TONYS SUSHI STEAKHOUSE
3405 SW COLLEGE RD #103, Ocala FL 34474 · 352.237-3151
Last inspected Mar 12, 2026 · 10 visits since August 2023
AUG 24
FEB 25
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 45 points better than where it started.
Roach activity present as evidenced by live roaches found. One live roach on floor behind sushi bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015006989 | Feb 11, 2015 | Apr 20, 2015 | $800 |
| 5--2014051715 | Nov 17, 2014 | Jan 8, 2015 | $400 |
Inspection history
10 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef above raw lobster, employee moved and stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium at the bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the server area, employee cleaned during inspection.
Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, manager removed.
Show the remaining 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area ceiling tile with water marks.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the server area, tongs touching crispy onions, Employee moved the tong.
Single-service articles not stored inverted or protected from contamination. To go containers at the cook line and sushi bar area, manager inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
Working containers of food removed from original container not identified by common name. At the bar area multiple containers not labeled, Manager labeled sugar and salt.
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shell eggs stored above tomatoes, employee moved.
Bowl or other container with no handle used to dispense food. Bowl no handle inside rice bin, four bin and sugar bin, Manager removed all
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, raw tuna (28F) not removed from reduced oxygen package oxygen package, employee removed all from package.
Employee beverage container in ice machine/ice bin. Closed drink (soda can) in ice machine, manager moved and discarded ice around can.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle touching Fried onions, employee moved.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, Manager posted one.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. At the dry storage area and bar area bin with sugar not labeled, Employee labeled.
Apr 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets with food debris, employee cleaned during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. At the cook line Reach-in cooler doors soiled, employee cleaned during inspection. Also shelves with accumulation of food debris, employee cleaned.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, ground tuna placed to thawed last night at 34F, Manager immediately removed from vacuum sealed package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink on prep table at the sushi bar area, manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee personal jacket stored on top of closed rice bags, Manager moved.
Equipment in poor repair. Reach-in cooler at the cook line (left door) broken gaskets
Ice scoop handle in contact with ice. At the sushi bar area, ice scoop handle touching the ice, manager removed and sanitize.
Single-service articles not stored inverted or protected from contamination. At the bar area, storage area and sushi bar, to go containers not inverted, Manager inverted.
Standing water in bottom of reach-in-cooler. At the bar area, cooler with standing water.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 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. Dish machine 0ppm. Manager primed machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitizing and to set up the three-compartment sink to wash, rinse, and sanitize dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing raw tuna stored on shelf above cases of avocados inside walk-in cooler. Manager moved the raw tuna to another shelf during this inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen near walk-in cooler: shrimp (70F - Cold Holding). Manager stated the fish was thawed, the put on ice. Inspector had manager place shrimp into the cooler to help it cool to 41F. Inside walk-in cooler: raw tuna (44F - Cold Holding). Manager stated the runaway was thawed appropriately one hour prior, then placed inside the walk-in cooler.
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. Rice held on time in sushi bar area missing time mark. Manager stated the rice was placed on time at 1pm and added proper time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and wall of ice machine soiled with black substance. Bottom interior of reach-in cooler in bar area soiled with food debris. Cutting boards at cookline stained.
Handwash sink used for purposes other than handwashing. Bucket and pitchers stored inside handwash sink at kitchen entrance. Manager removed items from the handwash sink during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. No towels at handwash sink in bar area.
Bowl or other container with no handle used to dispense food. Takeout bowl without handle stored inside bin of rice in back of kitchen. Takeout bowl without handle stored inside bin containing sauce inside walk-in cooler. Manager discarded both bowls during this inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles used throughout kitchen.
Clean utensils stored between equipment and wall. Knife stored between prep table and wall in back of kitchen. Manager removed knife from area during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans stored on shelf above dish machine.
Food storage container/container lid cracked or broken. Large red colander cracked and tied together on clean dish rack in back of kitchen. Manager discarded the colander during this inspection.
Hole in or other damage to wall. Several holes in wall near back door of kitchen.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of prep tables throughout kitchen rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers throughout establishment soiled with mold-like substance and/or food debris.
Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler in bar area.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Wired power drill stored on top of bag of rice in dry storage area. Manager removed drill from area during this inspection.
Unclean building components, attachments or fixtures. Floor throughout kitchen soiled with food debris. Ceiling throughout kitchen stained.
Unwashed fruits/vegetables stored with ready-to-eat food. Six cases of unwashed mangoes stored on shelf above bowl containing sliced cucumbers inside walk-in cooler. Manager had an employee move the mangoes to a bottom shelf during this inspection.
Mar 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female server touched face then clean plate without washing hands.
Mar 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 12 high priority.
12 High priority4 Intermediate13 Basic
Show 29 findings ▾
Displayed food not properly protected from contamination. Seaweed in containers on top of sushi display case not covered. Lids were placed over seaweed during this inspection.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee in sushi bar put on gloves after rinsing towel without first washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee washed hands for 5 seconds from start to finish.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female server touched face then clean plate without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands then continued to cook without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee picked up trash on floor then changed gloves and continued to touch single service items without washing hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink behind bar has 0 ppm quaternary ammonium. Manager added sanitizer then 200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw beef on top of sliced raw onions. Manager moved to proper order. In walk in cooler: pan on raw fish on top of case of miso soup. Pan of raw fish on top of keg of beer. Pan of raw shrimp on shelf over butter. Manager moved all to proper order. In reach in make table on cookline: pan of raw beef on shelf over beans. Manager moved to proper order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On hibachi carts: raw shell eggs 69F, manager stated eggs have been out for one hour and placed back in cooler. Discussed adding eggs to Time as a Public Health Control (TPHC) documents.
