Tobu

8001 S Orange Blossom Trl Ste 210A, Orlando, FL 32809 · Permanent Food Service · License 5813622

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 4, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

15 violations found

First visitAug 4, 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:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  On counter at 48 operator had employees move to cooler
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Shrimp 106. Operator reheated for temperature recovery
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Operator marked time.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Pans in front of hand sink by ice machine. Operator removed.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Beef thawing at room temperature underneath prep table. Operator had employee move to walk in
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  90°F. Removed the utensils.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Tongs on oven grill . Operator removed
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee bottle water in reach in draws on cooks line with clean utensils. Operator had employee remove.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  In ware wash area by 3 compartment sink. Operator threw away.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  At soda machine. Operator removed.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  By ice machine hand sink. Operator had employee place back.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand wash only sign at teriyaki grill station Provided the sign.
  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.
  Repeat violation
- 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.
  Cellphone on reach in operator had employee remove
  Fixed on the spot
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

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.