TOBU ORIENTAL EATERY
12801 W SUNRISE BLVD, Sunrise FL 33323
Last inspected Jul 20, 2026 · 8 visits since October 2023
DEC 24
SEP 25
JAN 26
JUN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (54F - Cooling) since the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
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Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. 1. Employee rinsed scissors in left side front line hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. 1. No paper towels at back prep station, operator provided.
Food storage container broken on drying shelf in dish washing area.
Old labels stuck to food containers after cleaning on drying rack.
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cleaned during inspection.
Hole in lower shelf under prep table across from oven.
Interior of Blodgett oven has accumulation of black substance/grease/food debris.
Shelf with rust that has pitted the surface. Bottom shelf of prep table in kitchen across from oven.
Water leaking from pipe and faucet in Triple Sink
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaned floor changed gloves but failed to washed hands. Employee then proceeded to grab a clean container to store cooked food. Reviewed proper handwashing procedures. Employee washed hands correctly.
Can opener blade soiled. Cleaned during inspection.
Floor area(s) covered with standing water. Front of prep sink and triple sink. Cleaned during inspection.
Hole in lower shelf under prep table across from oven.
Old labels stuck to food containers after cleaning. Containers on rack across from triple sink. Removed during inspection.
Shelf with rust that has pitted the surface. Prep Table lower shelf next to cook line flip top in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Employee stored in sanitizer during inspection.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. An accumulation of food debris at the stove area. Operator cleaned.
Handwash sink used for purposes other than handwashing. Large spoon stored in hand wash sink near the cook line.operator moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensil. Personal water bottle left on prep table across from cook line.Operator moved.
Equipment and utensils not properly air-dried - wet nesting. In the back next to triple sink. Operator separated and air dried.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Equipment in standing water near cook line 79F and at front counter 83F. Operator moved.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler white rice (43-47F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler white rice (43-47F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at front counter plantains (131-138F - Hot Holding). Per operator, item has been out of temperature for approximately 10mins.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris.
Food stored on floor. Observed boxes food stored on floor in walk-in freezer. Employee removed and stored appropriately.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Observed at front counter sushi station tong handle not stored above shredded vegetables in low boy cooler. PIC removed tong. - Observed in walk-in cooler vegetable cutter handle not stored above cut carrots. PIC removed and stored appropriately.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris on prep table above dry storage bins.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Ice machine with an accumulation of black mold like debris. Employee cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to single service items at front counter. PIC removed and stored appropriately.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above salt in container across from cook line. PIC removed and stored appropriately.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in use on prep table across from cook line. PIC removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 50ppm.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed less than 10ppm. Corrected to 50pm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (54F - Cooling) since the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
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. Observed raw chicken stored next to raw beef in walk-in freezer. Items not commercially packaged. PIC stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (54F - Cooling) since the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (133F - Hot Holding). Per operator item has been out of temperature for approximately 15mins. Reheated to 165F.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle not stored above salt in kitchen. PIC stored appropriately.
Stored food not covered. Observed Rangoon stored in reach in cooler uncovered. Employee covered.
Wet wiping cloth not stored in sanitizing solution between uses. - Front counter
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per manager, on time, 30 minutes ago. Employee placed time label
Handwash sink used for purposes other than handwashing. Front counter- metallic container inside, employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs, made yesterday morning not dated, manager dated.
Equipment and utensils not properly air-dried - wet nesting. Large metallic containers on piles, stacked wet, Employee removed from pile to allow air dry.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles touching raw shrimps and raw chicken breast, employee removed handles from both containers.
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.