Tokyo Sushi & Steakhouse
"Glitzy sushi joint in a neon-lit contemporary space whipping up inventive maki, hibachi & cocktails."
“ The Story
SmyrnaTokyo Sushi & Steakhouse is a popular Smyrna eatery known for delicious asian cuisine and warm local hospitality. Locals and visitors appreciate the welcoming atmosphere and consistent quality on every visit.
Amenities & Features
Health & Safety
Official Cobb & Douglas Public Health Record (Permit: FSP-033-001479)
Aug 14, 2026
Routine"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. | 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."
Inspection Score Timeline & Trend
4 inspections on recordView Past Inspections (3)
"Observed food employee washing hands in the veggie prep sink in main kitchen. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation COS: Employee instructed to only wash hands at hand sink. | Observed no soap at the beverage hand washing station near main kitchen. CA: Hand sink shall have approved hand washing cleanser available. COS: Employee supplied with hand wash cleanser."
"Observed employee using bare hands to scoop out ready to eat sauce from container in main kitchen. CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Employee washed hands and prepped new sauce with gloves. | Observed soda nozzles at beverage station of dining area with black substance and debris. Observed soda nozzles at beverage area in main kitchen with debris. Observed grime and peeling on the top surface of microwave in main kitchen. Observed several knives stored ready to use in main kitchen with food debris and build up. Observed clean ready to use teacups inside soiled container in beverage area of main kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Items were removed and cleaned."
"Observed breaded shrimp cooling in storage closet in main kitchen temping at 93F and 90F at 3:06pm and tempted again at 4:04pm at 88F and 86F. C/A- cooling shall be achieved for cooked food within 2 hr from 135-70F; within a total of 6 hrs from 135-41F. COS- PIC placed both containers of breaded shrimp in RIF for rapid cooling | Observed several wiping cloths throughout the facility on counter tops, prep tops, in main kitchen and front service area. C/A- When not in use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) Chlorine 50-100ppm QAC 200-400ppm COS- PIC placed wiping cloths in sanitizer bucket at 50ppm chlorine"
"Businesses like this are the backbone of our community. Their continued success ensures a resilient local economy and a vibrant international profile for the 2026 Braves Season."
Location & What's Nearby
Explore authentic local food, shopping, and recreation within walking or short driving distance.