Tokoharu Japanese & Chinese Bistro (NYS Health Operation #583627) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 415 Route 376 Suite 3, Hopewell Junction, NY 12533. The food service type is Food Service Establishment - Restaurant. The last inspection date is September 22, 2021.
| NYS Health Operation ID | 583627 |
| NYSDOH Gazetteer | 135400 |
| Facility Name | TOKOHARU JAPANESE & CHINESE BISTRO |
| Operation Name | TOKOHARU JAPANESE & CHINESE BISTRO |
| Facility Address | 415 ROUTE 376 SUITE 3, HOPEWELL JUNCTION |
| Permitted Operator Name | AIDUAN HONG |
| Address | 415 Route 376 Suite 3 Hopewell Junction NY 12533 |
| Municipality | E. FISHKILL |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2022-08-31 |
| Inspection Date | 2021-09-22 |
| Inspection Type | Inspection |
| Total Critical Violations | 2 |
| Total Noncritical Violations | 3 |
| Violations | Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 11D- Non food contact surfaces of equipment not clean; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | Adequate temperatures: Hot held egg drop soup 187F, Cookline baine marie chicken 43F, Sushi station low boy cooler salmon 37F. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2021-09-22 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 11D; 15B; 5C; 8A Adequate temperatures: Hot held egg drop soup 187F, Cookline baine marie chicken 43F, Sushi station low boy cooler salmon 37F. |
| 2020-09-25 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None Violations from previous inspection have been corrected. All employees were observed wearing masks during reinspection. |
| 2020-09-16 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 4D; 5C Adequate temperatures: Hot held soup 158F, Sushi station cooler tuna 39F, Walk in cooler chicken 43F. |Note: A hard copy of the NYS DOH COVID-19 business safety plan template was given to operator. Template is to be filled out and kept at facility. |Signature not obtained due to COVID-19 transmission concerns. |
| 2019-10-24 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 8A; 8D All critical violations observed during previous inspection have been resolved. |
| 2019-10-03 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10A; 11D; 15A; 5B; 5C; 8A; 8D Adequate temperatures: Sushi cooler tuna 34F, Hot held soup 181F, Bain marie chicken 44F. Dishwasher final rinse chlorine residual ~100ppm. |
| 2019-04-30 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 8D Adequate temperatures: Sushi cooler tuna 38F, Cookline low boy cooler chicken 42F, Hot held egg drop soup 167F. Dishwasher final chlorine residual 150 ppm. |
| 2019-03-11 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None Hopewell Hamlet Water district experienced damage to their main water line during excavation on 3/7/2019. Water outage occurred for greater than four hours, leading to potential contamination of the water supply. Boiled water notice issued by this department on 3/7/19 as a precaution to protect public health. This facility’s water supply is served by Hopewell Hamlet Water District. |Boiled water notice is lifted 3/11/19 in accordance with water regulations. Previous violation issued on 3/7/19 has been corrected. Facility may now use their water supply for culinary purposes. |
| 2019-03-07 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 1B Facilty was at least preparing food while water was no available. Used water that was stored in a pot overnight. |
| 2018-12-28 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11D; 12E; 15A; 4A; 8A Adequate temperatures: Sushi cooler tuna 40F, Hot held egg drop soup 160F, WIC chicken 38F. Dishwasher final sanitizing rinse chlorine residual 200 ppm. |
| 2018-08-20 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 12E; 15B; 8A; 8D Walk in cooler at 42F. Recommend adjusting temperature of both cook line prep coolers downwards as the bottom of the units were running right at 45F. Additionally or alternativelly the units might require servicing. |
| 2018-02-13 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None all hot and cold temps up to code |
| 2017-11-14 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 5B; 5C; 8C All hot and cold temps were up to code |
| 2017-08-23 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None All hot and cold temps up to code |
| 2017-03-08 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None Note: all hot and cold temps up to code |
| 2016-12-20 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2016-12-01 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 5B 5B. Observed on counter: 1 dozen eggrolls; 1 lb cooked chicken pieces, 54F. Chef said they were made 2 hr prior and were cooling. CDI: put in WIC. |
