TOKYO TEPPAN CAFÉ
587 S CHICKASAW TRAIL, Orlando FL 32825 · 407.858.8567
Last inspected Jul 22, 2026 · 7 visits since October 2023
OCT 24
FEB 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022020398 | Feb 11, 2022 | May 17, 2022 | $160 |
Inspection history
7 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken removed from original packaging stored over raw beef.
Employee with no beard guard/restraint while engaging in food preparation. Employee placed beer guard on face.
Time/temperature control for safety food thawed in an improper manner. Salmon been thawed at room temperature, employee removed Corrected On-SiteCorrected On-Site**
Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting broccoli with out washing first, employee washed
Jan 13, 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips or height temperature thermometer for high temperature dish machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Removed Corrected On-SiteCorrected On-Site**
Exterior door has a gap at the threshold that opens to the outside.
Old labels stuck to food containers after cleaning. Old labels on clean trays, employee removed labels Corrected On-SiteCorrected On-Site**
Wet wiping cloths stored in detergent and sanitizer mixed together., new water added to buckets Corrected On-SiteCorrected On-Site**
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles kept cooling overnight in walk in cooler with temperature of 46F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over jackfruit in chest freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles kept cooling overnight in walk in cooler with temperature of 46F.. Salmon sushi 50F, cooked julienne chicken 47F. Krab Rangoon 47F, cooked diced chicken 48F kept overnight in reach in cooler across from stove
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon sushi 50F, cooked chicken 47F. Krab Rangoon 47F, cooked chicken 48F kept overnight in reach in cooler across from stove
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice shut out located on soda machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from three from stove with temperature of 55F.
Food not stored at least 6 inches off of the floor. Sugar cane syrups stored on floor.
Old food stuck to clean dishware/utensils. Old label on container where raw chicken was kept and wontons.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
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.
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
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling for 2.5 hrs with temperature of 126F
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.
Handwash sink used for purposes other than handwashing. Food debris dumped inside hand wash sink located in cook line.
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.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food orders with no beard guard.
Old labels stuck to food containers after cleaning.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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
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
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54-57F - Cold Holding)
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on shelf over rice cooker
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven and shelf on cookline wrapped in tinfoil that is soiled
Single-service articles improperly stored. Cases of to go containers on floor at front counter
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Records/documents for required employee training do not contain all of the required information. Date of birth missing for some certifications
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup grease
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food.Krab Rangoon stored directly on non grade bag and kept on walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over spring rolls on chest freezer.
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.For one employee.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food orders while wearing a watch.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line on water with temperature of 93F
Screening is not 16-mesh to the inch.Screen on back exit door.
Silverware/utensils stored upright with the food-contact surface up. Cleaned servings utensils kept on rack located on dish area.
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.