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Toyo Sushi & Asian Grill

Toyo Sushi & Asian Grill
7720 N Wickham Rd
Suite 101
Melbourne, FL 32940
(321)254-8838

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No (0) Emergency Closure Orders Since October 2008
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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Toyo Sushi & Asian Grill either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Toyo Sushi & Asian Grill or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2009006205 - On April 17, 2009 Toyo Sushi & Asian Grill, Melbourne was ordered to pay $500 for violations observed during its January 22, 2009 inspection.

Case Number: 4--2010019312 - On May 27, 2010 Toyo Sushi & Asian Grill, Melbourne was ordered to pay $500 for violations observed during its March 30, 2010 inspection.

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Food Misrepresentation Cases Since March 2006

NoticeAccording to Florida Statute 509.292; an operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment.

The identity of food or a food product is misrepresented if:

  1. The description of the food or food product is false or misleading in any particular;
  2. The food or food product is served, sold, or distributed under the name of another food or food product; or
  3. The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.

Case Number: 2009006205 - Feb 06, 2009 - The Establishment Advertised White Tuna As An Ingredient On The Sushi Menu. However, The Establishment Was Using Escolar (on Invoice Records).

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3 Food Service Inspections Since July 1, 2014
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 5440307
Inspection Date: Wednesday, January 14, 2015
Inspection Number: 2459016
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Cup in dry rice container. **Corrected On-Site**
14-11-4 Basic.Equipment in poor repair. Hole in wooden door leading to sushi area.
08B-38-4 Basic.Food stored on floor. Buckets of sauce.
12A-19-4 High Priority.Employee washed hands with cold water. **. Repeat Violation**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Push door, have to change gloves.
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine greater than 200 ppm, remade 200 ppm.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Fixed wiping cloth solution.
53B-03-4 Intermediate.Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serv Safe not accepted which is in use for some employees, safe staff for others is accepted.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 5300965
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2406305
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 23
Number of High Priority Violations: 9
Number of Intermediate Violations: 8
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. Breading station.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water and bottled water. **. Repeat Violation**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. 2 employees eating on cookline, asked why, she said "she didn't care", then made employee move.
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **. Repeat Violation**
14-07-4 Basic.Rubber/plastic/vinyl ice scoop cracked/chipped.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface. **. Repeat Violation**
29-37-4 High Priority. hose at mop sink lower than flood rim of sink. **Corrected On-Site**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. 4 cans bamboo shoots, 5 cans baby corn, 2 cans of ground bean sauce, 1 can pineapple juice.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **. Repeat Violation**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. Only washed for 5 seconds. **. Repeat Violation**
12A-19-4 High Priority.Employee washed hands with cold water.
12A-20-4 High Priority.Employee washed hands with no soap. **Corrected On-Site**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 76° must discard at 3 pm.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water 67°, tempura batter 80° must discard at 3 pm.
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over beef
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
53A-10-4 Intermediate.Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Could not explain use of time as a public health control.
22-05-4 Intermediate.Cutting board(s) stained/soiled. Portables
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. 3 bay sink. **. Repeat Violation**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. 83°
22-01-4 Intermediate.Ice scoop stored in ice machine has a mold like substance in grooves.
27-06-4 Intermediate.No hot running water at three-compartment sink. 84°
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken 115° after 15 minutes, suggested place in walk in cooler.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 5255877
Inspection Date: Tuesday, August 12, 2014
Inspection Number: 2386354
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Pan was not sanitized after washing and rinsing. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Boxes of oil. **. Repeat Violation**
10-19-4 Basic.In-use tongs stored on oven door handle. **. Repeat Violation**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **. Repeat Violation**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. Server 5 secs. **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 5255876
Inspection Date: Tuesday, June 10, 2014
Inspection Number: 2386354
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 27
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine.
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine. **. Repeat Violation**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl in vinegar. **. Repeat Violation**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. **. Repeat Violation**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Womens and unisex restroom. **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Pan was not sanitized after washing and rinsing. **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
23-21-4 Basic.Food debris/dust/grease/soil residue on exterior of microwave. Sushi bar.
08B-38-4 Basic.Food stored on floor. Boxes of oil. **. Repeat Violation**
36-13-4 Basic.Grease accumulated and food debris under cooking equipment.
10-19-4 Basic.In-use tongs stored on oven door handle. **. Repeat Violation**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Frappuccino. **Corrected On-Site**
25-32-4 Basic.Reuse of single-service articles. Tin cans, egg crates. **. Repeat Violation**
42-04-4 Basic.Storage of tools on shelf above or with food. Caulking gun above box of sauce
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface. **. Repeat Violation**
23-12-4 Basic.Walk-in freezer shelves heavily soiled with encrusted food debris.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **. Repeat Violation**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. Server 5 secs. **. Repeat Violation**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. WD 40 by MSG, plastic wrap, and sauces
22-05-4 Intermediate.Cutting board(s) stained/soiled. Portables **. Repeat Violation**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink.
31B-03-4 Intermediate.No soap provided at handwash sink. Corner of kitchen
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles in walkin cooler
53B-10-4 Intermediate.Records/documents for required employee training do not contain all of the required information. Missing information on most certificates.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Purple substance under 3 bay sink. **. Repeat Violation**

