Toku Modern Asian
Last inspected: Mar 27, 2026
61
Score
Inspectors have visited Toku Modern Asian seven times, with records going back to 2023. The most recent report on file is from Mar 27, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
The most common issue across all inspections has been “ice buildup in reach-in freezer”, showing up four times.
That's lower than the typical Aventura restaurant, which scores around 76. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Observed Handwash sink in prep area used as a dump sink. Advised chef that sink cannot be used for purposes other than handwashing. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense tempura and quinoa. Chef removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between prep table and reach in cooler in prep area. Chef removed. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - Insect control device installed over food preparation area. Chef removed. **Corrected On-Site**
35B-02-4
Basic - Observed cases of food stored on floor in walk in freezer. Chef moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Raw avocados and mangos not washed prior to preparation.
08B-39-4
61
Sep 11, 2025
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Observed Non-food grade paper/paper towel used as liner for container of cut vegetables in sushi station. Chef removed. **Corrected On-Site**
14-86-1
High Priority - Observed raw salmon and raw tuna stored over/not properly separated from various ready-to-eat foods in taco station. Chef rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink.
31A-11-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Observed Bowl or other container with no handle used to dispense raw shrimp. Chef removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Old labels stuck to food containers after cleaning. Chef instructed employee to remove. **Corrected On-Site**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. Chef moved to shelf. **Corrected On-Site**
21-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef heated to 140°F. **Corrected On-Site**
10-07-4
52
Apr 25, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperature greater than 41°F; raw hamachi (42F - Cold Holding); raw tuna (46F - Cold Holding); eel (49F - Cold Holding); octopus (52F - Cold Holding); raw scallops (52F - Cold Holding) All foods were located in sushi cooler which had an ambient temperature of55°F. Chef stated that all foods had only been in cooler for about 1 hour. He instructed employee to place all food on ice to cool. **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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked stored using time as of public health not time marked. Advised chef and he added marking. Such had only been out for about 1 hour. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen area not accessible due to pitcher of water being stored inside. Chef removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used to dispense rice and chicken. Chef coached employee. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi cooler with ambient temperature of 55°F. Chef called and did a work order with maintenance. **Corrective Action Taken**
14-74-7
Basic - Floor area(s) covered with standing water. Located in prep area. Chef cleaned. **Corrected On-Site**
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
52
Dec 4, 2024
Routine - Food
7 minor violations.
View 7 violations
Washing Fruits and Vegetables
FL-42
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Apr 17, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
35
Nov 30, 2023
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in sushi area reach in cooler. Chef rearranged. **Corrected On-Site** **Warning**
08A-05-6
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 and the time removed from temperature control cannot be determined. Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking. **Corrected On-Site** **Warning**
03F-02-5
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. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Observed establishment offering various raw items on menu however menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer Advisory to operator and he posted at host stand. Chef stated that menus are being reprinted adding the consumer Advisory. **Corrected On-Site** **Warning**
02B-02-5
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. Discussed and emailed form to operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand washing sink in soup area and employee filling pitcher with water from hand washing sink in kitchen area. Advised chef and he coached employee. **Corrective Action Taken** **Warning**
31A-11-4
Basic - Clean pots and pans not stored inverted or in a protected manner. Chef inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table. Chef discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Observed case of raw salmon being stored on floor. Located in production area. Chef moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - In-use wet wiping towel used under cutting board. Chef removed. **Corrected On-Site** **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Single-service articles improperly stored. Observed case of chop sticks being stored on floor in dry storage area. Chef instructed employee to move to shelf. **Corrected On-Site** **Warning**
25-05-4
23
May 26, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Toku Modern Asian last inspected?
The most recent health inspection at Toku Modern Asian on file is from Mar 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Toku Modern Asian?
Across the inspection record, “ice buildup in reach-in freezer” has been cited four times, more than any other issue at Toku Modern Asian.
How does Toku Modern Asian compare to other restaurants in Aventura?
Toku Modern Asian most recently scored 61 out of 100, which is lower than the Aventura average of 76.
Has Toku Modern Asian's inspection record improved over time?
Results have been roughly steady. Inspections at Toku Modern Asian have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Toku Modern Asian 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 Toku Modern Asian inspected?
Based on the inspection history on file, Toku Modern Asian is inspected around two times per year on average.
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