DirtyFLRestaurant Inspection Data

TOTOYA SUSHI

With 8 documented inspections, TOTOYA SUSHI in ALTAMONTE SPRINGS has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

621 Central Boulevard
Orlando, Florida, 32801
South Eola
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13601774

Met Inspection Standards

2 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -majority of shelves in walk-in cooler rusted. - From follow-up inspection 2026-01-05: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing tofu in hand wash sink in kitchen. Advised. **Corrective Action Taken** - From follow-up inspection 2026-01-05: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -majority of food handler training certificates expired. - From follow-up inspection 2026-01-05: **Time Extended**

12/22/2025· 2mo ago

Visit ID: 10917325

Follow-up Inspection Required

1 high, 4 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -6 knives/cleaver between prep table and cooler. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -on oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -majority of shelves in walk-in cooler rusted.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine 0ppm. Ran 3 cycles, primed machine. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing tofu in hand wash sink in kitchen. Advised. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -all raw items on menu are marked with red symbol, but nowhere on the menu does it indicate what the symbol means. Provided printed Consumer Advisory, operator drew red symbol on printed advisory and posted at host stand. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -majority of food handler training certificates expired.

4/29/2025· 10mo ago

Visit ID: 10700199

Met Inspection Standards

2 high, 1 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -containers with no handle in bulk dry goods, sauces. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna thawed this morning no longer frozen, package not opened. Sushi chef immediately removed tuna from package. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on boxes of kosher salt in kitchen.
  • 08B-38-4:Basic - Food stored on floor. -cases of food on floor in walk-in freezer. -bargained container on floor under shelf in walk-in cooler .
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -small freezer at sushi station, ice cream freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -in ice bin in wait station. Corrected On-Site Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from 2 sushi display coolers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover soiled. -fan above dish machine soiled. -shelves across from 3 compartment sink with spices rusted, soiled. -exterior of food containers on bottom shelf across from 3 compartment sink soiled. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -glass door cooler in wai station has rusted shelves.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in containers of greens at sushi bar, fried oysters in kitchen, Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above cooked noodles in walk-in cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine. Repeat Violation

10/28/2024· 1y 4mo ago

Visit ID: 10699825

Met Inspection Standards

1 high, 1 int, 2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above burner stove extremely soiled. -exterior of sugar and panko containers soiled. Warning - From follow-up inspection 2024-10-28: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Dry storage shelves also rusted. Warning - From follow-up inspection 2024-10-28: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -under fried oysters. Warning - From follow-up inspection 2024-10-28: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine. Warning - From follow-up inspection 2024-10-28: **Time Extended**

10/21/2024· 1y 4mo ago

Visit ID: 8754502

Follow-up Inspection Required

3 high, 1 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of machine slightly soiled. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in bulk sugar. Warning
  • 35A-03-4:Basic - Dead roaches on premises. -3 dead roaches on baseboard behind ice machine. Operator removed. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -in ice machine and server ice bin. Corrected On-Site Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives, cleavers between pieces of equipment on cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above burner stove extremely soiled. -exterior of sugar and panko containers soiled. Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Dry storage shelves also rusted. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk sugar container, unable to see labeling. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -ran machine 3 times, primed machine twice. Chlorine 0ppm. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -under fried oysters. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of fried rice placed under raw seafood in cook line reach in cooler. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine. Warning

4/2/2024· 1y 11mo ago

Visit ID: 8497821

Met Inspection Standards

2 high, 3 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above Pepsi cooler soiled with grease.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -open glasses of employee beverage on prep tables in kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floors behind cooking equipment.
  • 08B-38-4:Basic - Food stored on floor. -cases of food on floor in walk-in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -inside ice machine. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on hood filters.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on walk-in cooler shelves.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drink from glass with gloves on, continued working handling equipment without removing gloves and washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon above cream cheese in sushi cooler. Cream cheese used in rolls that contain no raw fish.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -manager asked if fish advertised as White Tuna is actually Escolar. On-line menu states "white tuna(escolar)" but in house menu states only "white tuna". Manager wrote Escolar next to White Tuna on menus. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine slightly soiled under plastic deflector. -interior of microwave on cook line slightly soiled.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -pink liquid in spray bottle by cook line.

9/13/2023· 2y 6mo ago

Visit ID: 8497663

Met Inspection Standards

1 high, 3 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. -4 dead roaches in plastic container under 3 compartment sink. -1 dead roach on floor under spice shelf. Repeat Violation Warning - From follow-up inspection 2023-09-13: 2 dead roaches under sink. **Time Extended** Corrected On-Site
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2023-09-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have build up of grease. - From follow-up inspection 2023-09-13: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -raw tuna on rack above unwashed carrots in walk-in cooler. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -frozen raw chicken above ice cream in walk-in freezer. - From follow-up inspection 2023-09-13: **Time Extended**

9/12/2023· 2y 6mo ago

Visit ID: 8366522

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 35A-03-4:Basic - Dead roaches on premises. -4 dead roaches in plastic container under 3 compartment sink. -1 dead roach on floor under spice shelf. Repeat Violation Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -open glass of coffee on make table. Employee moved drink. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have build up of grease.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw tuna on rack above unwashed carrots in walk-in cooler. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -frozen raw chicken above ice cream in walk-in freezer.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -2 live roaches under electrical box by water heater. -1 live roach on cove molding by water heater. -1 live roach on floor by beer cases. Warning
  • 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 copies in English and Spanish. All employees present read and signed forms. All other employees will read and sign on next shift. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -manager on duty states sushi rice is made every morning and afternoon. Rice is discarded at end of lunch and dinner. Provided written plan for sushi rice. Corrected On-Site