Tokyo
Last inspected: Feb 3, 2026
61
Score
Tokyo, located at 450 Sr 13 N Ste 105 in St. Johns, FL, underwent a moderate-risk inspection on February 3, 2026, with a score of 61. The inspection identified one critical, one major, and five minor violations. Historically, this Japanese / Sushi establishment has maintained a pattern of mostly medium-risk inspections across its 11 recorded evaluations.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
61
Jul 10, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
64
Jan 13, 2025
Routine - Food
1 critical violation. 4 minor violations.
70
Nov 13, 2024
Routine - Food
1 critical violation.
82
Mar 21, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
37
Nov 16, 2023
Routine - Food
No violations found.
100
Jul 11, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
29
Dec 27, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
43
Aug 9, 2022
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
27
Violations — Feb 3, 2026 Inspection
Intermediate - Equipment drain line draining into handwash sink. At hand wash station at front counter. **Repeat Violation**
31A-10-4
Basic - Floor soiled/has accumulation of debris. Under cook line and reach in coolers in kitchen have a build up of food debris.
36-73-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Operator using same cutting board to make and cut sushi rolls with raw fish to cutting cucumbers, avocados, and sushi rolls without any raw animals foods.
08B-25-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment and tables on cook line have a build up of food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. No sanitation buckets set up at all for any wet cloths in use during inspection.
21-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator switching from making sushi rolls with raw fish to sushi rolls without any raw animals foods without washing hands after changing gloves between making different rolls.
12A-12-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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