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4969166
Inspection Date: Wednesday, March 19, 2014
Inspection Number: 2293347
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site** **. Repeat Violation**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Womens and unisex bathroom
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. Oil and ginger buckets **. Repeat Violation**
10-19-4 Basic.In-use tongs stored on oven door handle.
14-30-4 Basic.Nonfood-grade garbage bags used in direct contact to store food. Pan of broccoli **Corrected On-Site**
02D-06-4 Basic.Packaged food has no English labeling. Msg **Corrected On-Site**
25-35-4 Basic.Reuse of single-use articles. Egg carton trays **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans. **. Repeat Violation**
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface. **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands.
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Battered chicken in walkin, **. Repeat Violation**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Purple liquid.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4969165
Inspection Date: Thursday, October 17, 2013
Inspection Number: 2293346
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl for sugar **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-38-4 Basic.Food stored on floor. Buckets of ginger
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop on top of cooker. **Corrected On-Site**
25-32-4 Basic.Reuse of single-service articles. Egg crates **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans. **. Repeat Violation**
23-09-4 Basic.Soiled reach-in cooler gaskets.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
12A-29-4 High Priority.Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-15-4 High Priority.Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
22-05-4 Intermediate.Cutting board(s) stained/soiled.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed operator form.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4969165
Inspection Date: Thursday, October 17, 2013
Inspection Number: 2293346
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl for sugar **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-38-4 Basic.Food stored on floor. Buckets of ginger
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop on top of cooker. **Corrected On-Site**
25-32-4 Basic.Reuse of single-service articles. Egg crates **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans. **. Repeat Violation**
23-09-4 Basic.Soiled reach-in cooler gaskets.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
12A-29-4 High Priority.Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-15-4 High Priority.Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
22-05-4 Intermediate.Cutting board(s) stained/soiled.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed operator form.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4860650
Inspection Date: Tuesday, March 26, 2013
Inspection Number: 2203930
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. Cook line **Warning**/ still utiling
23-12-4 Basic.Walk-in cooler shelves heavily soiled with encrusted food debris. **Warning**/. Cleaned need to detail better

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4889008
Inspection Date: Tuesday, March 26, 2013
Inspection Number: 2265284
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. / slicing fish utilizing a trash can as a shelf **Corrected On-Site**
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. / sliced and diced mushrooms in cooks line reach in cooler
14-33-4 Basic.Walk-in cooler shelves with rust that has pitted the surface.
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. / cooks line table **. Repeat Violation**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / little reach in on cooks line
14-71-4 Basic.Duct tape used to repair spoon on cooks line
22-19-4 Basic.Interior of toaster oven soiled with encrusted food debris.
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
25-32-4 Basic.Reuse of single-service articles. / egg crates for storing pots on
25-52-4 Basic.Reuse of single-use number 10 cans.
41-07-4 High Priority.Container of medicine improperly stored / vitamins stored on cooks line table **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4685172
Inspection Date: Wednesday, January 23, 2013
Inspection Number: 2203930
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on sushi menu **Warning**
02D-10-4 Basic.Bag/container of unrecognizable prepared food not identified by common name. Fish in walk in freezer **Warning**
08B-56-4 High Priority.Cut lemon stored in ice used for drinks. **Corrected On-Site** **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle between uses. **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Warning**
14-30-4 Basic.Nonfood-grade garbage bags used in direct contact to store food. Trash bag used to cover food in the walk in cooler **Warning**
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. Cook line **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Warning**
22-28-4 Intermediate.Interior of reach-in coolers heavily soiled with accumulation of food residue. **Warning**
23-12-4 Basic.Walk-in cooler shelves heavily soiled with encrusted food debris. **Warning**
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink. Cok line **Warning**
23-19-4 Basic.Heavy Food debris/grease/soil residue on exterior of reach-in coolers on cook line **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Cook line **Warning**
31A-14-4 Intermediate.Employee rinsed utensil in hand wash sink. Sushi line **Warning**
41-19-4 High Priority.Insecticide/rodenticide use not in compliance with regulations. Can of raid at sushi bar **Warning**

