TOTOYA SUSHI & LOUNGE
621 E CENTRAL BLVD, Orlando FL 32801 · 347-603-2923
Last inspected Aug 25, 2026 · 10 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches in unused oven in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016041893 | Aug 31, 2016 | Dec 30, 2016 | $400 |
Inspection history
10 visits, newest first
Aug 25, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak over several ready to eat items in bottom prep cooler - raw shell eggs over snow peas in prep cooler. Operator removed
Cutting board has cut marks and is no longer cleanable. On prep table
Floor soiled/has accumulation of debris. Floor under cooking equipment on cook line
Food storage container/container lid cracked or broken. Container of greens in prep cooler
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Green shelving in prep area - in between fryers, sides of fryers, - Sides of stove and oven
Aug 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak over several ready to eat items in bottom prep cooler - raw shell eggs over snow peas in prep cooler. Operator removed
Roach activity present as evidenced by live roaches found. 6 live roaches in unused oven in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings, stuffed peppers with raw fish (49-56F - Cold Holding) In prep cooler less than 4 hrs per operator. Operator moved to bottom cooler for temperature recovery
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials L. Z. 4/28/21
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Multi surface cleaner at bar. Operator removed
Bowl or other container with no handle used to dispense food. In mayo, snow peas, rice containers. Operator removed all
Cutting board has cut marks and is no longer cleanable. On prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above water dispenser at wait station
Floor soiled/has accumulation of debris. Floor under cooking equipment on cook line
Food storage container/container lid cracked or broken. Container of greens in prep cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Green shelving in prep area - in between fryers, sides of fryers, - Sides of stove and oven
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, crab legs; (52-60F - Cold Holding) in prep cooler less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery
No probe thermometer provided to measure temperature of food products. Operator has ordered
Bowl or other container with no handle used to dispense food. In sauce in walk in cooler. Operator removed
Carbon dioxide/helium tanks not adequately secured. In outside halway. Operator secured
Cardboard used to line nonfood-contact shelves. Soiled cardboard under rice cooker in cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep cooler. Operator removed
Floor soiled/has accumulation of debris. -Edges of Floor/wall throughout kitchen -piping in floor at cook line -in walk in cooler
Food not stored at least 6 inches off of the floor. -boxed oil on floor in kitchen - cases off food on floor in walk in freezer -Bagged onions and bucket of sauce in walk in cooler. Operator removed (correct on site)
Food storage container/container lid cracked or broken. Cracked lid on green onions container
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Door track of clear cooler -green shelf under microwave -shelf with flat top grill -exterior of oven on cook line -exterior of miso soup well -floor fan -sides of fryer Gaskets in prep cooler
Unnecessary items/unused equipment on the premises. Flat top grill. Operator no longer using advise to discard
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab (51F) cold holding in prep cooler less than 4hrs per operator. Operator immediately removed to bottom cooler for temperature recovery. Advised to not double stack items in top part of prep cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine. Operator immediately cleaned
Bowl or other container with no handle used to dispense food. In ginger container and mayo container. Operator immediately removed
Floor soiled/has accumulation of debris. under cooking equipment
Food not stored at least 6 inches off of the floor. Ginger buckets on floor at bar area. Soy sauce Buckets on floor in kitchen Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer in kitchen -Hoods and piping around cooking equipment -Shelf above. Prep table. Operator immediately cleaned ( corrected on site)
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment is reheating frozen pork dumplings on flattop grill, that is not under any hood system
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. -Raw shell Eggs over unwashed vegetables in walk in cooler. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell Eggs over mushrooms in prep cooler. Operator immediately corrected -Raw beef over mayo and sauce in Pepsi cooler. Operator immediately removed
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 made at 1pm per operator
Handwash sink used for purposes other than handwashing. -Hand sink at sushi bar had ice in basin
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training do not contain all of the required information. Missing DOB
Bowl or other container with no handle used to dispense food. Bowls used for scooping in multiple food containers throughout restaurant. Operator removed all
Floor soiled/has accumulation of debris. Floor under green shelf and flat top grill
Food not stored at least 6 inches off of the floor. Soy sauce buckets on floor
Ice scoop handle in contact with ice. at soda fountain. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Inside oven on cook line heavily soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler - Top of salamander -Piping around floor and cooking equipment in kitchen heavily soiled -hood vents -Green shelf at flat top grill -Floor fan -Gaskets in fish freezer next to dump sink
Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Operator immediately placed under cool running water
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. -Raw shell Eggs over unwashed vegetables in walk in cooler. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell Eggs over mushrooms in prep cooler. Operator immediately corrected -Raw beef over mayo and sauce in Pepsi cooler. Operator immediately removed
Roach activity present as evidenced by live roaches found. 1 live roach on back sushi counter. Operator immediately killed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ice chest cooler: tofu; (37-50F - Cold Holding) -Bottom Sushi cooler; eel and crab (45-48F - Cold Holding) less than 4hrs per operator. Operator immediately moved to other cooler for temperature recovery -shrimp (60F - Cold Holding); garlic (45F - Cold Holding) in main prep cooler. Less than 4hrs per operator. Operator immediately moved to bottom cooler for temperature recovery. Advised operator to not store items above the fill line in containers.
