TOKYO

Name: TOKYO
Address: 450 SR 13 N STE 105, ST. JOHNS, FL, 32259, US
Rating: 66.4

450 SR 13 N STE 105, ST. JOHNS, FL 32259

License #6502267

🍱 Japanese/Sushi ℹ️

66.4 Grade F / 100

Failing Health Score

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Latest inspection

February 3, 2026 · 7 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 in ST. JOHNS currently holds an InspectFL Health Score of 66.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 62 total violations — 22 critical, 11 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2024

The latest inspection on February 3, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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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
[36-73-4] Floor soiled/has accumulation of debris. Under cook line and reach in coolers in kitchen have a build up of food debris.
[08B-25-4] Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Operator using same cutting board to make and cut sushi rolls with raw fish to cutting cucumbers, avocados, and sushi rolls without any raw animals foods.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and tables on cook line have a build up of food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. No sanitation buckets set up at all for any wet cloths in use during inspection.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Operator switching from making sushi rolls with raw fish to sushi rolls without any raw animals foods without washing hands after changing gloves between making different rolls.
[31A-10-4] Equipment drain line draining into handwash sink. At hand wash station at front counter.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Approximately 30 dead roaches around fryer and wok station on cook line. Approximately 13 dead roaches along wall along prep line across from cook line and around corner under drain boards of dish machine. Approximately 4 dead roaches under cook line behind rice cooker and grill.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began came into work and began to handle clean utensils and equipment without washing hands first.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employees washing and rinsing bowls and containers in triple sink, but did not sanitize them before placing items out to dry.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Insect, ant and roach, and flying insect household pesticides under front counter and in back storage room in kitchen, per operator they have been using all of the pesticides inside establishment.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen across from cook line. 1 live roach inside small refrigerator next to prep table in kitchen across from kitchen. 2 live roaches in bottom shelf of prep table in kitchen across from cook line. Approximately 5 live roaches underneath drain boards of dish washing machine along wall and floor.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tempura batter at 81F siting out since 11am and tapioca pearls at 74F sitting out since 12:30 pm held on a 6 hour time frame per time markings on counter on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (47F - Cold Holding); spring rolls (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (48F - Cold Holding); corn (47F - Cold Holding); cooked eggs (46F - Cold Holding); bean sprouts (46F - Cold Holding); bamboo shoots (46F - Cold Holding); fish cakes (45F - Cold Holding) in small reach in cooler in kitchen across from cook line, per operator doors have been consistently open for several hours.
[03F-07-5] Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Tempura batter at 81F siting out since 11am and tapioca pearls at 74F sitting out since 12:30 pm held on a 6 hour time frame per time markings on counter on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of Windex stored with bottles of sauce and peanuts in cabinet at front counter.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Karb sticks with cream cheese (49F - Cooling, after 45 minutes 49F); cream cheese (46F - Cooling, after 45 minutes 45F); boiled eggs (47F - Cooling, after 45 minutes 47F) all items tightly covered in walk in cooler, operator began to remove covers during inspection.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee peeling cucumbers in prep area without washing them first.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in prep sink in kitchen area by triple sink for less than 10 seconds 2 times.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food/ clean equipment/singe service items without washing hands. Employee handled raw salmon with gloved hands then handled cleaned to go boxes without changing gloves and washing hands between tasks.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in bottom of reach in cooler in kitchen, chicken moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (46F - Cold Holding); spicy raw tuna (47F - Cold Holding) in uncovered top section of reach in cooler at sushi bar area, per operator lid has been left off for no more then 2 hours, both items moved to display sushi cooler. tapioca pearls (78F - Cold Holding) sitting out on counter on cook line, per operator pearls where made a couple of hours ago and get discarded and remade throughout the day, pearls placed on time control. bean sprouts (47F - Cold Holding); dumplings (47F - Cold Holding); cooked corn (48F - Cold Holding); raw chicken (48F - Cold Holding); tofu (49F - Cold Holding); cooked eggs (50F - Cold Holding) in small reach in cooler across from cook line, per operator lid and doors have been consistently open for approximately 3 hours, lids closed, ice added to items, and temperature of cooler turned down. All retemps at or below 41F.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink in kitchen area by triple sink for less than 10 seconds 2 times.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Green Dragon Roll. Dinosaur Roll.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station by triple sink in kitchen turned off. Hot water in womens bathroom turned off. Operator turned on all water.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in bulk rice container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Toaster door handle wrapped with plastic wrap soiled with residue.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelves in the walk in cooler, dry storage area and cook line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over sushi bar are acoustic tiles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
[36-73-4] Floor soiled/has accumulation of debris. Build up of food debris and grease behind cook line equipment.
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. In the flip top reach in cooler on the main cook line, raw chicken and beef bowl stored over washed and cut vegetables. Discussed with operator the need to separate ready to eat and raw to prevent cross contamination probability. Operator discarded the cut produce.
[08B-38-4] Food stored on floor. In the walk in freezer, container of pork belly stored on the floor next to the shelves.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease drippings on hood system. Operator states has hood cleaning scheduled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top portion of the dish machine has build up of old food debris. Flip top reach in cooler door gaskets have build up of food debris. Walk in cooler door gasket has mold like substance build up.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On the cook line, wet wiping cloth under not in use cutting board and wet wiping cloths stored on the wok station and cook line stations. Operator relocated wet wiping cloths to solution.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection chlorine dish machine ran 3 times at 0ppm chlorine sanitizer. Operator states will call for maintenance.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in the prep area working with raw product, change gloves work with cooked rice,change gloves and work with clean equipment with no hand wash when changing gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed roughly 15-20 small flies exit from under the dishmachine when dishmachine began to be used. Operator states will call pest company to address the flies.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw salmon plastic wrapped stored over packaged dim sum and raw beef on a sheet tray over container of wrapped mushrooms.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. In the dry storage hallway closest to the rear exterior door, roughly 25-35 rodent droppings observed on the floor and on piece of discarded equipment. Operator states unsure what piece of equipment is or why its under the storage shelf and will discard equipment and rodent droppings.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler on the main cook line, raw chicken and beef bowl stored over washed and cut vegetables. Discussed with operator the need to separate ready to eat and raw to prevent cross contamination probability. Operator discarded the cut produce.
[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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean plastic container on the shelf next to the dish machine has build up of mold like substance. Mold like substance on ice chute of the soda dispenser in the lobby area and mold like substance on the soda nozzle closest to the bar counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store soiled utensils. Operator removed the utensils from the hand wash sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for rice, eggs, shrimp and krab tempura held on time as public health control. Inspector provided the written procedures for time as a public health control.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked eggs, pork and noodles with no product date marking.