Food Service Inspections

Facility: TOKYO STEAK HOUSE

Violations for last two inspections (if any), click on each violation for a description on how that violation impacts public health:

Inspection Date: 5/21/2026
Total Score:84

2 points: CONTAMINATION FROM WIPING CLOTHS

Wiping cloths noted laying on counter in kitchen.

2 points: FOOD CONTACT SURFACES - DESIGN

Cutting board on prep top cooler is heavily discolored and sushi area counter top noted not in good repair. Cracking and seals are coming apart in the sushi area.

2 points: POT HAZ RTE FOOD DATING AND DISPOSITION

Ready to eat potentially hazardous food in the form of housemade sauces and other ingredients was noted not being properly dated for disposition in the kitchen prep top cooler walk in coolers and the prep area upright coolers.

2 points: DISHWASHING FACILITIES

The three compartment sink was noted not being properly operated. Observed dishwashing being conducted in 2 compartment kitchen prep sink.

2 points: CONTAMINATION DURING STORAGE

Food noted not properly labeled. Observed many sauces and ingredients not labeled with an easily identifiable descriptor.

1 points: IN-USE UTENSILS

In - use utensil noted being stored with the handle laying in the rice in the sugar bins and in the sauce containers.

1 points: EMPLOYEE PRACTICES

Observed employee eating inside of food prep areas.

1 points: SINGLE - USE/SINGLE - SERVICE ARTICLES

Cups articles noted being reused for dispensing ingredients & sauces. Single service noted being stored on the floor in the storage area.

1 points: LIGHTING

Inadequate lighting was noted in the kitchen. Multiple ceiling lights in the main kitchen and the prep area were not in full operation.

1 points: NON FOOD CONTACT SURFACES - DESIGN

Cardboard lining shelves throughout main kitchen walk in cooler and storage shelves are absorbent and not easily cleanable.

1 points: VENTILATION HOOD SYSTEM

ANSUL pipes in kitchen hood vent noted not clean.

Inspection Date: 10/22/2025
Total Score:78

Critical Violations

5 points: CROSS CONTAMINATION

Raw meat and eggs being stored above vegetables and other ready to eat foods in the 2 door upright coolers and in the cookline prep top cooler.

4 points: SANITIZATION OF EQUIP. AND UTENSILS

An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine.

3 points: HANDWASHING LAVATORIES AND SUPPLIES

A waste receptacle was noted not provided at the hand washing lavatory in the food prep area ware washing area Hibachi cooking area. Soap was noted not provided at the hand washing lavatory in the hibachi cooking area.

3 points: POISONS/TOXIC MATERIALS AND MEDICINE

Chemicals noted stored in such a way that they could contaminate equipment articles in dry storage area. Observed a jug of herbicide drain cleaner and a used gasoline jug stored in close proximity to single use containers cooking oils and paper to-go bags.

Non-Critical Violations

2 points: CONTAMINATION DURING STORAGE

Food noted being stored not covered in freezer and walk in cooler. -Observed frozen noodles laying in freezer unprotected and uncovered. -Observed pans of minced garlic and other sauces uncovered in walk in cooler.

2 points: POT HAZ RTE FOOD DATING AND DISPOSITION

Ready to eat potentially hazardous food in the form of beef chicken sauces fish was noted not being properly dated for disposition.

2 points: FOOD CONTACT SURFACES - CLEAN

Food equipment not properly maintained. -Meat slicer is not properly cleaned and sanitized after last use. Observed heavy debris build up on blade and all food contact components of slicer. -Observed heavy debris build up on interior of ice maker ice bin.

1 points: IN-USE UTENSILS

In - use utensil noted being stored with the handle laying in the rice flour house made sauces spices etc.

City of Sioux Falls, SD

Health Department

Facility: TOKYO STEAK HOUSE