Toro Japanese Steakhouse
1335 US Highway 1, Vero Beach, FL 32960 · Permanent Food Service · License 4105116
What drove the grade
3 Live, small flying insects found in prep area of kitchen next to 3 bay sink.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority (1 fixed by the Oct 22 follow-up), 6 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
More time given
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In prepped produce in cook line cooler. Advised to use food grade liners
Code 35, Insects, rodents, pests and animals: 3 Live, small flying insects found in prep area of kitchen next to 3 bay sink.
8 observed in dish area above floor drain. 1 observed at bar.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of shrimp in walk in freezer
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Food chute going into sushi bar area. Advised to line with food grade material
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Next to back door. Advised operator to chain to wall
Fixed on the spot
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.