TAKATO
551 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/31/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Inspection Details:
- 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
Food safety inspection conducted on 3/31/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 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.
Food safety inspection conducted on 12/3/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 4/19/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/19/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2024
High Priority
5
Intermediate
1
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/18/2024 revealed 6 total violations (5 high priority, 1 intermediate, 0 basic).
Inspection on 10/16/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 10/16/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).