Touken Sushi
12200 Menta St Unit 106, Orlando, FL 32837 · Permanent Food Service · License 5811653
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 4 basic (2 repeats)-21
- Safety score79
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 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs over sauces and rice in reach-in cooler at back of kitchen.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
All sushi fish and shredded carrots stored in containers lined with paper towels at sushi station.
Fixed on the spotRepeat violation
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Handwashing sink next to three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink.
At entrance to front counter.
Fixed on the spot
No soap provided at handwash sink.
At entrance to front counter.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Tuna temping 30°F in reach-in cooler at front counter not removed from rop packaging,per manufacturer's instruction. Operator removed packaging
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several at sushi station. Operator removed wiping cloth.
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.
Ceiling tiles and vents heavily soiled with dust at back of kitchen.
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 clothing and bag stored on shelf with containers at front counter.
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
- 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.