Tokyo Japanese Steakhouse
Last inspected: Feb 27, 2026
100
Score
Inspectors have visited Tokyo Japanese Steakhouse 12 times, with records going back to 2022. The most recent visit was on Feb 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded three times.
Restaurants in Pensacola average 95, so Tokyo Japanese Steakhouse is doing better than most peers. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 27, 2026
Complaint Full
No violations found.
100
Feb 26, 2026
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
26
Nov 5, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Feb 25, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
55
Dec 2, 2024
Routine - Food
No violations found.
100
Oct 7, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certificates expired. **Warning** - From follow-up inspection 2024-10-07: **Time Extended**
53B-05-5
90
Sep 30, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 10ppm. Operator set up 3 compartment sink reading 200 ppm. **Warning**
22-41-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certificates expired. **Warning**
53B-05-5
Basic - Food stored on floor. Buckets of sauce stored on floor in walk-in cooler, boxes of food stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles for rice and flour stored in items. Operator removed scoops. **Corrected On-Site**
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Several employees not wearing hair restraint.
13-03-4
67
Apr 22, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in vacuum package stating to remove from package before thawing not removed from package in walk-in cooler. Observed mold like substance touching water on deflector shield in ice bin, water dripping onto ice.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi bar has dirty dishes stored in it. Operator removed items during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dishwashing area. Operator retrieved paper towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at dishwashing area. **Corrected On-Site**
31B-03-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Used wooden rice container stored over clean dishes after only rinsing.
24-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on deflector shield of ice bin. Observed water touching mold like substance and dripping onto ice.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense tempura at sushi bar and sauce in walk-in cooler. Operator removed both items and replaced the with handled scoops. **Corrected On-Site**
14-01-5
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. Tuna in vacuum package stating to remove from package before thawing not removed from package in walk-in cooler. See stop sale.
06-09-1
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed employee using soft wooden container to store rice to cool.
14-25-5
Basic - Food stored on floor. Buckets of sauce in walk-in cooler and boxes of food in walk-in freezer. **Repeat Violation**
08B-38-4
47
Dec 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
86
Feb 27, 2023
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make bar Beef 50F, Chicken 50F, Tempura 50F all less than 1 hour. Operator iced items to rapidly chill.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near prep tables/cook line.
31B-02-4
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
70
Feb 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 47F in cook line prep cooler. Operator iced item to rapidly chill.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. No hand wash soap at hand sink on front wall of kitchen.
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple food handler employees prepping food without hair restraints.
13-03-4
Basic - Food stored on floor. Box of chicken on floor in walk in freezer.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling and walls in walk in cooler.
36-34-5
61
Sep 27, 2022
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Frequently Asked Questions
When was Tokyo Japanese Steakhouse last inspected?
The most recent health inspection at Tokyo Japanese Steakhouse on file is from Feb 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tokyo Japanese Steakhouse?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Tokyo Japanese Steakhouse.
How does Tokyo Japanese Steakhouse compare to other restaurants in Pensacola?
Tokyo Japanese Steakhouse most recently scored 100 out of 100, which is higher than the Pensacola average of 95.
Has Tokyo Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at Tokyo Japanese Steakhouse have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Tokyo Japanese Steakhouse 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 Japanese Steakhouse inspected?
Based on the inspection history on file, Tokyo Japanese Steakhouse is inspected around four times per year on average.
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