Tonys Sushi Steakhouse
Last inspected: Mar 12, 2026
50
Score
Going back to 2022, Tonys Sushi Steakhouse has 12 inspections in the public record. The latest inspection on file is from Mar 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 78, which Tonys Sushi Steakhouse's 50 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef above raw lobster, employee moved and stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium at the bar area.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the server area, employee cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area ceiling tile with water marks.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink. **Repeat Violation**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the server area, tongs touching crispy onions, Employee moved the tong. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers at the cook line and sushi bar area, manager inverted. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. At the bar area multiple containers not labeled, Manager labeled sugar and salt. **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Oct 17, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shell eggs stored above tomatoes, employee moved. **Corrected On-Site**
08A-04-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice bin, four bin and sugar bin, Manager removed all **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, raw tuna (28F) not removed from reduced oxygen package oxygen package, employee removed all from package. **Corrected On-Site**
06-09-1
Basic - Employee beverage container in ice machine/ice bin. Closed drink (soda can) in ice machine, manager moved and discarded ice around can. **Corrected On-Site**
12B-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers above triple sink.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle touching Fried onions, employee moved. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, Manager posted one. **Corrected On-Site**
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. At the dry storage area and bar area bin with sugar not labeled, Employee labeled. **Corrected On-Site**
02D-01-5
58
Apr 10, 2025
Complaint Partial
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets with food debris, employee cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At the cook line Reach-in cooler doors soiled, employee cleaned during inspection. Also shelves with accumulation of food debris, employee cleaned. **Corrected On-Site**
22-16-4
90
Feb 12, 2025
Routine - Food
7 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
70
Aug 27, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 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. Dish machine 0ppm. Manager primed machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitizing and to set up the three-compartment sink to wash, rinse, and sanitize dishes. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing raw tuna stored on shelf above cases of avocados inside walk-in cooler. Manager moved the raw tuna to another shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen near walk-in cooler: shrimp (70F - Cold Holding). Manager stated the fish was thawed, the put on ice. Inspector had manager place shrimp into the cooler to help it cool to 41F. Inside walk-in cooler: raw tuna (44F - Cold Holding). Manager stated the runaway was thawed appropriately one hour prior, then placed inside the walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Rice held on time in sushi bar area missing time mark. Manager stated the rice was placed on time at 1pm and added proper time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and wall of ice machine soiled with black substance. Bottom interior of reach-in cooler in bar area soiled with food debris. Cutting boards at cookline stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket and pitchers stored inside handwash sink at kitchen entrance. Manager removed items from the handwash sink during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. No towels at handwash sink in bar area.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Takeout bowl without handle stored inside bin of rice in back of kitchen. Takeout bowl without handle stored inside bin containing sauce inside walk-in cooler. Manager discarded both bowls during this inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles used throughout kitchen.
36-37-5
Basic - Clean utensils stored between equipment and wall. Knife stored between prep table and wall in back of kitchen. Manager removed knife from area during this inspection. **Corrected On-Site**
24-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans stored on shelf above dish machine.
24-08-4
Basic - Food storage container/container lid cracked or broken. Large red colander cracked and tied together on clean dish rack in back of kitchen. Manager discarded the colander during this inspection. **Corrected On-Site**
14-38-4
Basic - Hole in or other damage to wall. Several holes in wall near back door of kitchen.
36-24-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of prep tables throughout kitchen rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers throughout establishment soiled with mold-like substance and/or food debris.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler in bar area.
29-49-6
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. Wired power drill stored on top of bag of rice in dry storage area. Manager removed drill from area during this inspection. **Corrected On-Site**
42-03-5
Basic - Unclean building components, attachments or fixtures. Floor throughout kitchen soiled with food debris. Ceiling throughout kitchen stained. **Repeat Violation**
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Six cases of unwashed mangoes stored on shelf above bowl containing sliced cucumbers inside walk-in cooler. Manager had an employee move the mangoes to a bottom shelf during this inspection. **Corrected On-Site**
08B-17-4
22
Mar 29, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female server touched face then clean plate without washing hands. **Warning** - From follow-up inspection 2024-03-29: Male employee scratched neck then continued to pick up dish of vegetables without vegetable. **Admin Complaint**
12A-25-4
86
Mar 22, 2024
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
6
Aug 23, 2023
Complaint Full
No violations found.
100
Aug 16, 2023
Complaint Full
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
Required Records Available; Shellstock Tags/Labels
FL-14
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
10
Mar 28, 2023
Complaint Full
No violations found.
100
Aug 23, 2022
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over uncooked eggs in the walk-in cooler.
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cardboard drink container stored in drink ice. The container was removed. The ice around that area was discarded.
01B-13-4
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 cannot be determined. Observed lack of time marks for batter, corn starch and water, sushi rice and butter. Adjusted time marks were added. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the inner top lid of the rice warmer has dried residue.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the paper towel dispenser at the cook line does not readily eject paper towels when you wave your hand in front. Additional paper towels were brought to the area. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed lack of a written plan available for review. One was emailed. **Corrective Action Taken**
03F-10-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed multiple staff prepping food, no gloves. Hands were washed, gloves added. **Corrected On-Site**
09-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed prep staff wash hands in a prep sink. They were then redirected to wash their hands in the adjacent hand wash sink. **Corrective Action Taken**
12A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on a prep area. It was discarded. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between equipment. These were removed and set on the clean prep table. **Corrected On-Site**
10-17-4
35
Frequently Asked Questions
When was Tonys Sushi Steakhouse last inspected?
The most recent health inspection at Tonys Sushi Steakhouse on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tonys Sushi Steakhouse?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Tonys Sushi Steakhouse.
How does Tonys Sushi Steakhouse compare to other restaurants in Ocala?
Tonys Sushi Steakhouse most recently scored 50 out of 100, which is lower than the Ocala average of 78.
Has Tonys Sushi Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Tonys Sushi Steakhouse have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tonys Sushi Steakhouse 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 Tonys Sushi Steakhouse inspected?
Based on the inspection history on file, Tonys Sushi Steakhouse is inspected around three times per year on average.
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