Takeya Steak House
Last inspected: Dec 2, 2025
74
Score
The health department has logged 11 inspections at Takeya Steak House, the earliest from 2022. The most recent report on file is from Dec 2, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to eight violations per visit.
“Cooked/heated time/temperature control” comes up most often, recorded three times in the inspection record.
Takeya Steak House's latest score of 74 falls below the Ormond Beach average of 79. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 2, 2025
Complaint Full
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. - From follow-up inspection 2025-12-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler door handles soiled. - From follow-up inspection 2025-12-02: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean pitchers stored in soiled container. - From follow-up inspection 2025-12-02: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -grease accumulated under cooking equipment. -floors under reach in coolers soiled. - From follow-up inspection 2025-12-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire rack at cookline soiled with grease. -exterior of microwave soiled. - From follow-up inspection 2025-12-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated mold like substance in dish washing area. **Repeat Violation** - From follow-up inspection 2025-12-02: **Time Extended**
36-27-5
74
Dec 1, 2025
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Nov 17, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
May 29, 2025
Routine - Food
1 critical violation. 2 major violations. 15 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - 2 Live, small flying insects found in kitchen. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in dining room. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine and on curtains. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -handles on cooler lids soiled. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles shows water damage in kitchen. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -bottom shelf of prep table rusted. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -deep grout lines in kitchen. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -old food debris on exterior of food storage containers at cookline. -condiments stored in heavily soiled bus tub at cookline. -grease buildup on surface under grill. -handwashing sink soiled. -soap dispenser soiled with grease. -old food debris on chefs carts in kitchen. -igloo containers in kitchen heavily soiled. -buildup of old food debris under rice cookers. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated mold like substance by dish machine. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe under three compartment sink. **Warning** - From follow-up inspection 2025-05-29: **Time Extended**
29-11-4
33
May 28, 2025
Routine - Food
7 critical violations. 3 major violations. 17 minor violations.
View 27 violations
High Priority - 2 Live, small flying insects found in kitchen. **Warning**
35A-02-7
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 at 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday. **Warning**
03D-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. -raw shell eggs stored in same container as carrots. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on reach in cooler at cookline. -1 live roach on table by dish machine. **Warning**
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Warning**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -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. -Mahi in walk in cooler and yellowfin tuna in sushi area. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice at 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in sushi area being used as a prep sink to clean shrimp. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in dining room. **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine and on curtains. **Warning**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -handles on cooler lids soiled. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles shows water damage in kitchen. **Warning**
36-32-5
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. -Mahi in walk in cooler and yellowfin tuna in sushi area. **Warning**
06-09-1
Basic - Dead roaches on premises. -1 dead roach on shelf under rice cookers. -3 dead roaches in sink by dish machine. **Warning**
35A-03-4
Basic - Equipment in poor repair. -bottom shelf of prep table rusted. **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. -deep grout lines in kitchen. **Warning**
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -old food debris on exterior of food storage containers at cookline. -condiments stored in heavily soiled bus tub at cookline. -grease buildup on surface under grill. -handwashing sink soiled. -soap dispenser soiled with grease. -old food debris on chefs carts in kitchen. -igloo containers in kitchen heavily soiled. -buildup of old food debris under rice cookers. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated mold like substance by dish machine. **Warning**
36-27-5
Basic - Water leaking from pipe under three compartment sink. **Warning**
29-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
11
Feb 19, 2025
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
78
Dec 12, 2024
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
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. **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. -microwave. **Warning**
23-24-4
Basic - Cardboard used to insulate inside top area of reach in cooler. **Warning**
14-05-4
Basic - Clean utensils in sushi are stored in soiled container. **Warning**
24-06-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife stored between three compartment sink and wall. **Warning**
10-17-4
Basic - Interior of lid to reach in cooler in disrepair/has exposed insulation. **Warning**
14-36-5
Basic - Interior of microwave has accumulation of food debris. **Repeat Violation** **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cook line. **Repeat Violation** **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Wall soiled with accumulated mold like substance by dishwasher and three compartment sink. **Repeat Violation** **Warning**
36-27-5
41
Apr 24, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 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 sushi cooler at 48°f. Rice cooked and placed in cooler yesterday.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice in sushi cooler at 48°f. Rice cooked and placed in cooler yesterday.
01B-36-5
High Priority - Toxic substance/chemical improperly stored. -jugs of bleach stored over lime juice in back storage area.
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink across from freezers. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. -handwash sink across from freezers.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink across from mop sink.
27-16-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling soiled with accumulated mold-like substance above dish machine.
36-34-5
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in coolers at cookline. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled: -dish machine curtains soiled with mold/mildew like substance. -handwash sink across from mop sink soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in coolers at cookline.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated black mold like substance in dish washing area. **Repeat Violation**
36-27-5
27
Dec 8, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Butane torch above food prep area.
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup at 53°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
03D-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut lettuce and noodles in reach in cooler.
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris: -soap dispenser at hand wash sink.
23-03-4
Basic - Wall soiled with black mold like substance in dish area. **Repeat Violation**
36-27-5
37
Jun 8, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Nov 30, 2022
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Spray chemical bottles stored hanging on shelf with liquor bottles in bar area.
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee cellphone on prep table. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair, torn gasket on upright true brand cooler.
14-11-5
Basic - Ice buildup in reach-in freezer, ice cream freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Reach-in cooler interior in sushi area has accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated black mold like substance in dishwashing area.
36-27-5
61
Frequently Asked Questions
When was Takeya Steak House last inspected?
The most recent health inspection at Takeya Steak House on file is from Dec 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at Takeya Steak House?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Takeya Steak House.
How does Takeya Steak House compare to other restaurants in Ormond Beach?
Takeya Steak House most recently scored 74 out of 100, which is lower than the Ormond Beach average of 79.
Has Takeya Steak House's inspection record improved over time?
Yes. Recent inspections at Takeya Steak House have averaged around eight violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Takeya Steak House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Takeya Steak House inspected?
Based on the inspection history on file, Takeya Steak House is inspected around four times per year on average.
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