TOUKEN SUSHI
2910 MAGUIRE RD STE 1006, Ocoee FL 34761
Last inspected Nov 3, 2025 · 6 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAY 24
DEC 24
MAR 25
OCT 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work
Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over rice in cooler. Operator immediately removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, salmon, fried shrimp 47-49F cold holding less than 4hrs per operator in prep cooler. Operator moved to other cooler for temp recovery. ( corrective action taken ) tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded.
Handwash sink used for purposes other than handwashing. Container of dish soap in hand sink in back prep. Removed
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on line
No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work
No soap provided at handwash sink. On line. Operator replaced
Bowl or other container with no handle used to dispense food. In dry rice container. Removed
Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway
Employee with no beard guard/restraint while engaging in food preparation. Prep person.
Food not stored at least 6 inches off of the floor. -sacks of Rice and panko, boxed oil on floor in storage. Operator immediately removed
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fish items.
Handwash sink not accessible for employee use at all times. Towels in Hws by 3 compartment sink. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided for any hand sink.
No person in charge present during hours of operation.
No soap provided at handwash sink. Hand sink in back kitchen. Staff added soap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway to dry storage area.
Employee with ineffective hair restraint while engaging in food preparation. Server serving food.
Floor soiled/has accumulation of debris. Cooks line underneath oven.
Food stored on floor. Rice, and oil stored on the floor in dry storage cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in hallway to dry storage area.
Wet mop not stored in a manner to allow the mop to dry. In front of 3 compartment sink.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used to cover and under fish items. Educated manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); white fish (50F - Cold Holding); tuna (50F - Cold Holding); octopus (50F - Cold Holding). shelled eggs ambient (50F - Cold Holding) Less than 4 hours in the cooler. Added all items to time control at time of inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Medium white board.
Handwash sink not accessible for employee use at all times. Cart blocking sink and towels in sink. Sink located on from counter. Staff removed items.
No soap provided at handwash sink. Sink on front counter. Hand sink in back kitchen Staff added soap.
Bowl or other container with no handle used to dispense food. Cup used to scoop dry rice. Staff removed cup from ingredient bin.
Carbon dioxide/helium tanks not adequately secured. 3 tanks in dry storage.
Employee with no hair restraint while engaging in food preparation. Kitchen staff. Added a hairnet but needs a beard guard.
Food stored on floor. In dry storage. Rice bags and cases of oil.
No conspicuously located ambient air temperature thermometer in holding unit. At bar for sushi. All items hot in cooler cold holding less than for hours. Placed thermometer in cooler.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lining pans with salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); krab (47F - Cold Holding);. In make table less than 4 hours. Ambient air in make table 50F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (109F - Hot Holding). Added item to time control.on the stove less than 4 hours.
Handwash sink not accessible for employee use at all times. Sink on front counter blocked with cart. Manager removed cart.
No soap provided at handwash sink. In kitchen, manager filled.
Bowl or other container with no handle used to dispense food. In dry rice. Manager removed
Carbon dioxide/helium tanks not adequately secured. In dry storage
Cutting board has cut marks and is no longer cleanable. Large white board and small white board.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of small table in back prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Small cooler on front counter.
Single-service articles improperly stored. On floor in dry storage. Manager picked up.
Unwashed fruits/vegetables stored with dry rice food. Sticker on avocado in dry rice storage. Manager removed
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum fish thawed without venting
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. Discarded rice was closing time
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.
Cutting board has cut marks and is no longer cleanable. Small white cutting board
Light not functioning. Hood
Time/temperature control for safety food thawed in an improper manner. Krab in standing water. Turned on water to drain
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.