TAKATO
551 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954 414 5195
Last inspected May 19, 2026 · 16 visits since October 2023
SEP 25
OCT 25
MAR 26
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 6 live roaches on the floor in the waiting room station next to the sushi station
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020898 | Mar 19, 2026 | Apr 8, 2026 | $800 |
| 2--2025076956 | Sep 17, 2025 | Nov 17, 2025 | $400 |
| 2--2023008226 | Jan 19, 2023 | Mar 2, 2023 | $680 |
Inspection history
16 visits, newest first
May 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cove molding at floor/wall juncture broken/missing. In the dish area between the triple sink and dish machine
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cove molding at floor/wall juncture broken/missing. In the dish room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the prep area over the flip top cooler, an employee cell phone was stored on the shelf. The phone was removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. The rice scoop was stored in 75F standing water. The scoop was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the sushi station reach in cooler, the gaskets and area of contact are soiled with a slimy residue. Fans over the cook line are dusty.
Mar 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Behind the sushi bar, tempura shrimp not time marked. The shrimp was prepared less than 1 hour ago. The item was time marked.
Mar 19, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
Oyster tags not marked with last date served.
Cove molding at floor/wall juncture broken/missing. In the dish area between the triple sink and dish machine
Mar 19, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Live, small flying insects found Approximately 40 small flying insects at the dining room bar flying and landing on the bar, clean plates, clean glasses, soiled rags and drains. 5 live small flying insects landing on cutting boards and sushi mats in the sushi station in the dining room. 5 small flying insects landing on clean glasses in the small storage area between the dining room and kitchen.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary 0ppm
Roach activity present as evidenced by live roaches found. 6 live roaches on the floor in the waiting room station next to the sushi station
Handwash sink not accessible for employee use at all times. At the wait station next to the sushi station, the hand wash sink is obstructed by a floor fan between the ice machine and water bottle cooler. The fan was moved to a different location.
No paper towels or mechanical hand drying device provided at handwash sink. In the dish area. Paper towels provided during the inspection
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.
Oyster tags not marked with last date served.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. In the dish area.
Bowl or other container with no handle used to dispense food. In the sushi station crushed ice machine, a small bowl was stored inside and used to dispense the ice. The bowl was removed
Cove molding at floor/wall juncture broken/missing. In the dish area between the triple sink and dish machine
Dead roaches on premises. In the wait station next to the sushi station, 1 dead roach inside of the water bottle cooler. The dead roach was removed and the cooler cleaned and sanitized.
Floor tiles missing and/or in disrepair. In the dish area.
Nov 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar - high low unit in back, raw fish stored over ready to eat cooked rice. Sushi station - raw fish stored over ready to eat cut tomato. Operator stored all items properly.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw fish. Reviewed proper procedures to submit HACCP plan for approval.
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator vacuum packaging raw Wagyu Beef with no HACCP plan. Advised operator to submit HACCP plan.
Oct 15, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled clean utensils and carton of liquid eggs without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar - high low unit in back, raw fish stored over ready to eat cooked rice. Sushi station - raw fish stored over ready to eat cut tomato. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left open top - smoked salmon (53-56F); smoked salmon (46-50F); cooked mackerel (58-60F). Per operator, items placed in unit approximately 2 hours ago. Operator moved items to freezer to quick chill.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw fish. Reviewed proper procedures to submit HACCP plan for approval.
Oct 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 8 high priority.
8 High priority6 Intermediate2 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled clean utensils and carton of liquid eggs without washing hands. Reviewed proper hand washing and employee washed hands.
Employee drank from open container, then engaged in food preparation - continued cooking on grill - without washing hands. Reviewed proper hand washing and employee washed hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 26 ounces of raw lobster - per operator vacuum sealed 2 days ago - observed fully thawed in Cookline reach in. See stop sale.
Raw animal food stored in same container as ready-to-eat food. High/low unit in prep area - raw fish and ready to eat cooked fish stored in same pan. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar - high low unit in back, raw fish stored over ready to eat cooked rice. Sushi station - raw fish stored over ready to eat cut tomato. Operator stored all items properly.
Server handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and server washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 26 ounces of raw lobster - per operator vacuum sealed 2 days ago - observed fully thawed in Cookline reach in. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left open top - smoked salmon (53-56F); smoked salmon (46-50F); cooked mackerel (58-60F). Per operator, items placed in unit approximately 2 hours ago. Operator moved items to freezer to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Steven Martinez - ServSafe expired 8-27-2023.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw fish. Reviewed proper procedures to submit HACCP plan for approval.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By rice cookers. Operator placed towels.
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.
Some oyster tags not marked with last date served. Reviewed proper procedures.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food not stored at least 6 inches off of the floor. Cases of water in plastic bottle stored on floor in downstairs prep room.
Sep 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dish employee handled soiled dishes and then picked up clean plates without washing hands. Reviewed proper handwashing and employee washed hands.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator vacuum packaging raw Wagyu Beef with no HACCP plan. Advised operator to submit HACCP plan.
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 8 high priority.
