Takumi
Last inspected: Nov 14, 2025
17
Score
Across the available record, Takumi has eight inspections on file, the first dated 2022. The latest inspection on file is from Nov 14, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 29 violations each, up from closer to 18 violations before.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
Restaurants in Ocoee average 76, so Takumi trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
5
Major latest
17
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
3 critical violations. 5 major violations. 17 minor violations.
View 25 violations
High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Above prep table. Operator removed - From follow-up inspection 2025-11-14: **Time Extended**
41-07-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery **Corrective Action Taken** - From follow-up inspection 2025-11-14: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled - From follow-up inspection 2025-11-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **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. Spicy tuna on menu boards. Operator immediately corrected **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F - From follow-up inspection 2025-11-14: **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Mens room - From follow-up inspection 2025-11-14: **Time Extended**
32-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice. Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
14-01-5
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. Tuna. Operstor removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On second prep table - From follow-up inspection 2025-11-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath - From follow-up inspection 2025-11-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar - From follow-up inspection 2025-11-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. under hood - From follow-up inspection 2025-11-14: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar - From follow-up inspection 2025-11-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine - From follow-up inspection 2025-11-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Urinal - From follow-up inspection 2025-11-14: **Time Extended**
32-23-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area - From follow-up inspection 2025-11-14: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -on flour, tempura containers - From follow-up inspection 2025-11-14: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer ready to eat items in prep cooler. Personal food over food in walk in cooler. Operator removed **Corrected On-Site** - From follow-up inspection 2025-11-14: **Time Extended**
08B-49-4
17
Nov 12, 2025
Routine - Food
4 critical violations. 5 major violations. 18 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Above prep table. Operator removed
41-07-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine multiple times. Reading 00 chlorine ppm . **Warning**
22-49-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna on menu boards. Operator immediately corrected **Corrected On-Site**
02B-01-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Mens room
32-02-4
Basic - Bowl or other container with no handle used to dispense food. In rice. Operator removed **Corrected On-Site**
14-01-5
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. Tuna. Operstor removed **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. On second prep table
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer ready to eat items in prep cooler. Personal food over food in walk in cooler. Operator removed **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar
22-08-4
Basic - Light not functioning. under hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine
22-16-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal
32-23-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -on flour, tempura containers
02D-01-5
14
Jan 28, 2025
Routine - Food
4 critical violations. 3 major violations. 29 minor violations.
View 36 violations
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. Dishes manually washed at prep sink.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over soy and garlic sauce. Manager moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (49F - Cold Holding) less tan 4 hours in reach in cooler. Placed in the freezer to cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (70F - Hot Holding); pork broth (70F - Hot Holding).less than 4 hours. Manager turned on the heat to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Sink at bar with scrubber and dish soda inside. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line.
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. Employees signed at time of inspection.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in ingredients bin of sugar.m
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under wok. Manager discarded. **Corrected On-Site**
36-06-4
Basic - Cardboard used to line nonfood-contact shelves. On the lower counter at sushi bar. Manager removed. **Corrected On-Site**
14-45-4
Basic - Ceiling tile missing. Over walk in cooler
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around the pipes over electrical panels in kitchen.
36-32-5
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in a glass on prep table located on cook line.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under equipment throughout the sushi bar. Throughout cook line in back kitchen.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Bags of Rice. Manager picked it up. **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Case of oil in the kitchen. Manager placed on the shelf. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. In dry storage area
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table and prep table on cook line.
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F spoon held at rice pot. Manager emptied water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Light not functioning. Under the hood light out and missing light shield.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foam board under cutting board. Manager removed. Bottom of prep table throughout kitchen. Five tables. Some tables lined with menu paper. **Corrected On-Site**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at the bar. Lower part of prep table on cook line Gaskets of reach in cooler on cook line Outside of large ingredient bins.
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Single-service articles improperly stored. Togo boxes and bottled water in dry storage area.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink located at rear of kitchen.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in a 5 gallon soy bucket
02D-01-5
10
Apr 16, 2024
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan and pot scraper in sink at sushi bar **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sauce at sushi bar Cup used to scoop rice dry
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Newspaper on cook line. Staff removed. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in kitchen
36-32-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. To go boxes stored in inside restroom for employees. Toilet is cover with cases of boxes.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.large beige board at sushi bar.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean plates at sushi bar
40-06-5
Basic - Floor soiled/has accumulation of debris. throughout establishment **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F, spoon next to rice pot in kitchen
10-07-4
Basic - Light not functioning. Throughout kitchen **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Not 6 inches off the floor to go cups in storage area less than 1 inch off the floor.
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area
36-27-5
35
Dec 14, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves. Educated staff and he washed hands. **Corrective Action Taken**
12A-09-4
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. Assisted staff with completing time form and filling out chart. **Corrected On-Site** **Repeat Violation**
03F-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. 0ppm **Repeat Violation** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi prep person gloved has without washing hands.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Squeeze bottle and bowl in sink. Per staff someone was cleaning the items. Staff removed items from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - bottle containing toxic substance not labeled. Blue substance, staff added label. Detergent **Corrected On-Site**
41-17-4
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. Manager had form from last inspection. Printed form and employees signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Throughout under equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Oil and rice.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and table. Manager removed **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Light not functioning. Kitchen
36-62-4
Basic - Menu used to line food-contact shelves. At fry station,old menu lining table top. Manager removed **Corrected On-Site**
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over make table on cook line.
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop for rice. Manager removed cup **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket . Turned over **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.cook on cook line
13-03-4
22
Apr 5, 2023
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
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. Repeat high priority violations may result in administrative action. **Warning**
03F-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 at 0ppm retested at 50ppm. Chemical was empty. Operator refilled. Repeat high priority violations may result in administrative action.. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-23.Please renew as soon as possible. **Warning**
50-17-3
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. **Warning**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket in sink at sushi station. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to dish machine. **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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken** **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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance inside of ice machine door. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl,used in all bulk containers. **Repeat Violation** **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. **Warning**
35B-01-4
Basic - Ice scoop handle in contact with ice. Server station ice bin and ice machine in kitchen. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between make table and prep table on cook line. **Warning**
10-17-4
Basic - Single-service articles improperly stored. Cases of cups on floor in hallway near restrooms. **Warning**
25-05-4
23
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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 less than 1 hour per operator. Operator marked with appropriate time.
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used flour and cornstarch.
14-01-5
Basic - Food stored on floor. Cases of meat on floor in freezer. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice bin and ice machine. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. **Repeat Violation**
21-12-4
58
Jul 5, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 25ppm **Warning** - From follow-up inspection 2022-07-05: 0ppm. **Time Extended**
22-49-4
86
Frequently Asked Questions
When was Takumi last inspected?
The most recent health inspection at Takumi on file is from Nov 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Takumi?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Takumi.
How does Takumi compare to other restaurants in Ocoee?
Takumi most recently scored 17 out of 100, which is lower than the Ocoee average of 76.
Has Takumi's inspection record improved over time?
No. Recent inspections at Takumi have averaged around 29 violations per visit, up from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Takumi 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 Takumi inspected?
Based on the inspection history on file, Takumi is inspected around two times per year on average.
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