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4685173
Inspection Date: Monday, October 08, 2012
Inspection Number: 2203931
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in cook line reach in cooler found at 58 degrees fahrenheit. Out if cooler for less than 2 hrs recommended rapid chill
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw fish over vegetables in cook line reach freezer Corrected On Site.
22-17-1 Critical.- Observed moderatel soiled reach-in cooler gaskets. Cook line reach ins
24-06-1 Observed clean tongs stored hanging on ocen handle

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4346187
Inspection Date: Thursday, April 26, 2012
Inspection Number: 2096862
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. /badly dented cans
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch mixture,whole shell eggs cooks line recommended rapud chill. Repeat Violation.
10-08-1 Observed ice scoop with handle in contact with ice. /ice machine Corrected On Site.
12B-04-1 Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. /employee eating on cooks line Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. /sushi reach in cooler
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /raid bug killer Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths
53B-08-1 Critical. Observed employees trained/ copies of employee training available not original certifications

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4346188
Inspection Date: Monday, October 31, 2011
Inspection Number: 2096863
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed corn starch mixture cold held at greater than 41 degrees Fahrenheit. Found at 74F on ice recommend rapid chill in deep ice bath container. Repeat Violation.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Cook line coolers
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl with no handle used to scoop rice
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
12A-18-1 Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
14-37-1 Observed ALL cutting board grooved/pitted and no longer cleanable.
15-35-1 Card board used as shelf liners through out kitchen
22-27-1 Critical. Observed Food storage containers heavly soiled
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven
22-28-1 Critical. Observed interior of reach-in cooler moderatly soiled with accumulation of food residue.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3944650
Inspection Date: Wednesday, April 20, 2011
Inspection Number: 1949609
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /krab on sushi prep line stated only out 45 minutes have rapid chill to 41 degrees f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch mixture recommended rapid chill
08A-11-1 Critical. Observed food stored in ice used for drinks. /bottle of wine in drink ice Corrected On Site.
10-08-1 Observed ice scoop with handle in contact with ice. /bar area Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /sushi bar area Corrected On Site.
14-41-1 worn,ripped sushi bamboo mat being utilized Corrected On Site. Repeat Violation.
14-51-1 Observed nonfood-grade containers used for food storage. /seweed wraps in re-used tin. Sushi line. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /expediter line by rice and sushi area. Repeat Violation.
22-19-1 Critical. Observed interior of microwave heavily soiled.
22-24-1 Critical. Observed moderate buildup of slime on soda dispensing nozzles. Bar area. Repeat Violation.
23-06-1 Observed build-up of food debris,front of small toaster oven
32-17-1 Critical. Handwashing cleanser so old caked in dispenser not able to get any out/cooks line
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /raid bug spray under dishmachine. No evidence of any activity in establishment
41A-07-1 Critical. Observed container of medicine improperly stored. /anti acid Malox stored in small refrigeration with dressings Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloth sushi area. Repeat Violation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed copies of certifications,but employee training has been done

