Taki Japanese Steakhouse

4904 Jimmy Lee Smith Pkwy Ste 104, Hiram, GA 30141

Japanese / Sushi

License: Food Service

Last inspected: Apr 29, 2026

Score

Low Risk

Inspectors have visited Taki Japanese Steakhouse five times, with records going back to 2024. The most recent visit was on Apr 29, 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 two violations each time.

“Proper cold holding temperatures” accounts for the largest share of issues, appearing two times across the record.

By comparison, the average Hiram facility scores 91, putting Taki Japanese Steakhouse on the weaker side. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 29, 2026

Routine

1 critical violation. 1 corrected on site.

View 1 violation

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed multiple TCS foods in sushi cooler holding at temperatures greater than 41 F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC indicated that food had been out for less than 4 hours therefor, food was placed in walk in cooler to rapidly cool.

511-6-1.04(6)(f)

Oct 30, 2025

Routine

2 major violations. 1 corrected on site.

View 2 violations

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed ice well at drink machine in server alley accumulate debris build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

511-6-1.05(7)(a)

6-2 - proper date marking and disposition (corrected on site)

Inspector notes: Observed multiple RTE TCS food items (Site made ginger sauce/soy sauce) held in facility greater than 24 hours without datemark label. CA: Ready-To-Eat Temperature controlled for Safety foods prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days, prep or opened date starting as day 1. COS: PIC discarded food items.

511-6-1.04(6)(g)

Apr 17, 2025

Routine

2 minor violations. 2 corrected on site.

View 2 violations

2-2B - proper eating, tasting, drinking, or tobacco use (corrected on site)

Inspector notes: Observed employee drinking out of cup without proper single use straw in main kitchen area. COS: Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA: PIC educated employee.

511-6-1.03(5)(k)

14B - utensils, equipment and linens: properly stored, dried, handled (corrected on site)

Inspector notes: Observed multiple plastic containers in main kitchen 3 vat sink area stacked wet not allowing proper air drying. CA: After cleaning and sanitizing, equipment and utensils: Equipment shall be air-dried or used after adequate draining before contact with food. COS: PIC to restack dishes properly to allow air drying.

511-6-1.05(10)(a)

Oct 23, 2024

Routine

1 critical violation. 1 corrected on site.

View 1 violation

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed multiple TCS items in reach-in cooler in to-go area holding at a temperature greater than 41F. CA: PIC stated items had been in cooler less than 4 hours, therefore items placed in walk in cooler to rapidly cool.

511-6-1.04(6)(f)

Apr 12, 2024

Routine

1 major violation. 2 minor violations. 3 corrected on site.

View 3 violations

2-2D - adequate handwashing facilities supplied & accessible (corrected on site)

Inspector notes: Observed food employee wash hands in prep sink in main kitchen area. CA: Food employee notified to stop, and re-wash hands in handwashing sink only.

511-6-1-.03(5)(d)

11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)

Inspector notes: Observed just prepped TCS items (to go salads, to go site-made sauces) placed in reach-in cooler to cool. CA: PIC moved items to walk in freezer to rapidly cool.

511-6-1.04(6)(e)

17D - adequate ventilation and lighting; designated areas used (corrected on site)

Inspector notes: Observed phone, air pods, and personal items on shelf above food prep area. CA: PIC had employees remove items to designated area.

511-6-1.07(4)(b)

Frequently Asked Questions

When was Taki Japanese Steakhouse last inspected?

The most recent health inspection at Taki Japanese Steakhouse on file is from Apr 29, 2026. The public record contains five inspections in total.

What is the most common violation at Taki Japanese Steakhouse?

Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Taki Japanese Steakhouse.

How does Taki Japanese Steakhouse compare to other restaurants in Hiram?

Taki Japanese Steakhouse most recently scored 86 out of 100, which is lower than the Hiram average of 91.

Has Taki Japanese Steakhouse's inspection record improved over time?

Results have been roughly steady. Inspections at Taki Japanese Steakhouse have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Taki Japanese Steakhouse 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 Taki Japanese Steakhouse inspected?

Based on the inspection history on file, Taki Japanese Steakhouse is inspected around two times per year on average.

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