TOBU
With 5 documented inspections, TOBU in ALTAMONTE SPRINGS has achieved a 3.1/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 2 months ago · 5 reports on file
451 E ALTAMONTE AVE STE FS11
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
All Inspection Reports
12/22/2025· 2mo ago
Visit ID: 10878290
Met Inspection Standards1 high, 1 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above wok soiled.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee mixing cut cabbage and diced carrots with bare hands. Advised. Employee washed hands and put on gloves to continue. Corrected On-Site
5/2/2025· 10mo ago
Visit ID: 10744592
Met Inspection Standards1 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on metal shelving above cook line cooler.
12/16/2024· 1y 2mo ago
Visit ID: 8721915
Met Inspection Standards1 high
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken above raw beef in cook line cooler. Employee rearranged pans. Corrected On-Site
4/19/2024· 1y 10mo ago
Visit ID: 8478892
Met Inspection Standards1 high, 1 int, 1 basic
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler has standing water inside.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 45, raw beef 45 in cook line cooler. Ambient thermometer reads 48. Operator will monitor, ice product or move to different cooler for temperature recovery.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -step ladder blocking access to hand wash sink next to 3 compartment sink. Corrected On-Site
8/21/2023· 2y 6mo ago
Visit ID: 8344090
Met Inspection Standards3 high, 2 int, 2 basic
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at front counter 87°f.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -no working light in walk-in cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -noodles cooling slightly more than 2 hours 67°f on edge, 75°f in center. Product moved to reach-in freezer for temperature recovery. **Corrective Action Taken**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hat then handled to go box of food without washing hands. -employee handled money then handed cup to customer, then returned to front line and continued filling food containers. Discussed with employee and manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 57°f on rack in kitchen approx 1 hour. Per employee, chicken will be cooked next. Chicken cooked in next ten minutes. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at 3 compartment sink blocked by equipment. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed copy for operator. Corrected On-Site