TAKUMI SUSHI & RAMEN INC
8933 W COLONIAL DR, Ocoee FL 34761 · 9095605613
Last inspected May 14, 2026 · 7 visits since December 2023
DEC 23
APR 24
JAN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016031668 | May 11, 2016 | Aug 2, 2016 | $400 |
Inspection history
7 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
What the inspector wrote — 17 findingsThe state's own report →
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed raw chicken from over raw shrimp in reach in cooler in front of wok station on cook line. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board soiled with food debris. Bottom of reach in coolers on cook line soiled with food debris. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Employee removed mop head from hand sink in ware washing area. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to fryers. Priority: Intermediate
Show the remaining 13 findings ▾
Observed: Bowl or other container with no handle used to dispense food. Employee removed cups from bulk containers of flour and cornstarch in dry storage. Priority: Basic
Observed: Buildup of food debris/soil residue on equipment door handles. Door handles throughout kitchen. Priority: Basic
Observed: Carbon dioxide/helium tanks not adequately secured. Employee secured tanks during inspection. Priority: Basic
Observed: Employee personal food not properly identified and segregated from food to be served to the public. Employee removed all personal food from shelves with restaurant food In walk in freezer. Employee moved all personal food to its own shelf in walk in cooler. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Throughout kitchen and sushi area. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Floor tiles cracked in front of walk in freezer. Priority: Basic
Observed: Food stored on floor. Employee removed all buckets of soy sauce from floor in kitchen. Employee removed bags of carrots and onions from floor in walk in cooler. Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife in between reach in cooler and prep table on cook line and took it to ware washing area. Priority: Basic
Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven and microwave next to each other behind sushi counter heavily soiled with food debris. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outsides of all bulk containers of rice, flour and cornstarch soiled with food debris. Priority: Basic
Observed: Single-service articles improperly stored. Employee removed single service containers from floor in storage closet in kitchen. Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Priority: Basic
Observed: Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and in sushi area. Priority: Basic
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority5 Intermediate17 Basic
Show 25 findings ▾
Container of medicine improperly stored. Above prep table. Operator removed
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled
Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed
Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna on menu boards. Operator immediately corrected
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F
Bathroom door left open other than during cleaning or maintenance. Mens room
Bowl or other container with no handle used to dispense food. In rice. Operator removed
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. Tuna. Operstor removed
Cutting board has cut marks and is no longer cleanable. On second prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer ready to eat items in prep cooler. Personal food over food in walk in cooler. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed
Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath
Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed
In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar
Light not functioning. under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar
Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine
Toilet/urinal not flushing/functioning properly. Urinal
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area
Working containers of food removed from original container not identified by common name. -on flour, tempura containers
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority5 Intermediate18 Basic
Show 27 findings ▾
Container of medicine improperly stored. Above prep table. Operator removed
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine multiple times. Reading 00 chlorine ppm.
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled
Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed
Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna on menu boards. Operator immediately corrected
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom door left open other than during cleaning or maintenance. Mens room
Bowl or other container with no handle used to dispense food. In rice. Operator removed
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. Tuna. Operstor removed
Cutting board has cut marks and is no longer cleanable. On second prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer ready to eat items in prep cooler. Personal food over food in walk in cooler. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed
Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath
Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed
In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar
Light not functioning. under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar
Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine
Toilet/urinal not flushing/functioning properly. Urinal
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area
Working containers of food removed from original container not identified by common name. -on flour, tempura containers
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 36 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate29 Basic
Show 36 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. Dishes manually washed at prep sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over soy and garlic sauce. Manager moved eggs to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (49F - Cold Holding) less tan 4 hours in reach in cooler. Placed in the freezer to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (70F - Hot Holding); pork broth (70F - Hot Holding).less than 4 hours. Manager turned on the heat to reheat.
Handwash sink not accessible for employee use at all times. Sink at bar with scrubber and dish soda inside. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line.
