Tobu Oriental Eatery
12801 W Sunrise Blvd, Sunrise, FL 33323 · Permanent Food Service · License 1621871
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hibachi Station- ; Cooked Plantains (123°F - Hot Holding) .Per Manager food item in unit less than 2 hours. Manager reheated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container at Sushi station.
Removed during inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled. Cleaned during inspection.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Lowers shelves of 3 prep tables with rust that has pitted the surface.
Earlier inspections 1
A93Complaint inspection4 violations No follow-up needed
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Employee rinsed scissors in left side front line hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
1. No paper towels at back prep station, operator provided.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container broken on drying shelf in dish washing area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning on drying rack.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.