Tokyo Steakhouse & Sushi Bar
Last inspected: Mar 12, 2026
30
Score
Inspectors have visited Tokyo Steakhouse & Sushi Bar 10 times, with records going back to 2022. The most recent report on file is from Mar 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near 11 violations each time.
When inspectors have written things up, “reach-in cooler interior/shelves have accumulation” has been the most frequent reason, cited five times.
Tokyo Steakhouse & Sushi Bar's latest score of 30 falls below the Orlando average of 79. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 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. 0 ppm . Chlorine bucket was empty operator changed it second check 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles at the walk-in cooler Raw shrimp stored over soy sauce at the walk-in cooler . Operator switch it . **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Raw chicken stored over raw beef at the reach-in 2 door freezer. Operator switch it . **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both of the cutting board at the kitchen.
22-02-4
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 show up middle of my inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. 4 bottles containing chemical no label under employee hand sink kitchen area . Operator label it . **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup of coffee stored over the dishwasher. Operator discarded it . **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn bottom of make table .
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Food stored on floor. Oil bucket stored on floor back of the house operator moved it to the shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stainless spatula stored in standing water 91 f. Operator reheat the water to 135 f **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep area facing the 3 compartment sink . Operator removed it . **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves . **Repeat Violation**
22-16-4
30
Sep 15, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used to stored chicken wings at the reach-in freezer. Operator moved it to food grade bag . **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above of soy sauce at the walk-in cooler . Raw crab stored above of green beans at the bottom of make table . Operator moved it . **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
29-34-4
Basic - Cutting board has cut marks and is no longer cleanable. The one by the make table . **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f. Operator removed water . **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table at walk-in cooler shelves . **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above of soy sauce at the walk-in cooler . **Repeat Violation**
08B-17-4
52
Feb 18, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
33
Sep 16, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the walk-in cooler observed raw shell eggs stored on top of sauce .
08A-05-6
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 the reach-in freezer raw chicken stored on top of raw beef .
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Bucket of sauce stored front of the employee hand sink the one next to the 3 compartment sink .
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/
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 91 f. **Repeat Violation**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation**
22-16-4
Basic - Stored food not covered. At the white reach-in freezer shrimp tempura and veggie rolls not covered.
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at the sushi station. Operater changed it second check was 100 ppm . **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the sushi station.
21-38-4
47
Jul 15, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
May 13, 2024
Complaint Full
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of soy sauce at the walk-in cooler . **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding); krab (46F - Cold Holding). Operator stated that's prep less than 2 hours ago . Recheck krab 46 and cream cheese 46, now moved to freezer. **Warning**
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. New poke bowls on paper menus lacking consumer advisory and disclaimer. **Warning**
02B-04-5
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. Provided to operator. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. The one next to the rice cooker . **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese -Salmon prepared 5-11 no date mark . **Repeat Violation** **Warning**
02C-02-5
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. Desire. **Warning**
53B-14-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Gator roll -new rainbow roll-dancing Eel -volcano-mermaid-kamikaze -Diablo -crunch roll-Xmas time-rock n roll-dynamite- California roll- Philadelphia roll- crab stick roll- cold roll crab meat salad. Operator stated new menu in print now. Informing guests that it is imitation but menu must be in compliance at callback. **Warning**
52-03-4
Basic - Reuse of single-service or single-use articles. Lid stacked on empty cardboard egg crates. Operator discarded. **Corrected On-Site** **Warning**
25-32-4
Basic - Screening is not 16-mesh to the inch. **Repeat Violation** **Warning**
35B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. At the flour . **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate At the sushi area . **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table kitchen area. **Warning**
14-09-4
Basic - Food stored on floor. Sauce at the walk-in cooler and sauce at the floor at the back area . **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f **Warning**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the walk-in cooler and the reach-in freezer. **Repeat Violation** **Warning**
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the bottom of the make table or the salad cooler at the corner . **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen. **Repeat Violation** **Warning**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Second checked 50 ppm . **Corrected On-Site** **Warning**
21-07-4
22
Mar 7, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Observed: Nonfood-grade containers used for food storage - direct contact with food. At the reach-in freezer. Priority: High Priority
14-15-4
High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw pork at the reach-in freezer . Priority: High Priority
08A-02-6
Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Batter on time control no written plan. Priority: Intermediate
03F-10-5
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg from yesterday no label . Priority: Intermediate
02C-02-5
Intermediate - Observed: 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. No signature. Priority: Intermediate
11-26-1
Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. fork and spoon at the storage area. Priority: Basic
24-05-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water at the prep table next to the coffee machine . **Corrected On-Site** Priority: Basic
40-06-5
Basic - Observed: Food stored on floor. Sauce stored at the floor at the walk-in cooler . **Repeat Violation** Priority: Basic
08B-38-4
Basic - Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. The gasket at the reach-in freezer . Priority: Basic
14-36-5
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer and walk-in cooler . Priority: Basic
22-16-4
Basic - Observed: Screening is not 16-mesh to the inch. The exit door . Priority: Basic
35B-13-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Sugar no label. **Corrected On-Site** Priority: Basic
02D-01-5
39
Oct 2, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef with gloved hands and then began handling raw shrimp without changing gloves and washing hands
12A-09-4
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. 10ppm. Operator set up triple sink for sanitizing
22-41-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Multiple items on main menu and Togo menus not identified as having raw ingredients. Operator marked during inspection **Corrected On-Site**
02B-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate **Repeat Violation**
22-20-5
Basic - Food stored on floor. Cooking oil containers and buckets of sauce stored on the floor in the kitchen and in dry storage room near office
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 111°F between hot holding wells. Operator remade **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Wet wiping cloth left on make table in between uses
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in sanitizer bucket near triple sink. Operator remade to 50ppm **Corrected On-Site**
21-07-4
50
Feb 21, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Employee washed hands with cold water.
12A-19-4
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. Manager added time mark. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumpling liquids from containers.
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Expo, drink area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys at bar on counter. Staff removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Shrimp using bowl in walk-in cooler
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manager placed on stove to get hot. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Manager removed drill **Corrected On-Site**
42-03-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Staff took to clean **Corrective Action Taken**
22-20-5
37
Aug 1, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of debris inside warewashing machine. Revisor soiled
16-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado staff cutting with stickers on them. Manager educated and staff removed stickers and washed avocado's. **Corrected On-Site**
08B-39-4
82
Frequently Asked Questions
When was Tokyo Steakhouse & Sushi Bar last inspected?
The most recent health inspection at Tokyo Steakhouse & Sushi Bar on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tokyo Steakhouse & Sushi Bar?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Tokyo Steakhouse & Sushi Bar.
How does Tokyo Steakhouse & Sushi Bar compare to other restaurants in Orlando?
Tokyo Steakhouse & Sushi Bar most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Tokyo Steakhouse & Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Tokyo Steakhouse & Sushi Bar have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tokyo Steakhouse & Sushi Bar 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 Tokyo Steakhouse & Sushi Bar inspected?
Based on the inspection history on file, Tokyo Steakhouse & Sushi Bar is inspected around three times per year on average.
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