Tokyo
Last inspected: Feb 3, 2026
61
Score
Tokyo has been inspected 12 times since 2022. Tokyo was last inspected on Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
The most common issue across all inspections has been “ice buildup in reach-in freezer and/or walk-in freezer”, showing up four times.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
12
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.
View 7 violations
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
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
61
Jul 10, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken, raw beef, and raw shrimp stored in top section of reach in cooler across from grill with various sauces and cooked mushrooms stored in bottom of cooler. **Repeat Violation** **Admin Complaint**
08A-13-5
Intermediate - Equipment drain line draining into handwash sink. Drain line of soda machine ice bin in hand wash station at front counter. Also steel scrub pad in hand wash sink at front counter.
31A-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing and bags stored with bottles of soda in cabinets at front counter, operator over soda. **Corrected On-Site**
40-06-5
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. Hood filters over grill.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over shrimp tempura and cream cheese sticks in walk in cooler. **Repeat Violation**
08B-17-4
64
Jan 13, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over box of avocados in reach in cooler at sushi bar, fish moved. **Corrected On-Site**
08A-05-6
Basic - Old food stuck to clean dishware/utensils. On pan lid on flat top grill on cook line, operator cleaned. **Corrected On-Site**
16-48-4
Basic - Stored food not covered. Container of flour on cook line, not in use, operator covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli and cabbage stored over prepared onions and bean sprouts in walk in cooler.
08B-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in cooler. **Repeat Violation**
14-69-4
70
Nov 13, 2024
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Nov 12, 2024
Routine - Food
8 critical violations. 1 major violation. 2 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began came into work and began to handle clean utensils and equipment without washing hands first. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employees washing and rinsing bowls and containers in triple sink, but did not sanitize them before placing items out to dry.
22-45-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Insect, ant and roach, and flying insect household pesticides under front counter and in back storage room in kitchen, per operator they have been using all of the pesticides inside establishment.
41-05-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen across from cook line. 1 live roach inside small refrigerator next to prep table in kitchen across from kitchen. 2 live roaches in bottom shelf of prep table in kitchen across from cook line. Approximately 5 live roaches underneath drain boards of dish washing machine along wall and floor. **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tempura batter at 81F siting out since 11am and tapioca pearls at 74F sitting out since 12:30 pm held on a 6 hour time frame per time markings on counter on cook line.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (47F - Cold Holding); spring rolls (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (48F - Cold Holding); corn (47F - Cold Holding); cooked eggs (46F - Cold Holding); bean sprouts (46F - Cold Holding); bamboo shoots (46F - Cold Holding); fish cakes (45F - Cold Holding) in small reach in cooler in kitchen across from cook line, per operator doors have been consistently open for several hours. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Tempura batter at 81F siting out since 11am and tapioca pearls at 74F sitting out since 12:30 pm held on a 6 hour time frame per time markings on counter on cook line.
03F-07-5
High Priority - Toxic substance/chemical improperly stored. Bottle of Windex stored with bottles of sauce and peanuts in cabinet at front counter.
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Karb sticks with cream cheese (49F - Cooling, after 45 minutes 49F); cream cheese (46F - Cooling, after 45 minutes 45F); boiled eggs (47F - Cooling, after 45 minutes 47F) all items tightly covered in walk in cooler, operator began to remove covers during inspection. **Corrective Action Taken**
03D-15-4
Basic - Dead roaches on premises. Approximately 30 dead roaches around fryer and wok station on cook line. Approximately 13 dead roaches along wall along prep line across from cook line and around corner under drain boards of dish machine. Approximately 4 dead roaches under cook line behind rice cooker and grill. **Warning**
35A-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
25
May 20, 2024
Routine - Food
No violations found.
100
Mar 21, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Nov 16, 2023
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
6 critical violations. 5 major violations. 11 minor violations.
