Tokyo Panama City Fl
Last inspected: Jan 12, 2026
35
Score
Tokyo Panama City Fl has been inspected eight times since 2022. Tokyo Panama City Fl was last inspected on Jan 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly three violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 83, which Tokyo Panama City Fl's 35 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab in the sushi bar lowboy at 52F. Per manager item was out for use for approximately 10 minutes.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in the bar area, per manager opened 01/10/2026. Not dated by 01/12/2026. Manager voluntarily discarded it during inspection.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wooden sushi rice bowl on top of the reach in freezer in the kitchen, adjacent to the frying station, with mold like substance inside. Mold like substance and buildup presence on the soda dispenser located in the server station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wooden spoon in handwashing sink located in the kitchen. Manager removed it during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Water not provided/shut off at employee handwash sink. In the kitchen handwashing sink. Manager turned it on during inspection. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Scoop in the rice, sugar, and salt.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Three stalls of the guest women's bathroom without a lid in receptacles. No covered receptacle in the employee's unisex bathroom in the back area.
32-12-6
Basic - Cutting board has chunks of wood missing. Discarded at the time of inspection. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee personal food items in multiple coolers around the restaurant.
08B-49-4
Basic - Food stored on floor. Multiple jugs of mayonnaise and buckets of soy sauce stored on the hallway that leads to the dumpster area, and in the unused hibachi area. Manager removed items from floor during inspection. **Corrected On-Site**
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. In cornstarch.
10-01-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. In the unisex employees' bathroom.
33-38-4
Basic - Single-service articles improperly stored. Multiple boxes of disposable cups, disposable chopsticks and paper towels on the floor, in the server station area and unused hibachi area.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch, salt and MSG in buckets in the kitchen.
02D-01-5
35
Jun 9, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Sea bass in prep cooler. See stop sale,
01B-13-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle
23-24-4
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. Sea bass in prep cooler. See stop sale,
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. On sushi bar.
14-09-4
Basic - Floor soiled in walk-in cooler.
36-73-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in walk-in cooler.
14-47-4
67
Oct 7, 2024
Food-Licensing Inspection
2 critical violations. 5 minor violations.
View 7 violations
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. Raw shell eggs on hibachi crash cart and sushi rice at sushi bar unmarked. Both out approximately 2 hours per employee. Marked at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Stop sale issued. Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
01B-13-4
Basic - Uncovered food stored near sink exposed to splash. Bags of rice by kitchen hand wash sink. Manager covered food at time of inspection. **Corrected On-Site**
08B-54-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Wood food-contact surface not properly sealed. Play wood shelves in walk-in cooler.
14-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on dry storage shelf near sesame and flour. Drinks on shelf over cook line make table. All drinks moved at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
58
Jun 26, 2024
Complaint Partial
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station sink. Restocked during inspection. **Corrected On-Site**
31B-02-4
Basic - Cloth used as a food-contact surface. Observed escolar on linen towel. Fish placed in plastic wrap during inspection. **Corrected On-Site**
21-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris in soap container at sushi bar. Manager discarded soap and replaced with clean soap. **Corrected On-Site**
23-03-4
82
Mar 14, 2024
Complaint Full
No violations found.
100
Oct 16, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shell eggs stored over raw tuna under consumer advisory. Eggs moved at time of inspection. **Corrected On-Site**
08A-16-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Labeled at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - No soap provided at handwash sink. No soap at dish area hand wash sink, employee bath room, sushi bar. All handwash sink restocked at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, in sushi bar reach in. Operator cut package open at time of inspection. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished ply wood used to line walk-in cooler shelves, chemical shelf, and small table behind sushi bar. Unfinished ply wood used to separate stacks of salads.
14-47-4
64
Jan 11, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Sep 7, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar quaternary sanitizer tested at 100ppm, employee added more sanitizer, retested at 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: baby corn 50F, raw chicken 48F, raw shrimp 51F, moved to walk-in at time of inspection. New temps: baby corn 43F, raw chicken 41F, raw shrimp 40F, **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hibachi hand wash sink blocked by pan of silver ware. Prep sink area hand wash sink blocked by pan stored in sink. All items moved at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. In employee bathroom. Manager refilled at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at dish area hand wash sink. Manager turned on sink. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in sheath on crash cart, interior of crash cart soiled. Manager sent items to dish pit to be washed. **Corrective Action Taken**
10-02-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. In employee bathroom. Manager put trash can in bathroom. **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf outside walk-in cooler. Shelving in kitchen by prep sink.
23-03-4
Basic - Stored food not covered. Tubs of yum yum sauce in walk-in not covered. Bowl of margarine on unused crash cart not covered. All items covered at time of inspection. **Corrected On-Site**
08B-12-5
Basic - Cardboard used to line nonfood-contact shelves. Card board lining shelf near cookline prep sink.
14-45-4
41
Frequently Asked Questions
When was Tokyo Panama City Fl last inspected?
The most recent health inspection at Tokyo Panama City Fl on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Tokyo Panama City Fl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Tokyo Panama City Fl.
How does Tokyo Panama City Fl compare to other restaurants in Panama City?
Tokyo Panama City Fl most recently scored 35 out of 100, which is lower than the Panama City average of 83.
Has Tokyo Panama City Fl's inspection record improved over time?
No. Recent inspections at Tokyo Panama City Fl have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Tokyo Panama City Fl means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tokyo Panama City Fl inspected?
Based on the inspection history on file, Tokyo Panama City Fl is inspected around two times per year on average.
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