Tonys Sushi Steakhouse

3405 SW College Rd #103, Ocala, FL 34474 · Permanent Food Service · License 5202247

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 2, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 9 basic (2 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

13 violations found

First visitSep 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.
13 violations found:
- 1 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In Walk in cooler, raw chicken stored above lettuce, manager moved and stored properly.
  Fixed on the spot
Intermediate3
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Male employee wash hand in double sink, inspector instructed to use hand wash sink
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At the server area, female employee rinsed artificial flowers in sink, inspector instructed to stop and use triple sink.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For one female employee (08/11/2026)
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At the dry storage area, corn starch bin not labeled, manager labeled.
  Fixed on the spot
- Code 06, Food properly thawed: 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.
  At the sushi bar area, raw frozen tuna (31°F), manager immediately removed from vacuum sealed bag.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in freezer, case of fish on floor, manager moved off the floor
  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.
  Open employee drink in cooler, Employee discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl no handle inside salt container, manager moved the bowl.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler near walk in freezer entrance interior with food debris, employee cleaned during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelves soiled with food residue, also rusted.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go Cups at the server area not covered, employee covered.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Water spots on kitchen ceiling tiles.
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.