TOKYO SUSHI & STEAKHOUSE received a B, scoring 80 out of 100, in a Cobb County food-service inspection on Aug 14, 2026. The official report lists four findings. [1]
The report states: “Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food.” [2]
The report states: “See asterisk items for TCS food being cold held improperly and areas where stored.” [3]
A separate finding described 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. [4]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 4 of 4 findings
Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food. Observed, in 2 door reach in cooler in main kitchen, raw chicken filets stored above raw beef steak; observed raw shelled eggs stored above ready to eat vegetables.
Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)
Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food. Observed, in 2 door reach in cooler in main kitchen, raw chicken filets stored above raw beef steak; observed raw shelled eggs stored above ready to eat vegetables. Observed, in walk in cooler, raw chicken stored above raw salmon; raw beef steak and raw salmon stored above ready to eat white rice. C/A: Food shall be stored by separating according to the minimum internal cooking temperature. COS: All food was placed in order of minimal internal cooking temperature. Ready to eat food placed above. Corrected On-Site. New Violation.Official report · Item 4-1A ↗
See asterisk items for TCS food being cold held improperly and areas where stored. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F.
Code 511-6-1.04(6)(f)
See asterisk items for TCS food being cold held improperly and areas where stored. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC stated that items that were out of temperature were recently prepped. Cooling temperature obtained for those food items. New Violation.Official report · Item 6-1A ↗
Observed 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. Based on the conversation with the PIC, the rice was cooked and placed in the walk in cooler at 10:30 AM.
Code 511-6-1.04(6)(d)
Observed 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. Based on the conversation with the PIC, the rice was cooked and placed in the walk in cooler at 10:30 AM. Observed lettuce that was prepared, according to the PIC, at 11:30 and not cooling at a rate quick enough to reach 41°F. C/A: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC placed white rice in freezer to achieve the temperature drop needed to reach 41°F. Salad was placed in walk in cooler. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
PIC could not provide written procedures for the sushi rice that is held on time for lunch or for the butter that is placed on hibachi carts, grill prep, and wok prep. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.
Code 511-6-1.04(6)(i)
PIC could not provide written procedures for the sushi rice that is held on time for lunch or for the butter that is placed on hibachi carts, grill prep, and wok prep. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. Repeat Violation. Correct By: 08/17/2026Official report · Item 6-1D ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Aug 14, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cobb County. History includes only this authority’s exact facility ID.
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