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4153331
Inspection Date: Wednesday, February 02, 2011
Inspection Number: 1949610
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3944651
Inspection Date: Thursday, December 02, 2010
Inspection Number: 1949610
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Cook line RIC
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided on sushi menu ti indicate what's raw and what's cooked. 02/02/2011
08A-24-1 Critical. Observed sheet pans of raw chicken and raw beef oner sheet pans of raw salmon
08A-26-1 Critical. Observed pan of raw chicken stored over tofu,srainer of raw shrimp stored over cooked chicken in WIC. Corrected On Site. Repeat Violation. 03/30/10,1/10
08A-28-1 Critical. Observed bag of cabbage and a container of sprouts stored on the floor of WIC
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden bamboo wraps
14-51-1 Observed nonfood-grade containers used for food storage. For msg,sugar,salt, and other bulk foods
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm. Sushi bar Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Corrected On Site.
22-27-1 Critical. Observed interior rim of crock pots moderatly encrusted with grease and/or soil deposits.
23-08-1 Observed soda gun holster with moderate accumulated slime/debris.
24-10-1 Observed in utensils stored in crevices between equipment. Meat cleavers. Repeat Violation.
26-02-1 Observed reuse of single-service articles. Peanut container being reused for vegitables
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm at sushi bar. Corrected On Site.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 4080572
Inspection Date: Wednesday, July 21, 2010
Inspection Number: 1837040
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3838041
Inspection Date: Tuesday, March 30, 2010
Inspection Number: 1837040
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Violation: 08A-26-1Observed raw shrimp stored over clean vegitables on the top box of cook line RIC. Corrected On Site. Callback-raw shrimp stored in a bowl over mushrooms and cherries in reach in and raw frozen non hermatically sealed lobster over cheesecake in second reach in.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3606177
Inspection Date: Thursday, January 28, 2010
Inspection Number: 1837040
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice. Repeat Violation.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Pack of frozen tuna at sushi bar. Repeat Violation.
08A-11-1 Critical. Observed food stored in ice used for drinks. Containers of lemons and bottle of wine. Corrected On Site.
08A-23-1 Critical. Observed shell eggs over mushrooms on cook line RIC
08A-26-1 Critical. Observed raw shrimp stored over clean vegitables on the top box of cook line RIC. Corrected On Site.
08A-29-1 Critical. Observed uncovered cooked chicken,noodles in the walkin cooler Corrected On Site. Repeat Violation.
08B-04-1 Critical. Observed cloth used as a food-contact surface. To cover clean vegitables in the walkin cooler. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Containers of sugar,salt and other seasonings. Corrected On Site. Repeat Violation.
14-03-1 Observed galvanized metal in contact with acidic foods. Opened cans of ketchup,mushrooms in the walkin cooler
22-27-1 Critical. Observed toaster ovens heavily encrusted with grease and/or soil deposits.
24-10-1 Observed utensils stored in crevices between equipment. Meat cleavers
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Dishes in hand sink at sushi bar
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 03/26/2010.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3739897
Inspection Date: Wednesday, September 09, 2009
Inspection Number: 1837041
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3606178
Inspection Date: Thursday, July 09, 2009
Inspection Number: 1837041
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 09/09/09.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Raw chicken Corrected On Site.
08A-29-1 Critical. Observed uncovered cleaned vegetables and noodles,sprouts in the walkin cooler.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Noodles,cooked rice in the walkin cooler. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowls used as scoops in the bulk containers. Salt,sugar. Repeat Violation.
12B-01-1 Critical. Observed employee eating while preparing food. Corrected On Site.
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook line
22-24-1 Critical. Observed buildup of slime on soda dispensing Gun nozzles.
23-08-1 Observed soda gun holster with accumulated heavy slime/debris.
40-01-1 No suitable facilities provided to store employee clothing and other possessions. Keys and phone by clean plates on sushi line.
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. 6 hanging in the kitchen

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3571383
Inspection Date: Thursday, May 28, 2009
Inspection Number: 1655735
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3166967
Inspection Date: Thursday, January 22, 2009
Inspection Number: 1655735
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-23-1 Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fresh salmon purchased, freezer only freezing salmon to 16 degrees fahrenheit.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice found at 123 degrees F at sushi bar, held for 2 hours, no time as a public health control procedure in place. Filled out time as a public health control form with operator. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface with sushi rice. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Pastic bowl used as scoop in bulk rice container.
10-08-1 Observed ice scoop with handle in contact with ice at bar.
14-03-1 Observed galvanized metal in contact with acidic foods ie ketchup,soy sauce etc. . In walkin cooler.
24-10-1 Observed knife stored in crevices between equipment. Corrected On Site.
52-01-1 Critical. Identity of food or food product misrepresented. Establishment has white tuna as an ingredient listed on sushi menu, esclovar purchased on invoice records.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3166968
Inspection Date: Tuesday, July 15, 2008
Inspection Number: 1655736
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-11-1 Critical. Observed food stored in ice used for drinks. Container of lemons stored in drink ice bin at waitress staition at front bar area.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook touching vegetables with bare hands at cook's line.
10-08-1 Observed ice scoop with handle in contact with ice in bin at waitress station and in bulk machine.
22-17-1 Critical. Observed soiled reach-in cooler gaskets at reachin at sushi bar and at cook's line coolers.
23-03-1 Observed medium build-up of grease on hood filters above cook's line.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

