TORO JAPANESE STEAKHOUSE

Name: TORO JAPANESE STEAKHOUSE
Address: 1335 US HIGHWAY 1, VERO BEACH, FL, 32960, US
Rating: 63.8

1335 US HIGHWAY 1, VERO BEACH, FL 32960

License #4105116

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.8 Grade F / 100

Failing Health Score

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Quick take

TORO JAPANESE STEAKHOUSE in VERO BEACH currently holds an InspectFL Health Score of 63.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 25 total violations — 11 critical, 4 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 16, 2026 shows 12 observation rows: 5 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Administrative complaint recommended
[41-07-4] Container of medicine improperly stored. Vitamins in reach in cooler above tofu. Advised manger to move
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In water observed at 78f. Advised to dump water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over dumplings. Raw shelled eggs over curry sauce in cook line coolers. Raw shelled eggs over sauce in walk in cooler
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Main hand sinks in both womens and mens restroom do not have hot water. Hot water observed at hand sinks in handicap stalls.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Sushi Rice has 4/16/26 stamped on container instead of time per operators written time plan. , operator states rice was placed into service 1 hour ago. Provided education and time stamp was put on container
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator has red tail snapper on menu listed under a la carte and in spicy Cajun roll. Operator provided invoice for tilapia and states that is what they use.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 77f. Operator states shrimp was sitting out for 30 minutes. Operator added to time plan.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Glass produce cooler shelving
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at servers station
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To go menus do not have consumer advisory. Printed sign for operator. Sign was posted at hand hostess station
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles made yesterday morning
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut zucchini

Community reaction

What do locals think?

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Community pulse