8 High priority5 Intermediate8 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered dish area from outside kitchen area and began handling clean utensils without first washing hands. Reviewed proper handwashing and employee washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and then handled ready-to - eat bread without washing hands. 2nd cook cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper handwashing and employees washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in less than 5 seconds. Reviewed proper handwashing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler upstairs- Raw shell eggs stored over cooked beef. Walk in cooler downstairs- Raw shell eggs stored over vegetables. Walk in cooler downstairs- Raw salmon stored over deli meat. Manager rearranged for proper storage.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dish employee handled soiled dishes and then picked up clean plates without washing hands. Reviewed proper handwashing and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. No tags on oysters in walk in cooler. See Stop Sale. 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. One package of unopened reduced oxygen packaging tuna stored in walk in cooler overnight as per operator. See Stop Sale.
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. TRUE REACH IN / DOWNSTAIRS; Feta Cheese (51F - Cold Holding); Oil and garlic dressing (55F - Cold Holding). Per operator foods held in unit overnight, items not prepped or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). TRUE REACH IN / DOWNSTAIRS; Feta Cheese (51F - Cold Holding); Oil and garlic dressing (55F - Cold Holding). Per operator foods held in unit overnight, items not prepped or portioned today. See Stop Sale. 2). FLIP TOP # 2; Sliced cheese (61F - Cold Holding); Salmon (61F - Cold Holding); Pooled eggs (61F - Cold Holding) Foods held for 2 hours. Reviewed proper cold holding. Operator voluntarily discarded. 3). HIGH LOW REACH IN; Butter (56F - Cold Holding); Shredded Cheese (61F - Cold Holding).Foods held for approximately 2 hours in unit. Reviewed proper cold holding and operator voluntarily discarded.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator vacuum packaging raw Wagyu Beef with no HACCP plan. Advised operator to submit HACCP plan.
Handwash sink not accessible for employee use at all times. Handwashing sink by dish machine not accessible for employees use at all times. Blocked by rolling carts. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar area. Manager provided.
No soap provided at handwash sink. No soap at handwashing sink in bar area. Manager provided soap.
No tag on/for original container of raw, in-shell oysters in walk in cooler. See stop sale.
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. One package of unopened reduced oxygen packaging tuna stored in walk in cooler overnight as per operator. See Stop Sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water stored in flip top on cook line. Employee removed. 2nd beverage on cook line cutting board. Employee removed.
Food stored on floor. 1). Gallon of cooking oil stored on floor next to prep sink behind cook line. Employee was advised to place on shelf. 2). Two cases of scallops on floor in walk in freezer. Manager was advised to remove from floor. 3). Cases of ketchup stored on floor under shelf in downstairs dry storage area.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in low boy cooler at coffee bar.
No handwashing sign provided at a hand sink used by food employees. 1). No handwashing sign in women's and men's bathrooms and at handwashing sink at bar Manager provided signs.
Single-service articles improperly stored. Boxes of plastic cups and other plastic utensils stored on floor in downstairs dry storage area. Manager was advised to remove from floor.
Water leaking from pipe and/or faucet/handle. Downstairs prep room sink leaking, operator repaired during inspection.
Working containers of food removed from original container not identified by common name. Container of salt without label on prep shelf behind cook line in kitchen next to prep sink. Manager was advised to label.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled clean dishes without changing gloves and washing hands. Discussed with operator the proper handwashing procedure. Employee changed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar, raw scallops stored over ready to eat avocado. Operator moves avocado to top self.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, rice (50F - Cold Holding). Operator stated held in cooler less than 2 hours. Not prepped or portioned today. Rice being held in deep pan on cook line. Operator stated held in walk in cooler over night then portioned and held on cook line for service.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in dishwashing area. Operator supplied paper towels.
Ceiling/ceiling tile shows damage or is in disrepair. In dishwasher area, ceiling tiles above machine damages or missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish machine soiled with dust/ debris.
Food stored on floor. In walk in freezer, boxes of food stored on floor. Operator moved boxes to shelf.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 154F). Operator made adjustments, temperature 160F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - soft shell crab (65F). Per operator item placed out 1 hour ago. Operator placed on Time as a Public Health Control.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil water 89F. Operator moved to heat source.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator replaced. Quaternary 400ppm.
Apr 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 52F, cut cabbage 53F, ribs 45F F in flip top reach drawer, cold well at cook line. Food not prepped or portion today. Food being held less than 4 hours. Employee time marked
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food... came from outside and then waring gloves to prep ready to food. Discussed with person.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...slicing sushi fish with bare hands. Stop sale issue. Advise manager to discarded fish.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...slicing sushi fish with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 52F, cut cabbage 53F, ribs 45F F in flip top reach drawer, cold well at cook line. Food not prepped or portion today. Food being held less than 4 hours. Employee time marked
Clam/mussel/oyster tags not marked with last date served...some are not date marked.
Oct 16, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked onions in high/low reach in - prep area. Sushi area - raw quail eggs stored over wasabi sauce. Operator stored all items properly.
Handwash sink not accessible for employee use at all times. By dish machine - hand sink blocked by cart and fan. Operator made accessible during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Observed ice crystals on fish. Reviewed proper procedures and operator opened packages.
Ice buildup in walk-in freezer around fans.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
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.