Togarashi
Last inspected: Oct 10, 2025
95
Score
Public records show 11 inspections at Togarashi stretching back to 2022. Inspectors last stopped by on Oct 10, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
That puts the facility ahead of the local pack: the average Naples restaurant scores 81. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-10: **Time Extended**
14-09-4
95
Oct 3, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked corn (53F - Cold Holding); chopped tomatoes (58F - Cold Holding); shredded cabbage (52F - Cold Holding); tofu (56F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork dumplings (55F - Cold Holding); cooked shrimp dumplings (59F - Cold Holding); cooked beef dumplings (49F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-03: In reach-in cooler at cook line; cooked corn (56F - Cold Holding); chopped tomatoes (62F - Cold Holding); shredded cabbage (52F - Cold Holding); cooked noodle (54F - Cold Holding); cooked pork dumplings (54F - Cold Holding); cooked beef dumplings (46F - Cold Holding). Per operator all items stored in reach-in cooler for one hour. Operator placed all items in ice. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
14-09-4
82
Oct 2, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken and beef stored above cut cabbage. Operator removed raw chicken and raw beef to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with table near by kitchen entrance.
31A-09-4
Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Soy sauce bucket stored on floor at back of the kitchen.
08B-38-4
70
Dec 18, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. **Admin Complaint** - From follow-up inspection 2024-12-18: Observed cut cabbage 50F, half and half 51F, cooked eggs 50F still in flip top line cooler. Educated operator on what needs to be kept cold. Operator discarded product and placed any new in another refrigerator. **Admin Complaint**
03A-02-5
86
Dec 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. **Admin Complaint**
03A-02-5
86
Dec 3, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
May 28, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line pork broth (107F - Hot Holding); red curry sauce (114F - Hot Holding). Operator moved the items to burners to reheat. pork broth (212F - Reheating); red curry sauce (207F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the top of the two door make table raw chicken is stored over washed and cut celery. Operator moved the chicken. **Corrected On-Site**
08A-02-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer.
14-69-4
Basic - Ceiling tile missing. There is a open ceiling tile in the dish washing area.
36-36-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the upright freezer by the dish washing area Beef (5F - Cold Holding); Poultry (9F - Cold Holding).
03A-05-5
64
Jul 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. Operator placed paper towels at the hand washing sink. **Corrected On-Site**
31B-02-4
90
May 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
78
Sep 21, 2022
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Frequently Asked Questions
When was Togarashi last inspected?
The most recent health inspection at Togarashi on file is from Oct 10, 2025. The public record contains 11 inspections in total.
How does Togarashi compare to other restaurants in Naples?
Togarashi most recently scored 95 out of 100, which is higher than the Naples average of 81.
Has Togarashi's inspection record improved over time?
Results have been roughly steady. Inspections at Togarashi have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Togarashi 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 Togarashi inspected?
Based on the inspection history on file, Togarashi is inspected around four times per year on average.
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