DirtyFLRestaurant Inspection Data

TOKYO SUSHI

8111 Vineland Avenue
Orlando, Florida, 32821
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 8894398

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below grill at cookline.
  • 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. Four packages of raw tuna thawed inside reduced oxygen packaging. The tuna is fully thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of frying oil stored directly on floor at cookline. Manager placed the oil on a shelf during this inspection. Corrected On-Site Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Mesh scoop and tongs stored against visibly soiled pipe at corner of cookline. Manager moved both items to the warewash area during this inspection. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut raw beef stored inside grocery bag in walk-in freezer. Manager moved beef to a pan during this inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf above bowls of salad inside reach-in cooler near cookline. Employee moved the chicken to a lower shelf during this inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of raw tuna thawed inside reduced oxygen packaging. The tuna is fully thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" glass cleaner stored on shelf directly beside two bottles of sauce and a bucket of ginger in sushi bar area. Manager removed Windex from shelf during this inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pan stored down inside handwash sink by dish machine. Employee removed pan from sink during this inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink in sushi bar area. Manager placed a soap pump in area during this inspection. Corrected On-Site

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8779975

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice and flour ). Manager removed bowls Corrected On-Site 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. 6 packages of Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
  • 08B-38-4:Basic - Food stored on floor. Two boxes of noodles stored on floor in walk-in-freezer
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At server station.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to rice cooker in water at 86F. Manager discarded water **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 packages of Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink by dishwash area . Manager removed bowls Corrected On-Site

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8471882

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (vegetables in flip-top make table cooler on cookline). Manager removed bowl. **Corrective Action Taken** Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained at sushi prep area..
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to cutting board at sushi bar. Observed employee drink on prep table in kitchen. Manager removed both drinks from prep areas. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone next to cutting board at sushi bar. Manager removed cell phone. Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected behind sushi bar. Manager inverted single serve trays Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab sticks at 61F at sushi bar prep area. Manager advised that Krab sticks had been out for 1 hour. Manager discarded Krab sitcks. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dishwashing area.

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8378804

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (sugar). Manager removed bowls from container Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. Manager secured tank Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jeans, jacket and hat hanging over food rack in dry goods storage area. Employee removed all clothing items from area Corrected On-Site Repeat Violation
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed buckets and boxes with food stored on floor of walk-in-freezer. Employees placed 6" high tray under buckets and food. Observed employee plate of pizza on the middle rack of the reach in cooler on cook line stored over food served to the public. Manager removed plate of food Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink . Manager hung mop on rack Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two containers of rice at 126F and 76F on sushi bar.. Manager advised that they keep the rice on time, however they have no time mark or time as a public health control form completed. Inspector provided time as a public health control form to complete.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice kept on time in sushi area with no time mark with temperatures of 125F and 78F. Manager advised that rice had been made one hour earlier.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave on cook line with food particles on sides and rotating tray