Touken Sushi
Last inspected: Nov 3, 2025
86
Score
Across the available record, Touken Sushi has nine inspections on file, the first dated 2022. The most recent report on file is from Nov 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around nine violations each.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded five times.
That puts the facility ahead of the local pack: the average Ocoee restaurant scores 76. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work - From follow-up inspection 2025-11-03: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway - From follow-up inspection 2025-11-03: **Time Extended**
36-32-5
86
Oct 31, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, salmon, fried shrimp 47-49F cold holding less than 4hrs per operator in prep cooler. Operator moved to other cooler for temp recovery. ( corrective action taken ) tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over rice in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Container of dish soap in hand sink in back prep. Removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on line
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work
05-08-4
Intermediate - No soap provided at handwash sink. On line . Operator replaced **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In dry rice container. Removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway
36-32-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person . **Corrected On-Site**
13-04-4
Basic - Food not stored at least 6 inches off of the floor. -sacks of Rice and panko, boxed oil on floor in storage. Operator immediately removed **Corrected On-Site**
08B-47-4
35
Mar 27, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fish items. **Repeat Violation**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Towels in Hws by 3 compartment sink. Employee removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided for any hand sink.
31B-02-4
Intermediate - No person in charge present during hours of operation.
53A-11-4
Intermediate - No soap provided at handwash sink. Hand sink in back kitchen. Staff added soap. **Corrected On-Site**
31B-03-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server serving food.
13-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway to dry storage area.
36-34-5
Basic - Floor soiled/has accumulation of debris. Cooks line underneath oven.
36-73-4
Basic - Food stored on floor. Rice, and oil stored on the floor in dry storage cooler. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.
22-08-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in hallway to dry storage area.
38-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In front of 3 compartment sink.
42-01-4
41
Dec 13, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); white fish (50F - Cold Holding); tuna (50F - Cold Holding); octopus (50F - Cold Holding). shelled eggs ambient (50F - Cold Holding) Less than 4 hours in the cooler. Added all items to time control at time of inspection **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to cover and under fish items. Educated manager. **Corrective Action Taken**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Medium white board.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink and towels in sink. Sink located on from counter. Staff removed items. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Sink on front counter. Hand sink in back kitchen Staff added soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop dry rice. Staff removed cup from ingredient bin. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in dry storage. **Repeat Violation**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen staff. Added a hairnet but needs a beard guard.
13-03-4
Basic - Food stored on floor. In dry storage. Rice bags and cases of oil. **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At bar for sushi. All items hot in cooler cold holding less than for hours. Placed thermometer in cooler. **Corrected On-Site**
05-09-4
43
May 30, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining pans with salmon
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); krab (47F - Cold Holding);. In make table less than 4 hours. Ambient air in make table 50F
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (109F - Hot Holding). Added item to time control.on the stove less than 4 hours. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter blocked with cart. Manager removed cart. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. In kitchen , manager filled. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In dry rice. Manager removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Large white board and small white board. **Repeat Violation**
14-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of small table in back prep area.
14-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small cooler on front counter.
22-16-4
Basic - Single-service articles improperly stored. On floor in dry storage. Manager picked up. **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with dry rice food. Sticker on avocado in dry rice storage. Manager removed **Corrected On-Site**
08B-17-4
35
Dec 14, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum fish thawed without venting
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. Sushi rice. Discarded rice was closing time **Corrective Action Taken**
03F-02-5
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.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board
14-09-4
Basic - Light not functioning. Hood
36-62-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab in standing water. Turned on water to drain **Corrected On-Site**
06-01-5
61
Apr 12, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per the owner - Anita Camisotti has been a manager for 2 years , she has no food manager certificate, only employee training **Warning** - From follow-up inspection 2023-04-12: Next unannounced inspection Manager Certificate should be complete. Repeat manager certificate violations may result in administrative action. **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No hot water at all 3 compartments, and prep sinks. When owner arrived during inspection, he was able to get hot water heater working **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-12: Sink is disassembled and operator is waiting for parts. Facility has operational dish machine.Time extended until the next unannounced inspection per Dennis Watson. **Time Extended**
27-06-4
Intermediate - - From initial inspection : 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 form **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - One-compartment sink used for warewashing. One compartment prep sink used to wash and rinse equipment and utensils, per evidence of clean equipment drying on drain board. Pew owner sink is mostly used to wash/rinse off fish. Carryover action to take all equipment to dish washer so items can be Wash, Rinsed and Sanitized **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
16-28-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers at cook line have an ice build up **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. 3 compartment sink has had faucet, spray hose and handles removed. Unable to use 3 compartment sink at this time. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door from hallway from restrooms. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Faucet missing at 3 compartment sink in ware wash area facility does have working dish machine **Warning** - From follow-up inspection 2023-04-12: 3 compartment sink is disassembled and operator is waiting for part. Time extended until next unannounced inspection per Dennis Watson. **Time Extended**
29-09-4
52
Apr 5, 2023
Routine - Food
4 critical violations. 9 major violations. 12 minor violations.
