TOBU
451 E ALTAMONTE AVE STE FS11, Altamonte Springs FL 32701 · 4078305338
Last inspected Apr 27, 2026 · 7 visits since August 2023
APR 24
DEC 24
MAY 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken above raw beef in cook line cooler. Employee rearranged pans.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -pan of cooked rice below box of raw chicken in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (45F - Cold Holding); rice ambient cooling less than 1 hour (47F - Cooling); cut cabbage (45F - Cold Holding); noodles (45F - Cold Holding) less than 4 hours per operator in walk-in cooler. -chicken (46F - Cold Holding) pooled egg (50F - Cold Holding) less than 4 hours. Product out of cooler during prep. Product moved to freezer for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 107 less than 4 hours in oven. Oven turned off after cooking. Product reheating to be placed in hot holding.
Food stored on floor. -case of unopened Rangoon on floor in walk-in freezer in storage room. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water 74°. Operator removed water from pan.
Single-service articles improperly stored. -cases of to go containers on floor in storage room.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -less than 25 ppm. Added additional chlorine, recheck 50ppm.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee mixing cut cabbage and diced carrots with bare hands. Advised. Employee washed hands and put on gloves to continue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above wok soiled.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on metal shelving above cook line cooler.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken above raw beef in cook line cooler. Employee rearranged pans.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 45, raw beef 45 in cook line cooler. Ambient thermometer reads 48. Operator will monitor, ice product or move to different cooler for temperature recovery.
Handwash sink not accessible for employee use at all times. -step ladder blocking access to hand wash sink next to 3 compartment sink.
Standing water in bottom of reach-in-cooler. - cook line cooler has standing water inside.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -noodles cooling slightly more than 2 hours 67°f on edge, 75°f in center. Product moved to reach-in freezer for temperature recovery.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hat then handled to go box of food without washing hands. -employee handled money then handed cup to customer, then returned to front line and continued filling food containers. Discussed with employee and manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 57°f on rack in kitchen approx 1 hour. Per employee, chicken will be cooked next. Chicken cooked in next ten minutes.
Handwash sink not accessible for employee use at all times. -hand wash sink at 3 compartment sink blocked by equipment.
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. -provided printed copy for operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at front counter 87°f.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -no working light in walk-in cooler.
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.