DirtyFLRestaurant Inspection Data

TOKYO TEPPAN CAFÉ

Food safety records indicate TOKYO TEPPAN CAFÉ in ORLANDO has 5 inspections with a 1.7/5 overall rating. Food safety practices have remained consistent.

Chickasaw Trail
Orlando, Florida, 32829
Vista Lakes
Orange County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10894065

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice shut out located on soda machine.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from three from stove with temperature of 55F.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sugar cane syrups stored on floor. Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old label on container where raw chicken was kept and wontons . Repeat Violation
  • 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 kept cooling overnight in walk in cooler with temperature of 46F. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over jackfruit in chest freezer. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles kept cooling overnight in walk in cooler with temperature of 46F. . Salmon sushi 50F, cooked julienne chicken 47F . Krab Rangoon 47F, cooked diced chicken 48F kept overnight in reach in cooler across from stove
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon sushi 50F, cooked chicken 47F . Krab Rangoon 47F, cooked chicken 48F kept overnight in reach in cooler across from stove

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10701493

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle stored over reach in cooler make table located in cook line . Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys stored over reach in cooler in cook line.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food orders with no beard guard.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice cooling for 2.5 hours with temperature of 126F.
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken in same container as raw beef located in tall reach in freezer Corrected On-Site
  • 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 stored on top of raw beef in reach in cooler located in cook line. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling for 2.5 hrs with temperature of 126F
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed operator and operator printed and posted. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris dumped inside hand wash sink located in cook line.

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8739683

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on shelf over rice cooker Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven and shelf on cookline wrapped in tinfoil that is soiled
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of to go containers on floor at front counter Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's in Water 54F. . Operator immediately discarded water and put utensils in boiling water Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon over bagged fries in freezer Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (54-57F - Cold Holding). Overnight in walk in cooler per operator. Operator discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54-57F - Cold Holding)
  • 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. Time plan incomplete. Operator correctly filled out time plan Corrected On-Site

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8516128

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup grease
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing for some certifications Corrected On-Site

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8361083

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food orders while wearing a watch.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line on water with temperature of 93F Corrected On-Site
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch.Screen on back exit door.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned servings utensils kept on rack located on dish area. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food.Krab Rangoon stored directly on non grade bag and kept on walk in cooler.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over spring rolls on chest freezer. 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.For one employee. Corrected On-Site Repeat Violation