| 2016-09-21 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2016-03-14 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 12E; 8A; 8C |
| 2015-10-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2015-06-10 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2015-04-02 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 2C; 4A; 8A |
| 2015-02-09 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2014-11-24 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2014-09-09 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2014-03-19 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2013-12-03 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2013-08-13 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8C |
| 2013-03-04 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2012-12-19 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2012-10-01 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2012-04-03 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2012-02-21 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 12E; 8A; 8E |
| 2011-12-06 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11A; 15A; 8E |
| 2011-10-04 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2011-04-11 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 14B; 15A; 15B |
| 2010-11-29 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2010-11-23 | Inspection | Critical: 3, Noncritical: 2, Violation Items: 14C; 3C; 4A; 5C; 8A 3C Observed food service worker slicing vegetables with bare hands for salad. Vegetables discarded, worker washed hands and donned gloves.||4A 1 can of raid flying insect killer stored in kitchen next to food. Can removed from facility.||5C Approx 4lbs of sweet and sour chicken stored at room temp at side of grill (57F). Staff states that chicken has been in place of 45 minute. Chicken placed in reach in cooler for rapid chill procedure. |
| 2010-08-11 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2010-08-04 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 10B; 5C; 8B Approx 2lbs of General Tso chicken stored on counter top at 58F. Staff states chicken place on counter 1 hour prior to my arrival. Chicken placed in WIC (less than 2 inches in depth) to rapid chill and be held <45F.||Approx 20 egg rolls stored on counter top at 55F. Staff states chicken place on counter 1 hour prior to my arrival. Egg rolls placed in WIC (on tray) to rapid chill and be held <45F. |
| 2010-04-05 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 11A |
| 2009-11-23 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2009-11-20 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 12E; 15B; 5C; 8A; 8F Approx 20lbs of spare ribs marinating at room temp. Staff states that ribs have been marinating for 1 hour (temp 55F). Ribs placed in Alto Sham to being cooking process. |
| 2009-08-24 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2009-08-17 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11B; 11D; 2A Observed food service worker prepare raw chicken with tongs and handle rte vegetables with same tongs (no proper cleaning). Vegetables discarded, worker educated raw/ready to eat food handling.|W/R/S untensils after handling raw foods/before handling rte foods |
| 2009-04-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2008-12-02 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2008-08-06 | Inspection | Critical: , Noncritical: , Violation Items: None |
| 2008-04-02 | Inspection | Critical: , Noncritical: , Violation Items: None |
| 2007-12-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
| 2007-12-07 | Inspection | Critical: 3, Noncritical: 0, Violation Items: 1H; 2C; 5C 1lb bowl of cooked chicken uncovered stored directly on top of chemical cleaners. Potential fr cross contamination exists. Chicken voluntarily discarded. Staff directed not to store food items in the manner listed above.||Bowl of ready to eat salad stored under raw meats in WIC. Did not observe cross contamination. Salad relocated to an approved location.||Approx. 10lbs of raw ribs stored in kitchen @ 52F. Cook states ribs were removed from WIC to process but kitchen became busy and ribs were forgotten. Ribs out for 30 minutes. Ribs placed in oven to be cooked. |
| 2007-08-20 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
