Tokyo Sushi
Last inspected: Oct 20, 2025
26
Score
Inspectors have visited Tokyo Sushi eight times, with records going back to 2022. On Oct 20, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly seven violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited six times.
Restaurants in Ocala average 78, so Tokyo Sushi trails the local norm. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
2
Major latest
11
Minor latest
Inspection History
Oct 20, 2025
Food-Licensing Inspection
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over lettuce in wait station reach-in cooler. Employee placed chicken on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallops in reach-in cooler across from cook line. Employee moved scallops to a different spot in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter display case: Krab (49F - Cold Holding). Employee stated Krab placed in cooler one hour prior to temperature being taken. Employee placed Krab in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
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. Sushi rice in sushi area. Manager stated rice placed out at 1:00 pm. Manager placed proper time marking on rice container. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink next to three compartment sink. Employee removed pans during inspection. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves over cook line.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter in sushi area. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
24-08-4
Basic - Food stored on floor. Fish stored on walk-in freezer floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop in wait station ice bin. Employee placed scoop in ice properly. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep table and reach-in cooler across from cook line. Employee placed knives on prep table. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer handle. Employee placed tongs on top of prep table. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with old food debris. Employee cleaned wall during inspection. **Corrected On-Site**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on kitchen prep table.
21-12-4
26
Oct 13, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 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. Tilapia stored on cook line and walk-in cooler. Tuna stored in sushi bar area. **Repeat Violation** **Admin Complaint**
01B-13-4
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. Rice stored in front counter sushi area. Manager stated rice was placed in bar area at 11:00 am.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from cook line grill. Manager moved onions to another part of the cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in dish area hand washing sink. Manager removed pans during inspection. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored next to cook line rice, 75F. Manager removed scoops and placed them in dish area. **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster and operator posted choking poster. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket stained. Top of dish machine soiled with old food debris.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with mold-like substance.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line.
21-12-4
Basic - Food stored on floor. Cases of fish and shrimp stored on walk-in freezer floor. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar and rice stored on dry storage shelf across from walk-in freezer. Manager removed bowl during inspection. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf beneath cook line grill. **Repeat Violation**
14-45-4
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. Tilapia stored on cook line and walk-in cooler. Tuna stored in sushi bar area. **Repeat Violation**
06-09-1
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen. Manager had employee discard gum during inspection. **Corrected On-Site**
12B-09-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line fryer handle. Manager placed tongs on prep table. **Corrected On-Site**
10-20-4
29
May 21, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cut raw beef stored inside grocery bag in walk-in freezer. Manager moved beef to a pan during this inspection. **Corrected On-Site**
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of raw tuna thawed inside reduced oxygen packaging. The tuna is fully thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" glass cleaner stored on shelf directly beside two bottles of sauce and a bucket of ginger in sushi bar area. Manager removed Windex from shelf during this inspection. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf above bowls of salad inside reach-in cooler near cookline. Employee moved the chicken to a lower shelf during this inspection. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. No soap at handwash sink in sushi bar area. Manager placed a soap pump in area during this inspection. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pan stored down inside handwash sink by dish machine. Employee removed pan from sink during this inspection. **Corrected On-Site**
31A-11-4
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. Four packages of raw tuna thawed inside reduced oxygen packaging. The tuna is fully thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued. **Repeat Violation**
06-09-1
Basic - Food stored on floor. Container of frying oil stored directly on floor at cookline. Manager placed the oil on a shelf during this inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Mesh scoop and tongs stored against visibly soiled pipe at corner of cookline. Manager moved both items to the warewash area during this inspection. **Corrective Action Taken**
10-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below grill at cookline.
14-45-4
37
Sep 19, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 packages of Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink by dishwash area . Manager removed bowls **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice and flour ). Manager removed bowls **Corrected On-Site** **Repeat Violation**
14-01-5
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. 6 packages of Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
06-09-1
Basic - Food stored on floor. Two boxes of noodles stored on floor in walk-in-freezer
08B-38-4
Basic - Ice scoop handle in contact with ice. At server station.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to rice cooker in water at 86F. Manager discarded water **Corrective Action Taken**
10-07-4
61
Nov 20, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab sticks at 61F at sushi bar prep area. Manager advised that Krab sticks had been out for 1 hour. Manager discarded Krab sitcks. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dishwashing area.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (vegetables in flip-top make table cooler on cookline). Manager removed bowl. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained at sushi prep area..
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to cutting board at sushi bar. Observed employee drink on prep table in kitchen. Manager removed both drinks from prep areas. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone next to cutting board at sushi bar. Manager removed cell phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected behind sushi bar. Manager inverted single serve trays **Corrected On-Site**
25-06-4
61
Aug 14, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
50
Apr 10, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Observed large can of tomato with bottom sealed dented on dry goods storage area.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken packages stored above stir fry vegetables and soy sauce. Employee removed chicken **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Observed person in charge at 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 provided vomitting and diarrhea procedure. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in corner near soft drink machine had a chain and dry food packages in the hand wash sink. Person in charge removed items. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed food handler training certificates did not have expiration date. Manager completed by adding in expiration date. **Corrected On-Site**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food in flip-top make table cooler. Manager removed bowls **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen.
