TOKYO TEPPAN CAFÉ
Chickasaw Trail
Orlando, Florida, 32829
Vista Lakes
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 2/24/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 10/22/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 10/22/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).