Toa Toa Chinese Restaurant
Last inspected: Apr 14, 2026
100
Score
Public records show 13 inspections at Toa Toa Chinese Restaurant stretching back to 2022. The latest inspection on file is from Apr 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited six times.
Restaurants in Sunrise average 78, so Toa Toa Chinese Restaurant is doing better than most peers. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Food-Licensing Inspection
No violations found.
100
Sep 25, 2025
Complaint Full
No violations found.
100
Sep 23, 2025
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - Establishment operating with no potable running water.
27-12-4
High Priority - Live, small flying insects found Observed 3 flying insects in men's bathroom Observed 2 flying insects in expo area
35A-02-7
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handling pork inside food container. Operator unable to wash hands due to no potable water in establishment
12A-16-4
Intermediate - No running water at mop sink.
27-11-4
Intermediate - No running water at three-compartment sink.
27-09-4
52
Apr 21, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Food stored on floor. Rice in bulk container on floor
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. At wait station on soda machine surface, ice scoop
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice cooker in 78F water. Operator dumped water out. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen not upside down
25-06-4
82
Apr 15, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 raw shell egg cracked in flat of raw shell eggs, see stop sale
01B-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of cornstarch **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Right flip top cutting board grooved
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks prepare raw food with no hair restraint
13-03-4
Basic - Food stored on floor. Bulk container of rice stored on floor in kitchen **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go plates exposed to kitchen sealing, not inverted. Operator inverted **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Red ready to eat sauce stored on bottom shelf of cook line with no lid **Repeat Violation**
08B-12-5
64
Apr 7, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top(left); raw chicken (43-45F - Cold Holding). In unit less than 4hrs. Per operator food not portioned or prepared today. Observed food overfilled. Operator readjusted **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and customer food not segregated in 3 door cooler inside kitchen
08B-49-4
Basic - Food stored on floor. Bucket of rice on floor. Operator removed **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Reach in freezer, frozen dumplings stored unprotected/uncovered
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice cooker
14-01-5
70
Dec 26, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelving over prep counter. Operator removed **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: Observed same **Time Extended**
40-06-5
95
Oct 18, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - 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. Dishwasher 0ppm Operator will sanitize and clean all dish ware manually until scheduled ecolab visit **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat. Bucket of raw chicken stored over buckets of ready to eat sauces and onions. Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top (right); pork dumpling (44F - Cold Holding). Per operator, foods not portioned or prepared today, in unit less than 4hrs. Observed dumplings over filled in container. Operator put away half the chicken in the pan **Corrected On-Site** **Warning**
03A-02-5
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/ Liying Wong 09/27/19 **Warning**
53A-03-7
Basic - Stored food not covered. In 2 door glass front cooler, various prepared food left uncovered **Warning**
08B-12-5
Basic - Current Hotel and Restaurant license not displayed. Operator needed to print another copy. **Corrected On-Site** **Warning**
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher 0ppm **Warning**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelving over prep counter. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
47
Jul 18, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Apr 30, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Technician came during ins lectionary and fixed machine **Corrected On-Site**
16-55-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in standing water. Employee turned auction on. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Dishwasher
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
82
Jan 30, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fresh garlic in oil (70F - Cooling) by cutting board at cookline. Per manager cooling 3 hours.
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over container of cooked chicken in flip top lower cooler. Employee rearranged items to separate correctly. **Corrected On-Site**
08A-05-6
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. Bulletin provided to operator. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top upper and lower cooler, fried chicken 55F at 2:40PM (cooked cooling 1 hour) to 53F at 3:30Pm; Flip top lower - cooked chicken 55F at 2:50Pm (prep cooling 1.25 hours) to 53F at 3:30Pm. Based on time and temperature will not reach 41F temperature within 4 hours.
03D-15-4
Intermediate - No soap provided at handwash sink in kitchen. Kitchen hand sink missing soap. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Container of rice, bags of flour, case of bottle sauces in kitchen and storage room. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on flip top cutting board in kitchen. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 10 PPM . Employee added bleach to 100 PPM. **Corrected On-Site**
21-08-4
47
Jun 28, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chest freezer at wait station: raw fish stored above cooked vegetables. Operator inverted. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top : pork dumplings 50°, cooked shrimp 52°, observed stored above rim line. Food in units less than 2 hours. Operator removed foods above rim line and placed in reach in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates expired 4/22.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Food stored on floor. Observed spices and oil stored on floor. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
58
Dec 13, 2022
Routine - Food
11 critical violations. 11 major violations. 28 minor violations.
View 50 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over cooked roast pork iat reach in flip top. Observed raw cracked eggs uncovered stored over cooked roast pork in standing reach in cooler. Observed raw eggs stored over cooked meat at reach in cooler at cooks line. **Repeat Violation**
08A-05-6
High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water
12A-19-4
High Priority - Employee washed hands with no soap. Observed employee wash hands without using soap to wash hands.
