Toyo Japanese Cuisine
73-06 METROPOLITAN AVENUE, 11379
Japanese
7188948880
AScore: 11
Last inspected: November 14, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
November 14, 2024
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 11
02BHot TCS food item not held at or above 140 °F.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
January 30, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 24
02BHot TCS food item not held at or above 140 °F.
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
November 29, 2022
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
BScore: 16
02BHot TCS food item not held at or above 140 °F.
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
March 25, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 22
04CFood worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04FFood, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
10EAccurate thermometer not provided in refrigerated or hot holding equipment.
10ISingle service item reused, improperly stored, dispensed; not used when required.