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4 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 3058087
Inspection Date: Wednesday, March 26, 2008
Inspection Number: 1584847
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 2922942
Inspection Date: Monday, January 14, 2008
Inspection Number: 1584847
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meat and eggs over vegetables in walkin cooler. Repeat Violation.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags used to store food in walkin cooler and freezer.
20B-02-1 Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Water at 139 degrees, test strip did notturn black indicating 160 degrees or higher.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses; wet wiping cloths on counter top behind sushi bar. Repeat Violation.
23-03-1 Observed medium build-up of grease on hood filters above woks.
24-10-1 Observed utensils stored in crevices between equipment. Knives stored between prep table and reachin cooler unit. Repeat Violation.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Styrofoam boxes not inverted for protection.
29-11-1 Observed leaking pipe at plumbing fixture, under 3 comp sinkl
31-09-1 Critical. Handwash sink not accessible for employee use at all times;handsink blocked in kitchen to the left of fryers. Repeat Violation.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Food container in handwashing sink at sushi bar. Repeat Violation. Repeat Violation.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees; no handwashing signs in bathrooms used by employees.
42-03-1 Wet mop not hung to dry.

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 2922943
Inspection Date: Thursday, August 02, 2007
Inspection Number: 1584848
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01A-10-1 Critical. Observed food/ice received from unapproved source. / whole chicken (no feathers ) from New York no proof no invoice -owner was going to cook for home explained that he isn't able to do that-not sending for a/c at this time don't believe the owner was willfull or neglegent if this occurs on any other unannounced inspection an administration complaint SHALL be issued
01B-14-1 Critical. Observed dented/rusted cans. /2
01B-16-1 Critical. Stop Sale issued (see Stop Sale Notice).
02-11-1 Critical. Consumer advisory for raw/undercooked oysters not provided. /need to have separate from animal protien Corrected On Site.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /cooks line sauces. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /eggs stored over ready to eat food walk in cooler
08B-08-1 Critical. Observed cloth gloves contacting ready-to-eat food. /sushi rice Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /flour. Repeat Violation.
10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. /utensils by rice pot
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. /wiping cloths stored in sink /kitchen area. Repeat Violation.
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands/in sushi area buckets stored in sink. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /on cooks ne. Repeat Violation.
24-10-1 Observed utensils stored in crevices between equipment. Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /had shut off at handsink by 3 bay sink Corrected On Site.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. /on cooks line blocked by wire rack
41B-03-1 Critical. Observed unlabeled spray bottle. /degreaser/window cleaner storage area. Repeat Violation.
41B-03-1 Critical. Observed unlabeled spray bottle. /window cleaner front sushi bar area. Repeat Violation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. /observed facility has books hasn't given o employees as of yet this is a. Repeat Violation if not complied by nexted unannounced an administration complaint SHALL be issued

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
License ID: 3350601
Inspection Visit ID: 2823693
Inspection Date: Thursday, August 02, 2007
Inspection Number: 1526953
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Violation: 02-26-1Working containers of food removed from original container not identified by common name. /sauce on prep table/still need to be labeled /time extended to nexted unannounced inspection
09-05-1 Critical. Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /flour,sugar,rice/still utilizing bowls in flour/to nexted unannounced routine
10-07-1 Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /utensils still not stored properly extended to nexted unannounced routine
12A-02-1 Critical. Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands. /items stored in sink Corrected On Site. /still utilizing handsink for other purpose /to nexted unannounced routine
21-10-1 Violation: 21-10-1Clean wiping cloth not properly stored. /still not properly stored/time extended to nexted unannounced routine
41B-03-1 Critical. Violation: 41B-03-1Observed unlabeled spray bottle. /front waite station cleaner/nexted unannounced inspection
51-13-1 Violation: 51-13-1No Heimlich maneuver sign posted. /posted
53B-08-1 Critical. Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Rereviewed information with operator language barrier if not complied by next unannounced inspection an administration complaint will be issued /has serve safe nooks need to get employees training done/not completed/time extended to nexted unannounced inspection

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
Inspection Date: Monday, June 18, 2007
Inspection Number: 1526953
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 27
Number of Critical/Risk Violations: 22
Number of Noncritical Violations: 5
Details
7 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
2 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
2 violations of code 51 which requires:
  • “Other conditions sanitary and safe operation”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”
1 violation of code 56 which requires:
  • “Copy of Chapter 509, Florida Statutes, available (no longer used per Chapter 2008-55, Laws of Florida)”

Inspection For: TOYO ASIAN CUISINE
License Number: 1505916
Inspection Date: Friday, December 01, 2006
Inspection Number: 1526881
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
1 violation of code 56 which requires:
  • “Copy of Chapter 509, Florida Statutes, available (no longer used per Chapter 2008-55, Laws of Florida)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Toyo Sushi & Asian Grill in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Toyo Sushi & Asian Grill.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Toyo Sushi & Asian Grill may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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