TONYS SUSHI STEAKHOUSE
3405 SW COLLEGE RD #103 · OCALA · Marion County · FL 34474
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 12
08B-02-4High Priority – Displayed food not properly protected from contamination. Seaweed in containers on top of sushi display case not covered. Lids were placed over seaweed during this inspection. **Corrected On-Site**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee in sushi bar put on gloves after rinsing towel without first washing hands. **Warning**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee washed hands for 5 seconds from start to finish. **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female server touched face then clean plate without washing hands. **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands then continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
12A-29-4High 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. Male employee picked up trash on floor then changed gloves and continued to touch single service items without washing hands. **Warning**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink behind bar has 0 ppm quaternary ammonium. Manager added sanitizer then 200 ppm. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw beef on top of sliced raw onions. Manager moved to proper order. In walk in cooler: pan on raw fish on top of case of miso soup. Pan of raw fish on top of keg of beer. Pan of raw shrimp on shelf over butter. Manager moved all to proper order. In reach in make table on cookline: pan of raw beef on shelf over beans. Manager moved to proper order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On hibachi carts: raw shell eggs 69F, manager stated eggs have been out for one hour and placed back in cooler. Discussed adding eggs to Time as a Public Health Control (TPHC) documents. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice on time documents has no time stamp. Employee added time. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sushi bar under heat lamp: fried shrimp 85F, employee stated shrimp was placed out 20 minutes prior to temperature being taken and began reheating. On cook line in rice cooker: rice 87F, manager stated rice cooked one hour before and began reheating. Discussed adding all items to Time as a Public Health Control (TPHC). **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Windex stored on shelf next to rum in sushi bar. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 4
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Several servers scooping ice and pulling plates food to be served to customers.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of ice bin has mold like substance on top portion of deflector plate. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Male employee rinsed towel in hand sink in sushi bar. Scrub pads in sink at sushi bar. Sink in server station has bucket and chemical stored inside. Chemicals were removed. **Corrective Action Taken**
31B-03-4Intermediate – No soap provided at handwash sink. Sink in ware wash area has no soap. Added during this inspection. **Corrected On-Site**
Basic 13
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl in sauce in walk in cooler. Removed. **Corrected On-Site** **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sushi bar. Drink on table over napkins in server station. Drink on shelf over hibachi cart in kitchen. Drink on shelf over cling wrap. Manager moved several drinks. **Corrective Action Taken** **Repeat Violation**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf over drinks in reach in cooler at bar. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape pen on shelf over cling wrap in sushi bar. Hats on shelf over hibachi carts in kitchen.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several servers wearing jewelry while scooping ice and pulling plates of food from pas thru.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Male employees on cookline.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Pans on clean dish shelf.
14-11-5Basic – Equipment in poor repair. Gaskets torn on several reach in make tables on cookline and in sushi bar. Rice holder at sushi bar is cracked under lid.
08B-38-4Basic – Food stored on floor. Several buckets of sauce on floor in back room and in walk in cooler.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. In crockpot under pass thru, utensils in standing water at 70F. Crock pot was turned on to heat water. Also, two knives in crack between make table and prep table. Removed during this inspection. Ice scoop handle in ice.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers in sushi bar and on cookline soiled with food debris. **Repeat Violation**
36-50-4Basic – Unclean building components, attachments or fixtures. Floor heavily soiled with food debris under equipment in sushi bar. Floor soiled with food debris on cookline. Ceiling tiles soiled throughout kitchen. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Two towels in sushi bar, placed in bucket. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on October 8, 2026 3:14 PM.
Violation category totals
3 observation(s)
4 observation(s)
1 observation(s)
6 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.