View 22 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. At time of inspection chlorine dish machine ran 3 times at 0ppm chlorine sanitizer. Operator states will call for maintenance. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in the prep area working with raw product, change gloves work with cooked rice,change gloves and work with clean equipment with no hand wash when changing gloves.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed roughly 15-20 small flies exit from under the dishmachine when dishmachine began to be used. Operator states will call pest company to address the flies. **Corrective Action Taken** **Admin Complaint**
35A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw salmon plastic wrapped stored over packaged dim sum and raw beef on a sheet tray over container of wrapped mushrooms.
08A-17-6
High Priority - Rodent activity present as evidenced by rodent droppings found. In the dry storage hallway closest to the rear exterior door, roughly 25-35 rodent droppings observed on the floor and on piece of discarded equipment. Operator states unsure what piece of equipment is or why it's under the storage shelf and will discard equipment and rodent droppings. **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler on the main cook line, raw chicken and beef bowl stored over washed and cut vegetables. Discussed with operator the need to separate ready to eat and raw to prevent cross contamination probability. Operator discarded the cut produce. **Corrective Action Taken**
01B-13-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean plastic container on the shelf next to the dish machine has build up of mold like substance. Mold like substance on ice chute of the soda dispenser in the lobby area and mold like substance on the soda nozzle closest to the bar counter.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store soiled utensils. Operator removed the utensils from the hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for rice, eggs, shrimp and krab tempura held on time as public health control. Inspector provided the written procedures for time as a public health control. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked eggs, pork and noodles with no product date marking.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in bulk rice container.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Toaster door handle wrapped with plastic wrap soiled with residue.
23-24-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves in the walk in cooler, dry storage area and cook line.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over sushi bar are acoustic tiles.
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Floor soiled/has accumulation of debris. Build up of food debris and grease behind cook line equipment.
36-73-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. In the flip top reach in cooler on the main cook line, raw chicken and beef bowl stored over washed and cut vegetables. Discussed with operator the need to separate ready to eat and raw to prevent cross contamination probability. Operator discarded the cut produce. **Corrective Action Taken**
08B-19-4
Basic - Food stored on floor. In the walk in freezer, container of pork belly stored on the floor next to the shelves.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease drippings on hood system. Operator states has hood cleaning scheduled. **Corrective Action Taken**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top portion of the dish machine has build up of old food debris. Flip top reach in cooler door gaskets have build up of food debris. Walk in cooler door gasket has mold like substance build up.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the cook line, wet wiping cloth under not in use cutting board and wet wiping cloths stored on the wok station and cook line stations. Operator relocated wet wiping cloths to solution. **Corrected On-Site**
21-12-4
14
Jul 11, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp and beef over container of cooked rice and raw breaded chicken over unwashed produce. Operator relocated the raw items to the correct storage location. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023.
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on the bottom shelf of the prep table opposite the three compartment sink.
35A-02-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with build up of food residue staining. **Repeat Violation**
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. In the walk in cooler, containers of cooked noodles and rice stored with no product date marking.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in cooked rice and in bulk uncooked rice and flour. Operator removed the cup from the uncooked rice. **Corrective Action Taken**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Toaster oven on the main cook line has plastic wrap on handle soiled with food residue.
23-24-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves in the walk in cooler. **Repeat Violation**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves of the main cook line where single service carry out containers are stored. **Repeat Violation**
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on container of crispy toppings on the storage shelf at the entrance to the sushi bar counter. Operator removed the employee hat. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Container of sauce stored in the floor in the walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance. Reach in cooler at the sushi bar counter has build up of mold like substance on the door gasket. Hood filters over the flat top grill have build up of grease.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler opposite the flat top grill with food to be served to customers.
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken feet stored thawing in the prep sink in standing room temperature water. Employee relocated the chicken feet. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution stored on the floor in front of the three compartment sink at 0ppm chlorine. Wet wiping cloth stored on clean cutting board opposite the wok station. Operator relocated the wet wiping cloth and added bleach to the sanitizer solution. **Corrective Action Taken**
21-07-4
29
Dec 27, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Container of Tylenol stored on shelf over prep table with rice cookers. Operator relocated the employee medicine to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw frozen beef stored in plastic wrap over container of spring rolls. Operator relocated the raw beef to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser in the lobby area, has white mold like substance spots on the nozzles. **Repeat Violation**
22-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves in the walk in cooler.
