ASIAN CHAO / TOBU
8200 VINELAND AVE #1173, Orlando FL 32821 · 407.239.9679
Last inspected Jul 17, 2026 · 9 visits since December 2023
JUL 24
MAR 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over sauce in walk-in cooler
Raw fruits/vegetables not washed prior to preparation. Observed employee peel and cut carrots without washing first.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walkin
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
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 100
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
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
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
Equipment in poor repair. Walk-in cooler ambient temperature 51F
Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 100
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
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
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
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
Equipment in poor repair. Walk-in cooler ambient temperature 51°F
Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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
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
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No soap provided at handwash sink. At dish
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
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
In-use tongs stored on equipment door handle between uses.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk-in cooler
No paper towels or mechanical hand drying device provided at handwash sink. At triple sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near front counter
No handwashing sign provided at a hand sink used by food employees. At triple sink, fallen needs to be hung
Single-service articles not stored inverted or protected from contamination. Cup lids at front counter
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Feb 12, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee serving food while wearing a watch.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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
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
Handwash sink not accessible for employee use at all times. Large containers over handsink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. At front counter
Spray bottle containing toxic substance not labeled. Clear liquid at dish
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 87°F
Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.