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 made at 1pm per operator
Handwash sink used for purposes other than handwashing. -Hand sink at sushi bar had ice in basin
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training do not contain all of the required information. Missing DOB
Bowl or other container with no handle used to dispense food. Bowls used for scooping in multiple food containers throughout restaurant. Operator removed all
Floor soiled/has accumulation of debris. Floor under green shelf and flat top grill
Food not stored at least 6 inches off of the floor. Soy sauce buckets on floor
Ice scoop handle in contact with ice. at soda fountain. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Inside oven on cook line heavily soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler - Top of salamander -Piping around floor and cooking equipment in kitchen heavily soiled -hood vents -Green shelf at flat top grill -Floor fan -Gaskets in fish freezer next to dump sink
Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Operator immediately placed under cool running water
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with mushroom and salmon
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in Pepsi cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler of sauces and tofu 45-62F cold holding 11am per operator. Operator immediately put on ice bath for temperature recovery
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No soap provided at handwash sink. In kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator immediately cleaned
Bowl or other container with no handle used to dispense food. Bowl in rice, and flour and peas container
Cutting board has cut marks and is no longer cleanable. On main prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Medicine above prep table
Food stored on floor. Buckets of soy sauce on floor in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer between dump sink and hand sink. Also gaskets in doors of main prep cooler Knife holder Shelf above flat top grill Floor fan covers in grease Pipe in front of stove Sides of all cooking equipment Top of security camera over prep table Hood vents Gaskets in man prep cooler Outside cooler door Wall. Behind cooking equipment
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soups in salad cooler.
Bowl or other container with no handle used to dispense food. In Salt / rice / flour containers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above 3 bay sink grease / soiled
Floor soiled/has accumulation of debris. Floor throughout kitchen soiled under equipment
Food stored on floor. Buckets of soy sauce and boxed oil on in kitchen
Hood filter missing from automatic fire suppression/exhaust system. 2 missing
In-use tongs stored on equipment door handle between uses. Tong on oven door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Storage shelf above flat top soiled w grease Outside of prep cooler soiled on cook line Hood filters soiled Table w pot soiled heavily with grease by fryer
Time/temperature control for safety food thawed in an improper manner. Bowl of raw Beef thawing on floor in standing water. Operator immediately corrected and put in sink under running water
Wall soiled with accumulated grease, food debris, and/or dust. Wall below hood filters soiled
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 72F. Due to insufficient ice bath. Operator put dressing on correct ice bath
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator states establishment does not keep a log of the ph of sushi rice. Operator put sushi rice on time as a public health control
No paper towels or mechanical hand drying device provided at handwash sink. At Hand sink at bar
Cutting board has cut marks and is no longer cleanable. Cutting board On make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box in Pepsi reach in cooler next to prepared salads and portions sauce
Faucet/handle missing at plumbing fixture. Hot water faucet handle stripped on hand sink on cookline
Floor soiled/has accumulation of debris. Under cooking equipment on cook line. Floor in walk in cooler
Food stored on floor. Multiple boxes of food In walk in freezer Bucket of soy sauce in walk in cooler Bucket of ginger at sushi bar. Corrected on site
Hood filter missing from automatic fire suppression/exhaust system. 2 filters
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer at sushi bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven
No handwashing sign provided at a hand sink used by food employees. At hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On backs of fryers and sides of cooking equipment Fan covers in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority4 Intermediate17 Basic
Show 25 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects at bar at drain in front of reach in cooler
Raw animal food stored over or with unwashed produce. Raw beef over unwashed broccoli in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab and over broccoli in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 72F. Due to insufficient ice bath. Operator put dressing on correct ice bath
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator states establishment does not keep a log of the ph of sushi rice. Operator put sushi rice on time as a public health control
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Sushi rice no variance or HACCP or special processes approved by department
No paper towels or mechanical hand drying device provided at handwash sink. At Hand sink at bar
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.
Bowl or other container with no handle used to dispense food. In Soy sauce, rice, salt, seasoning containers
Cloth used as a food-contact surface. Dry cloth and paper towel used to cover raw mushrooms and raw cut vegetables in make table reach in cooler
Cutting board has cut marks and is no longer cleanable. Cutting board On make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box in Pepsi reach in cooler next to prepared salads and portions sauce
Employee with no beard guard/restraint while engaging in food preparation. Bar tender
Employee with no hair restraint while engaging in food preparation. Bar tender
Faucet/handle missing at plumbing fixture. Hot water faucet handle stripped on hand sink on cookline
Floor soiled/has accumulation of debris. Under cooking equipment on cook line. Floor in walk in cooler
Food stored on floor. Multiple boxes of food In walk in freezer Bucket of soy sauce in walk in cooler Bucket of ginger at sushi bar. Corrected on site
Hood filter missing from automatic fire suppression/exhaust system. 2 filters
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer at sushi bar
Ice scoop handle in contact with ice. In soda fountain ice bin
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven
No handwashing sign provided at a hand sink used by food employees. At hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On backs of fryers and sides of cooking equipment Fan covers in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
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.