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. Sushi rice on time documents has no time stamp. Employee added time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sushi bar under heat lamp: fried shrimp 85F, employee stated shrimp was placed out 20 minutes prior to temperature being taken and began reheating. On cook line in rice cooker: rice 87F, manager stated rice cooked one hour before and began reheating. Discussed adding all items to Time as a Public Health Control (TPHC).
Toxic substance/chemical improperly stored. Windex stored on shelf next to rum in sushi bar. Moved during this inspection.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Several servers scooping ice and pulling plates food to be served to customers.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of ice bin has mold like substance on top portion of deflector plate.
Handwash sink used for purposes other than handwashing. Male employee rinsed towel in hand sink in sushi bar. Scrub pads in sink at sushi bar. Sink in server station has bucket and chemical stored inside. Chemicals were removed.
No soap provided at handwash sink. Sink in ware wash area has no soap. Added during this inspection.
Bowl or other container with no handle used to dispense food. Bowl in sauce in walk in cooler. Removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sushi bar. Drink on table over napkins in server station. Drink on shelf over hibachi cart in kitchen. Drink on shelf over cling wrap. Manager moved several drinks.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf over drinks in reach in cooler at bar. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape pen on shelf over cling wrap in sushi bar. Hats on shelf over hibachi carts in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several servers wearing jewelry while scooping ice and pulling plates of food from pas thru.
Employee with no hair restraint while engaging in food preparation. Male employees on cookline.
Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish shelf.
Equipment in poor repair. Gaskets torn on several reach in make tables on cookline and in sushi bar. Rice holder at sushi bar is cracked under lid.
Food stored on floor. Several buckets of sauce on floor in back room and in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. In crockpot under pass thru, utensils in standing water at 70F. Crock pot was turned on to heat water. Also, two knives in crack between make table and prep table. Removed during this inspection. Ice scoop handle in ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers in sushi bar and on cookline soiled with food debris.
Unclean building components, attachments or fixtures. Floor heavily soiled with food debris under equipment in sushi bar. Floor soiled with food debris on cookline. Ceiling tiles soiled throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels in sushi bar, placed in bucket.
Aug 23, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 26 violations recorded, 9 high priority.
9 High priority3 Intermediate14 Basic
Show 26 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes and continued to prepare food without washing hands.
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. Male employee chopping lettuce for salad with bare hands
Food with mold-like growth. See stop sale. Cucumber in walk in cooler covered in mold like substance.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef stored over pan of onions in walk in cooler. Manager moved.
Roach activity present as evidenced by live roaches found. One live roach on floor behind sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 64-70F manager stated item was cooked three hours prior and placed in cooler. Added to Time as a Public Health Control (TPHC) list. Raw shell eggs 60F-64F, manager stated eggs are discarded eat the end of four hours. Eggs were placed out two hours prior. Eggs added to Time as a Public Health Control (TPHC) list.
Toxic substance/chemical improperly stored. Rubbing alcohol on shelf over prep table. Moved.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device before splitter and missing at two hose connection sides of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with slimy substance. Interior of ice bin has black substance in kitchen area.
Handwash sink used for purposes other than handwashing. Dishes and towel in sink in server station Towel in sink at sushi bar. All were moved.
Records/documents for required employee training do not contain all of the required information. One certificate missing trainer number.
Bowl or other container with no handle used to dispense food. Bowl in several buckets of sauce.
Building components, attachments or fixtures in poor repair. Several holes in walls throughout kitchen area.
Dead roaches on premises. More than 50 dead roaches on floor and on frame under sushi bar and on top of reach in coolers at sushi bar. Two dead roaches on shelf at front bar. Employee began cleaning.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf over prep table. Moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on shelf over prep table. Moved.
Food stored in a prohibited area. Personal food on shelf over make table. Several jugs of oil on floor in kitchen area. Unwashed broccoli on shelf over cut vegetables. Ice bin near hibachi grill not covered.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of lemon tongs and handle of onion tongs inside product. Manager removed.
No handwashing sign provided at a hand sink used by food employees. Missing at sink in sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in ware wash area have buildup of food debris. Exterior of reach in coolers on cookline soiled with food debris. Gaskets of reach in cooler and walk in cooler soiled. Hood filters have grease build up.
Old food stuck to clean dishware/utensils. On clean dish shelf, several pans with old food
Single-service items for customer self-service not properly protected to prevent contamination. Cups in server station not covered.
Unclean building components, attachments or fixtures. Wall in ware wash area soiled with grease and black substance. Floor soiled throughout kitchen. Floor soiled at sushi bar. Ceiling in kitchen soiled with dust.
Wet mop not stored in a manner to allow the mop to dry. Stored mop head side down in back room.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels in sushi bar.
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.