| 2007-08-15 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 2C; 6A A plate of Frozen raw chicken left thawing at room temp was placed next to cooked ready to eat foods. Chicken was place in WIC to thaw properly. No cross contamination observed.||A bowl of rice 120F was placed near dishwasher, Staff was unsure of time rice was left out. Voluntarily discarded. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2A | Critical Violation | Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
415 ROUTE 376 SUITE 3 |
| City | HOPEWELL JUNCTION |
| State | NY |
| Zip Code | 12533 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Pizza Village LLC | 799 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-02-18 |
| Cafe Tiramisu · Tiramisu Brick Oven Cafe Inc | 810 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-12-19 |
| Nick's Brick Oven Pizza | 422 Route 376, Hopewell Junction, NY 12533 | Restaurant | 2018-10-10 |
| Hopewell Hot Bagels Inc | 792 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2021-10-19 |
| Franco's Italian Deli · G's Deli Inc | 810 Route 82, Hopewell Junction, NY 12533 | Delicatessen | 2025-11-18 |
| Hopewell Deli Inc | 807 Route 82, Hopewell Junction, NY 12533 | Delicatessen | 2018-02-01 |
| Pastry Garden III · Partnership | 415 Route 376, Hopewell Junction, NY 12533 | Bakery | 2015-03-05 |
| St. Denis/St. Columba School · St Denis/ St Columba School | 849 Route 82, Hopewell Junction, NY 12533 | School K-12 Food Service | 2025-09-30 |
| Subway-Rt. 82 East Fishkill · Shree Lalji Corp | 800 Route 82 Suite B, Hopewell Junction, NY 12533 | Restaurant | 2025-09-08 |
| Dcoa @E Fishkill Community Ctr · Dc Office for The Aging | 890 Route 82, Hopewell Junction, NY 12533 | SOFA Satellite Site -State Office for the Aging | 2025-11-20 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Mc Shane's Pub · Mc Shanes Pub Lts | 722 Route 376 Route, Hopewell Junction, NY 12533 | Restaurant | 2025-11-21 |
| S&J Superette · Jfc Deli LLC | 2593 Route 52, Hopewell Junction, NY 12533 | Restaurant | 2025-10-17 |
| Fusion Tavern · Benvenuto A Luna's Corp D/Ba Fusion Tave | 105 Route 376, Hopewell Junction, NY 12533 | Restaurant | 2025-09-26 |
| Circle Lodge Food Servi Ce | 335 Sylvan Lake Road, Hopewell Junction, NY 12533 | Restaurant | 2025-08-05 |
| St. Denis/St. Columba School · St Denis/ St Columba School | 849 Route 82, Hopewell Junction, NY 12533 | School K-12 Food Service | 2025-09-30 |
| Vulajios Restaurant · Vulaj LLC | 2593 Rte 52, Hopewell Jct, NY 12533 | Food Service Establishment | 2025-11-12 |
| All Skwe'd Up LLC · All Skew'd Up LLC. | 70 Harrison's TRAIL, Hopewell Jct, NY 12533 | Catering Operation | 2025-11-10 |
| Daddy O's | 3 Turner Street, Hopewell Junction, NY 12533 | Restaurant | 2025-11-24 |
| Coco Bella LLC | 1116 Rte 82, Hopewell Jct, NY 12533 | Food Service Establishment | 2025-09-11 |
| Cafe Tiramisu · Tiramisu Brick Oven Cafe Inc | 810 Route 82, Hopewell Junction, NY 12533 | Restaurant | 2025-12-19 |
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| Business Name | Address | Food Service Description | Inspection Date |
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| Aki Japanese & Chinese Cuisine · Mt Wild Ginger Inc | 46 Main Street, Port Washington, NY 11050 | Restaurant | 2021-03-19 |
| No. 1 Chinese Restaurant · No 1 New Chinese Bistro, Inc | 334 Cornelia Street, Plattsburgh, NY 12901 | Restaurant | 2025-12-19 |
| Koi Modern Chinese Cuisine · Mc Japanese Food Inc | 1570 State Route 9, Clifton Park, NY 12065 | Food Service Establishment | 2025-10-16 |
| Ichiban I Japanese & Chinese Restaurant · Ichiban Mei Rong Li, Inc. | 338 Central Avenue, Albany, NY 12206 | Restaurant | 2021-11-16 |
| Jani Chinese & Japanese Cuisine · Yani Franklin Inc. | 947 Hempstead Turnpike, Franklin Square, NY 11010 | Restaurant | 2017-07-20 |
| Fuji Hibachi & Japanese Sushi Bistro · Fuji Hibach & Japanese | 5925 Rome-Taberg Road, Rome, NY 13440 | Food Service Establishment | 2024-06-26 |
| Zou Japanese and Chinese Cuisine, Inc · Zou Japanese & Chinese Cuisine, Inc. · Zou Japanese Chinese Cuisine Inc. | 122 Bay Street, Glens Falls, NY 12801 | Food Service Establishment | 2017-08-02 |
| New Tai Fu Japanese & Chinese Restaurant · New Tai Fu Japanese & Chinese Rest. · New Tai Fu Inc | 680 Route 211 East, Middletown, NY 10941 | Food Service Establishment | 2023-09-11 |
| Izumi Japanese Asian Bistro · Matsuya Wantagh Corporation | 440 N Wantagh Avenue, Bethpage, NY 117144128 | Restaurant | 2018-02-21 |
| Go Go Chinese & Japanese Restaurant · Star East NY, Inc. | 88-22 Dunning Road, Middletown, NY 10940 | Food Service Establishment | 2025-10-30 |
Do you have more infomration about Tokoharu Japanese & Chinese Bistro? Please fill in the following form.
This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |