Totoya Sushi & Lounge
Last inspected: Jan 22, 2026
45
Score
Totoya Sushi & Lounge has been inspected 10 times since 2023. The most recent visit was on Jan 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
Looking across the full record, “floor soiled/has accumulation of debris” is the recurring theme, flagged six times.
Restaurants in Orlando average 79, so Totoya Sushi & Lounge trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
1
Major latest
11
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, crab legs ; (52-60F - Cold Holding) in prep cooler less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has ordered
05-08-4
Basic - Bowl or other container with no handle used to dispense food. In sauce in walk in cooler. Operator removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In outside halway. Operator secured **Corrected On-Site**
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard under rice cooker in cook line
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep cooler. Operator removed **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -Edges of Floor/wall throughout kitchen -piping in floor at cook line -in walk in cooler
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -boxed oil on floor in kitchen - cases off food on floor in walk in freezer -Bagged onions and bucket of sauce in walk in cooler. Operator removed (correct on site)
08B-47-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on green onions container
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Door track of clear cooler -green shelf under microwave -shelf with flat top grill -exterior of oven on cook line -exterior of miso soup well -floor fan -sides of fryer Gaskets in prep cooler
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Flat top grill . Operator no longer using advise to discard
33-31-5
45
Jul 9, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab (51F) cold holding in prep cooler less than 4hrs per operator. Operator immediately removed to bottom cooler for temperature recovery. Advised to not double stack items in top part of prep cooler. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine. Operator immediately cleaned **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In ginger container and mayo container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. under cooking equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Ginger buckets on floor at bar area. Soy sauce Buckets on floor in kitchen Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer in kitchen -Hoods and piping around cooking equipment -Shelf above. Prep table. Operator immediately cleaned ( corrected on site)
23-03-4
67
Jan 15, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - - From initial inspection : 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. Sushi rice made at 1pm per operator - From follow-up inspection 2025-01-15: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell Eggs over mushrooms in prep cooler. Operator immediately corrected -Raw beef over mayo and sauce in Pepsi cooler. Operator immediately removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw shell Eggs over unwashed vegetables in walk in cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-01-15: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink at sushi bar had ice in basin - From follow-up inspection 2025-01-15: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-01-15: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing DOB - From follow-up inspection 2025-01-15: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls used for scooping in multiple food containers throughout restaurant. Operator removed all **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under green shelf and flat top grill - From follow-up inspection 2025-01-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Soy sauce buckets on floor **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. at soda fountain . Operator removed **Corrected On-Site** - From follow-up inspection 2025-01-15: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Inside oven on cook line heavily soiled **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler - Top of salamander -Piping around floor and cooking equipment in kitchen heavily soiled -hood vents -Green shelf at flat top grill -Floor fan -Gaskets in fish freezer next to dump sink **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Operator immediately placed under cool running water **Corrected On-Site** - From follow-up inspection 2025-01-15: **Time Extended**
06-01-5
33
Jan 14, 2025
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. -Raw shell Eggs over unwashed vegetables in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell Eggs over mushrooms in prep cooler. Operator immediately corrected -Raw beef over mayo and sauce in Pepsi cooler. Operator immediately removed **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on back sushi counter. Operator immediately killed and discarded. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ice chest cooler: tofu ; (37-50F - Cold Holding) -Bottom Sushi cooler; eel and crab (45-48F - Cold Holding) less than 4hrs per operator. Operator immediately moved to other cooler for temperature recovery -shrimp (60F - Cold Holding); garlic (45F - Cold Holding) in main prep cooler. Less than 4hrs per operator. Operator immediately moved to bottom cooler for temperature recovery. Advised operator to not store items above the fill line in containers. **Corrective Action Taken** **Repeat Violation** **Warning**
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. Sushi rice made at 1pm per operator
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink at sushi bar had ice in basin
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing DOB
53B-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Inside oven on cook line heavily soiled **Repeat Violation**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Operator immediately placed under cool running water **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler - Top of salamander -Piping around floor and cooking equipment in kitchen heavily soiled -hood vents -Green shelf at flat top grill -Floor fan -Gaskets in fish freezer next to dump sink **Repeat Violation**
23-03-4
Basic - Ice scoop handle in contact with ice. at soda fountain . Operator removed **Corrected On-Site**
10-08-5
Basic - Food not stored at least 6 inches off of the floor. Soy sauce buckets on floor **Repeat Violation**
08B-47-4
Basic - Floor soiled/has accumulation of debris. Floor under green shelf and flat top grill
36-73-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used for scooping in multiple food containers throughout restaurant. Operator removed all **Corrected On-Site** **Repeat Violation**
14-01-5
25
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
37
Mar 20, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 13, 2023
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 72F. Due to insufficient ice bath. Operator put dressing on correct ice bath **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator states establishment does not keep a log of the ph of sushi rice. Operator put sushi rice on time as a public health control **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
03G-38-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand sink at bar **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer at sushi bar **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 filters **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple boxes of food In walk in freezer Bucket of soy sauce in walk in cooler Bucket of ginger at sushi bar. Corrected on site **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line . Floor in walk in cooler **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle stripped on hand sink on cookline **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box in Pepsi reach in cooler next to prepared salads and portions sauce **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table cutting board **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board On make table **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On backs of fryers and sides of cooking equipment Fan covers in walk in cooler **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at bar **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
22-08-4
39
Sep 12, 2023
Routine - Food
4 critical violations. 4 major violations. 17 minor violations.
View 25 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects at bar at drain in front of reach in cooler **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 72F. Due to insufficient ice bath. Operator put dressing on correct ice bath **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab and over broccoli in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed broccoli in walk in cooler **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator states establishment does not keep a log of the ph of sushi rice. Operator put sushi rice on time as a public health control **Warning**
03G-38-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Sushi rice no variance or HACCP or special processes approved by department **Warning**
03G-42-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand sink at bar **Warning**
31B-02-4
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. **Warning**
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On backs of fryers and sides of cooking equipment Fan covers in walk in cooler **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler **Warning**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. In Soy sauce, rice, salt, seasoning containers **Corrected On-Site** **Warning**
14-01-5
Basic - Cloth used as a food-contact surface. Dry cloth and paper towel used to cover raw mushrooms and raw cut vegetables in make table reach in cooler **Corrected On-Site** **Warning**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board On make table **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table cutting board **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box in Pepsi reach in cooler next to prepared salads and portions sauce **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Bar tender **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Bar tender **Warning**
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle stripped on hand sink on cookline **Warning**
29-09-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line . Floor in walk in cooler **Warning**
36-73-4
Basic - Food stored on floor. Multiple boxes of food In walk in freezer Bucket of soy sauce in walk in cooler Bucket of ginger at sushi bar. Corrected on site **Warning**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 filters **Warning**
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer at sushi bar **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. In soda fountain ice bin **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven **Warning**
22-08-4
16
Jun 6, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Jan 27, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers throughout facility
14-15-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Spinach in walk in cooler lined with paper towel,
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Container in hand washing sink at sushi line **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
Basic - Equipment in poor repair. Sliding door on glass fridge not sealing.Food temperature still maintained 41F and below
14-11-5
Basic - Food stored on floor. Oil stored on floor in kitchen
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cooks line
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over cream cheese
08B-17-4
45
Frequently Asked Questions
When was Totoya Sushi & Lounge last inspected?
The most recent health inspection at Totoya Sushi & Lounge on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Totoya Sushi & Lounge?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited six times, more than any other issue at Totoya Sushi & Lounge.
How does Totoya Sushi & Lounge compare to other restaurants in Orlando?
Totoya Sushi & Lounge most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Totoya Sushi & Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Totoya Sushi & Lounge have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Totoya Sushi & Lounge 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 Totoya Sushi & Lounge inspected?
Based on the inspection history on file, Totoya Sushi & Lounge is inspected around three times per year on average.
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