Tokyo Sushi
Last inspected: Mar 16, 2026
55
Score
Going back to 2022, Tokyo Sushi has eight inspections in the public record. Inspectors last stopped by on Mar 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around three violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
8
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (52F - Cold Holding); cut lettuce (52F - Cold Holding) operator states door has been open. Advised to monitor reach in cooler temperature
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces in walkin cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Tested at 0ppm. Operator adjusted tubing. Retested at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on green mussles. Smoked salmon under a la cart section. Lion king roll topped with massgo, **Warning**
02B-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour bin **Corrected On-Site**
10-01-5
55
Sep 26, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk-in cooler **Corrected On-Site**
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. **Corrected On-Site** **Repeat Violation**
08A-17-6
Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site**
10-08-5
70
Mar 18, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over crab Rangoon in reach in freezer at back door. Raw salmon over desserts in single door freezer near walk-in cooler **Corrected On-Site**
08A-02-6
86
Sep 19, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken in walk-in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over noodles in three door reachin freezer. Operator will move **Corrective Action Taken**
08A-02-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi bar display case
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar **Corrected On-Site**
21-12-4
67
Mar 5, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over raw unwashed sweet potatoes in walk in cooler. Operator moved the beef to the bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in walk in cooler. Operator moved the cooked chicken to the shelf above. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Working containers of food removed from original container not identified by common name. Cornstarch and sugar bins without label. Operator labeled them. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside the sugar bin. Operator removed it. **Corrected On-Site**
14-01-5
67
Jul 26, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab over fully cooked veg spring rolls in low boy freezer. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with cooked shrimp in top of make table **Corrected On-Site**
08A-08-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on chalkboard not identified. Kirin beer menus on wall. **Corrected On-Site** **Repeat Violation**
02B-01-5
67
Apr 12, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed prep person working with raw chicken, he did not wash hands before applying gloves, corrected and re-educated. **Corrected On-Site**
12A-07-5
High Priority - Employee washed hands with no soap. Same prep person used 3 compartment sink to wash hand, corrected and re-educated
12A-20-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked at 1pm soft crab ; (79F - Hot Holding); cooked at approx 115 pm shrimp (80F - Hot Holding). Rapid Reheated in fryer to 204-199° **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Used to dump, large amount reach in cooler in sink.
31A-11-4
Intermediate - Equipment drain line draining into handwash sink. Drain line for crushed ice machine draining into hand wash sink,
31A-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Daily specials posted on chalk board not identified which are being served raw. **Corrected On-Site**
02B-01-5
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. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. **Corrected On-Site**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected **Corrected On-Site**
31B-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the Dish Washing Machine **Repeat Violation**
36-32-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Saudi station.
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of 3 door reach in freezer soiled **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer doors soiled. Package material still attached to the new Lynn purchased make table,frayed on ends.
23-03-4
Basic - Cardboard used to line food-contact shelves. 3 glass door reach in cooler. **Repeat Violation**
14-05-4
Basic - Food stored on floor. 5 gallon fry oil **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
27
Sep 13, 2022
Routine - Food
4 critical violations. 1 major violation. 16 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Chemical stored with cups Operator moved chemicals **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable dumpling (55F - Cold Holding) spicy tuna (51F - Cold Holding) Advised operator to remove from storage and move to walk in the properly get down to 41 degrees **Corrective Action Taken**
03A-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. Beef above chicken chicken above fish
08A-17-6
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. No sanitation chemicals in place for washing only the dish machine
22-11-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen sink blocked by rice cooker Operator moved rice cooker **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls in kitchen
24-08-4
Basic - Equipment in poor repair. Gaskets in freezer unit
14-11-5
Basic - Food stored on floor. Box of Avocado on floor Operator moved **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
36-68-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in sushi cooler **Repeat Violation**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Not inverted. To go cutlery. Manager inverted **Corrected On-Site**
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitation chemicals available for use
21-07-4
Basic - Wood food-contact surface not properly sealed. Prep table to left of the cook line
14-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Cardboard used to line food-contact shelves. Cook line shelves
14-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in kitchen. Manager inverted. **Corrected On-Site**
24-05-4
22
Frequently Asked Questions
When was Tokyo Sushi last inspected?
The most recent health inspection at Tokyo Sushi on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Tokyo Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Tokyo Sushi.
How does Tokyo Sushi compare to other restaurants in Orlando?
Tokyo Sushi most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Tokyo Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Tokyo Sushi have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tokyo Sushi 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 Tokyo Sushi inspected?
Based on the inspection history on file, Tokyo Sushi is inspected around two times per year on average.
Nearby Restaurants