Otoro
Last inspected: Mar 3, 2026
43
Score
Across the available record, Otoro has 10 inspections on file, the first dated 2022. On Mar 3, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
Compared to other Plantation restaurants (averaging 78), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
43
Jan 23, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
67
Oct 13, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Mar 10, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Oct 23, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed case with raw chicken stored over container with cooked rice in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - 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. -Observed at 11:15 a.m. , no time mark on cooked rice at cookline held using time asa public health control. As per operator, rice transfer from walk in cooler at 11:00 a.m. Operator correctly time mark rice. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Operator replenished. **Corrected On-Site**
31B-02-4
Intermediate - 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. -Observed some employees training certification expired on 10/21/2024
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink at dishwashing area block with garbage container. Operator relocate container. -Observed hand wash sink at cookline block with rice cooker. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Observed C02 tanks at drinks fountain not secured.
51-11-4
Basic - Food stored on floor. -Observed bags with rice stored on dry storage floor. -Observed various containers and cases with food items stored on walk in cooler and freezer floor.
08B-38-4
Basic - Plumbing system in disrepair. -Observed plumbing fixtures at hand wash sink at dishwashing area in disrepairs.
29-08-4
Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
25-05-4
37
Apr 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, raw beef was stored behind the cooked chicken. The items were switched. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi station, cooked mushrooms (54F - Cold Holding). The mushrooms were on the station for less than 2 hours. The mushrooms were moved to refrigeration to chill and cold hold. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi station. The spoons were removed. **Corrected On-Site**
10-07-4
70
Mar 11, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - 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. Observed sushi rice stored at sushi bar without time mark. Per operator, sushi rice prepared 3.5 hours prior to inspection. Operator put time mark on sushi rice. **Corrected On-Site**
03F-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jimmy Meas 09/29/2020 expired ServSafe
53A-03-7
Basic - 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. Observed raw tuna stored inside packaging indicating removal upon thawing. Operator cut open packaging to allow oxygen flow. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed cases of raw chicken stored on walk in freezer floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink at sushi bar. Provided hand wash sign to operator. **Corrective Action Taken**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab thawing in standing water, inside prep sink in kitchen. Operator turned on cold, running water. **Corrected On-Site**
06-01-5
58
May 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
86
May 24, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - 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. Observed raw salmon (50°F - Cold Holding); raw beef (51°F - Cold Holding); shrimp tempura (48°F - Cold Holding) stored in walk in cooler. Per operator, foods stored in walk in cooler overnight. Stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (50°F - Cold Holding); raw beef (51°F - Cold Holding); shrimp tempura (48°F - Cold Holding) stored in walk in cooler. Per operator, foods stored in walk in cooler overnight. Stop sale. **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken** **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bodily fluid cleanup procedures poster to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed pitcher and deli cup stored in hand wash sink at cook line. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water on prep table next to cook line. Advised cook that thawing should be done under cold running water or inside a cooler. Employee placed raw shrimp under cold running water to continue thawing. **Corrective Action Taken** **Warning**
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both men's and women's bathroom doors unable to self close. **Warning**
32-04-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored above canned foods on dry storage shelf next to walk in cooler. Operator removed. **Corrected On-Site** **Warning**
40-06-5
33
Dec 16, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen rice warmer, rice (61F - Hot Holding). Rice out less than 3 hours. Item to be reheated to 165°F to hot hold. Emailed TPHC paperwork **Corrective Action Taken**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
74
Frequently Asked Questions
When was Otoro last inspected?
The most recent health inspection at Otoro on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Otoro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Otoro.
How does Otoro compare to other restaurants in Plantation?
Otoro most recently scored 43 out of 100, which is lower than the Plantation average of 78.
Has Otoro's inspection record improved over time?
Results have been roughly steady. Inspections at Otoro have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Otoro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Otoro inspected?
Based on the inspection history on file, Otoro is inspected around three times per year on average.
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