TOKYO RAMEN

Name: TOKYO RAMEN
Address: 5085 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 84.7

5085 34 ST S, ST. PETERSBURG, FL 33711

License #6217786

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

84.7 Grade C / 100

Mixed Health Record

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Quick take

TOKYO RAMEN in ST. PETERSBURG currently holds an InspectFL Health Score of 84.7 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 March 18, 2026. Across those visits, inspectors documented 28 total violations — 5 critical, 5 major, 18 minor.

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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 March 18, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole intact beef stored above cooked noodles in walk-in cooler. Raw eggs stored above sauce in walk-in cooler. Discussed with operator proper storage for raw animal products.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers through establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored above reach-in cooler in rear kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Food for personal use not segregated in walk-in cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork medallions for ramen not date marked in walk-in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at cook line used for other purpose. Inspector observed a hose used to fill large stock pot in kitchen. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with debris at front counter.
[08B-12-5] Stored food not covered. Sprouts in walk-in cooler stored uncovered.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork based broth sitting on counter for service at 55F. Operator advised it was recently collected from the walk-in cooler and placed at the observed location. Discussed cold holding requirements with operator who placed broth into smaller containers and returned to the refrigeration unit at the front line.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector will provide DBPR form HR 5030-104 at the end of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer, last used two weeks ago, with accumulation of food debris at the blade and working parts. Inspector discussed cleaning equipment after use, and encouraged operator to clean unit.
[33-16-4] Open dumpster lid. Discussed with operator to close dumpster lid when not in used and encouraged operator to close dumpster while present.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled at rear kitchen under cook line, floor soiled under dry storage across from mop sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution tested at 200 PPM. Inspector discussed required correct solution strength and demonstrated how to achieve proper sanitization strength. Retested wiping cloth solution at 50 PPM.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector will provide choking poster to operator at the conclusion of inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored in walk-in cooler on top shelf above washed and unwashed produce. Operator removed beef and relocated to a lower shelf. Inside rear kitchen reach-in cooler, cut raw beef was observed above ready-to eat cooked noodles. Operator relocated to the bottom of cold holding unit.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic to-go backs used to hold raw meat in the walk-in freezer.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded contents of bucket and created new solution without soap.
[14-01-5] Bowl or other container with no handle used to dispense food. Clear cup used as scoop inside rice bucket. Operator removed cup from container.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Clear plastic container at front counter with white granular substance unlabeled. Operator advised container was milk powder. Discussed with operator labeling working containers with the name of contents and encouraged operator to label while present.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment in rear kitchen soiled with grease build up. Gaskets on cold holding units throughout establishment soiled with black mold like substance.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler located in rear kitchen.
[08B-38-4] Food stored on floor. Container of rice, soy sauce, and cooking oil stored on the floor in rear kitchen. Inspector discussed safe food storage and encouraged operator to relocate items.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at rear kitchen. Discussed with operator who removed cloth.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handle on reach-in cooler at rear kitchen soiled with debris build up.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cooked pork, cooked vegetables inside walk-in cooler - cooked pork inside reach-in cooler, prepared onsite not date marked. Inspector discussed date marking requirements with operator and encouraged date marking while on site.

Community reaction

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Community pulse