TOKYO STEAKHOUSE & SUSHI BAR
6481 S CHICK S CHICKASAW TRAIL, Orlando FL 32829 · 6162936322
Last inspected Aug 17, 2026 · 8 visits since October 2023
SEP 24
FEB 25
SEP 25
MAR 26
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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. At the reach-in freezer raw chicken stored on top of raw beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in dirty water 113 f at the grill area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cooked pork stored at the same container with raw pork at the reach-in freezer. Operator moved raw pork to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over soy sauce at the walk-in cooler. Raw eggs stored over cooked krab Rangoon at the walk-in cooler. Operator switch it.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area both of them.
Show the remaining 7 findings ▾
Handwash sink used for purposes other than handwashing.
Spray bottle containing toxic substance not labeled. 2 spray bottles containing toxic at the dish area not label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and reach-in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over sauce at the walk-in cooler.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Chlorine bucket was empty operator changed it second check 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles at the walk-in cooler Raw shrimp stored over soy sauce at the walk-in cooler. Operator switch it.
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 chicken stored over raw beef at the reach-in 2 door freezer. Operator switch it.
Food-contact surface soiled with food debris, mold-like substance or slime. Both of the cutting board at the kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager show up middle of my inspection.
Spray bottle containing toxic substance not labeled. 4 bottles containing chemical no label under employee hand sink kitchen area. Operator label it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup of coffee stored over the dishwasher. Operator discarded it.
Equipment in poor repair. Gasket torn bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Oil bucket stored on floor back of the house operator moved it to the shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stainless spatula stored in standing water 91 f. Operator reheat the water to 135 f
In-use wet wiping cloth/towel used under cutting board. Prep area facing the 3 compartment sink. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. To go bags used to stored chicken wings at the reach-in freezer. Operator moved it to food grade bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above of soy sauce at the walk-in cooler. Raw crab stored above of green beans at the bottom of make table. Operator moved it.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Cutting board has cut marks and is no longer cleanable. The one by the make table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f. Operator removed water.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table at walk-in cooler shelves.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above of soy sauce at the walk-in cooler.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored on top of boiled soybeans at the reach-in 2 door freezer
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 beef stored on top of raw salmon at the reach-in 2 door freezer.
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. See stop sale. Sushi rice on time control no time mark.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitation bucket 200++ Operator add water second check 50 ppm.
No paper towels or mechanical hand drying device provided at handwash sink. The hand wash sink next to the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable.
Light not functioning. Multiple missing at kitchen area.
Light shield damaged/in disrepair. Top of the ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee hand sink next the ice machine.
Stored food not covered. Sea food cooked not covered at the reach-in white freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Broccoli stored on top of sauce at the walk-in cooler.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At the walk-in cooler observed raw shell eggs stored on top of sauce.
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. At the reach-in freezer raw chicken stored on top of raw beef.
Handwash sink not accessible for employee use at all times. Bucket of sauce stored front of the employee hand sink the one next to the 3 compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 91 f.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler.
Stored food not covered. At the white reach-in freezer shrimp tempura and veggie rolls not covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at the sushi station. Operater changed it second check was 100 ppm.
Wiping cloth sanitizing solution stored on the floor. At the sushi station.
Jul 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of soy sauce at the walk-in cooler.
Food stored on floor. Sauce at the walk-in cooler and sauce at the floor at the back area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the walk-in cooler and the reach-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
Screening is not 16-mesh to the inch.
May 13, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority6 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of soy sauce at the walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding); krab (46F - Cold Holding). Operator stated that's prep less than 2 hours ago. Recheck krab 46 and cream cheese 46, now moved to freezer.
Establishment advertised crab on menu/menu board but served imitation crab. Gator roll -new rainbow roll-dancing Eel -volcano-mermaid-kamikaze -Diablo -crunch roll-Xmas time-rock n roll-dynamite- California roll- Philadelphia roll- crab stick roll- cold roll crab meat salad. Operator stated new menu in print now. Informing guests that it is imitation but menu must be in compliance at callback.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. New poke bowls on paper menus lacking consumer advisory and disclaimer.
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 to operator.
No soap provided at handwash sink. The one next to the rice cooker.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese -Salmon prepared 5-11 no date mark.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Desire.
Bowl or other container with no handle used to dispense food. At the flour.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate At the sushi area.
Cutting board has cut marks and is no longer cleanable. Make table kitchen area.
Food stored on floor. Sauce at the walk-in cooler and sauce at the floor at the back area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the walk-in cooler and the reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. At the bottom of the make table or the salad cooler at the corner.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
Reuse of single-service or single-use articles. Lid stacked on empty cardboard egg crates. Operator discarded.
Screening is not 16-mesh to the inch.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Second checked 50 ppm.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10ppm. Operator set up triple sink for sanitizing
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef with gloved hands and then began handling raw shrimp without changing gloves and washing hands
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Multiple items on main menu and Togo menus not identified as having raw ingredients. Operator marked during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Food stored on floor. Cooking oil containers and buckets of sauce stored on the floor in the kitchen and in dry storage room near office
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 111°F between hot holding wells. Operator remade
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Wet wiping cloth left on make table in between uses
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in sanitizer bucket near triple sink. Operator remade to 50ppm
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.