View 25 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and raw chicken over ready to eat Mayo and pickled cucumbers in 3 door stand up cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw salmon in 3 door stand up cooler in back prep area **Corrected On-Site** **Warning**
08A-20-5
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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at back prep area cooked 2 hours ago per owner. Sushi rice is kept there and then placed in warmer to reheat at sushi bar. Corrective action taken- had owner place sushi rice on time plan 4 hours and then discarded, to make smaller batches or cool half of product down to 41f and use other half on time plan Same for tempura batter at cook line. Both product have not been out longer then 2 hours, no stop sale at this time **Warning**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line next to ice machine **Warning**
31B-02-4
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 form **Warning**
11-26-1
Intermediate - One-compartment sink used for warewashing. One compartment prep sink used to wash and rinse equipment and utensils, per evidence of clean equipment drying on drain board. Pew owner sink is mostly used to wash/rinse off fish. Carryover action to take all equipment to dish washer so items can be Wash, Rinsed and Sanitized **Warning**
16-28-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all hand sinks. When owner arrived during inspection, he was able to get hot water heater working **Corrected On-Site** **Warning**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per the owner - Anita Camisotti has been a manager for 2 years , she has no food manager certificate, only employee training **Warning**
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter has bus tub containers on floor in front of hand sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in ware wash area has a chemical bottle in basin of sink Hand sink at front counter has equipment in basin of hand sink **Warning**
31A-11-4
Intermediate - No hot running water at three-compartment sink. No hot water at all 3 compartments, and prep sinks. When owner arrived during inspection, he was able to get hot water heater working **Corrected On-Site** **Warning**
27-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area in back area by exit door **Warning**
51-11-4
Basic - Employee eating while preparing food. Employee at cook line eating **Warning**
12B-01-4
Basic - Equipment in poor repair. 3 compartment sink has had faucet, spray hose and handles removed. Unable to use 3 compartment sink at this time. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door from hallway from restrooms. **Warning**
35B-01-4
Basic - Faucet/handle missing at plumbing fixture. Faucet missing at 3 compartment sink in ware wash area facility does have working dish machine **Warning**
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Box of oil in back dry storage area on floor **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers at cook line have an ice build up **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside top part of microwave at cook line **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter **Warning**
31B-04-4
Basic - No hot running water at mop sink. No hot water at mop sinks. When owner arrived during inspection, he was able to get hot water heater working **Corrected On-Site** **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Warning**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
12
Dec 27, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested 0ppm operator primed and retested at 50 ppm. **Corrected On-Site**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Items in sink in kitchen. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test kit.
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch.
13-07-4
67
Frequently Asked Questions
When was Touken Sushi last inspected?
The most recent health inspection at Touken Sushi on file is from Nov 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Touken Sushi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Touken Sushi.
How does Touken Sushi compare to other restaurants in Ocoee?
Touken Sushi most recently scored 86 out of 100, which is higher than the Ocoee average of 76.
Has Touken Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Touken Sushi have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Touken Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Touken Sushi inspected?
Based on the inspection history on file, Touken Sushi is inspected around three times per year on average.
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