TOKYO SUSHI

Name: TOKYO SUSHI
Address: 2785 NW 49TH AVE, #106, OCALA, FL, 34482, US
Rating: 85.7

2785 NW 49TH AVE, #106, OCALA, FL 34482

License #5203078

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

85.7 Grade B / 100

Solid Health Score

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Quick take

TOKYO SUSHI in OCALA currently holds an InspectFL Health Score of 85.7 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 October 20, 2025. Across those visits, inspectors documented 34 total violations — 7 critical, 4 major, 23 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

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 20, 2025 shows 17 observation rows: 4 critical, 2 major, and 11 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.

Location + actions

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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
[08B-38-4] Food stored on floor. Fish stored on walk-in freezer floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink next to three compartment sink. Employee removed pans during inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with old food debris. Employee cleaned wall during inspection.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine in dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter in sushi area. Employee removed drink during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over lettuce in wait station reach-in cooler. Employee placed chicken on bottom shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallops in reach-in cooler across from cook line. Employee moved scallops to a different spot in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter display case: Krab (49F - Cold Holding). Employee stated Krab placed in cooler one hour prior to temperature being taken. Employee placed Krab in reach-in freezer to reduce temperature to 41F.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep table and reach-in cooler across from cook line. Employee placed knives on prep table.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop in wait station ice bin. Employee placed scoop in ice properly.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves over cook line.
[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. Sushi rice in sushi area. Manager stated rice placed out at 1:00 pm. Manager placed proper time marking on rice container.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer handle. Employee placed tongs on top of prep table.

Disposition: Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket stained. Top of dish machine soiled with old food debris.
[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. Rice stored in front counter sushi area. Manager stated rice was placed in bar area at 11:00 am.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pans stored in dish area hand washing sink. Manager removed pans during inspection.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen. Manager had employee discard gum during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar and rice stored on dry storage shelf across from walk-in freezer. Manager removed bowl during inspection.
[08B-38-4] Food stored on floor. Cases of fish and shrimp stored on walk-in freezer floor.
[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. Tilapia stored on cook line and walk-in cooler. Tuna stored in sushi bar area.
[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 written procedure available. Inspector provided operator with written procedure.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored next to cook line rice, 75F. Manager removed scoops and placed them in dish area.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster and operator posted choking poster.
[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. Tilapia stored on cook line and walk-in cooler. Tuna stored in sushi bar area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf beneath cook line grill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved onions to another part of the cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line fryer handle. Manager placed tongs on prep table.

Community reaction

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Community pulse