TAKARA STEAKHOUSE & SUSHI

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - masago ingredient in the Snow Crab Mango Salad, and the Kani Salad - Toro-uni caviar Warning - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger sauce Corrected On-Site - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - sushi bar right cooler - From follow-up inspection 2025-06-03: Time Extended

High Priority - Food stored in ice used for drinks. See stop sale. - shaved ice used to cooler down kale leaves storing employee drink and raw scallop

High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to dry fish

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese stuffed olives (58F - Cold Holding) - observed on condiment tray. Employee added ice salmon (48F - Cold Holding); toro (48F - Cold Holding); cream cheee (47F - Cold Holding); cooked shrimp (48F - Cold Holding) - fresh garlic in oil (48 - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (114 - Hot Holding) Observed on counter at cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - masago ingredient in the Snow Crab Mango Salad, and the Kani Salad - Toro-uni caviar Warning

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger sauce Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - escolar

Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - starbucks drink, pack of cigarettes and vape device on counter at sushi bar Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. - during scooping

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. - water not on Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - sushi bar right cooler

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. -vitamins stored next to microwave Corrected On-Site Warning - From follow-up inspection 2024-11-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad stored in hand sink on cook line -ice in hand sink at sushi bar Warning - From follow-up inspection 2024-11-25: Ice in hand sink on cookline Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under sushi salad menu Conch salad Manager states they come in cooked/frozen could not provide proof that conch and octopus are cooked. Does not state cooked on invoice and they do not have box. Warning - From follow-up inspection 2024-11-25: Per manager distributor states conch is raw and he is going. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires Warning - From follow-up inspection 2024-11-25: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-11-25: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2024-11-25: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on counter above reach in coolers . -drinks on shelf with above clean dishes -counter at sushi bar Warning - From follow-up inspection 2024-11-25: Drink on shelves by dish machine Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area Warning - From follow-up inspection 2024-11-25: Time Extended

High Priority - Container of medicine improperly stored. -vitamins stored next to microwave Corrected On-Site Warning

High Priority - 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. -chlorine Oppm Warning

High Priority - Raw animal food fish stored over /not properly separated from ready-to-eat food. -sushi station Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over raw shrimp wall in freezer Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw beef over raw shrimp Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51f less than 4 hours Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ppm Warning

Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad stored in hand sink on cook line -ice in hand sink at sushi bar Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under sushi salad menu Conch salad Manager states they come in cooked/frozen could not provide proof that conch and octopus are cooked. Does not state cooked on invoice and they do not have box. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires Warning

Intermediate - 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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -spray with blue,purple chemical in employee bathroom Warning

Basic - Bowl or other container with no handle used to dispense food. -sugar , panko ,soy sauce Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on counter above reach in coolers . -drinks on shelf with above clean dishes -counter at sushi bar Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on shelf above prep table Warning

Basic - Food stored on floor. -prep area soy sauce ,soup base -food on floor in walk in cooler and freezer -container of ginger on floor at sushi station -drink mixes on floor at bar Warning

Basic - Ice scoop handle in contact with ice. -sushi bar Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. -tongs hand on oven handle Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Container of medicine improperly stored. -vitamin supplements stored above prep table, operator relocated Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -walk-in cooler: cooked rice 47F and cooked pasta 46F, per operator cooling overnight Warning

High Priority - 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. -tested 0ppm, operator installed new bucket of chlorine sanitizer, retested still 0ppm Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -reach-in freezer across from fryers: raw fish with won tons in reach-in freezer, operator reorganized reach-in freezer -walk-in freezer: raw salmon over won tons Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. -walk-in cooler: raw calamari over unwashed sweet potatoes Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shrimp over spring rolls Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -walk-in cooler: cooked rice 47F and cooked pasta 46F, per operator cooling overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 45F in top of reach-in cooler, operator discarded Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Red Snapper (Lutjanus campechanus) on menu, operator serving Snapper (Lutjanus malabaricus) Warning

Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained on rear prep sink Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at wait station used to store bucket of towels -handwash sink at cookline used to store scraper and steel wool, operator removed Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. -left side sink in sushi bar, operator installed new soap Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. -purple degreaser spray bottle near mop sink lacking label, operator labeled Corrected On-Site Repeat Violation Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open employee beverage on prep table, operator relocated Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch Warning

Basic - Floors not maintained smooth and durable. -mostly in dishwashing area, other spots throughout kitchen Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -accumulation of dead flies on sticky tapes hanging over triple sink and food prep area Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in prep area Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Ice buildup on back of walk-in cooler equipment. Warning

Basic - Ice scoop handle in contact with ice. -wait station ice bin, operator relocated Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven door, operator removed Corrected On-Site Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tops of sushi coolers Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans soiled -tops of fryers have an accumulation of grease and food debris Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 54f per chef made last night . Chef discarded Warning

High Priority - 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. 0 ppm Warning

High Priority - Food stored in ice used for drinks. Container of lemons in drink ice at 2 side stations. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sushi rice bowl/ operator verified cypress wood Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Qual eggs over fish for sushi Corrected On-Site Warning

High Priority - Raw animal food/ chicken stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp Raw beef over fish walk in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab mix 44f Chicken 47f,Oyster 48f per chef in cooler over night more than 4 hours. Manager discarded Sushi bar/Sushi Fish 44f to 47f less than 4 hours placed in walk in cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tofu 124f - 146f Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed 2 tags Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelves in warewashing area and Waitstation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sauce in reach in cooler at Waitstation Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Panko Corrected On-Site Warning

Basic - Unwashed fruits/vegetables/box of broccoli stored with ready-to-eat food. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 49f per employee made last night more than 6 hours Warning

High Priority - 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. 10 ppm corrected to 50 ppm Corrected On-Site Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp and scallops stored behind cut vegetables on top of reach in cooler. Corrected On-Site Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw egg with lemons Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over ready to eat. In walk in freezer Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut leafy green Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar Fish 46f,fish 47f,fish 50f,fish 47f less than 4 hours Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag not with tray of oysters Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. Bar Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Sauce - reach in cooler at Waitstation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls stored into tub under dish machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks above drink station next to straws Drinks on shelves throughout kitchen Warning

Basic - Ice scoop handle in contact with ice. Bar Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempflo Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar and drink station by sushi bar Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris around hibachi grills in dinning room. Waste containers under hibachi grills soiled. Small amount of Food debris on hibachi carts- employee cleaning. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli over cooked broccoli Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning