Taki Omakase
Last inspected: Nov 17, 2025
70
Score
The health department has logged eight inspections at Taki Omakase, the earliest from 2022. The most recent visit was on Nov 17, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Among Delray Beach restaurants, this is a fairly standard result. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
70
Jul 18, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Apr 25, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Non-commercially packaged beef store over non-commercially packaged pork in freezer.
08A-17-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Triple sink and sushi prep floor areas covered with standing water. Operator mopped up at time of inspection. **Corrected On-Site**
36-22-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean ice cream bowls stored underneath non-commercially packaged pork in reach in freezer.
24-07-4
70
Nov 7, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Apr 4, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Feb 2, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
3 critical violations. 9 major violations. 1 minor violation.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above raw sea food in reach cooler . Employee properly stored. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container...in sushi fish . Employee removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw mussels, raw oyster above cooked eel in reach in cooler . Employee properly stored food. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing...stored scrubs in handwashing sink in both sink at sushi station. Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink at kitchen. **Warning**
31B-03-4
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. **Warning**
53B-13-5
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. **Warning**
02A-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink...3 compartments sink . Discussed with employee **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Establishment not maintaining mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times...stored rice bowl in handwashing sink at kitchen. Employee moved. **Corrected On-Site** **Warning**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at sushi station at front line. **Warning**
31B-04-4
25
Oct 21, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Frequently Asked Questions
When was Taki Omakase last inspected?
The most recent health inspection at Taki Omakase on file is from Nov 17, 2025. The public record contains eight inspections in total.
How does Taki Omakase compare to other restaurants in Delray Beach?
Taki Omakase most recently scored 70 out of 100, which is about the same as the Delray Beach average of 71.
Has Taki Omakase's inspection record improved over time?
Results have been roughly steady. Inspections at Taki Omakase have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taki Omakase 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 Taki Omakase inspected?
Based on the inspection history on file, Taki Omakase is inspected around three times per year on average.
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