TAKARA STEAKHOUSE & SUSHI
5545 S WILLIAMSON BLVD, Port Orange FL 32128 · 386.756.6668
Last inspected Jun 3, 2026 · 11 visits since December 2023
JUN 24
NOV 24
JUN 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51f less than 4 hours
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025081960 | Aug 8, 2025 | Dec 15, 2025 | $160 |
Inspection history
11 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
What the inspector wrote — 15 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched a raw chicken breast with gloved hand then failed to discard the glove
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, operator marked time
Food-contact surface soiled with food debris, mold-like substance or slime. -multiple cutting boards stained throughout the kitchen
Spray bottle containing toxic substance not labeled. -purple solution spray bottle stored on cart in employee unisex bathroom
Show the remaining 11 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee unisex bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on prep table, employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat and cell phone stored on shelf over prep table, operator removed
Food not stored at least 6 inches off of the floor. -buckets of sauce ingredients stored on the floor in kitchen, employee elevated
Ice buildup on walk-in freezer floor and equipment.
Ice scoop handle in contact with ice. -ice bin in beverage service area
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 contact with sugar, employee removed
No conspicuously located ambient air temperature thermometer in holding unit. -both sushi display coolers, employee installed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave in sushi bar area
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. -flour and corn starch containers, operator labeled
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
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 0ppm, employee changed sanitizer solution, retested 25ppm
Raw animal food stored over or with unwashed produce. -raw shrimp stored over unwashed produce in walk-in cooler, operator reorganized walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over krab and raw shell eggs stored over ready-to-eat sauces in walk-in cooler, operator reorganized walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw seafood in walk-in cooler, operator reorganized walk-in cooler
Employee washed hands in a sink other than an approved handwash sink.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Ariel
Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar used to store stainless steel pan, operator removed
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -operator recalibrated via ice bath method
Spray bottle containing toxic substance not labeled. -3 unlabeled spray bottles stored in employee unisex bathroom, operator labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee unisex bathroom
Covered waste receptacle not provided in unisex employee bathroom.
Employee personal food not properly identified and segregated from food to be served to the public. -glass door reach-in coolers in service area: employee food and beverages stored above food to be served to the public, operator reorganized reach-in coolers
Food not stored at least 6 inches off of the floor. -bucket of sauce stored on the floor in the walk-in cooler
Food storage container/container lid cracked or broken. -plastic container on counter in sushi bar area, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
Water leaking from pipe and/or faucet/handle. -faucet at dump sink next to ice machines leaking
Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on prep table in sushi bar area, employee removed
Working containers of food removed from original container not identified by common name. -flour container
Aug 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - masago ingredient in the Snow Crab Mango Salad, and the Kani Salad - Toro-uni caviar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup
Jun 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - masago ingredient in the Snow Crab Mango Salad, and the Kani Salad - Toro-uni caviar
Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger sauce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup
Covered waste receptacle not provided in women's bathroom. - employee restroom
No conspicuously located ambient air temperature thermometer in holding unit. - sushi bar right cooler
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Food stored in ice used for drinks. See stop sale. - shaved ice used to cooler down kale leaves storing employee drink and raw scallop
Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to dry fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese stuffed olives (58F - Cold Holding) - observed on condiment tray. Employee added ice salmon (48F - Cold Holding); toro (48F - Cold Holding); cream cheee (47F - Cold Holding); cooked shrimp (48F - Cold Holding) - fresh garlic in oil (48 - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (114 - Hot Holding) Observed on counter at cookline.
Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - masago ingredient in the Snow Crab Mango Salad, and the Kani Salad - Toro-uni caviar
Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger sauce
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup
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. - escolar
Covered waste receptacle not provided in women's bathroom. - employee restroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - starbucks drink, pack of cigarettes and vape device on counter at sushi bar
Ice bucket/shovel stored on floor between uses. - during scooping
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. - water not on
No conspicuously located ambient air temperature thermometer in holding unit. - sushi bar right cooler
Jan 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on counter above reach in coolers. -drinks on shelf with above clean dishes -counter at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area
Nov 25, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. -vitamins stored next to microwave
Handwash sink used for purposes other than handwashing. -scrub pad stored in hand sink on cook line -ice in hand sink at sushi bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under sushi salad menu Conch salad Manager states they come in cooked/frozen could not provide proof that conch and octopus are cooked. Does not state cooked on invoice and they do not have box.
