Tokyo Sushi Hibachi
606 S Hunt Club Blvd, Apopka, FL 32703 · Permanent Food Service · License 5814882
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 9 basic-26
- Safety score74
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 visitOct 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Opened raw beef over unwashed produce in walk-in-cooler on cooling rack
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Flat of raw shell eggs over sauces in walk-in-cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Cook rinsed hands off with cold water then dried hands on his pants - did not use soap, owner educated cook and demonstrated proper hand washing and had employee wash hands proper way
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Krab Rangoon stored in direct contact with to go bag in upright freezer on cooks line
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Open bottle of advil on shelving at end of cooks line with dry goods
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by dish machine
Fixed on the spot
Basic9
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave soiled
Fixed on the spot
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of upright black unit on line is soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods soiled Exterior of black upright fridge on line soiled Shelving end of cooks line holding food soiled Crock pot holding miso soup is heavily soiled
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers on line not inverted
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand sink leaking from faucet at sushi bar
Code 36, Floors, walls, ceilings and ventilation: (1) Light not functioning over cooking equipment
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on main cutting board on cooks line
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.