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. Employees signed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Bathroom door left open other than during cleaning or maintenance. Both men's and women's
Bowl or other container with no handle used to dispense food. Bowl in ingredients bin of sugar.m
Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under wok. Manager discarded.
Cardboard used to line nonfood-contact shelves. On the lower counter at sushi bar. Manager removed.
Ceiling tile missing. Over walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Holes around the pipes over electrical panels in kitchen.
Drain cover(s) missing. Mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in a glass on prep table located on cook line.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Under equipment throughout the sushi bar. Throughout cook line in back kitchen.
Food not stored at least 6 inches off of the floor. Bags of Rice. Manager picked it up.
Food stored on floor. Case of oil in the kitchen. Manager placed on the shelf.
Hole in or other damage to wall. In dry storage area
In-use knife/knives stored in cracks between pieces of equipment. Make table and prep table on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F spoon held at rice pot. Manager emptied water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Light not functioning. Under the hood light out and missing light shield.
No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler.
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foam board under cutting board. Manager removed. Bottom of prep table throughout kitchen. Five tables. Some tables lined with menu paper.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at the bar. Lower part of prep table on cook line Gaskets of reach in cooler on cook line Outside of large ingredient bins.
Outer openings not protected with self-closing doors.
Single-service articles improperly stored. Togo boxes and bottled water in dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Water leaking from pipe and/or faucet/handle. Pipe under hand sink located at rear of kitchen.
Working containers of food removed from original container not identified by common name. Sugar in a 5 gallon soy bucket
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards
Handwash sink not accessible for employee use at all times. Pan and pot scraper in sink at sushi bar
Bowl or other container with no handle used to dispense food. Cup used to scoop sauce at sushi bar Cup used to scoop rice dry
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line nonfood-contact shelves. Newspaper on cook line. Staff removed.
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in kitchen
Cleaned and sanitized equipment or utensils not properly stored. To go boxes stored in inside restroom for employees. Toilet is cover with cases of boxes.
Cutting board has cut marks and is no longer cleanable.large beige board at sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean plates at sushi bar
Floor soiled/has accumulation of debris. throughout establishment
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F, spoon next to rice pot in kitchen
Light not functioning. Throughout kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Single-service articles improperly stored. Not 6 inches off the floor to go cups in storage area less than 1 inch off the floor.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Dish area
Dec 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi prep person gloved has without washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves. Educated staff and he washed hands.
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. Assisted staff with completing time form and filling out chart.
Handwash sink not accessible for employee use at all times. Squeeze bottle and bowl in sink. Per staff someone was cleaning the items. Staff removed items from sink.
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. Manager had form from last inspection. Printed form and employees signed.
bottle containing toxic substance not labeled. Blue substance, staff added label. Detergent
Bowl or other container with no handle used to dispense food. Used to scoop for rice. Manager removed cup
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Turned over
Employee with no hair restraint while engaging in food preparation.cook on cook line
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Throughout under equipment
Food not stored at least 6 inches off of the floor. Oil and rice.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and table. Manager removed
Light not functioning. Kitchen
Menu used to line food-contact shelves. At fry station,old menu lining table top. Manager removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over make table on cook line.
Outer openings not protected with self-closing doors.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 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. 0ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi prep person gloved has without washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves. Educated staff and he washed hands.
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. Assisted staff with completing time form and filling out chart.
Handwash sink not accessible for employee use at all times. Squeeze bottle and bowl in sink. Per staff someone was cleaning the items. Staff removed items from sink.
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. Manager had form from last inspection. Printed form and employees signed.
bottle containing toxic substance not labeled. Blue substance, staff added label. Detergent
Bowl or other container with no handle used to dispense food. Used to scoop for rice. Manager removed cup
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Turned over
Employee with no hair restraint while engaging in food preparation.cook on cook line
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Throughout under equipment
Food not stored at least 6 inches off of the floor. Oil and rice.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and table. Manager removed
Light not functioning. Kitchen
Menu used to line food-contact shelves. At fry station,old menu lining table top. Manager removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over make table on cook line.
Outer openings not protected with self-closing doors.
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.