TORO JAPANESE STEAKHOUSE
1335 US HIGHWAY 1, Vero Beach FL 32960 · 2052079208
Last inspected Apr 16, 2026 · 12 visits since November 2023
AUG 24
OCT 24
MAY 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
Roach activity present as evidenced by live roaches found. Found 4 live roaches behind reach in chest freezer on cooks line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029231 | Apr 16, 2026 | Jun 3, 2026 | $400 |
| 4--2024051675 | Aug 26, 2024 | Sep 23, 2024 | $800 |
| 4--2024023716 | Mar 6, 2024 | May 9, 2024 | $200 |
| 4--2017060295 | Dec 7, 2017 | Jan 26, 2018 | $400 |
| 4--2017008607 | Jan 6, 2017 | Mar 14, 2017 | $200 |
Inspection history
12 visits, newest first
Apr 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Vitamins in reach in cooler above tofu. Advised manger to move
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In water observed at 78f. Advised to dump water
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dumplings. Raw shelled eggs over curry sauce in cook line coolers. Raw shelled eggs over sauce in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 77f. Operator states shrimp was sitting out for 30 minutes. Operator added to time plan.
Show the remaining 8 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 has 4/16/26 stamped on container instead of time per operators written time plan., operator states rice was placed into service 1 hour ago. Provided education and time stamp was put on container
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator has red tail snapper on menu listed under a la carte and in spicy Cajun roll. Operator provided invoice for tilapia and states that is what they use.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To go menus do not have consumer advisory. Printed sign for operator. Sign was posted at hand hostess station
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles made yesterday morning
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Main hand sinks in both women's and men's restroom do not have hot water. Hot water observed at hand sinks in handicap stalls.
Equipment and utensils not properly air-dried - wet nesting. Glasses at servers station
Reach-in cooler interior/shelves have accumulation of soil residues. Glass produce cooler shelving
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut zucchini
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia in ROP
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At front counter hand sink
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. Tilapia in ROP states to remove while frozen
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose into large kettle. Operator removed hose to allow gap
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. Reading 0ppm
Non-food grade paper/paper towel used as liner for food container. In rice warmer. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia in ROP
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At front counter hand sink
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. Tilapia in ROP states to remove while frozen
Ice scoop handle in contact with ice.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed Steaks stored in ROP with no dates in walk in cooler and walk in freezer. Operator states they were placed in bags less than 48 hours. Operator removed steaks from packaging
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked noodles in walk in cooler
May 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
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. Ambient 50f
Equipment in poor repair. Torn gaskets on salad cooler and cook line reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on chest freezer and cook line coolers
Plumbing system in disrepair. Hand sink next to back prep area is leaking.
May 28, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler 44-47f
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. Noodles, 51f, cooked potato 51f, cooked carrots 52f. All cold holding overnight
Handwash sink not accessible for employee use at all times. Back prep area sink. Water turned off to sink due to leaking faucet. Operator turned water back on
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. Ambient 50f
Duct tape used to repair nonfood-contact surface. Chest freezer lid
Equipment in poor repair. Torn gaskets on salad cooler and cook line reach in cooler.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on chest freezer and cook line coolers
Plumbing system in disrepair. Hand sink next to back prep area is leaking.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Non-food grade towel used as liner for food container. In fried rice warmer. Educated operator.
Nonfood-grade bags used in direct contact with food. Grocery bags used to store wontons in chest freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP ground tuna in packaging stating to remove prior to thawing. Tuna is no longer thawed
Handwash sink not accessible for employee use at all times. -Scrubbers in hand wash sink on cooks line -Bottle of soap in back prep area
Handwash sink used for purposes other than handwashing. Hose is connected to hand wash sink next to employee bathroom
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form for operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hibachi rice in walk in cooler
Bowl or other container with no handle used to dispense food. In bulk bins. Operator removed
Carbon dioxide/helium tanks not adequately secured.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives and cutting boards
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. Ground tuna in top no longer frozen
Equipment in poor repair. Prep table in back room is on pans due to legs being broken
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 108f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table cooler door are heavily soiled
Reuse of single-service or single-use articles. Reusing squash box to store prepped and cut, ready to eat squash.
Aug 27, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink
Nonfood-grade hose conveying potable water. Being used dispense water into kettle
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago
Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Carbon dioxide/helium tanks not adequately secured. At back door
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler.
Prep table and cook line equipment stored on pans due to missing legs.
