TAKI OMAKASE
632 E ATLANTIC AVE, Delray Beach FL 33483 · 7862521688
Last inspected Jun 12, 2026 · 8 visits since February 2024
NOV 24
APR 25
JUL 25
NOV 25
JUN 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above raw sea food in reach cooler. Employee properly stored.
★ 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 |
|---|---|---|---|
| 2--2021007445 | Jan 15, 2021 | Mar 17, 2021 | $160 |
Inspection history
8 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food....raw oysters above radish, cooked eel in reach in cooler at sushi station and raw fish above cooked eel in tall reach in cooler at kitchen. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition... tag on/for original container of raw, in-shell oysters.
Handwash sink not accessible for employee use at all times....blocked by garbage can. Manager removed garbage can
No tag on for original container of raw, in-shell oysters. See stop sale...operator keep it separate to return to vendor.
Show the remaining 1 finding ▾
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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...micro greens grabbed with bare hands to remove another container. Employee washed micro greens.
Non-food grade paper/paper towel used as liner for food container in micro greens, mint, sushi fish. Employee removed paper towel
Bowl or other container with no handle used to dispense food.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container....multiple garnished, multiple sushi sea food wraps with non food grade paper, employee removed.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine over 200 ppm.. employee corrected it at 100 ppm.
Handwash sink not accessible for employee use at all times....stored bamboo rice containers in handwashing by the triple sink, employee removed.
Handwash sink used for purposes other than handwashing...scrub, rice in handwashing sink at sushi station, employee cleaned.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Non-commercially packaged beef store over non-commercially packaged pork in freezer.
No probe thermometer provided to measure temperature of food products.
Cleaned and sanitized equipment or utensils not properly stored. Clean ice cream bowls stored underneath non-commercially packaged pork in reach in freezer.
Triple sink and sushi prep floor areas covered with standing water. Operator mopped up at time of inspection.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container...in cut green onion, cut onion. Employee removed.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator needs quaternary ammonium.
No soap provided at handwash sink at kitchen. Employee provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....mold like substance buildup around handwashing sink at front line.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container in scollops. Employee removed paper towel
Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food directly top of the ponzu sauce in reach in cooler. Employee properly stored
Handwash sink not accessible for employee use at all times....bamboo containers stored in handwashing sink by the triple sink. Employee removed
Spray bottle containing toxic substance not labeled...soap water spray bottle. Employee labeled
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority9 Intermediate1 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container...in sushi fish. Employee removed.
Raw animal food stored over/not properly separated from ready-to-eat food...raw mussels, raw oyster above cooked eel in reach in cooler. Employee properly stored food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above raw sea food in reach cooler. Employee properly stored.
Employee washed hands in a sink other than an approved handwash sink...3 compartments sink. Discussed with employee
Establishment not maintaining mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times...stored rice bowl in handwashing sink at kitchen. Employee moved.
Handwash sink used for purposes other than handwashing...stored scrubs in handwashing sink in both sink at sushi station. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
No soap provided at handwash sink at kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
mussel/oyster tags not marked with last date served.
No handwashing sign provided at a hand sink used by food employees at sushi station at front line.
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.