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. -new hires
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.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on counter above reach in coolers. -drinks on shelf with above clean dishes -counter at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area
Nov 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority7 Intermediate10 Basic
Show 24 findings ▾
Container of medicine improperly stored. -vitamins stored next to microwave
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. -chlorine Oppm
Raw animal food fish stored over /not properly separated from ready-to-eat food. -sushi station
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over raw shrimp wall in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw beef over raw shrimp
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51f less than 4 hours
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ppm
Handwash sink used for purposes other than handwashing. -scrub pad stored in hand sink on cook line -ice in hand sink at sushi bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under sushi salad menu Conch salad Manager states they come in cooked/frozen could not provide proof that conch and octopus are cooked. Does not state cooked on invoice and they do not have box.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -bar
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. -new hires
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.
Spray bottle containing toxic substance not labeled. -spray with blue,purple chemical in employee bathroom
Bowl or other container with no handle used to dispense food. -sugar, panko,soy sauce
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on counter above reach in coolers. -drinks on shelf with above clean dishes -counter at sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on shelf above prep table
Food stored on floor. -prep area soy sauce,soup base -food on floor in walk in cooler and freezer -container of ginger on floor at sushi station -drink mixes on floor at bar
Ice scoop handle in contact with ice. -sushi bar
In-use tongs stored on equipment door handle between uses. -tongs hand on oven handle
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored over won tons in walk-in freezer, operator reorganized walk-in freezer
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. -raw chicken stored over raw fish in walk-in cooler, operator reorganized walk-in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roe 79F, stored on sushi bar prep counter less than 1 hour, operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. -multiple white cutting boards stained throughout the kitchen -left side ice machine has an accumulation of black, mold-like substance
Handwash sink used for purposes other than handwashing. -handwash sink in sushi area used to wash leafy greens
No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Isabel, Damara, Fang, Xiu, Tang, Hernan, and Hui
Spray bottle containing toxic substance not labeled. -purple solution spray bottle stored above prep sink, operator labeled
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -bowl in large white bucket of batter in walk-in cooler, employee removed
Ceiling tile missing. -ceiling tile displaced over mop sink, employee replaced
Floors not maintained smooth and durable. -throughout rear prep area and other spots
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -dead flies on sticky tape hanging over prep tables, employee removed
Grease on the ground and/or pad around grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease and food debris
Time/temperature control for safety food thawed in an improper manner. -sushi chefs thawing fish in handwash sink, employee removed
Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind fryers has an accumulation of grease and food debris
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on sushi cutting board, employee filled sanitizer solution bucket and placed towel inside
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris. -white cutting boards stained on rear prep sink
Floors not maintained smooth and durable. -mostly in dishwashing area, other spots throughout kitchen
Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in prep area
Grease on the ground and/or pad around grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans soiled -tops of fryers have an accumulation of grease and food debris
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Container of medicine improperly stored. -vitamin supplements stored above prep table, operator relocated
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -walk-in cooler: cooked rice 47F and cooked pasta 46F, per operator cooling overnight
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 0ppm, operator installed new bucket of chlorine sanitizer, retested still 0ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -reach-in freezer across from fryers: raw fish with won tons in reach-in freezer, operator reorganized reach-in freezer -walk-in freezer: raw salmon over won tons
Raw animal food stored over or with unwashed produce. -walk-in cooler: raw calamari over unwashed sweet potatoes
Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shrimp over spring rolls
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -walk-in cooler: cooked rice 47F and cooked pasta 46F, per operator cooling overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 45F in top of reach-in cooler, operator discarded
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Red Snapper (Lutjanus campechanus) on menu, operator serving Snapper (Lutjanus malabaricus)
Food-contact surface soiled with food debris. -white cutting boards stained on rear prep sink
Handwash sink used for purposes other than handwashing. -handwash sink at wait station used to store bucket of towels -handwash sink at cookline used to store scraper and steel wool, operator removed
No soap provided at handwash sink. -left side sink in sushi bar, operator installed new soap
Spray bottle containing toxic substance not labeled. -purple degreaser spray bottle near mop sink lacking label, operator labeled
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open employee beverage on prep table, operator relocated
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch
Floors not maintained smooth and durable. -mostly in dishwashing area, other spots throughout kitchen
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -accumulation of dead flies on sticky tapes hanging over triple sink and food prep area
Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in prep area
Grease on the ground and/or pad around grease receptacle.
Ice buildup on back of walk-in cooler equipment.
Ice scoop handle in contact with ice. -wait station ice bin, operator relocated
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven door, operator removed
No conspicuously located ambient air temperature thermometer in holding unit. -tops of sushi coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans soiled -tops of fryers have an accumulation of grease and food debris
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.