Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Tokyo Japanese Steak House

Tokyo Japanese Steak House
5840 N Atlantic Ave
Cocoa Beach, FL 32931
(321)799-0058

Click to Show Larger Map
Map of Area Around Tokyo Japanese Steak House
Get Directions to Tokyo Japanese Steak House 5840 N Atlantic Ave, Cocoa Beach, FL 32931
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 5840 N Atlantic Ave
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
1 Food Service Inspection Since July 1, 2014
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 5287811
Inspection Date: Friday, October 31, 2014
Inspection Number: 2399135
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
23-04-4 Basic.Build-up of dust on fan cover in the walk in
36-12-4 Basic.Floors not constructed to be easily cleanable. Grout worn in kitchen
36-24-4 Basic.Hole in wall. Small holes by dish area

Click to Hide Contents
2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4995279
Inspection Date: Monday, April 07, 2014
Inspection Number: 2311408
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-37-4 Basic.Food stored in a prohibited area. There are cut zucchini in original box. After washing place in clean container
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. The rice bowl is buried in the rice **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4995278
Inspection Date: Thursday, July 25, 2013
Inspection Number: 2311407
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers.
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. There is raw wood above rear door
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Sushi bar
36-25-4 Basic.The rear wall by the exit door is peeling

Click to Hide Contents
5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4995278
Inspection Date: Thursday, July 25, 2013
Inspection Number: 2311407
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers.
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. There is raw wood above rear door
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Sushi bar
36-25-4 Basic.The rear wall by the exit door is peeling

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4925033
Inspection Date: Thursday, May 30, 2013
Inspection Number: 2272414
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4923337
Inspection Date: Tuesday, May 28, 2013
Inspection Number: 2272414
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Tray for prep person
33-17-4 Basic.Garbage can soiled. Trash can by dish area is dirty
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Floor drain
35A-03-4 High Priority.Dead roaches on premises. 2 dead roaches in mop sink, 2 dead by dryer
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Whole shell eggs over soy sauce
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops. Repeat Violation . Corrected on site
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Boxof Saran Wrap is on handsink. Corrected on site

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4658044
Inspection Date: Thursday, March 28, 2013
Inspection Number: 2186002
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw beef over ready to eat onions **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp. Corrected on site
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken ones
14-40-4 Basic.Nonfood-contact equipment in poor repair. Wall peeling in dish area
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **. Repeat Violation**

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4658043
Inspection Date: Thursday, November 15, 2012
Inspection Number: 2186001
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
09-05-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees.

Click to Hide Contents
3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4594622
Inspection Date: Tuesday, May 08, 2012
Inspection Number: 2157092
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical.- Displayed food not properly protected from contamination. Bones for soup in non food grade bags in freezer
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Chicken over rte veg Corrected On Site.
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Dish
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Prep
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Womans

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4316352
Inspection Date: Thursday, December 01, 2011
Inspection Number: 2077015
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw frozen chicken above shrimp Corrected On Site.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Shrimp belowe beef in prep Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Sanitize dishes manually until dish machine provides chlorine
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Door to walki'n
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Prep

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4316353
Inspection Date: Monday, July 25, 2011
Inspection Number: 2077016
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over scallops Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp overnoodles
15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Cabinet in bathroom not sealed to floor and wall
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Oppm Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish
35B-05-1 Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Rear door
36-12-1 Floors not constructed easily cleanable. Grout worn

Click to Hide Contents
2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4002217
Inspection Date: Monday, March 28, 2011
Inspection Number: 1989712
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef above scallops
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees.

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 4002218
Inspection Date: Tuesday, October 26, 2010
Inspection Number: 1989713
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Beef over lettuce in walk in
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish area

Click to Hide Contents
2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 3665827
Inspection Date: Monday, April 12, 2010
Inspection Number: 1878627
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf on bottom of cart
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish
37-03-1 Observed wall in disrepair. Stainless steel rusty

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 3665828
Inspection Date: Monday, December 07, 2009
Inspection Number: 1878628
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over fish
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Soy
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Small prep
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Side of grill
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
36-11-1 Floors not maintained smooth and durable. Grout missing
37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. Womans

Click to Hide Contents
2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 3211418
Inspection Date: Tuesday, April 07, 2009
Inspection Number: 1686847
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Eggs over lettuce in walk in
08A-27-1 Critical. Observed raw animal food stored over cooked food. Beef over butter and eggs in walk in
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Butter in walk in
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands lettuce
14-51-1 Observed nonfood-grade containers used for food storage. Bags for chicken
22-19-1 Critical. Observed interior of microwave soiled.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish area
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dish area
37-06-1 Observed wall soiled with accumulated grease. By line
37-11-1 Observed attached equipment soiled with accumulated dust. A/c vent
51-13-1 No Heimlich maneuver sign posted.

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 3211419
Inspection Date: Tuesday, December 09, 2008
Inspection Number: 1686848
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Beef over lettuce Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Lid on sesame seed Corrected On Site.
26-02-1 Observed reuse of single-service articles. Water bottle Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Kitchen sink
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear door missi sweep
41A-02-1 Critical. Observed toxic item stored by food. Lysol with soy Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. Cleaner
51-13-1 No Heimlich maneuver sign posted.

Click to Hide Contents
3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 3071602
Inspection Date: Friday, February 15, 2008
Inspection Number: 1630733
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 3067705
Inspection Date: Friday, February 08, 2008
Inspection Number: 1630385
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 71f Corrected On Site. Discarded
22-27-1 Critical. Observed walk in fan dusty
23-05-1 Observed residue build-up on nonfood-contact surface. Rear door
23-05-1 Observed residue build-up on nonfood-contact surface. UndEr cook tables
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.
35A-05-1 Critical. Observed 1 dead roach in handsink
47-06-1 Critical. Observed extension cord in use for non-temporary period. Tea table

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
License ID: 2135402
Inspection Visit ID: 2967861
Inspection Date: Friday, December 14, 2007
Inspection Number: 1615407
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided.
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Fan cover in walk in
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Dish handsink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dish Corrected On Site.
37-09-1 Wall not smooth and easily cleanable. Metal coming off on line
41B-03-1 Critical. Observed unlabeled spray bottle.

Click to Hide Contents
3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
Inspection Date: Tuesday, April 10, 2007
Inspection Number: 1462012
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
Inspection Date: Monday, April 09, 2007
Inspection Number: 1462012
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 5
Details
2 risk violations of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
3 risk violations of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”

Inspection For: TOKYO JAPANESE STEAK HOUSE
License Number: 1504729
Inspection Date: Monday, December 18, 2006
Inspection Number: 1462013
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 7
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
3 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Tokyo Japanese Steak House in Cocoa Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa Beach's Tokyo Japanese Steak House.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Tokyo Japanese Steak House may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Cocoa Beach, Florida.