TAKARA STEAKHOUSE & SUSHI

Name: TAKARA STEAKHOUSE & SUSHI
Address: 5545 S WILLIAMSON BLVD, PORT ORANGE, FL, 32128, US
Rating: 0

5545 S WILLIAMSON BLVD, PORT ORANGE, FL 32128

License #7407754

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 15 findings · 2 critical

Routine - Food

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Quick take

TAKARA STEAKHOUSE & SUSHI in PORT ORANGE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 138 total violations — 29 critical, 33 major, 76 minor.

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The latest inspection on June 3, 2026 shows 15 observation rows: 2 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

138

Coverage note

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TAKARA STEAKHOUSE & SUSHI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee unisex bathroom
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on prep table, employee removed
[40-06-5] 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
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce ingredients stored on the floor in kitchen, employee elevated
[14-69-4] Ice buildup on walk-in freezer floor and equipment.
[10-08-5] Ice scoop handle in contact with ice. -ice bin in beverage service area
[10-01-5] 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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -both sushi display coolers, employee installed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave in sushi bar area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour and corn starch containers, operator labeled
[12A-09-4] 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
[03F-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -multiple cutting boards stained throughout the kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -purple solution spray bottle stored on cart in employee unisex bathroom

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee unisex bathroom
[32-12-6] Covered waste receptacle not provided in unisex employee bathroom.
[08B-49-4] 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
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket of sauce stored on the floor in the walk-in cooler
[14-38-4] Food storage container/container lid cracked or broken. -plastic container on counter in sushi bar area, operator removed
[23-03-4] 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
[29-11-4] Water leaking from pipe and/or faucet/handle. -faucet at dump sink next to ice machines leaking
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on prep table in sushi bar area, employee removed
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container
[22-41-4] 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
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw shrimp stored over unwashed produce in walk-in cooler, operator reorganized walk-in cooler
[08A-05-6] 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
[08A-20-5] 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
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[53A-04-6] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar used to store stainless steel pan, operator removed
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -operator recalibrated via ice bath method
[41-17-4] Spray bottle containing toxic substance not labeled. -3 unlabeled spray bottles stored in employee unisex bathroom, operator labeled

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop ginger sauce
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over bag in box syrup
[06-09-1] 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
[32-12-6] Covered waste receptacle not provided in womens bathroom. - employee restroom
[40-06-5] 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
[10-14-5] Ice bucket/shovel stored on floor between uses. - during scooping
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. - water not on
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - sushi bar right cooler
[08B-56-4] Food stored in ice used for drinks. See stop sale. - shaved ice used to cooler down kale leaves storing employee drink and raw scallop
[14-86-1] Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to dry fish
[03A-02-5] 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)
[03B-01-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
[02B-01-5] 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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar , panko ,soy sauce
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] 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
[40-06-5] 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
[08B-38-4] 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
[10-08-5] Ice scoop handle in contact with ice. -sushi bar
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs hand on oven handle
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease,prep area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-07-4] Container of medicine improperly stored. -vitamins stored next to microwave
[22-41-4] 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
[08A-05-6] Raw animal food fish stored over /not properly separated from ready-to-eat food. -sushi station
[08A-02-6] 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
[08A-20-5] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 51f less than 4 hours
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ppm
[31A-11-4] Handwash sink used for purposes other than handwashing. -scrub pad stored in hand sink on cook line -ice in hand sink at sushi bar
[02B-01-5] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -bar
[11-26-1] 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
[53B-05-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray with blue,purple chemical in employee bathroom

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in large white bucket of batter in walk-in cooler, employee removed
[36-36-4] Ceiling tile missing. -ceiling tile displaced over mop sink, employee replaced
[36-11-4] Floors not maintained smooth and durable. -throughout rear prep area and other spots
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. -dead flies on sticky tape hanging over prep tables, employee removed
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease and food debris
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -sushi chefs thawing fish in handwash sink, employee removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind fryers has an accumulation of grease and food debris
[21-12-4] 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
[08A-02-6] 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
[08A-17-6] 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
[03A-02-5] 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
[22-02-4] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in sushi area used to wash leafy greens
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
[53B-14-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. -purple solution spray bottle stored above prep sink, operator labeled

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open employee beverage on prep table, operator relocated
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch
[36-11-4] Floors not maintained smooth and durable. -mostly in dishwashing area, other spots throughout kitchen
[35B-08-4] 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
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in prep area
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[14-69-4] Ice buildup on back of walk-in cooler equipment.
[10-08-5] Ice scoop handle in contact with ice. -wait station ice bin, operator relocated
[10-20-4] In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven door, operator removed
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -tops of sushi coolers
[23-03-4] 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
[41-07-4] Container of medicine improperly stored. -vitamin supplements stored above prep table, operator relocated
[03D-02-5] 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
[22-41-4] 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
[08A-02-6] 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
[08A-04-5] Raw animal food stored over or with unwashed produce. -walk-in cooler: raw calamari over unwashed sweet potatoes
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shrimp over spring rolls
[01B-02-5] 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
[03A-02-5] 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
[52-04-5] 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)
[22-02-4] Food-contact surface soiled with food debris. -white cutting boards stained on rear prep sink
[31A-11-4] 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
[31B-03-4] No soap provided at handwash sink. -left side sink in sushi bar, operator installed new soap
[41-17-4] Spray bottle containing toxic substance not labeled. -purple degreaser spray bottle near mop sink lacking label, operator labeled