Tataki Asian Bistro
Last inspected: Apr 13, 2026
100
Score
Inspectors have visited Tataki Asian Bistro eight times, with records going back to 2022. The most recent visit was on Apr 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “non-food grade paper/paper towel used as liner” is the recurring theme, flagged two times.
Among Lauderhill restaurants, the typical score is 75; Tataki Asian Bistro is comfortably above that bar. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Food-Licensing Inspection
No violations found.
100
Jan 20, 2026
Food-Licensing Inspection
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No hot running water at three-compartment sink. -Observed no hot water throughout establishment. **Warning**
27-06-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Observed equipment and floor plan does not correspond with plan submit. Plan must be accurate with and precise with equipment throughout kitchen and front line. **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator. **Warning**
02B-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not easily cleanable throughout kitchen and other prep areas. **Warning**
36-37-5
50
May 8, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading >200ppm chlorine. Manager remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, portioned raw beef skewers in same container with raw portioned chicken skewers. Manager moved chicken to separate container. **Corrected On-Site**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. In right sushi reach in cooler, chopped herbs, green onions, cut avocados, and prepared wasabi in containers lined with standard paper towels. Manager began removing paper towels and replacing with wax paper. **Corrective Action Taken**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Manager labeled as cleaner. **Repeat Violation**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both sushi cases at front counter missing ambient thermometer.
05-09-4
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. In left sushi reach in cooler, minced raw tuna at 36F still in Reduced Oxygen Packaging. Per manager, moved to cooler from freezer at 11:30-11:45am. Manager removed tuna from packaging. **Corrected On-Site**
06-09-1
52
Jan 13, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of rags filled with water in hand washing sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid inside a spray bottle found in kitchen. Operator labeled degreaser **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In bulk container of rice, bowl used to scoop rice. Operator removed **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk container of rice, handle buried in rice. Operator adjusted **Corrected On-Site**
10-01-5
74
May 13, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Sushi rice at sushi bar not time marked. Per operator sushi rice prepared 2 hours ago. Temped at 102F. Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp not properly separated from cooked pork in cook line flip top. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken prepared yesterday morning not date marked. Operator dated **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Pans of raw chicken stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Plumbing system in disrepair. Hand wash sink pipe on cook line leaking onto floor
29-08-4
61
Feb 16, 2024
Routine - Food
2 major violations.
View 2 violations
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.
11-27-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
82
Apr 13, 2023
Routine - Food
No violations found.
100
Dec 13, 2022
Routine - Food
8 critical violations. 5 major violations. 12 minor violations.
View 25 violations
High Priority - Observed Dish-machine chlorine sanitizer not at proper minimum strength . Dishwasher at 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator corrected to 50ppm after checking machine. **Corrected On-Site** **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth on top of sushi rice at sushi station.. Observed paper towels used to line tuna, cooked salmon, raw salmon, tuna , at sushi station. **Warning**
14-86-1
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. See stop sale. Observed no time mark on sushi rice at sushi station. Per operator sushi rice made at 3 pm, Establishment opens at 4 pm. Operator placed time mark **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all TCS foods in reach in cooler at 51-54°F raw chicken (51F - Cold Holding); udon noodles (51F - Cold Holding); cooked ribs (54F - Cold Holding); curry sauce (52F - Cold Holding); sweet and sour chicken (52F - Cold Holding); cooked noodles (52F - Cold Holding); cream cheese (52F - Cold Holding); crab Rangoon (52F - Cold Holding)brown rice(Cold Holding) 52°F, Tofu (Cold Holding )51°F **Warning**
03A-02-5
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. Observed all TCS foods in reach in cooler at 51-54°F raw chicken (51F - Cold Holding); udon noodles (51F - Cold Holding); cooked ribs (54F - Cold Holding); curry sauce (52F - Cold Holding); sweet and sour chicken (52F - Cold Holding); cooked noodles (52F - Cold Holding); cream cheese (52F - Cold Holding); crab Rangoon (52F - Cold Holding)brown rice(Cold Holding) 52°F, Tofu (Cold Holding )51°F **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Food placed in soiled container/equipment. Observed rice stored in dirty container with mold like substance inside container and around the rim of container **Warning**
01B-03-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 50-100 rodent droppings at dry storage under shelves close to back door with dry storage condiments , flour and canned goods. **Admin Complaint**
35A-04-4
High Priority - Food placed in soiled container/equipment. Observed rice stored in dirty container with mold like substance inside container and around the rim of container **Warning**
08B-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed seaweed salad, masago, opened 0n 12/11 not date marked. Operator labeled products **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with heavy mold like substance build up on blade. Observed slicer with old food build up residue. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen area by dish machine being used to wash table cleaning towels. **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust in walk in cooler shelves. **Warning**
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed salmon skin and cooked fish dynamite cooked on 12/11 per operator not date marked. Operator labeled product **Corrected On-Site** **Warning**
02C-02-5
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean sanitized utensils stored under ceiling tiles with heavy dust and mold like substance hanging off ceiling. **Warning**
24-15-4
Basic - Equipment in poor repair. Observed reach in cooler door at sushi station missing handle. **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table at sushi station. **Warning**
12B-07-4
Basic - Observed Working containers of panko, corn starch, Japanese flour, tempura flourbremoved from original container not identified by common name. **Warning**
02D-01-5
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses. Operator set up chlorine sanitizing solution and placed towels in chlorine solution at 50ppm. **Warning**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease under equipment in kitchen area. **Warning**
23-03-4
Basic - Insect control device installed over food preparation area. Observed fly zapper with mercy's dead flies inside zapper stored over table with to go bags duck sauce,. Operator removed hanging zapper **Corrected On-Site** **Warning**
35B-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of spoon directly touching in contact with cooked fish dynamite. Operator removed utensil from container. **Warning**
10-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
10
Frequently Asked Questions
When was Tataki Asian Bistro last inspected?
The most recent health inspection at Tataki Asian Bistro on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Tataki Asian Bistro?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited two times, more than any other issue at Tataki Asian Bistro.
How does Tataki Asian Bistro compare to other restaurants in Lauderhill?
Tataki Asian Bistro most recently scored 100 out of 100, which is higher than the Lauderhill average of 75.
Has Tataki Asian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Tataki Asian Bistro have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tataki Asian Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Tataki Asian Bistro inspected?
Based on the inspection history on file, Tataki Asian Bistro is inspected around two times per year on average.
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