-5] Floor tiles missing and/or in disrepair. Tile around drain under dishwasher is broken.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup inside.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in salt, sugar, and flour. Person in charge removed all scoops.
[33-16-4] Open dumpster lid. Establishments dumpster lid is open.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service Togo salad boxes not inverted. Behind salad station.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in sushi cooler on bottom shelf.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwashing room has black mold like substance on it.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt/pepper not labeled. Person in charge labeled.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In sushi cooler; 4 pieces of sushi grade tuna In glass cooler in back; Atlantic tuna. Both kinds of tuna thawed in cryo-vacuumed bags.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight and above fill line; tofu 51F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight and above fill line; tofu 51F; ( - Cold Holding) stop sale issued.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any proof of training.
[31B-03-4] No soap provided at handwash sink. Soap missing from back hand washing sink. Sign missing at server sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to 3 compartment sink.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in hand washing sink. Person in charge removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Person in charge removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks not secured. Person in charge secured.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between cart. Person in charge removed knife.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko. Person in charge removed.
[24-17-4] Silverware/utensils dried with a towel/cloth. Establishment has clean dishes resting on cloth. Person in charge removed cloth.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Case of to go containers on floor. Person in charge moved containers.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Establishment has paper towels lining containers of lemons and eggs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer; raw salmon over fries. Person in charge placed salmon under fries.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Lemon, eggs in containers with paper towels. Milk at bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 48F, ( - Cold Holding). Cheese was above fill line and had been in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48F, ( - Cold Holding). Cheese was above fill line and had been in cooler overnight.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar was not dated but milk actually expired 10.16. Milk discarded.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu;Hawaiian, beauty and beast, king of the sea, wicked salmon, rainbow, the PC, spicy twin, and heavenly rolls are note noted for being raw. ON basic rolls; tuna, salmon, and yellowtail, Alaskan shrimp, Karai,spicy tuna, and Japanese roll need to be noted as being raw. On sushi boats; Tokyo cruise, Tokyo love, and deluxe king boats need to indicate that they are served raw.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing most training for staff.