Takara Steakhouse Sushi
Last inspected: Apr 16, 2026
27
Score
Across the available record, Takara Steakhouse Sushi has 11 inspections on file, the first dated 2022. The latest inspection on file is from Apr 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Vero Beach facility scores 77, putting Takara Steakhouse Sushi on the weaker side. This restaurant has more on its record than most do.
11
Inspections
5
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Vitamins in reach in cooler above tofu. Advised manger to move
41-07-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In water observed at 78f. Advised to dump water
10-05-5
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
High 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 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 **Corrected On-Site**
03F-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Main hand sinks in both women's and men's restroom do not have hot water. Hot water observed at hand sinks in handicap stalls.
27-16-4
Intermediate - 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. **Admin Complaint**
52-04-5
Intermediate - 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 **Corrected On-Site**
02B-02-5
Intermediate - 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
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at servers station
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass produce cooler shelving
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut zucchini
08B-17-4
27
Oct 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia in ROP - From follow-up inspection 2025-10-17: **Time Extended**
01B-13-4
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At front counter hand sink - From follow-up inspection 2025-10-17: **Time Extended**
24-27-4
Basic - - From initial inspection : 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. Tilapia in ROP states to remove while frozen - From follow-up inspection 2025-10-17: **Time Extended**
06-09-1
78
Oct 14, 2025
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose into large kettle. Operator removed hose to allow gap **Corrected On-Site**
29-44-4
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. Reading 0ppm **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. In rice warmer. Operator removed **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia in ROP
01B-13-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. At front counter hand sink
24-27-4
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. Tilapia in ROP states to remove while frozen
06-09-1
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed Steaks stored in ROP with no dates in walk in cooler and walk in freezer. Operator states they were placed in bags less than 48 hours. Operator removed steaks from packaging **Corrected On-Site**
03G-53-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked noodles in walk in cooler **Corrected On-Site**
08B-17-4
37
May 29, 2025
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 50f - From follow-up inspection 2025-05-29: Cooler is still reading 55f. Ambient Refrigeration technician arrived during inspection. Operator is utilizing ice bath for food in cooler and monitoring temperatures with probe thermometer **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on salad cooler and cook line reach in cooler. - From follow-up inspection 2025-05-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on chest freezer and cook line coolers - From follow-up inspection 2025-05-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink next to back prep area is leaking. - From follow-up inspection 2025-05-29: Sink is still leaking **Time Extended**
29-08-4
82
May 28, 2025
Food-Licensing Inspection
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler 44-47f
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles, 51f, cooked potato 51f, cooked carrots 52f. All cold holding overnight **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Back prep area sink. Water turned off to sink due to leaking faucet. Operator turned water back on **Corrected On-Site**
31A-09-4
Basic - Plumbing system in disrepair. Hand sink next to back prep area is leaking.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on chest freezer and cook line coolers
23-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 50f
14-74-7
Basic - Duct tape used to repair nonfood-contact surface. Chest freezer lid
14-71-4
Basic - Equipment in poor repair. Torn gaskets on salad cooler and cook line reach in cooler.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
43
Oct 29, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Non-food grade towel used as liner for food container. In fried rice warmer. Educated operator.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store wontons in chest freezer. **Corrected On-Site**
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP ground tuna in packaging stating to remove prior to thawing. Tuna is no longer thawed
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. -Scrubbers in hand wash sink on cooks line -Bottle of soap in back prep area **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hose is connected to hand wash sink next to employee bathroom **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form for operator **Repeat Violation**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hibachi rice in walk in cooler
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 108f. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table cooler door are heavily soiled
23-03-4
Basic - Reuse of single-service or single-use articles. Reusing squash box to store prepped and cut, ready to eat squash.
25-32-4
Basic - Bowl or other container with no handle used to dispense food. In bulk bins. Operator removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives and cutting boards
24-27-4
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. Ground tuna in top no longer frozen
06-09-1
Basic - Equipment in poor repair. Prep table in back room is on pans due to legs being broken **Repeat Violation**
14-11-5
29
Aug 27, 2024
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
29-44-4
High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. Being used dispense water into kettle - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
29-04-4
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
02C-01-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **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. Sushi special menu - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2024-08-27: Operator stated he is going to order **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Prep table and cook line equipment stored on pans due to missing legs. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Raw vegetables not washed prior to preparation. Mushrooms, squash. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
08B-39-4
27
Mar 6, 2024
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Roach activity present as evidenced by live roaches found. Found 4 live roaches behind reach in chest freezer on cooks line. **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salads in glass cooler reading 58°, tofu reading 57°. Employee stated that salads and tofu were prepped moved to cooler 2hours ago. Advised to rapid chill. Glass cooler digital display reading 58°. Spring rolls in reach in cooler 44°, for 20 minutes. Advised to rapid chill.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High 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 and the time removed from temperature control cannot be determined. Sushi rice. Employee added time stamp **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink near sushi bar **Corrected On-Site**
31B-02-4
Basic - Dead roaches on premises. Manager killed 1 roach. Found 2 dead roaches under reach in chest freezer on cooks line. **Admin Complaint**
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee stated milk and heavy cream is for employees in salad cooler
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Near ice machine
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors have accumulated grease under flat top grill
36-01-4
Basic - Light shield damaged/in disrepair. On cooks line
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cooks line
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Servers area, to go containers not inverted. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line
29-49-6
Basic - Stored food not covered. Crab Rangoon in freezer not covered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed **Corrected On-Site**
21-12-4
30
Nov 30, 2023
Routine - Food
1 critical violation. 4 major violations. 20 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside back door.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash ink by employee bathroom used for spray hose where faucet goes.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in sushi bar area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink next to triple sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid.
