Tobu
Last inspected: Mar 16, 2026
41
Score
Public records show 10 inspections at Tobu stretching back to 2022. On Mar 16, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited three times.
Restaurants in Orlando average 79, so Tobu trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Second attempt 200ppm. **Corrected On-Site**
22-43-4
High Priority - Vacuum breaker missing at the splitter added to hose bibb.
29-34-4
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. Provided form. **Corrected On-Site**
11-27-4
Intermediate - No soap provided at handwash sink. Sink located on the cook line. Management added soap. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Medium green cutting board.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored in dish. Turned dishes on the side to dry. **Corrective Action Taken**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between pan and wall of make cooler. Management removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On handle of the grill.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter signs say Han sink only. Provided signs. **Corrective Action Taken**
31B-04-4
41
Oct 13, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. cooked rice (45-52F - Cold Holding) in walk in cooler, overnight per operator. Operator discarded **Corrected On-Site**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over cut lettuce n prep cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice (45-52F - Cold Holding) in walk in cooler, overnight per operator. Operator discarded **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in back hand sink
31A-11-4
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.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Operator has incorrect license displayed
50-09-4
Basic - Equipment in poor repair. Cooler in hallway. Operator has repairs scheduled. No items are in cooler
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler. Operator immediately placed thermometer in cooler **Corrected On-Site**
05-09-4
45
May 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Griddle/ grill heavily soiled.
22-02-4
Basic - Floor area(s) covered with standing water. Puddle of water next to grill.
36-22-4
86
Dec 16, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored directly on the floor. Operator removed it off floor **Corrected On-Site**
41-10-4
86
Apr 10, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
43
Dec 11, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Jun 1, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (46F - Cold Holding); cut cabbage (46F - Cold Holding); tofu (48F); raw beef (52F - Cold Holding) operator states in walk-in overnight **Warning** - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-06-01: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Bottle of water in kitchen **Corrected On-Site** - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-06-01: **Time Extended**
12B-06-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Cases of chicken at room temperature **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-06-01: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Zucchini over sauce in walk-in cooler - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-06-01: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On handle of scraper at grill **Corrected On-Site** - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-06-01: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler ambient temperature 46F. Two make tables with ambient temperature approximately 60F - From follow-up inspection 2023-05-26: **Time Extended** - From follow-up inspection 2023-06-01: **Time Extended**
14-11-5
67
May 26, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
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
52
May 25, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (46F - Cold Holding); cut cabbage (46F - Cold Holding); tofu (48F); raw beef (52F - Cold Holding) operator states in walk-in overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); cut cabbage (46F - Cold Holding); tofu (48F); raw beef (52F - Cold Holding) operator states in walk-in cooler overnight. Stop sale issued liquid eggs (48-50F - Cold Holding); noodles (63F - Cold Holding) in make table closest to ice machine. Operator states in unit less then 1 hour. tofu (53F - Cold Holding); liquid eggs (53F - Cold Holding) in make table closest to slicer. Operator states in unit less then one hour. Will place in outside walk-in cooler to chill **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Objects in and on top of handsink near ice machine **Corrected On-Site**
31A-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Zucchini over sauce in walk-in cooler
08B-17-4
Basic - Duct tape used to repair nonfood-contact surface. On handle of scraper at grill **Corrected On-Site**
14-71-4
Basic - Equipment in poor repair. Walk-in cooler ambient temperature 46°F. Two make tables with ambient temperature approximately 60°F
14-11-5
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Bottle of water in kitchen **Corrected On-Site**
12B-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cases of chicken at room temperature **Corrected On-Site** **Repeat Violation**
06-01-5
52
Sep 7, 2022
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. shrimp (117F - Hot Holding); chicken (80F - Hot Holding) operator states out less then 2 hours, will heat to proper minimum temperature for hot holding **Corrective Action Taken** - From follow-up inspection 2022-09-07: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 44F in outside walk-in, operator states in cooler overnight - From follow-up inspection 2022-09-07: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At dish **Corrected On-Site** - From follow-up inspection 2022-09-07: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At make table in kitchen - From follow-up inspection 2022-09-07: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Potatoes and cabbage in kitchen - From follow-up inspection 2022-09-07: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Soiled wet wiping cloth placed in use with fresh solution. At wok station - From follow-up inspection 2022-09-07: **Time Extended**
21-13-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water at handsink at dish. Advised operator to place under running water or place in cooler - From follow-up inspection 2022-09-07: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler - From follow-up inspection 2022-09-07: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil near outside walk-in. Operator moved **Corrected On-Site** - From follow-up inspection 2022-09-07: **Time Extended**
08B-38-4
50
Frequently Asked Questions
When was Tobu last inspected?
The most recent health inspection at Tobu on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tobu?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Tobu.
How does Tobu compare to other restaurants in Orlando?
Tobu most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Tobu's inspection record improved over time?
No. Recent inspections at Tobu have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Tobu 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 Tobu inspected?
Based on the inspection history on file, Tobu is inspected around three times per year on average.
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