K KaldiScores
Clayton County
Fast Food Clayton County Permit: fsp-031-001744

Tokyo Express

1940 Mcdonough Ste C Hampton, Clayton, GA 30228

83 B
Most Recent Score
Good
Routine • 2025-09-30
Public Records Freshness: Data current as of September 16, 2026.
Verify live on official Clayton Health portal ↗
For Restaurant Operators

Do you manage or own Tokyo Express?

Claim this listing for free ($0) to post a dated, verified public response detailing repairs, vendor receipts, or corrective actions taken.

Official Inspection History

1 recorded inspection
B (83) Routine Most Recent
Inspection Date: 2025-09-30 • Violations Cited: 4
Ref: insp_ga_fsp-031-001744_2025-09-30_12770
Cited Observations & Standards
Item 15A Good Retail Practice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC #3 with an ambient temperature of 52F.and gasket in disrepair. Advised PIC equipment shall be in good repair at all times. Advised PIC to repair unit.

Item 17D Good Retail Practice

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed inadequate lighting inside of the walk-in freezer. Advised PIC that adequate lighting shall be available at all times. Advised PIC to install adequate lighting in the walk-in freezer.

Item 2-2D Critical / Risk Factor

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed single-service plastic cup stored inside the front food service hand sink and the main kitchen hand sink. Advised PIC that hand sinks shall be maintained so that it is easily accessible at all times. Advised PIC to remove single-service sup from hand sink.

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items in reach in cooler #3 (raw steak and raw chicken) cold holding in the temperature danger zone above 41F. Also observed at the front-service display case cream cheese cold holding in the temperature danger zone above 41F. Advised PIC that when cold holding raw and RTE foods, foods shall cold hold at 41F or below. COS: PIC placed items in RIC #1 for proper cooling.