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Monster drink in cookline cooler **Corrected On-Site**
12B-13-4
Basic - Plumbing system in disrepair. Plumbing at hand wash sink by triple sink not operating properly.
29-08-4
Basic - Stored food not covered. Ice cream in deep freezer. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice to scoop. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles in sushi bar have food debris build up on them.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Several co2 tanks not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have grease/dirt build up
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items, toothbrush and toothpaste next to skewers and sauce mix. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gaskets on cookline and wait station are torn and soiled. **Repeat Violation**
14-11-5
Basic - Faucet/handle missing at plumbing fixture. By employee bathroom.
29-09-4
Basic - Floor area(s) covered with standing water. Standing water in employee bathroom and back area of kitchen **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Food stored on floor. Escolar stored on floor in freezer. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs hanging on equipment **Repeat Violation**
10-20-4
Basic - Light shield damaged/in disrepair. Light shield broken in back kitchen area.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at Handwash sink cookline. **Repeat Violation**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in dish pit area.
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped carrots and cooked noodles. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in solution between uses in sushi bar. **Corrected On-Site** **Repeat Violation**
21-12-4
21
Apr 17, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under mop sink - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-17: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on cookline unit - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryers accumulated grease and food debris **Repeat Violation** - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink, will email operator sign with handouts - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-17: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Sushi bar area, had to use flashlight to see into reach in coolers - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-17: **Time Extended**
38-08-4
78
Aug 31, 2022
Routine - Food
12 critical violations. 10 major violations. 23 minor violations.
View 45 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under 3 bay sink
29-44-4
High Priority - Dented/rusted cans present. See stop sale. Hoisen sauce
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Food with mold-like growth. Case of peppers, celery 3 lemons moldy in box,
01B-07-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used for food walk in the walk in freezer.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw beef over plastic wrapped ice cream balls in chest freezer. 2 door glass cooler raw sushi grade fish over salads **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in 2 door glass cooler. Cook line cooler raw shrimp over raw spring rolls.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states when they arrived at 12:00 they found walk in cooler warm. No temperatures were taken and no knowledge how long it was in the danger zone. tofu (57F - Cold Holding); raw beef (56F to 57F- Cold Holding); cream cheese (58 F - Cold Holding); cooked rice (68F - Cold Holding); raw shell eggs (ambient 63F - Cold Holding); cut cabbage (59F - Cold Holding); raw chicken (55F - Cold Holding); escolar (57F - Cold Holding) Tilapia 47F in sushi bar cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states when they arrived at 12:00 they found walk in cooler warm. No temperatures were taken and no knowledge how long it was in the danger zone. tofu (57F - Cold Holding); raw beef (56F to 57F- Cold Holding); cream cheese (58 F - Cold Holding); cooked rice (68F - Cold Holding); raw shell eggs (ambient 63F - Cold Holding); cut cabbage (59F - Cold Holding); raw chicken (55F - Cold Holding); escolar (57F - 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. Miso soup hot holding 126F
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Stereo fuel next to clean dishes **Repeat Violation**
41-10-4
High Priority - Tracking powder pesticide used inside establishment. Container behind wok station
41-25-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cradle fish in storage reach in cooler no date. Cooked eel, escolar, tilapia etc
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine
29-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Items in hand sink **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Green hose hooked up to hand sink in dish room.
31A-11-4
Intermediate - Interior of 2 door reach in cooler heavily soiled. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager showed up towards the end of inspection.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap or paper towels provided at handwash sink in the sushi bar. Cook line hand sink no soap at hand sink. **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi bar reach in cooler
03F-10-5
Basic - Ice scoop handle in contact with ice. Bar
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Heavy accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sesame seeds, sugar rice etc **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 60F repair man arrived at 2:15
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Operator printed. **Corrected On-Site**
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several employee food items stored in several coolers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line on bottom shelf next to fryers. Keys on prep table **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi employee **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Grey cups at server station
24-08-4
Basic - Floor area(s) covered with standing water. Cook line and walk in cooler.
36-22-4
Basic - Floors through out the whole kitchen, dish area behind equipment heavily soiled. **Repeat Violation**
36-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line coolers **Repeat Violation**
05-09-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen
36-64-5
Basic - Open bags of flour, sugar stored on floor. Several containers stored on the floor in the walk in cooler. In kitchen food stored on the floor. **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Pass through for sushi bar heavily soiled with grease and food debris. All shelving in kitchen soiled with grease.
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of egg crates for food contact to absorb grease once fried.
25-32-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature in a bucket on the floor kitchen.
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Excessive amount of unused equipment by back door. Excessive amount of trash outside back door. Beer bottles, cans and other items.
33-31-5
2
Frequently Asked Questions
When was Takara Steakhouse Sushi last inspected?
The most recent health inspection at Takara Steakhouse Sushi on file is from Apr 16, 2026. The public record contains 11 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 Vero Beach?
Takara Steakhouse Sushi most recently scored 27 out of 100, which is lower than the Vero Beach average of 77.
Has Takara Steakhouse Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Takara Steakhouse Sushi have averaged around nine 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 three times per year on average.
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