12A-20-4
High Priority - Food placed in soiled container/equipment. Observed containers of flour, corn starch sugar stored in dirty containers with mold like substance, and old food residue on container and interior of containers throughout the kitchen area and cooks line.
08B-27-4
High Priority - Food preparation sink has soil/old food residue. Observed food prep sink soiled with old food residue
22-35-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef skewers stored over sweet and sour chicken in true reach in cooler at cook line. **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, raw beef over cabbage and sauce in walk in cooler. **Repeat Violation**
08A-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pans of sweet and sour chicken and egg rolls in reach in cooler and walk in cooler.
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored over vegetables in standing reach in freezer. Observed prepped raw chicken in containers stored over soup in walk in freezer.
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands with water in food prep sink and return to food preparation without changing gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS food rice (56F) ; cooked noodles (61F - Cold Holding) held at room temperature on prep shelf, Per operator rice and pasta cooked from 12/12 removed from walk in at 11am, first temperature at 12:30, Operator placed pasta in freezer and returned rice in walk in cooler.
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.
11-07-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee using bare hands to place raw ground pork in dumplings at prep station
09-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in food prep sink.
12A-03-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled with grease and food build up. Observed smoked cigarette butt on grill at wok station Observed mold like substance and grease build up at wok station. Observed lids of containers used to store prepped items with old food residue. Observed interior of lid of rice bin with heavy mold like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located next to3 compartment sink inaccessible with container inside sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located in server aisle being used to wash sanitizing cloth
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand washing sink located next to 3 compartment sink. Operator placed paper towel at sink. **Corrected On-Site**
31B-02-4
Intermediate - Observed Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sweet and sour chicken and egg roll made 12/12 not date marked per operator. Operator labeled products. Observed all TCS foods in walk in cooler, containers of egg roll, sweet and sour chicken, cooked roast pork, sauces, cooked vegetables, cooked fried rice with no date marks. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles throughout kitchen are with no labels Operator labeled degreaser. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located in front of walk in cooler with heavy mold like substance build up
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour in kitchen area.
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf with clean plates at cook line.
12B-07-4
Basic - Employee personal food , beverages not properly identified and segregated from food to be served to the public in reach in cooler at server aisle.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellular phone stored on shelf with clean plates at cook line.
40-06-5
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed smoked cigarette butt on wok station grill area.
12B-06-4
Basic - Food stored on floor. Observed carrots, cabbage, cooked sauces, stored in walk in cooler floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up at gasket of walk in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching flour, sugar in containers throughout kitchen area. **Repeat Violation**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop directly touching fried rice in container.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water for wonton, and rice at temperatures 78-109°F Operator emptied containers of water **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave located on shelf close to walk in cooler has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Observed Nonfood-contact surface, floors and behind wok grill station under wood for standing in kitchen soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Observed Ceiling/ceiling tiles/vents, hoods in kitchen area soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line.
13-03-4
Basic - Observed In-use tongs stored on oven door door handle between uses.
10-20-4
Basic - Observed Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Observed Single-service articles to go containers throughout all kitchen areas not stored inverted or protected from contamination.
25-06-4
Basic - Observed Wet wiping cloth not stored in chlorine sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Observed Wiping cloth sanitizing solution stored on the floor at cook line. **Repeat Violation**
21-38-4
Basic - Observed Working containers of flour, corn starch removed from original container not identified by common name. **Repeat Violation**
02D-01-5
Basic - Ripped/worn tin foil used as shelf cover. Observed ripped dirty foil used as shelf lining for utensils whisk at cook line. Operator had employees start changing foils. **Corrective Action Taken**
14-20-4
Basic - Stored food not covered. Observed fried rice stored on top of flour bin uncovered under moldy 3 compartment sink. **Repeat Violation**
08B-12-5
Basic - Uncleanable knife block in use to store knives. Observed knife blocks with heavy build up of grease and mold like substance storing clean knives in blocks.
14-55-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce in walk in cooler stored over cooked sauces in walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
2
Frequently Asked Questions
When was Toa Toa Chinese Restaurant last inspected?
The most recent health inspection at Toa Toa Chinese Restaurant on file is from Apr 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at Toa Toa Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Toa Toa Chinese Restaurant.
How does Toa Toa Chinese Restaurant compare to other restaurants in Sunrise?
Toa Toa Chinese Restaurant most recently scored 100 out of 100, which is higher than the Sunrise average of 78.
Has Toa Toa Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Toa Toa Chinese Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Toa Toa Chinese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Toa Toa Chinese Restaurant inspected?
Based on the inspection history on file, Toa Toa Chinese Restaurant is inspected around four times per year on average.
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