Raw vegetables not washed prior to preparation. Mushrooms, squash.
Aug 27, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink
Nonfood-grade hose conveying potable water. Being used dispense water into kettle
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago
Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler.
Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Carbon dioxide/helium tanks not adequately secured. At back door
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler.
Prep table and cook line equipment stored on pans due to missing legs.
Raw vegetables not washed prior to preparation. Mushrooms, squash.
Aug 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 28 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority7 Intermediate13 Basic
Show 28 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator called KGI to get letter.
Nonfood-grade hose conveying potable water. Being used dispense water into kettle
Raw fish stored over cut cucumber in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago
Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar reach in cooler; imitation crab (44F - Cold Holding); tuna (43F - Cold Holding); snow crab meat (44F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked battered shrimp (105F - Hot Holding)
Handwash sink not accessible for employee use at all times. Clogged handwashing sink back prep area. Scrubbers in hand wash sink on cooks line
Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Carbon dioxide/helium tanks not adequately secured. At back door
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table
Exterior door has a gap at the threshold that opens to the outside.
Floors under and behind cook line equipment heavily soiled.
Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler.
In-use utensil stored in dirty standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Pass through window at sushi bar is heavily soiled in grease and food debris. Under sushi display coolers heavily soiled with old food debris. Exterior of toaster oven heavily soiled with grease. Shelving in the back prep area soiled.
Prep table and cook line equipment stored on pans due to missing legs.
Raw vegetables not washed prior to preparation. Mushrooms, squash.
Reuse of single-service or single-use articles. Egg crates reused in several areas. Sushi bar under cutting board, cook line
Working containers of food removed from original container not identified by common name. 1.Bulk bins of rice and rice flour 2. Container of soy beans
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Light shield damaged/in disrepair. On cooks line
No handwashing sign provided at a hand sink used by food employees. Sink on cooks line
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Roach activity present as evidenced by live roaches found. Found 4 live roaches behind reach in chest freezer on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salads in glass cooler reading 58°, tofu reading 57°. Employee stated that salads and tofu were prepped moved to cooler 2hours ago. Advised to rapid chill. Glass cooler digital display reading 58°. Spring rolls in reach in cooler 44°, for 20 minutes. Advised to rapid chill.
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. Employee added time stamp
No paper towels or mechanical hand drying device provided at handwash sink. At sink near sushi bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. Manager killed 1 roach. Found 2 dead roaches under reach in chest freezer on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee stated milk and heavy cream is for employees in salad cooler
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Near ice machine
Floor not cleaned when the least amount of food is exposed. Floors have accumulated grease under flat top grill
Light shield damaged/in disrepair. On cooks line
No handwashing sign provided at a hand sink used by food employees. Sink on cooks line
Open dumpster lid.
Single-service articles improperly stored. Servers area, to go containers not inverted.
Standing water in bottom of reach-in-cooler. On cooks line
Stored food not covered. Crab Rangoon in freezer not covered
Wet wiping cloth not stored in sanitizing solution between uses. Employee removed
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate20 Basic
Show 25 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside back door.
Handwash sink used for purposes other than handwashing. Hand wash ink by employee bathroom used for spray hose where faucet goes.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in sushi bar area.
No soap provided at handwash sink. No soap at hand sink next to triple sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid.
Bowl or other container with no handle used to dispense food. Bowl used in rice to scoop.
Buildup of food debris/soil residue on equipment door handles. Equipment door handles in sushi bar have food debris build up on them.
Carbon dioxide/helium tanks not adequately secured. Several co2 tanks not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have grease/dirt build up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items, toothbrush and toothpaste next to skewers and sauce mix.
Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Cups in server area wet nesting.
Equipment in poor repair. Gaskets on cookline and wait station are torn and soiled.
Faucet/handle missing at plumbing fixture. By employee bathroom.
Floor area(s) covered with standing water. Standing water in employee bathroom and back area of kitchen
Food stored on floor. Escolar stored on floor in freezer.
In-use tongs stored on equipment door handle between uses. In use tongs hanging on equipment
Light shield damaged/in disrepair. Light shield broken in back kitchen area.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at Handwash sink cookline.
Opened employee beverage container in a cold holding unit with food to be served to customers. Monster drink in cookline cooler
Plumbing system in disrepair. Plumbing at hand wash sink by triple sink not operating properly.
Stored food not covered. Ice cream in deep freezer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dish pit area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped carrots and cooked noodles.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in solution between uses 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.