Tokyo Grill and Sushi
Last inspected: Jan 27, 2026
78
Score
Going back to 2022, Tokyo Grill and Sushi has seven inspections in the public record. On Jan 27, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
Across the inspection history, “walk-in cooler shelves with rust that has pitted the surface” is the issue that surfaces most often, recorded three times.
That's lower than the typical Wesley Chapel restaurant, which scores around 86. The record reflects steady performance over time.
7
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed a copy to operator.
03F-10-5
Basic - Reach-in cooler interior has an accumulation of soil residues on the cook line.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ice buildup in all reach-in freezers.
14-69-4
78
Jan 30, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings above cooked noodles in the walk-in. **Corrected On-Site**
08A-05-6
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator brought out quat test strips.
16-32-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door not self closing on bathroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Container being used as scoop in powder by dish tank.
14-01-5
Basic - Cloth used as a food-contact surface. Apron covering cooling rice next to prep sink. **Corrected On-Site**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open drink, monster drink, keys next to food. Operator moved to separate area. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. Dumpster lids open. Shared dumpster.
33-16-4
Basic - Stored food not covered. Chicken skewers, chicken wings, raw chicken stored in walk in with no cover. Operator wrapped. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on table. **Corrected On-Site**
21-12-4
52
Jan 9, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over miso soup in walkin cooler Employee placed raw shelled eggs on bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (50 - Cold Holding) on cookline Employee placed in reachin cooler **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. Sushi rice missing time mark Employee completed a time mark for sushi rice **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Container stored in hand sink in dish area Employee removed **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks not secured in walkin cooler Employee secured **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved and stained at sushi bar
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf with sale food above microwave Employee 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. Tools stored on top shelf above food items adjacent to back door Employee removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. 2 containers of soy sauce stored on floor next to back door Employee placed on shelf **Corrected On-Site**
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature Employee placed in freezer **Corrected On-Site**
06-01-5
43
Jun 18, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw shell eggs over string beans. Operator moved raw shell eggs to lower shelf. **Corrected On-Site**
08A-04-5
86
Oct 24, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non food bags on prep tables and walk-in cooler
14-31-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand sink 3-compartment sink Inspector explained hand washing in the proper hand sink and observed employee wash hands
12A-03-4
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. Emailed to operator
11-27-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor under cookline range Corrected observed employee remove **Corrected On-Site**
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature on prep table Corrected -observed employee place in walk-in cooler at time of inspection **Corrected On-Site**
06-01-5
64
Jan 31, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 109F. Discussed keeping on Time as a Public Health Control.
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. Discussed with manager. Manager washed hands in hand sink. **Corrective Action Taken**
12A-03-4
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at sushi bar. Interior of reach in cooler soiled. Interior of microwave soiled. **Repeat Violation**
22-02-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken not date marked in reach in cooler. Discussed proper date marking with manager.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 93F at hand sink by cook line.
27-16-4
Basic - Reuse of single-service or single-use articles. Reuse of tin cans and plastic containers. **Repeat Violation**
25-32-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 100ppm. **Corrected On-Site**
21-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Dry storage shelf with microwave soiled. Exterior of microwave soiled. Reach in cooler gaskets soiled.
23-03-4
Basic - Dead roaches on premises. Two dead roaches under triple sink. Two dead roaches under sushi bar area. Manager cleaned and sanitized both areas. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris throughout kitchen. Floor drains soiled. Walls soiled. Ceilings vents soiled.
36-73-4
Basic - In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit. Manager changed water and put utensils in heated water. **Corrected On-Site** **Repeat Violation**
10-07-4
32
Aug 23, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cream cheese wontons in freezer. Manager moved wontons above chicken. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler interiors soiled throughout kitchen. Cutting board at sushi bar soiled. **Repeat Violation**
22-02-4
Basic - Food stored on floor. Soy sauce on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager moved utensils to hot 135F water. **Corrected On-Site**
10-07-4
Basic - Reuse of single-service or single-use articles. Tin cans used to store utensils in. Discussed with manager. **Repeat Violation**
25-32-4
Basic - Walk in cooler fan guards soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled throughout kitchen.
36-34-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour and bread crumbs not labeled.
02D-01-5
52
Frequently Asked Questions
When was Tokyo Grill and Sushi last inspected?
The most recent health inspection at Tokyo Grill and Sushi on file is from Jan 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Tokyo Grill and Sushi?
Across the inspection record, “walk-in cooler shelves with rust that has pitted the surface” has been cited three times, more than any other issue at Tokyo Grill and Sushi.
How does Tokyo Grill and Sushi compare to other restaurants in Wesley Chapel?
Tokyo Grill and Sushi most recently scored 78 out of 100, which is lower than the Wesley Chapel average of 86.
Has Tokyo Grill and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Tokyo Grill and Sushi have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tokyo Grill and Sushi 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 Tokyo Grill and Sushi inspected?
Based on the inspection history on file, Tokyo Grill and Sushi is inspected around two times per year on average.
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