TOTOYA SUSHI

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing tofu in hand wash sink in kitchen. Advised. Corrective Action Taken - From follow-up inspection 2026-01-05: Time Extended

Intermediate - - From initial inspection : 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. -majority of food handler training certificates expired. - From follow-up inspection 2026-01-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -majority of shelves in walk-in cooler rusted. - From follow-up inspection 2026-01-05: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in containers of greens at sushi bar, fried oysters in kitchen, Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above cooked noodles in walk-in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -containers with no handle in bulk dry goods, sauces. Repeat Violation

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. -tuna thawed this morning no longer frozen, package not opened. Sushi chef immediately removed tuna from package. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on boxes of kosher salt in kitchen.

Basic - Food stored on floor. -cases of food on floor in walk-in freezer. -bargained container on floor under shelf in walk-in cooler .

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -small freezer at sushi station, ice cream freezer.

Basic - Ice scoop handle in contact with ice. -in ice bin in wait station. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from 2 sushi display coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover soiled. -fan above dish machine soiled. -shelves across from 3 compartment sink with spices rusted, soiled. -exterior of food containers on bottom shelf across from 3 compartment sink soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. -glass door cooler in wai station has rusted shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -under fried oysters. Warning - From follow-up inspection 2024-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine. Warning - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above burner stove extremely soiled. -exterior of sugar and panko containers soiled. Warning - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Dry storage shelves also rusted. Warning - From follow-up inspection 2024-10-28: Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drink from glass with gloves on, continued working handling equipment without removing gloves and washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon above cream cheese in sushi cooler. Cream cheese used in rolls that contain no raw fish.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -manager asked if fish advertised as White Tuna is actually Escolar. On-line menu states "white tuna(escolar)" but in house menu states only "white tuna". Manager wrote Escolar next to White Tuna on menus. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine slightly soiled under plastic deflector. -interior of microwave on cook line slightly soiled.

Intermediate - Spray bottle containing toxic substance not labeled. -pink liquid in spray bottle by cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above Pepsi cooler soiled with grease.

Basic - Employee eating in a food preparation or other restricted area. -open glasses of employee beverage on prep tables in kitchen.

Basic - Floor soiled/has accumulation of debris. -grease on floors behind cooking equipment.

Basic - Food stored on floor. -cases of food on floor in walk-in freezer.

Basic - Ice scoop handle in contact with ice. -inside ice machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on hood filters.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on walk-in cooler shelves.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -raw tuna on rack above unwashed carrots in walk-in cooler. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -frozen raw chicken above ice cream in walk-in freezer. - From follow-up inspection 2023-09-13: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. -4 dead roaches in plastic container under 3 compartment sink. -1 dead roach on floor under spice shelf. Repeat Violation Warning - From follow-up inspection 2023-09-13: 2 dead roaches under sink. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2023-09-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have build up of grease. - From follow-up inspection 2023-09-13: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4-1-23. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -tray of raw escolar on rack above unwashed carrots in walk-in cooler. Corrected On-Site

High Priority - Roach excrement and/or droppings present. -roach droppings visible under electrical box on wall by water heater. -roach droppings visible under white shelf brackets above 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil out at cook line less than 4 hours 75°f. -raw shrimp inside lift top cooler 66°f less than 4 hours. Product sitting on top of cold containers. Both products returned to cooler. Corrective Action Taken

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility is using a special process for sushi rice, not using a time plan. Provided operator with contact info for DHR.specialprocess@myfloridalicense.com.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -host contacted manager at start of inspection. Manager arrived prior to end of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at kitchen hand wash sink. Corrected On-Site

Basic - Dead roaches on premises. -approximately 20 dead roaches on floor by water heater. Operator cleaned area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -in wait station. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in plastic container on cook line, water 82°f. Operator moved utensils to metal pan and placed on grill. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters extremely soiled. Vent soiled above dish machine. -grease build up on exterior of rice cooker on cook line. -grease build up on sides of cooking equipment and kitchen shelves. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -when asked to wash hands and put on gloves to handle ready to eat tuna, employee did not thoroughly wash hands with soap. Educated and discussed the importance of proper hand washing. Corrective Action Taken

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. -cook line employee adjusted earbud and continued food prep on cook line. Educated.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handling raw sushi tuna with bare hands. Educated. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. -fabric wiping cloth on rice. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw tuna above cabbage, cut carrots on rack in walk-in cooler. Repeat Violation

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. -operator unable to locate pH meter. Meter located but operator has no distilled water to confirm calibration.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -7 employees handling food at start of inspection. Manager arrived after 20 minutes. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. -no soap at kitchen hand wash sink. Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of reddish liquid at dish machine not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -to go container with no handle in bulk sugar, in sauces in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of cook line prep cooler. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in panko touching product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker next to fryer has build up of grease on exterior. -soil build up on exterior of bulk sugar and panko. -fan cover in walk-in cooler soiled. -hood, hood filters soiled with grease and dust. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container.Paper use to line tuna and green onions. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp over cabbage at reach in cooler across from stove.

High Priority - Toxic substance/chemical improperly stored.WD 40 stored in rack with honey and vinegar behind cook line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

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.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line nonfood-contact shelves.Use at crash cart under food items.

Basic - Food not stored at least 6 inches off of the floor.Chicken stored in sheet pan under walk in cooler racks. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.All reach in freezers .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters dirty.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer at cook line and reach in freezer by sushi entrance from kitchen. Mold like substance at chest freezer by kitchen entrance.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Hand-sink at kitchen entrance.

Basic - Time/temperature control for safety food thawed in an improper manner.Fish been thawed in standing water . Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -sushi chef handled ready to eat ginger with bare hands. Warning - From follow-up inspection 2022-03-08: Sushi chef moved raw fish to plastic wrap with bare hands. Used gloves after noticing inspector. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil on cook line less than 4 hours 67f. Product moved to reach-in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-03-08: Garlic in oil container empty at cook line. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets torn on right side reach-in cooler in sushi bar. Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -cases of food in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2022-03-08: Time Extended