DirtyFLRestaurant Inspection Data

TAKATO

TAKATO located in FORT LAUDERDALE has undergone 9 health department inspections, achieving a 1.6/5 overall safety rating. Food safety practices have remained consistent.

551 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13548774

  • 12A-27-4:High Priority - - From initial inspection : High Priority - 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. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-10-15: Proper hand washing. **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - 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. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-10-15: Sushi bar - high low unit in back - proper storage. Sushi station - raw fish stored over ready to eat prepared vegetables. Operator stored all items properly. **Time Extended** Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-15: Cookline - left open top - upper section - ice bath - cut cabbage 36-39F, kimchi 36-39F, cooked onions 36-38F, drawers - kimchi 48-50F, cut tomato 48-50F. Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. **Time Extended** **Corrective Action Taken**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-10-15: Reviewed HACCP plan requirement with operator. **Time Extended**

Inspection Date: 10/14/2025

Inspection #: Visit ID: 13547224

  • 12B-12-5:Basic - 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. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of water in plastic bottle stored on floor in downstairs prep room. Warning
  • 12A-27-4:High Priority - 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. Corrected On-Site Repeat Violation Warning
  • 12A-05-4:High Priority - 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. Corrected On-Site Warning
  • 03G-04-5:High Priority - 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. Warning
  • 08A-08-5:High Priority - 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. Corrected On-Site Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Warning
  • 12A-02-4:High Priority - Server handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and server washed hands. Corrected On-Site Warning
  • 01B-13-4:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - 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. Warning
  • 03G-50-1:Intermediate - 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. Warning
  • 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By rice cookers. Operator placed towels. Corrected On-Site Warning
  • 53B-14-5:Intermediate - 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. Warning
  • 01C-03-4:Intermediate - Some oyster tags not marked with last date served. Reviewed proper procedures. Warning

Inspection Date: 9/17/2025

Inspection #: Visit ID: 13521631

  • 12A-02-4:High Priority - - From initial inspection : High Priority - 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. Corrected On-Site Warning - From follow-up inspection 2025-09-17: Observed same. Dish employee touched dirty dishes and then picked up clean plates without washing hands. Reviewed proper handwashing and employee washed hands properly. Admin Complaint Corrected On-Site
  • 03G-43-2:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-09-17: Observed same. **Time Extended**

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10906234

  • 06-09-1:Basic - 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. Warning
  • 12B-07-4:Basic - 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. Corrected On-Site Warning
  • 08B-38-4:Basic - 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. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in low boy cooler at coffee bar. Warning
  • 31B-04-4:Basic - 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. Corrected On-Site Warning
  • 25-05-4:Basic - 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. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Downstairs prep room sink leaking, operator repaired during inspection. Corrected On-Site Warning
  • 02D-01-5:Basic - 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. Warning
  • 12A-16-4:High Priority - 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. Corrected On-Site Warning
  • 12A-27-4:High Priority - 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. Corrected On-Site Warning
  • 12A-17-4:High Priority - 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. Corrected On-Site Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-02-4:High Priority - 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. Corrected On-Site Warning
  • 01B-13-4:High Priority - 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. Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 03G-43-2:Intermediate - 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. Warning
  • 31A-09-4:Intermediate - 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. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar area. Manager provided. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in bar area. Manager provided soap. Corrected On-Site Repeat Violation Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell oysters in walk in cooler. See stop sale. Warning

Inspection Date: 3/31/2025

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dishwasher area, ceiling tiles above machine damages or missing.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish machine soiled with dust/ debris.
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer, boxes of food stored on floor. Operator moved boxes to shelf. Corrected On-Site
  • 12A-13-4:High Priority - 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. **Corrective Action Taken**
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 31B-02-4:Intermediate - 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. Corrected On-Site

Inspection Date: 12/3/2024

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil water 89F. Operator moved to heat source. **Corrective Action Taken**
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator replaced. Quaternary 400ppm. Corrected On-Site
  • 22-49-4:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8656602

  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** Warning - From follow-up inspection 2024-04-19: Cut tomatoes 53F, noodles 53F , cheese ball 49F , cut cabbage 52F in flip top reach in cooler , food not prepped or portion today , food being held less four hours. Employee time marked Admin Complaint

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8342774

  • 12A-07-5:High Priority - 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. Corrected On-Site Warning
  • 09-01-4:High Priority - 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 . Warning
  • 22-57-6:High Priority - 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. Warning
  • 01B-13-4:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...some are not date marked. Warning

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8524822

  • 06-09-1:Basic - 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. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer around fans.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - 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. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation