Takumi Ramen
Last inspected: Feb 18, 2026
41
Score
Takumi Ramen appears in inspection records 10 times, starting in 2023. The most recent visit was on Feb 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly five violations before.
The pattern that stands out is “raw animal food stored over or with ready-to-eat food”, which has been cited two times.
By comparison, the average Orlando facility scores 79, putting Takumi Ramen on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
6
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
53B-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. **Warning** - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Provided operstor with plan - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
02D-01-5
41
Feb 13, 2026
Routine - Food
4 critical violations. 7 major violations. 3 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk, and creamer ; (50F - Cold Holding) at wait station cooler. Operator removed to other cooler for temperature recovery -Kimchi, cooked noodles, eggs, corn, ; (66F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-13: wait station cooler. No items -cooked noodles, eggs, corn, ; (43-57F - Cold Holding) in prep cooler on insufficient ice bath Less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery **Warning** **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler - From follow-up inspection 2026-02-13: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice held on time control. Operator is not tracking time and does not have time plan . **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
03B-01-6
High Priority - - From initial inspection : 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. Sushi rice. Made at 11:30 per operator - From follow-up inspection 2026-02-13: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle - From follow-up inspection 2026-02-13: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items contaning raw or undercooked fish. Also items that contain partially cooked eggs **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2026-02-13: **Time Extended**
53B-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. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Provided operstor with plan - From follow-up inspection 2026-02-13: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler - From follow-up inspection 2026-02-13: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F - From follow-up inspection 2026-02-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor - From follow-up inspection 2026-02-13: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen - From follow-up inspection 2026-02-13: **Time Extended**
02D-01-5
23
Feb 12, 2026
Routine - Food
7 critical violations. 10 major violations. 5 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice held on time control. Operator is not tracking time and does not have time plan . **Warning**
03B-01-6
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. Sushi rice. Made at 11:30 per operator
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk, and creamer ; (50F - Cold Holding) at wait station cooler. Operator removed to other cooler for temperature recovery -Kimchi, cooked noodles, eggs, corn, ; (66F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eating items in cooler. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw fish over bagged onions in cooler. Operator moved **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw salmon out of its original packaging over several ready to eat items in walk in freezer . Operator moved **Corrected On-Site**
08A-02-6
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items contaning raw or undercooked fish. Also items that contain partially cooked eggs **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. In kitchen at entry to cook line, and hand sink in bsck prep area
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 rice. Provided operstor with plan
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. Sauces in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on sushi prep area **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor
08B-47-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed carrots over several ready to eat items in cooler **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen
02D-01-5
10
Dec 9, 2025
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back kitchen
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Cooked noodles not covered in walk in freezer
08B-12-5
74
Jan 22, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table with slicer. Operator immediately removed **Corrected On-Site**
35B-08-4
Basic - Floor soiled/has accumulation of debris. -under fryer -floor against wall in back kitchen area
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. On multiple containers . Operator labeled **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in clear door mini fridge at end of cookline
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - Ice scoop handle in contact with ice. In ice machine and at wait station **Corrected On-Site**
10-08-5
Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor in back **Corrected On-Site**
08B-47-4
50
Aug 8, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle **Corrected On-Site**
10-20-4
90
Aug 25, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Clean
FL-23
47
May 10, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over spring rolls in walk in freezer Chicken over seaweed salad in walk in freezer **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork @11:15 am 122F hot holding for45 minutes. Advised operator to reheat to 165.- recheck at 11:55am 167F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seasoned boiled eggs in multiple items on menu per operator not fully cooked **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on online menu **Warning**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Miso soup and chicken soup **Corrected On-Site** **Warning**
14-01-5
50
Jan 19, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Frequently Asked Questions
When was Takumi Ramen last inspected?
The most recent health inspection at Takumi Ramen on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Takumi Ramen?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Takumi Ramen.
How does Takumi Ramen compare to other restaurants in Orlando?
Takumi Ramen most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Takumi Ramen's inspection record improved over time?
No. Recent inspections at Takumi Ramen have averaged around 15 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Takumi Ramen 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 Ramen inspected?
Based on the inspection history on file, Takumi Ramen is inspected around three times per year on average.
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