Tobu

451 E Altamonte Ave Ste FS11, Altamonte Springs, FL 32701 · Permanent Food Service · License 6903390

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
4 high priority (2 fixed by the Sep 30 follow-up, 2 fixed on the spot, 2 repeats), 5 intermediate (2 fixed on the spot), 1 basic (1 repeat)
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 5 Intermediate
- 1 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  More time given
Intermediate5
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  noodles on top of shelf by prep cooler 66-70. Employee put in walk in cooler for temperature recovery.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  general Taos chicken (108-115°F - Hot Holding); plantains (108-111°F - Hot Holding); cooked potatoes (100-114°F - Hot Holding); yellow rice 62, white rice 123, sitting on prep table Chicken in fryer 100°F
  Repeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Cooked chicken 87-94 sitting on prep table since 9 am.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. 0 ppm, cook refilled sanitizer 50ppm
  Fixed on the spot
Intermediate5
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Cook washed hands in prep sink. Advised cook sink is not for handwashing cook went to hand sink by 3 compartment sink to wash hands.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Container with spoon by hand sink prep table employee removed.
  Fixed on the spot
  No soap provided at handwash sink.
  Hand sink by cooks line and prep table
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jaime Martinez Monroy 9/14/2021
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bag of potatoes stored on the floor in walk in cooler Vinegar and flour stored on the floor in dry storage
  Repeat violation
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.