Izakaya Tori
310 S Dale Mabry Ste 160, Tampa, FL 33609 · Permanent Food Service · License 3905835
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 intermediate, 6 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle in dining room at time of inspection
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed packages of chicken on chest freezer in freezer area at track of kitchen. Employee placed chicken in walk in cooler to thaw during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored on kitchen floor at time of inspection
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven door handle in kitchen at time of inspection
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks in kitchen on shelves with clean plate ware at time o findpection
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed sides of kitchen equipment soiled at time of inspection
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handles on cooks line are soiled at time of inspection
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.