51-11-4
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. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that product is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used on clear sushi door. Manager removed duck tape. **Corrected On-Site**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on top shelf of dry goods storage area. Observed keys on top of flip-top make table cooler. Manager removed jacket from rack and keys from flip-top make table cooler. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - Food stored on floor. Observed frozen box of fish stored on floor in walk-in-freezer **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve coffee filters not covered or protected. Person in charge placed filters in package. **Corrected On-Site** **Repeat Violation**
25-06-4
37
Nov 14, 2022
Routine - Food
7 critical violations. 5 major violations. 14 minor violations.
View 26 violations
High Priority - Priority: High Priority Observed: Food with mold-like growth. See stop sale. Moldy garlic in storage pan in walk-in cooler.
01B-07-4
High Priority - Priority: High Priority Observed: Nonfood-grade bags used in direct contact with food. Nonfood-grade bags used for storing beef in walk-in freezer.
14-31-5
High Priority - Priority: High Priority Observed: Nonfood-grade bags used in direct contact with food. Nonfood-grade bags used for storing beef in walk-in freezer.
14-31-5
High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eel in toaster oven at sushi bar 78F. Manager voluntarily discarded. **Corrective Action Taken**
03B-01-6
High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eel in toaster oven at sushi bar 78F. Manager voluntarily discarded. **Corrective Action Taken**
03B-01-6
High Priority - Priority: High Priority 6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler: pans of raw beef and raw chicken stored over vegetables. On speed rack in walk-in cooler pans of raw chicken and raw beef stored over shrimp. In reach-in make table on cookline: pan of raw chicken stored over beef and scallops. In walk-in freezer: pans of raw chicken and raw beef stored over fish. All were put in proper order during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Priority: High Priority Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched chicken, beef, and vegetables without washing hands or changing gloves.
12A-12-4
Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. No towels available at handwash sink. Manager replaced paper towels. Also, no sign in ladies room. **Corrective Action Taken**
31B-02-4
Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. No towels available at handwash sink. Manager replaced paper towels. Also, no sign in ladies room. **Corrective Action Taken**
31B-02-4
Intermediate - Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled. Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Priority: Intermediate Observed: Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can near warewash sink. Inspector moved trash can. **Corrective Action Taken**
31A-09-4
Intermediate - Priority: Intermediate Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for some employees. Also, expiration date and date of birth missing on two cards.
53B-13-5
Basic - Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Several bowls and bulk container of food throughout kitchen. Manager removed scoops. **Corrective Action Taken**
14-01-5
Basic - Priority: Basic Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pan stored on top of ice machine not inverted. Food storage pans stored on storage shelf near ice machine not inverted. Also, several plastic bins stacked together wet.
24-05-4
Basic - Priority: Basic Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pan stored on top of ice machine not inverted. Food storage pans stored on storage shelf near ice machine not inverted. Also, several plastic bins stacked together wet.
24-05-4
Basic - Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jacket on dry storage rack above food near back door.
40-06-5
Basic - Priority: Basic 5 Observed: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above food on dry storage rack near back door.
42-03-5
Basic - Priority: Basic Observed: Food stored on floor. In walk-in freezer: buckets of food stored on floor. **Repeat Violation**
08B-38-4
Basic - Priority: Basic Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cookline stored at 78F. Manager emptied water. **Corrective Action Taken**
10-07-4
Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of drink machine. **Corrected On-Site**
23-03-4
Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of drink machine. **Corrected On-Site**
23-03-4
Basic - Priority: Basic Observed: Old labels stuck to food containers after cleaning. Pans on storage shelf in kitchen area.
16-46-4
Basic - Priority: Basic Observed: Open dumpster lid. Dumpster behind building
33-16-4
Basic - Priority: Basic Observed: Single-service articles not stored inverted or protected from contamination. Takeout containers stored on shelf in kitchen area not inverted. Manager inverted. **Corrected On-Site**
25-06-4
Basic - Priority: Basic Observed: Wall soiled with accumulated grease, food debris, and/or dust. Wall near back door.
36-27-5
Basic - Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Bin of sugar not labeled. Employee labeled during this inspection. **Corrected On-Site**
02D-01-5
11
Frequently Asked Questions
When was Tokyo Sushi last inspected?
The most recent health inspection at Tokyo Sushi on file is from Oct 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Tokyo Sushi?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Tokyo Sushi.
How does Tokyo Sushi compare to other restaurants in Ocala?
Tokyo Sushi most recently scored 26 out of 100, which is lower than the Ocala average of 78.
Has Tokyo Sushi's inspection record improved over time?
No. Recent inspections at Tokyo Sushi have averaged around 15 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Tokyo Sushi 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 Sushi inspected?
Based on the inspection history on file, Tokyo Sushi is inspected around three times per year on average.
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