Tasty Tokyo Hibachi Cuisine
Last inspected: Oct 15, 2025
58
Score
Tasty Tokyo Hibachi Cuisine has been inspected seven times since 2022. Inspectors last stopped by on Oct 15, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded four times.
Restaurants in San Antonio average 89, so Tasty Tokyo Hibachi Cuisine trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water. Coached employee on proper hand washing procedures.
12A-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink in ware washing area. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee removed sushi rice cart from in front of hand sink at entrance of kitchen. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Employee replaced soap at hand sink on cook line. **Corrected On-Site**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen on counters.
21-12-4
Basic - Food stored on floor. Employee removed buckets of soy sauce on floor of walk in cooler. **Corrected On-Site**
08B-38-4
58
May 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above container of cabbage in walk in cooler. Manager inverted **Corrected On-Site**
08A-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser spray bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Container of oil stored on floor next to glass chest freezer in dry storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease,dirt, slime or dust. Hood filer soiled.
23-03-4
70
Jan 15, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw beef over cut produce, unwashed produce under raw chicken, operator moved produce **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in prep area greater than 200 ppm, corrected to 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. To fill water bucket.
31A-11-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowl used for mixing rice, operator says it is cypress, which is a soft wood.
14-25-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back of kitchen **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks, 1 cook improper hair restraint **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at lift top, moved to bucket **Corrected On-Site**
21-12-4
52
May 22, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine strip turn black. Operator changed to 50 ppm. **Corrected On-Site**
22-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items Male employee left kitchen with a bag of clothes , came back to kitchen to prepare food and he didn't wash his hands. Employee corrected and washed hands **Corrective Action Taken**
12A-13-4
Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Observed employee washing dishes at 93 degrees. Operator emptied sink and refilled with hot water.. **Corrected On-Site**
16-52-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in soy sauce. Operator removed from soy sauce. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on top of back prep table by back door and candle on cooks line Operator removed the candle. **Corrective Action Taken**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Observed water splashing on rice cooker while washing hands. Operator moved rice cooker. **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of starch container has debris build up. Observed large white rice container, needs the lid and outside deep cleaned. 3 compartment sink needs cleaning around the outside and wall area.
23-03-4
50
Dec 15, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
67
Feb 22, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using a bleach that is not approved for food contact surfaces. Employee brought approved bleach during inspection. **Corrected On-Site**
22-48-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2023
50-17-3
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon from True Worlds has incomplete aquaculture. Operator provided letter. **Corrected On-Site**
01D-08-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - 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.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler and dry storage. Operator removed food from dry storage. **Corrective Action Taken**
08B-49-4
Basic - Food stored on floor. Bag of carrots and buckets of soy sauce on floor in walk in cooler. Manager moved off floor. **Corrected On-Site**
08B-38-4
45
Sep 8, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0ppm. Manager fixed to 50ppm. **Corrected On-Site**
22-42-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice for salmon states farm raised does not state pellet fed. Manager provided letter stating salmon is farm raised and pellet fed. **Corrected On-Site**
01D-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and beef in walk in cooler. Manager moved chicken below shrimp and beef. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. One dented can of soy sauce. Manager discarded. **Corrective Action Taken**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink at front kitchen area. Manager removed to make accessible. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice.
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. No consumer advisory. Printed and provided operator with consumer advisory. Operator posted. **Corrected On-Site**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice. Manager removed and replaced with spoon with handle. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Manager removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil stored on floor in kitchen. Soy sauce buckets stored on floor in walk in cooler. Discussed with manager.
08B-38-4
32
Frequently Asked Questions
When was Tasty Tokyo Hibachi Cuisine last inspected?
The most recent health inspection at Tasty Tokyo Hibachi Cuisine on file is from Oct 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Tasty Tokyo Hibachi Cuisine?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Tasty Tokyo Hibachi Cuisine.
How does Tasty Tokyo Hibachi Cuisine compare to other restaurants in San Antonio?
Tasty Tokyo Hibachi Cuisine most recently scored 58 out of 100, which is lower than the San Antonio average of 89.
Has Tasty Tokyo Hibachi Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Tasty Tokyo Hibachi Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tasty Tokyo Hibachi Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tasty Tokyo Hibachi Cuisine inspected?
Based on the inspection history on file, Tasty Tokyo Hibachi Cuisine is inspected around two times per year on average.
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