DirtyFLRestaurant Inspection Data

ASIAN CHAO / TOBU

Food safety records indicate ASIAN CHAO / TOBU in ORLANDO has 8 inspections with a 1.7/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

8200 VINELAND AVE #1173

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13462398

Met Inspection Standards

2 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walkin Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) left out on counter and recently put in low boy cooler

7/18/2025· 7mo ago

Visit ID: 13461822

Met Inspection Standards

3 high, 3 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine Corrected On-Site - From follow-up inspection 2025-07-18: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 51F - From follow-up inspection 2025-07-18: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature - From follow-up inspection 2025-07-18: **Time Extended**
  • 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 100 Corrected On-Site - From follow-up inspection 2025-07-18: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); tofu (51F - Cold Holding); liquid egg (51F - Cold Holding); chicken stock (51F - Cold Holding); cut cabbage (51F - Cold Holding); noodles (51F - Cold Holding); cooked rice (61F - Cold Holding) in walk-in cooler overnight Warning - From follow-up inspection 2025-07-18: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding), in unit less then two hours, operator will reheat to 165F **Corrective Action Taken** Repeat Violation - From follow-up inspection 2025-07-18: **Time Extended**

7/15/2025· 8mo ago

Visit ID: 10900832

Follow-up Inspection Required

4 high, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk-in cooler ambient temperature 51°F
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 100 Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); tofu (51F - Cold Holding); liquid egg (51F - Cold Holding); chicken stock (51F - Cold Holding); cut cabbage (51F - Cold Holding); noodles (51F - Cold Holding); cooked rice (61F - Cold Holding) in walk-in cooler overnight Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44-50F - Cold Holding) top of make table less then two hours. Operator moved to low boy cooler raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); tofu (51F - Cold Holding); liquid egg (51F - Cold Holding); chicken stock (51F - Cold Holding); cut cabbage (51F - Cold Holding); noodles (51F - Cold Holding); cooked rice (61F - Cold Holding) in walk-in cooler overnight **Corrective Action Taken** Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding), in unit less then two hours, operator will reheat to 165°F **Corrective Action Taken** Repeat Violation

3/20/2025· 11mo ago

Visit ID: 8836446

Met Inspection Standards

3 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on shelf above prep table in kitchen 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. Backpack on prep table in kitchen Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (49-44F - Cold Holding) top of marketable on cookline. In unit less then two hours. Will place in different cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (114F - Hot Holding) sitting in convection oven. Operator will reheat to 165°F **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dish Corrected On-Site

7/22/2024· 1y 7mo ago

Visit ID: 8787158

Met Inspection Standards

2 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near front counter
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At triple sink, fallen needs to be hung
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cup lids at front counter Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at zero ppm. Operator will add manually **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk-in cooler Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink

4/4/2024· 1y 11mo ago

Visit ID: 8573060

Met Inspection Standards

3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

2/12/2024· 2y ago

Visit ID: 8610135

Met Inspection Standards

2 high, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee serving food while wearing a watch.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken kept on steam well in kitchen for less than 4 hrs with temperature of 130F. Ask to reheat to 165F. **Corrective Action Taken**

12/12/2023· 2y 3mo ago

Visit ID: 8386010

Met Inspection Standards

2 high, 3 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 87°F
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (48F - Cold Holding) egg roll (48F - Cold Holding) on cookline near fryer. Operator states out less then 2 hours, placed in walk-in to chill **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (118F - Hot Holding) at fryer, operator states out less then 2 hours, will reheat to 165°F **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large containers over handsink in kitchen Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at dish