DirtyFLRestaurant Inspection Data

TOUKEN SUSHI

TOUKEN SUSHI maintains a 1.6/5 food safety rating based on 6 health department inspections in OCOEE. Recent inspections show improving food safety practices.

2910 MAGUIRE RD STE 1006, OCOEE 34761

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13565411

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway - From follow-up inspection 2025-11-03: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work - From follow-up inspection 2025-11-03: **Time Extended**

Inspection Date: 10/31/2025

Inspection #: Visit ID: 10931261

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry rice container. Removed Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person . Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -sacks of Rice and panko, boxed oil on floor in storage. Operator immediately removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over rice in cooler. Operator immediately removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, salmon, fried shrimp 47-49F cold holding less than 4hrs per operator in prep cooler. Operator moved to other cooler for temp recovery. ( corrective action taken ) tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of dish soap in hand sink in back prep. Removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on line
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On line . Operator replaced Corrected On-Site

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10742958

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway to dry storage area.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Server serving food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line underneath oven.
  • 08B-38-4:Basic - Food stored on floor. Rice, and oil stored on the floor in dry storage cooler. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.
  • 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in hallway to dry storage area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In front of 3 compartment sink.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fish items. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Towels in Hws by 3 compartment sink. Employee removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided for any hand sink.
  • 53A-11-4:Intermediate - No person in charge present during hours of operation.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in back kitchen. Staff added soap. Corrected On-Site

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8720972

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop dry rice. Staff removed cup from ingredient bin. Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in dry storage. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen staff. Added a hairnet but needs a beard guard.
  • 08B-38-4:Basic - Food stored on floor. In dry storage. Rice bags and cases of oil. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At bar for sushi. All items hot in cooler cold holding less than for hours. Placed thermometer in cooler. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to cover and under fish items. Educated manager. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); white fish (50F - Cold Holding); tuna (50F - Cold Holding); octopus (50F - Cold Holding). shelled eggs ambient (50F - Cold Holding) Less than 4 hours in the cooler. Added all items to time control at time of inspection **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Medium white board.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink and towels in sink. Sink located on from counter. Staff removed items. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink on front counter. Hand sink in back kitchen Staff added soap. Corrected On-Site Repeat Violation

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8575113

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry rice. Manager removed Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large white board and small white board. Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of small table in back prep area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small cooler on front counter.
  • 25-05-4:Basic - Single-service articles improperly stored. On floor in dry storage. Manager picked up. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with dry rice food. Sticker on avocado in dry rice storage. Manager removed Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining pans with salmon
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); krab (47F - Cold Holding);. In make table less than 4 hours. Ambient air in make table 50F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (109F - Hot Holding). Added item to time control.on the stove less than 4 hours. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter blocked with cart. Manager removed cart. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen , manager filled. Corrected On-Site

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8342983

  • 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.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board
  • 36-62-4:Basic - Light not functioning. Hood
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Krab in standing water. Turned on water to drain Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum fish thawed without venting
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice. Discarded rice was closing time **Corrective Action Taken**