Asian Chao / Tobu
Last inspected: Jan 21, 2026
74
Score
Asian Chao / Tobu appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Jan 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
By comparison, the average Orlando facility scores 79, putting Asian Chao / Tobu on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walkin **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) left out on counter and recently put in low boy cooler
03A-02-5
74
Jul 18, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding), in unit less then two hours, operator will reheat to 165F **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-07-18: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 100 **Corrected On-Site** - From follow-up inspection 2025-07-18: **Time Extended**
22-42-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); tofu (51F - Cold Holding); liquid egg (51F - Cold Holding); chicken stock (51F - Cold Holding); cut cabbage (51F - Cold Holding); noodles (51F - Cold Holding); cooked rice (61F - Cold Holding) in walk-in cooler overnight **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site** - From follow-up inspection 2025-07-18: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 51F - From follow-up inspection 2025-07-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature - From follow-up inspection 2025-07-18: **Time Extended**
06-01-5
55
Jul 15, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, retested at 100 **Corrected On-Site**
22-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); tofu (51F - Cold Holding); liquid egg (51F - Cold Holding); chicken stock (51F - Cold Holding); cut cabbage (51F - Cold Holding); noodles (51F - Cold Holding); cooked rice (61F - Cold Holding) in walk-in cooler overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44-50F - Cold Holding) top of make table less then two hours. Operator moved to low boy cooler raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); tofu (51F - Cold Holding); liquid egg (51F - Cold Holding); chicken stock (51F - Cold Holding); cut cabbage (51F - Cold Holding); noodles (51F - Cold Holding); cooked rice (61F - Cold Holding) in walk-in cooler overnight **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding), in unit less then two hours, operator will reheat to 165°F **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Walk-in cooler ambient temperature 51°F
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
06-01-5
47
Mar 20, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (49-44F - Cold Holding) top of marketable on cookline. In unit less then two hours. Will place in different cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (114F - Hot Holding) sitting in convection oven. Operator will reheat to 165°F **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at handwash sink. At dish **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on prep table in kitchen **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on shelf above prep table in kitchen **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
50
Jul 22, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
58
Apr 4, 2024
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
86
Feb 12, 2024
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken kept on steam well in kitchen for less than 4 hrs with temperature of 130F. Ask to reheat to 165F. **Corrective Action Taken**
03B-01-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee serving food while wearing a watch.
13-07-4
70
Dec 12, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (48F - Cold Holding) egg roll (48F - Cold Holding) on cookline near fryer. Operator states out less then 2 hours, placed in walk-in to chill **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (118F - Hot Holding) at fryer, operator states out less then 2 hours, will reheat to 165°F **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at dish
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Large containers over handsink in kitchen **Corrected On-Site**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 87°F
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Noodles at room temperature
06-01-5
47
Jun 12, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
82
Jul 21, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler at wok station ; raw shrimp (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at wok station ; raw shrimp (50F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding area bourbon chicken (110F - Hot Holding). Less than 4 hours. Manager re-heating.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans at 3 compartment sink
24-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager replaced. **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Employee used cup to get ice for inspector. Coached employee to always use scoop with handle. **Corrective Action Taken**
14-01-5
50
Frequently Asked Questions
When was Asian Chao / Tobu last inspected?
The most recent health inspection at Asian Chao / Tobu on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Asian Chao / Tobu?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Asian Chao / Tobu.
How does Asian Chao / Tobu compare to other restaurants in Orlando?
Asian Chao / Tobu most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Asian Chao / Tobu's inspection record improved over time?
Results have been roughly steady. Inspections at Asian Chao / Tobu have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Asian Chao / Tobu means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Asian Chao / Tobu inspected?
Based on the inspection history on file, Asian Chao / Tobu is inspected around three times per year on average.
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