Takara Steakhouse & Sushi
Last inspected: Oct 30, 2025
21
Score
Takara Steakhouse & Sushi appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Oct 30, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average sits at 67, which Takara Steakhouse & Sushi's 21 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
21
Aug 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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** - From follow-up inspection 2025-08-08: -current menus are not marked, operator states new menus will be printed soon **Admin Complaint**
02B-01-5
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** - From follow-up inspection 2025-08-08: **Time Extended**
36-34-5
86
Jun 3, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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**
02B-01-5
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**
14-01-5
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**
36-34-5
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**
32-12-6
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**
05-09-4
74
Jun 2, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
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
08B-56-4
High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to dry fish
14-86-1
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**
03A-02-5
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.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
22-02-4
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**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger sauce **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup
36-34-5
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
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom
32-12-6
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**
40-06-5
Basic - Ice bucket/shovel stored on floor between uses. - during scooping
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Corrected On-Site**
10-20-4
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**
10-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - sushi bar right cooler
05-09-4
27
Jan 21, 2025
Complaint Full
2 minor violations.
View 2 violations
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** - From follow-up inspection 2025-01-21: **Time Extended**
12B-07-4
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** - From follow-up inspection 2025-01-21: **Time Extended**
23-03-4
90
Nov 25, 2024
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
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**
41-07-4
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**
31A-11-4
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**
02B-01-5
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**
11-26-1
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**
53B-05-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2024-11-25: **Time Extended**
51-11-4
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**
12B-07-4
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**
23-03-4
50
Nov 18, 2024
Complaint Full
7 critical violations. 7 major violations. 10 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. -vitamins stored next to microwave **Corrected On-Site** **Warning**
41-07-4
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**
22-41-4
High Priority - Raw animal food fish stored over /not properly separated from ready-to-eat food. -sushi station **Warning**
08A-05-6
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**
08A-02-6
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**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51f less than 4 hours **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ppm **Warning**
41-27-4
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**
31A-11-4
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**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site** **Warning**
31B-02-4
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**
11-26-1
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**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray with blue,purple chemical in employee bathroom **Warning**
41-17-4
Basic - Ice scoop handle in contact with ice. -sushi bar **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. -tongs hand on oven handle **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. -sugar , panko ,soy sauce **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
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**
12B-07-4
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**
40-06-5
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**
08B-38-4
11
Jun 11, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw fish in walk-in cooler, operator reorganized walk-in freezer **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roe 79F, stored on sushi bar prep counter less than 1 hour, operator discarded **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored over won tons in walk-in freezer, operator reorganized walk-in freezer**Repeat Violation** **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. -purple solution spray bottle stored above prep sink, operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in sushi area used to wash leafy greens
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Isabel, Damara, Fang, Xiu, Tang, Hernan, and Hui
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -multiple white cutting boards stained throughout the kitchen -left side ice machine has an accumulation of black, mold-like substance **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in large white bucket of batter in walk-in cooler, employee removed **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. -ceiling tile displaced over mop sink, employee replaced **Corrected On-Site**
36-36-4
Basic - Floors not maintained smooth and durable. -throughout rear prep area and other spots
36-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -dead flies on sticky tape hanging over prep tables, employee removed **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease and food debris **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -sushi chefs thawing fish in handwash sink, employee removed **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind fryers has an accumulation of grease and food debris
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on sushi cutting board, employee filled sanitizer solution bucket and placed towel inside **Corrected On-Site**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
23
Dec 19, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained on rear prep sink **Repeat Violation** **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -mostly in dishwashing area, other spots throughout kitchen **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in prep area **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
33-20-4
Basic - - From initial inspection : 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** - From follow-up inspection 2023-12-19: **Time Extended**
23-03-4
74
Dec 14, 2023
Routine - Food
8 critical violations. 5 major violations. 12 minor violations.
View 25 violations
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**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. -walk-in cooler: raw calamari over unwashed sweet potatoes **Warning**
08A-04-5
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**
08A-05-6
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**
01B-02-5
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**
03A-02-5
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**
22-41-4
High Priority - Container of medicine improperly stored. -vitamin supplements stored above prep table, operator relocated **Corrected On-Site** **Warning**
41-07-4
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**
03D-02-5
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**
52-04-5
Intermediate - Food-contact surface soiled with food debris. -white cutting boards stained on rear prep sink **Repeat Violation** **Warning**
22-02-4
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**
31A-11-4
Intermediate - No soap provided at handwash sink. -left side sink in sushi bar, operator installed new soap **Corrected On-Site** **Warning**
31B-03-4
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**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
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**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch **Warning**
13-07-4
Basic - Floors not maintained smooth and durable. -mostly in dishwashing area, other spots throughout kitchen **Warning**
36-11-4
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**
35B-08-4
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in prep area **Warning**
08B-47-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Ice buildup on back of walk-in cooler equipment. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. -wait station ice bin, operator relocated **Corrected On-Site** **Warning**
10-08-5
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**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -tops of sushi coolers **Warning**
05-09-4
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**
23-03-4
10
Jun 2, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
21
Oct 21, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
41
Frequently Asked Questions
When was Takara Steakhouse & Sushi last inspected?
The most recent health inspection at Takara Steakhouse & Sushi on file is from Oct 30, 2025. The public record contains 12 inspections in total.
What is the most common violation at Takara Steakhouse & Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Takara Steakhouse & Sushi.
How does Takara Steakhouse & Sushi compare to other restaurants in Port Orange?
Takara Steakhouse & Sushi most recently scored 21 out of 100, which is lower than the Port Orange average of 67.
Has Takara Steakhouse & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Takara Steakhouse & Sushi have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Takara Steakhouse & Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Takara Steakhouse & Sushi inspected?
Based on the inspection history on file, Takara Steakhouse & Sushi is inspected around four times per year on average.
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