TOKYO SUSHI HIBACHI

Name: TOKYO SUSHI HIBACHI
Address: 606 S HUNT CLUB BLVD, APOPKA, FL, 32703, US
Rating: 0

606 S HUNT CLUB BLVD, APOPKA, FL 32703

License #5814882

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 15 findings · 5 critical

Routine - Food

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Quick take

TOKYO SUSHI HIBACHI in APOPKA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 162 total violations — 27 critical, 29 major, 106 minor.

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The latest inspection on October 20, 2026 shows 15 observation rows: 5 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

162

Coverage note

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TOKYO SUSHI HIBACHI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over sauces in walk-in-cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on line not inverted
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dish machine
[36-62-4] (1) Light not functioning over cooking equipment
[41-07-4] Container of medicine improperly stored. Open bottle of advil on shelving at end of cooks line with dry goods
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright black unit on line is soiled
[14-31-5] 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
[40-06-5] 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
[23-03-4] 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
[12A-20-4] 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
[08A-04-5] Raw animal food stored over or with unwashed produce. Opened raw beef over unwashed produce in walk-in-cooler on cooling rack
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink leaking from faucet at sushi bar

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in flour / bowls in rice
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small Cut board on line used to cut produce has heavy cut marks
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table
[14-11-5] Equipment in poor repair. Gaskets torn to reach in cooler on cooks line
[36-17-5] Floor tiles missing and/or in disrepair at entrance to walk-in-freezer
[14-69-4] Ice buildup on floor in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to raw chicken stored in product
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination on cooks line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Krab defrosting at room temperature at sushi station Raw shrimp in cooks line defrosting at room temperature
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-04-5] Raw animal food stored over or with unwashed produce.
[22-02-4] Food-contact surface soiled with food debris Cut board on line soiled
[31B-03-4] No soap provided at handwash sink at entrance to kitchen
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi cooler is not at proper temperature
[14-09-4] Cutting board has cut marks and is no longer cleanable. 3 small cut boards has heavy deep cut marks - operator discarded
[36-17-5] Floor tiles missing and/or in disrepair at entrance to walk-in-freezer
[14-05-4] Soiled Cardboard used to line food-contact shelves on cooks line - bottom shelf
[29-49-6] Standing water in bottom of reach-in-cooler. Upright refrigeration unit on cooks line has standing water
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas on cooks line stored in dirty water 56°; operator removed, and washed rinsed and sanitized utensils
[14-31-5] Nonfood-grade bags used in direct contact with food. Walk-in-freezer has several to go bags with food stored directly in to go bags states made of recycled material , operator moved into food storage bags
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi front counter cooler - tuna 47°/salmon46°/eel 48°/tilipia 47 Per operator foods in cooler since 11am, less than 4 hours, operator moved to walk-in-cooler for immediate temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small white Cut boards have heavy stains - operator discarded
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink where soda dispenser is located has lemons and sponge stored in hand sink
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several SUSHI items on menu do not state they are raw

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard on shelving holding open bags of flour
[13-01-4] Employee in use aprons hanging on food shelves heavily soiled
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled behind cooking equipmemt Walk-in-cooler floor soiled Floor in soiled in room that holds soda machine Floor soiled on cooks line
[36-17-5] Floor tiles missing and/or in disrepair. Entrance to walk-in-freezer has missing / cracked floor tiles
[08B-38-4] Food stored on floor. Cooking oil on floor on cooks line
[14-69-4] Ice buildup in reach-in freezer Upright white freezer has ice buildup on bottom of unit
[10-08-5] Ice scoop handle in contact with ice.
[36-62-4] Light not functioning overcooking equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of black fridge on line soiled Rice cooker on line soiled Mop sink has black buildup Shelving holding spices on cooks line soiled Side of cooking equipment soiled Exterior of all refrigeration units soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of black fridge on line soiled Interior of freezer by back door soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Small to go containers by soups not inverted
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef defrosted at room temperature- operator moved to walk-in-cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in ware washing area Wall soiled in prep area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-07-4] Container of medicine improperly stored. Container of advil on dry storage rack
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm - ran and tested several times
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat sauces in walk-in-cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on line since 11am, less than 4 hours, 61°; operator moved to refrigerator for immediate temperature recovery
[41-10-4] Toxic substance/chemical improperly stored. Bottle of dawn dish detergent on prep table
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by soda dispenser blocked by piece of equipmemt
[31A-11-4] Handwash sink used for purposes other than handwashing. Sushi employee washing out pans in hand sink on sushi line
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked dishes in coolers not dated from previous days

