Tokyo Sushi & Hibachi
Last inspected: Nov 12, 2025
86
Score
Inspectors have visited Tokyo Sushi & Hibachi 10 times, with records going back to 2022. Inspectors last stopped by on Nov 12, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly nine violations earlier in the record.
“Two wet wiping cloths not stored” comes up most often, recorded two times in the inspection record.
Tokyo Sushi & Hibachi's latest score of 86 sits above the Naples average of 81. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
86
Jul 14, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
May 19, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two missing ceiling tiles observed above the walk-in cooler.
36-32-5
Basic - Two wet wiping cloths not stored in sanitizing solution between uses at the sushi bar. Operator removed towels. **Corrective Action Taken**
21-12-4
90
Apr 14, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Observed: Container of medicine improperly stored. Observed multiple bottles of vitamins stored near clean utensils and drinking cups at the server station. The operator properly stored the vitamins. **Repeat Violation** Priority: High Priority
41-07-4
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over containers of sauce in the walk in cooler. Observed raw tuna stored over sliced cucumbers in the reach in cooler at the sushi bar. The operator properly stored the raw foods. **Corrected On-Site** Priority: High Priority
08A-05-6
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. Priority: Intermediate
16-37-1
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink at the two handwashing sinks in the kitchen. The operator provided paper towels for the hand sinks. **Corrected On-Site** **Repeat Violation** Priority: Intermediate
31B-02-4
Intermediate - Observed: Nonfood-grade metal attachment used for mixing sauces in the storage area near the mop sink. Priority: Intermediate
14-14-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Observed sugar removed from the original packaging with no label. The operator labeled the container of sugar. **Corrected On-Site** Priority: Basic
02D-01-5
Basic - Observed: Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoops for cooked rice in the kitchen. The operator removed the bowls from the rice. **Corrected On-Site** **Repeat Violation** Priority: Basic
14-01-5
Basic - Observed: Floor not cleaned when the least amount of food is exposed. Observed an accumulation of food debris underneath equipment on the cook line. Priority: Basic
36-01-4
Basic - Observed: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for sushi rice not stored above the food. The operator proctored the scoop handle. **Corrected On-Site** Priority: Basic
10-06-5
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use spatulas stored in 107F standing water on the cook line. The operator placed the container with the utensils on the flat top grill. **Corrective Action Taken** Priority: Basic
10-07-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler door gaskets soiled with a black substance. Priority: Basic
23-03-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw pork thawing in standing water at the three compartment sink. The operator placed the raw foods under cold running water. **Corrected On-Site** Priority: Basic
06-01-5
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths at the sushi bar and on the cook line not stored in sanitizer solution. The operator properly stored the wet cloths. **Corrected On-Site** Priority: Basic
21-12-4
37
Jan 10, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Found at server station, multiple bottles of medication/vitamins/supplements stored with clean and sanitized utensils and cups. Operator removed and placed in designated area. **Corrected On-Site**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in coolers and holding, raw beef muscle held over raw shrimp. Operator adjusted to proper order. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at hand washing sink at end of cook line. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Found in container of raw chicken in make table located on cook line. Operator removed. **Corrective Action Taken**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses.found on cook line. Operator removed to be cleaned and sanitized. **Corrected On-Site**
10-20-4
Basic - Water draining onto floor surface. Hand washing sink in kitchen at end of cook line, drain pipe leaking on to floor. Operator adjusted piping and fixed leak. **Corrected On-Site**
29-03-4
58
Jul 17, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
47
Jan 22, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Drinking water not obtained from an approved source. Observed rice cooked with water obtained while under a boil water notice. Operator discarded rice, cleaned cooker and making new with bottled water.. See stop sale for products made **Corrective Action Taken**
27-13-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 4 quart sushi rice, 4 gallon brown rice and 4 gallon white rice cooked with water from an unapproved source.
01B-04-5
High Priority - Toxic substance/chemical improperly stored. Observed WD 40 stored on shelf with utensils. Operator moved for proper storage. **Corrected On-Site**
41-10-4
Intermediate - Identity of food or food product misrepresented. Observed escarlar fish advertised as white tuna under the Sushi and Sushimi menu.. Operator in process of creating labels to fix menus.. Observed some menus fixed before end of inspection. **Corrective Action Taken** **Admin Complaint**
52-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used in cooked brown rice and mixed batter. Operator removed for proper storage.. Repeat 8/14/2023. **Corrected On-Site** **Repeat Violation**
14-01-5
55
Aug 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Apr 3, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to wrap cut raw vegetables and raw sushi fish. Operator unwrapped and wrapped correctly with wax paper. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-03: Observed product still wrapped in non food grade paper towel. Operator discarded product. **Time Extended** **Corrected On-Site**
14-86-1
86
Aug 18, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade used to store green onions and peppers. Operator removed forms bags for proper storage. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and seafood over sauces in bottom reach in cooler on cook line. Operator moved for correct storage. . Repeat 3/4/2022 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items containing roe and masago not marked on menu. Operator correctly marked menus before end of inspection. **Corrected On-Site**
02B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink next to dish washer. Instructed operator that hand must be washed in hot water at 100F. Operator turned hot water on for the sink. Water now above 100F. **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cook line, next to wall, blocked with a table. Operator moved table to allow access.. Repeat 3/4/2022, 7/26/2021, 10/18/2020 **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling tile missing. Observed ceiling tiles missing above mop sink and walk in cooler.
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans and containers above dishwasher wet nesting. Operator cleaned and separated pans for drying. **Corrective Action Taken**
24-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease built up on wall and hood system behind cook line.
36-68-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense sugar. Operator removed bowl. **Corrected On-Site**
14-01-5
45
Frequently Asked Questions
When was Tokyo Sushi & Hibachi last inspected?
The most recent health inspection at Tokyo Sushi & Hibachi on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Tokyo Sushi & Hibachi?
Across the inspection record, “two wet wiping cloths not stored” has been cited two times, more than any other issue at Tokyo Sushi & Hibachi.
How does Tokyo Sushi & Hibachi compare to other restaurants in Naples?
Tokyo Sushi & Hibachi most recently scored 86 out of 100, which is higher than the Naples average of 81.
Has Tokyo Sushi & Hibachi's inspection record improved over time?
Yes. Recent inspections at Tokyo Sushi & Hibachi have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Tokyo Sushi & Hibachi 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 Sushi & Hibachi inspected?
Based on the inspection history on file, Tokyo Sushi & Hibachi is inspected around three times per year on average.
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