Tobu Oriental Eatery
Last inspected: Jan 22, 2026
61
Score
Public records show nine inspections at Tobu Oriental Eatery stretching back to 2022. On Jan 22, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
That's lower than the typical Sunrise restaurant, which scores around 78. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Sep 29, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
70
Dec 13, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler white rice (43-47F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
03A-02-5
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 in walk-in cooler white rice (43-47F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale.
01B-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 steam table at front counter plantains (131-138F - Hot Holding). Per operator, item has been out of temperature for approximately 10mins.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris.
22-02-4
Basic - Food stored on floor. Observed boxes food stored on floor in walk-in freezer. Employee removed and stored appropriately.
08B-38-4
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 at front counter sushi station tong handle not stored above shredded vegetables in low boy cooler. PIC removed tong. - Observed in walk-in cooler vegetable cutter handle not stored above cut carrots. PIC removed and stored appropriately. **Corrected On-Site**
10-01-5
52
Sep 16, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris on prep table above dry storage bins.
22-02-4
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 scoop handle not stored above salt in container across from cook line. PIC removed and stored appropriately. **Corrected On-Site**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Ice machine with an accumulation of black mold like debris. Employee cleaned. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to single service items at front counter. PIC removed and stored appropriately. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm. Corrected to 50ppm. **Corrected On-Site**
21-07-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in use on prep table across from cook line. PIC removed. **Corrected On-Site**
21-10-4
70
Mar 6, 2024
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed less than 10ppm. Corrected to 50pm. **Corrected On-Site**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (54F - Cooling) since the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored next to raw beef in walk-in freezer. Items not commercially packaged. PIC stored appropriately.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (54F - Cooling) since the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (133F - Hot Holding). Per operator item has been out of temperature for approximately 15mins. Reheated to 165F. **Corrected On-Site**
03B-01-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Front counter
21-12-4
Basic - Stored food not covered. Observed Rangoon stored in reach in cooler uncovered. Employee covered. **Corrected On-Site**
08B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle not stored above salt in kitchen. PIC stored appropriately. **Corrected On-Site**
10-01-5
41
Oct 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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. Sushi rice, per manager, on time, 30 minutes ago. Employee placed time label **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs, made yesterday morning not dated, manager dated. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter- metallic container inside, employee removed. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large metallic containers on piles, stacked wet, Employee removed from pile to allow air dry. **Corrected On-Site**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles touching raw shrimps and raw chicken breast, employee removed handles from both containers. **Corrected On-Site**
10-06-5
64
Jun 30, 2023
Routine - Food
No violations found.
100
Jun 29, 2023
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer- Raw chicken not commercially packaged over raw beef- operator moved chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over soy sauce at walk-in cooler- operator moved **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back prep area counter- Raw Chicken 66-67F- cold holding- food not prepared or portioned today-food left out to defrost at room temperature- food out of temperature for 30 minutes- operated placed in walk in cooler to quick chill. At flip top cooler by cookline-chicken 55-58F- cold holding, spicy chicken 55-58F- cold holding, cooked carrots and peas 50F- cold holding- food not prepared or portioned today- operator states food out of temperature overnight- see Stop sale. **Warning**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer chicken and beef bones stored inside non food grade plastic to-go shopping bags. **Warning**
14-31-5
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. At flip top cooler by cookline-chicken 55-58F- cold holding, spicy chicken 55-58F- cold holding, cooked carrots and peas 50F- cold holding- food not prepared or portioned today- operator states food out of temperature overnight- see Stop sale. **Warning**
01B-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken at prep area counter left out to defrost at room temperature- operator moved to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
45
Sep 22, 2022
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Frequently Asked Questions
When was Tobu Oriental Eatery last inspected?
The most recent health inspection at Tobu Oriental Eatery on file is from Jan 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Tobu Oriental Eatery?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Tobu Oriental Eatery.
How does Tobu Oriental Eatery compare to other restaurants in Sunrise?
Tobu Oriental Eatery most recently scored 61 out of 100, which is lower than the Sunrise average of 78.
Has Tobu Oriental Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Tobu Oriental Eatery have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tobu Oriental Eatery 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 Tobu Oriental Eatery inspected?
Based on the inspection history on file, Tobu Oriental Eatery is inspected around three times per year on average.
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