Tokyo Teppan Café
Last inspected: Jan 13, 2026
74
Score
Across the available record, Tokyo Teppan Café has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Employee wearing jewelry other than a plain ring” accounts for the largest share of issues, appearing three times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips or height temperature thermometer for high temperature dish machine .
16-62-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Removed Corrected On-Site** **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean trays , employee removed labels Corrected On-Site** **Corrected On-Site**
16-46-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together., new water added to buckets Corrected On-Site** **Corrected On-Site**
21-03-4
74
Jul 16, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon sushi 50F, cooked chicken 47F . Krab Rangoon 47F, cooked chicken 48F kept overnight in reach in cooler across from stove
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles kept cooling overnight in walk in cooler with temperature of 46F. . Salmon sushi 50F, cooked julienne chicken 47F . Krab Rangoon 47F, cooked diced chicken 48F kept overnight in reach in cooler across from stove
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over jackfruit in chest freezer. **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles kept cooling overnight in walk in cooler with temperature of 46F. **Repeat Violation**
03D-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice shut out located on soda machine.
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler across from three from stove with temperature of 55F.
14-74-7
Basic - Food not stored at least 6 inches off of the floor. Sugar cane syrups stored on floor. **Corrected On-Site**
08B-47-4
Basic - Old food stuck to clean dishware/utensils. Old label on container where raw chicken was kept and wontons . **Repeat Violation**
16-48-4
45
Feb 24, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
35
Oct 22, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's in Water 54F. . Operator immediately discarded water and put utensils in boiling water **Corrected On-Site**
10-05-5
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. Raw salmon over bagged fries in freezer **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (54-57F - Cold Holding). Overnight in walk in cooler per operator. Operator discarded **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54-57F - Cold Holding)
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan incomplete. Operator correctly filled out time plan **Corrected On-Site**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on shelf over rice cooker **Corrected On-Site**
12B-07-4
Basic - Single-service articles improperly stored. Cases of to go containers on floor at front counter **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven and shelf on cookline wrapped in tinfoil that is soiled
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Corrected On-Site**
13-07-4
41
May 21, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing for some certifications **Corrected On-Site**
53B-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup grease
23-03-4
86
Oct 3, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food.Krab Rangoon stored directly on non grade bag and kept on walk in cooler.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over spring rolls on chest freezer. **Corrected On-Site**
08A-02-6
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.For one employee. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food orders while wearing a watch.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line on water with temperature of 93F **Corrected On-Site**
10-07-4
Basic - Screening is not 16-mesh to the inch.Screen on back exit door.
35B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned servings utensils kept on rack located on dish area. **Corrected On-Site**
24-18-4
52
Feb 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.Paper towel lining cooked chicken . **Corrected On-Site**
14-86-1
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. **Corrected On-Site**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris on reach-in freezer.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner.Beef been thawed in standing water. **Corrected On-Site**
06-01-5
70
Sep 12, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Noodles kept in cooler since last night with temperature of 47F.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked beef in reach in freezer next to ice machine.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored over raw salmon in walk in cooler.
08A-20-5
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.Raw chicken stored over Swai fish in chest freezer.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Noodles kept overnight in walk in cooler with temperature of 47F.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Evidence of dumping in hand sink at front counter.
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Chest freezer in back kitchen have debris.
22-16-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee purse stored on top of case of Big Wave Golden Ale in front counter.
40-06-5
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop vegetables in cook line. **Repeat Violation**
14-01-5
35
Frequently Asked Questions
When was Tokyo Teppan Café last inspected?
The most recent health inspection at Tokyo Teppan Café on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Tokyo Teppan Café?
Across the inspection record, “employee wearing jewelry other than a plain ring” has been cited three times, more than any other issue at Tokyo Teppan Café.
How does Tokyo Teppan Café compare to other restaurants in Orlando?
Tokyo Teppan Café most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Tokyo Teppan Café's inspection record improved over time?
Results have been roughly steady. Inspections at Tokyo Teppan Café have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tokyo Teppan Café 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 Teppan Café inspected?
Based on the inspection history on file, Tokyo Teppan Café is inspected around two times per year on average.
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