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line multiple shelves in kitchen area. **Repeat Violation**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the prep table next to the dish machine, open employee beverage and food.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the storage shelf in the prep area, employee jacket stored on container of sriracha bottles.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Food stored on floor. In the walk in cooler, container of chicken stored on the floor. **Repeat Violation**
08B-38-4
Basic - Stored food not covered. In the walk in cooler, container of sauce and soup on the bottom shelf with no lid or cover. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp stored thawing at ambient air temperature on the side of the three compartment sink. **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean cutting boards on the main cook line. Wiping cloth solution at sushi bar counter at 0ppm chlorine stored on the floor. Operator added more chlorine bleach to the solution. **Corrective Action Taken** **Repeat Violation**
21-12-4
43
Aug 9, 2022
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front sushi bar counter, package of tofu (60F - Cold Holding) in the sliding door reach in cooler for raw fish for sushi. Operator states the tofu was out on the counter during the lunch time and placed back into the cooler. Operator discarded the tofu. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front sushi bar counter, package of tofu (60F - Cold Holding) in the sliding door reach in cooler for raw fish for sushi. Operator states the tofu was out on the counter during the lunch time and placed back into the cooler. Operator discarded the tofu. **Corrected On-Site**
03A-02-5
High Priority - Container of medicine improperly stored. On the main cook line reach in cooler opposite the wok station, container of Tylenol stored on the top of the flip top reach in cooler. Operator relocated the employee medicine to the proper storage location. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw frozen octopus stored wrapped in plastic wrap over open container of cooked steamed frozen mussels. Operator relocated the mussels to the shelf above the octopus. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the soda dispenser in the main dining room, mold like substance observed inside the soda dispenser nozzles.
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on the clean prep table in front of the hot holding units for rice. One wet wiping cloth on the prep table in front of the wok station. Operator removed all wet wiping cloths. **Corrected On-Site**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. On the main cook line storage shelf opposite the fryers, toaster oven with plastic wrap on the handles with soiled residue on the plastic wrap. **Repeat Violation**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line multiple dry storage shelves through kitchen area. **Repeat Violation**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. At time of inspection, license currently displayed expired 06/01/2022.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler on the bottom shelf, container of employee raw pork stored over container of raw chicken to be served to customers. Operator relocated the employee pork to the proper storage location. **Corrected On-Site**
08B-49-4
Basic - Food stored in a location that is exposed to splash/dust. On the main cook line hand wash sink closest to the fryers has no barrier between the hand wash sink and the prep table for tempura batter.
08B-36-4
Basic - Food stored on floor. In the walk in cooler, container of soy sauce stored on the floor. Operator relocated the soy sauce to the proper storage shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Open dumpster lid. Shared dumpster lid open. **Repeat Violation**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. On the main cook line storage shelf over the flip top reach in cooler opposite the wok station, plastic single service carry out containers not stored inverted or protected, operator inverted the carry out containers. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. In the walk in cooler, multiple containers of sauce stored on shelf with no cover. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, raw shrimp thawing at ambient air temperature in water in the three compartment sink. Operator placed the shrimp under cold running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. On the storage shelf inbetween the walk in cooler and walk in freezer, bulk container of tempura seasoning stored with no product label. **Repeat Violation**
02D-01-5
27
Frequently Asked Questions
When was Tokyo last inspected?
The most recent health inspection at Tokyo on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tokyo?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Tokyo.
How does Tokyo compare to other restaurants in St. Johns?
Tokyo most recently scored 61 out of 100, which is lower than the St. Johns average of 69.
Has Tokyo's inspection record improved over time?
No. Recent inspections at Tokyo have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tokyo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tokyo inspected?
Based on the inspection history on file, Tokyo is inspected around three times per year on average.
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