Benihana of Tokyo Steak House
Last inspected: Jan 14, 2026
100
Score
Inspectors have visited Benihana of Tokyo Steak House 14 times, with records going back to 2022. The newest entry in the record is dated Jan 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
“Ice buildup in walk-in freezer” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Lauderdale-By-The-Se restaurant scores 76. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 6, 2026
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray with raw steak stored on shelf above ready to eat salads. Operator removed. **Corrected On-Site** **Warning**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. **Warning**
23-03-4
Basic - Reach in freezer door in disrepair/has exposed insulation in kitchen. **Warning**
14-36-5
78
Sep 23, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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.
53B-01-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Open dumpster lids. **Repeat Violation**
33-16-4
82
Jul 8, 2025
Complaint Full
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee picked up lemon from floor, changed glove to continue food service. Reviewed handwashing with server washing and glove usage with employee. Employee washed hands and changed gloves. **Corrected On-Site**
12A-29-4
High Priority - Vacuum breaker missing at hose bibb at pipe with hose attached facing north side of building.
29-34-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bag and purse stored on shelf at dish washing area. Operator removed and stored properly.
40-06-5
Basic - Floor area(s) covered with standing water. -sushi area standing water on floor left of reach in freezer.
36-22-4
Basic - Ice buildup in walk-in freezer door frame.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice cream scoop stored in water 85F, operator stored dry. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning at dish washing area.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. -Basement area single service foam cups stored on floor.
25-05-4
Basic - Dead roaches on premises. -3 dead roaches on floor by sushi station CO2 tank.
35A-03-4
Basic - Ceiling shows signs of damage by tables 17-20
36-32-5
Basic - Cookline employee with soiled clothing.
13-01-4
45
Apr 1, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Complaint Full
No violations found.
100
Nov 14, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F), raw steak (51F), and raw shrimp (45F) stored in two drawer unit at cook line in sushi prep. Not prepared or portioned today. Drawers not sealing shut. - From follow-up inspection 2024-11-14: Raw chicken 44F, Raw shrimp 43F, raw steak 44F **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer, by condenser unit. - From follow-up inspection 2024-11-14: Observed same **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in sushi prep area. 2. Observed black mold like substance on underside of prep table in kitchen. - From follow-up inspection 2024-11-14: 1; Hood filters clean 2; Observed same **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. 1. Observed wet mop stored in mop bucket in dry storage area. - From follow-up inspection 2024-11-14: Observed same. **Time Extended**
42-01-4
74
Nov 7, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
50
Sep 30, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -ware washing station; Dishwasher (Temperature 128), repairman came during inspection, Dishwasher (Temperature 160F) **Corrected On-Site**
16-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. -Prep area 2 door reach in cooler worn gaskets.
14-11-5
Basic - Standing water in bottom of reach-in-cooler. -Sushi station reach in cooler #12
29-49-6
78
Apr 18, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Supplied operator with thermo strips to measure water temperature. **Corrective Action Taken** **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line, no paper towels provided. Operator supplied **Corrected On-Site**
31B-02-4
Basic - 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. At sushi bar in reach in cooler, tuna 40°F not removed from reduced oxygen package before being thawed.
06-09-1
67
Dec 13, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - 4 drawer - raw shrimp (38-45F); raw fish (38-45F). Per operator items were held in unit less than 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - 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. Cookline butter and cream. Operator properly time marked. **Corrected On-Site**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
64
May 30, 2023
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Jan 9, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Dec 19, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. vents in walk in cooler
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
86
Frequently Asked Questions
When was Benihana of Tokyo Steak House last inspected?
The most recent health inspection at Benihana of Tokyo Steak House on file is from Jan 14, 2026. The public record contains 14 inspections in total.
What is the most common violation at Benihana of Tokyo Steak House?
Across the inspection record, “ice buildup in walk-in freezer” has been cited three times, more than any other issue at Benihana of Tokyo Steak House.
How does Benihana of Tokyo Steak House compare to other restaurants in Lauderdale-By-The-Se?
Benihana of Tokyo Steak House most recently scored 100 out of 100, which is higher than the Lauderdale-By-The-Se average of 76.
Has Benihana of Tokyo Steak House's inspection record improved over time?
Yes. Recent inspections at Benihana of Tokyo Steak House have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Benihana of Tokyo Steak House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Benihana of Tokyo Steak House inspected?
Based on the inspection history on file, Benihana of Tokyo Steak House is inspected around five times per year on average.
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