Tokyo Ramen
Last inspected: Mar 18, 2026
52
Score
Going back to 2022, Tokyo Ramen has six inspections in the public record. Tokyo Ramen was last inspected on Mar 18, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
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 whole intact beef stored above cooked noodles in walk-in cooler. Raw eggs stored above sauce in walk-in cooler. Discussed with operator proper storage for raw animal products.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at cook line used for other purpose. Inspector observed a hose used to fill large stock pot in kitchen. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork medallions for ramen not date marked in walk-in cooler **Repeat Violation**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food for personal use not segregated in walk-in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored above reach-in cooler in rear kitchen.
40-06-5
Basic - Equipment in poor repair. Torn gaskets on reach-in coolers through establishment. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with debris at front counter.
22-16-4
Basic - Stored food not covered. Sprouts in walk-in cooler stored uncovered.
08B-12-5
52
Nov 6, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution tested at 200 PPM. Inspector discussed required correct solution strength and demonstrated how to achieve proper sanitization strength. Retested wiping cloth solution at 50 PPM. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork based broth sitting on counter for service at 55F. Operator advised it was recently collected from the walk-in cooler and placed at the observed location. Discussed cold holding requirements with operator who placed broth into smaller containers and returned to the refrigeration unit at the front line. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored in walk-in cooler on top shelf above washed and unwashed produce. Operator removed beef and relocated to a lower shelf. Inside rear kitchen reach-in cooler, cut raw beef was observed above ready-to eat cooked noodles. Operator relocated to the bottom of cold holding unit. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Plastic to-go backs used to hold raw meat in the walk-in freezer.
14-31-5
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. Inspector will provide DBPR form HR 5030-104 at the end of inspection. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer, last used two weeks ago, with accumulation of food debris at the blade and working parts. Inspector discussed cleaning equipment after use, and encouraged operator to clean unit.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cooked pork, cooked vegetables inside walk-in cooler - cooked pork inside reach-in cooler, prepared onsite not date marked. Inspector discussed date marking requirements with operator and encouraged date marking while on site.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Clear cup used as scoop inside rice bucket. Operator removed cup from container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on reach-in cooler at rear kitchen soiled with debris build up.
23-24-4
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler located in rear kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled at rear kitchen under cook line, floor soiled under dry storage across from mop sink.
36-73-4
Basic - Food stored on floor. Container of rice, soy sauce, and cooking oil stored on the floor in rear kitchen. Inspector discussed safe food storage and encouraged operator to relocate items. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board at rear kitchen. Discussed with operator who removed cloth. **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Inspector will provide choking poster to operator at the conclusion of inspection. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment in rear kitchen soiled with grease build up. Gaskets on cold holding units throughout establishment soiled with black mold like substance. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Discussed with operator to close dumpster lid when not in used and encouraged operator to close dumpster while present. **Repeat Violation**
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded contents of bucket and created new solution without soap. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Clear plastic container at front counter with white granular substance unlabeled. Operator advised container was milk powder. Discussed with operator labeling working containers with the name of contents and encouraged operator to label while present.
02D-01-5
22
Aug 13, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. **Repeat Violation**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over 200 ppm chlorine. Operator corrected to 100 ppm chlorine. **Corrected On-Site**
41-15-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Family members not employees b the restaurant entered through the kitchen area.
43-08-4
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. Container with no handle used to scoop rice.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table behind front counter.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.
12B-02-4
Basic - Food stored on floor. Cooking oil stored on floor by back door.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven across from three compartment sink has food debris buildup.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and walk in freezer are soiled with mold like substances.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses next to hand wash sink behind front counter.
21-12-4
Basic - Stored food not covered. Rice and flour not covered by rear door. Operator covered. **Corrected On-Site**
08B-12-5
32
Dec 13, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs to bottom shelf in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
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. Milk from previous day not date marked
02C-03-5
64
Jun 28, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Scoop in Handwash Sink next to ice machine. Employee removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
78
Dec 8, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards heavily grooved and no longer easily cleanable. **Warning** - From follow-up inspection 2022-12-08: **Time Extended**
14-09-4
95
Frequently Asked Questions
When was Tokyo Ramen last inspected?
The most recent health inspection at Tokyo Ramen on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Tokyo Ramen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Tokyo Ramen.
How does Tokyo Ramen compare to other restaurants in St. Petersburg?
Tokyo Ramen most recently scored 52 out of 100, which is lower than the St. Petersburg average of 77.
Has Tokyo Ramen's inspection record improved over time?
No. Recent inspections at Tokyo Ramen have averaged around 15 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Tokyo Ramen 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 Ramen inspected?
Based on the inspection history on file, Tokyo Ramen is inspected around two times per year on average.
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