Toasted
Last inspected: Dec 3, 2025
17
Score
The health department has logged nine inspections at Toasted, the earliest from 2022. The most recent visit was on Dec 3, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 11 violations before.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged six times.
The city-wide average sits at 64, which Toasted's 17 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
5
Critical latest
5
Major latest
11
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Food with mold-like growth. See stop sale./moldy cheese, walk in cooler/discarded immediately.
01B-07-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./frozen tilapia used for ceviche dish and served undercooked/manager called and received parasite destruction for frozen raw tilapia/ **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces/sushi cooler. Raw salmon stored over pre cooked shrimp ball, kitchen glass reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried fish left in room temperature (from cooler) 70F. Cooked shrimp 45F/sushi table. Both less than 4 hours per chef. Fried fish will use time as public health control and cooked shrimp moved to other cooler for temperature recovery. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./tempura shrimp left in room temperature 75F after fried to at least 165F per chef./will use time as public health control for tempura shrimp. **Repeat Violations** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times./mop sink room hand sink blocked by mop bucket. **Corrected On-Site**
31A-09-4
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/manager Gabriel walked in in the middle of the inspection/ **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen and bar hand sinks/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two kitchen prep female workers worked for one month./form provided and employees signed immediately. **Corrected On-Site**
11-26-1
Intermediate - 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./missing two frint sushi chefs certificates.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine./moo sink room. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened water bottle on sushi prep table/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair./kitchen glass reach in cooler gasket torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor./opened jar of lemon juice/bar/ **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice./mop sink room ice machine/ **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container at the bar/ **Corrected On-Site**
10-01-5
Basic - In-use wet yellow wiping cloth/towel used under cutting board./kitchen prep table. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar scoop handle soiled/bar.
23-03-4
Basic - Old labels stuck to food containers after cleaning./shelf above 3 compartment sink.
16-46-4
Basic - Stored food not covered./cut fruit at the bar/ **Corrected On-Site**
08B-12-5
17
Apr 16, 2025
Routine - Food
No violations found.
100
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler. - From follow-up inspection 2025-02-21: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments. **Warning** - From follow-up inspection 2025-02-21: Time extended. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled. - From follow-up inspection 2025-02-21: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-02-21: **Time Extended**
24-08-4
70
Feb 13, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
12
Aug 2, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./homemade ranch dressing 51F overnight in kitchen reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade ranch dressing 51F overnight in kitchen reach in cooler. Cooked chicken 46F, cut leafy green 46F/both less than 4 hours in kitchen reach in cooler/moved to walk in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./ice machine room/ **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair./cook line reach in cold drawers gasket torn, bottom left drawer.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawer gasket soiled/bottom left drawer.
23-03-4
Basic - Floor area(s) covered with standing water./ice machine room.
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
50
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade blue cheese dressing at 46F, less than 4 hours per manager/moved back to reach in cooler/ **Corrective Action Taken**
03A-02-5
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./turkey and burger patties. Form emailed to manager. **Repeat Violation**
03C-90-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food./plastic cup used to scoop coleslaw, cook line reach in cooler/ **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor./oil carton, cook line/ **Corrected On-Site**
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/ **Corrected On-Site**
21-08-4
55
Jul 12, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./non continuous cooking turkey patties store over Mac and cheese and brisket sandwiches/ **Corrected On-Site**
08A-05-6
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request/turkey and burger patties.
03C-90-4
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./one training expired, kitchen employee.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen employee.
13-04-4
Basic - Equipment in poor repair./cook line cold drawer gasket torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gaskets, cook line cold drawers.
23-03-4
55
Jan 10, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
82
Sep 23, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. home made ranch (51F - Cold Holding); home made Blue Cheese (51F - Cold Holding) at the front counter less than four hours per operator, moved to walk-in cooler for a rapid chill. Rechecked 41°f on both ranch and blue cheese.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Floor soiled/has accumulation of debris./under cook line cooking equipments. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior soda machine at dining room area.
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents soiled with accumulation of dust above clean utensils shelf. **Corrected On-Site**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
32-12-5
64
Frequently Asked Questions
When was Toasted last inspected?
The most recent health inspection at Toasted on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Toasted?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited six times, more than any other issue at Toasted.
How does Toasted compare to other restaurants in Windermere?
Toasted most recently scored 17 out of 100, which is lower than the Windermere average of 64.
Has Toasted's inspection record improved over time?
Yes. Recent inspections at Toasted have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Toasted 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 Toasted inspected?
Based on the inspection history on file, Toasted is inspected around three times per year on average.
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