Totoya Sushi

1022 W SR 436 Ste 1016, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905131

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 14 basic (2 repeats); basic violations cost 12 at most
-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 · 1 visit

Oct72026

Routine inspection

17 violations found

First visitOct 7, 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.
17 violations found:
- 2 High priority
- 1 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Beef in reach in cooler 56°F sitting on top of onions per operator during busy lunch time employee forgot to place inside unit. Operator placed in walk in cooler for temperature recovery.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Raw beef with cut onions and celery in reach in cooler on cooks line. Operator removed.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  White rice and cooked noodles in walk in cooler held more than 24 hours per operator.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour and other spices stored in containers by dry storage.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of fish and chicken stored on the floor in walk in freezer. Chicken sauces and fish stored on the floor in walk in cooler. Case of oil and sauces stored on the floor underneath cooks line.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In ice machine. Operator removed.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Hanging from oven door.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Multiple Togo plastic bowls in sauces, flour and lettuce.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Both chest freezers.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters dripping down wall on cooks line, and sides of all equipment on cooks line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At entrance to back of the house says hand wash.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Two tiles next to cooks line.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Two tiles next to cooks line.
  Floor soiled/has accumulation of debris.
  Throughout back of the house underneath all equipment and 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 water bottles in reach in cooler at front service counter by display case. Employee removed.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator printed and posted.
  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.
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.