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Walk-in-cooler floor soiled
[36-17-5] Floor tiles missing and/or in disrepair at entrance to walk-in-freezer
[08B-38-4] Food stored on floor. Case of cooking oil on floor on cooks line
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. (1) filter missing on cooks line
[14-69-4] Ice buildup in reach-in freezer by back door
[10-08-5] Ice scoop handle in contact with ice.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in sushi cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet entrance of kitchen on right soiled Exterior cooler on line soiled Exterior microwave on line soiled Top of refrigeration unit on cooks line soiled Rack holding dry goods soiled Exterior ice machine soiled All items listed above were
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright black cooler online - interior soiled Interior upright freezer by back door soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted above soups
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over KRAB in walk-in-freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cut board at sushi station has black marks
[31A-09-4] Handwash sink not accessible for employee use at all times. Warewashing area buckets in front of sink preventing handwashing
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dish machine

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard on walk-in-cooler racks
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut boards in facility has heavy cut marks
[35A-03-4] Dead roaches on premises. (1) dead roach in front of walk-in-cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee watch on dry goods shelving Employee jacket hanging on paper goods shelving
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking no hair restraint
[36-17-5] Floor tiles missing and/or in disrepair at entrance to Walk-in-Freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at sushi bar in water 78°
[35B-02-4] Insect control device installed over food preparation area. BUG ZAPPER zip tied to make station on cooks line, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack holding dry goods heavily soiled Exterior of coolers cooks line soiled Shelving at SUSHI bar holding to go containers soiled Exterior of crockpot holding soups heavily soiled Soda dispenser in wait station area soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining at hand sink by dish machine and ware washing hand sink
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by dish machine Walls soiled at entrance to kitchen on right side
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen touching hair several times, proceeded to scoop ice and pour soup, manager stopped employee and corrected
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tempura shrimp on cooks line 110°; operator placed back in fryer, reheated to 202°
[41-10-4] Toxic substance/chemical improperly stored. Green spray bottle with chemical hanging on rack with open bags of panko and flour Open box of Insecticide on top of boxed sodas
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by dish machine has pan soaking in hand sink Hand sink SUSHI BAR - utensils and cleaning cloths in sink
[52-01-4] Identity of food or food product misrepresented. Facility has SQUID (IKA) on the menu, when reviewing the invoices, operator pointed out CUTTLEFISH FILET; on menu as that being used as SQUID. Advised operator that CUDDLEFISH cannot be used in place of Squid as this is a menu misrepresentation.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dish machine
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner at sushi bar not labeled

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls inside cooked chicken
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small cutting board on prep table - heavily cut
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled aprons hanging on rack with foods Cell phone on prep table
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi employee making sushi with watch on
[36-73-4] Floor soiled/has accumulation of debris. Under fryers soiled Floors heavily soiled behind cooking equipment Floors soiled by dish machine Floors soiled by shelving holding bagged foods by back door
[08B-38-4] Food stored on floor. Cooking oil on floor in kitchen
[10-08-5] Ice scoop handle in contact with ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fridge on line soiled Exterior of fryers soiled Shelving holding bagged and canned foods soiled Shelving by back door holding bagged foods heavily soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright fridge on line soiled Reach in on line soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on cooks line not inverted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by crock pot holding miso soup
[21-04-4] Wet towel used under cutting board.
[41-07-4] Container of medicine improperly stored. Liquid bandaid stored on prep table over cut zucchini
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels in egg roll container
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shrimp over produce in walk-in-cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk-in-freezer raw poultry over raw beef
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 65° Egg rolls 62° Per operator, out less than 1 hour, Moved to walk-in-cooler for immediate temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small cut board on prep table heavily stained
[31A-09-4] Handwash sink not accessible for employee use at all times. Large piece of equipment stored in front of hand sink at wait station area
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee cleaning wiping clothes in hand sink Bowl in hand sink at sushi area
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. One page of menu does not indicate what products are raw, only indicates cooked foods.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at ware washing area
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several opened sushi packages not dated Some foods in walk-in-cooler not dated
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser in bottle not labeled