DirtyFLRestaurant Inspection Data

TAKUMI SUSHI & RAMEN INC

West Colonial Drive
Florida, 34761
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8837612

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in ingredients bin of sugar.m
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under wok. Manager discarded. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On the lower counter at sushi bar. Manager removed. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. Over walk in cooler
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around the pipes over electrical panels in kitchen.
  • 29-18-4:Basic - Drain cover(s) missing. Mop sink
  • 12B-07-4:Basic - 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.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment throughout the sushi bar. Throughout cook line in back kitchen.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of Rice. Manager picked it up. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of oil in the kitchen. Manager placed on the shelf. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. In dry storage area
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table and prep table on cook line.
  • 10-01-5:Basic - 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.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F spoon held at rice pot. Manager emptied water. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 36-62-4:Basic - Light not functioning. Under the hood light out and missing light shield.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
  • 14-47-4:Basic - 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. Corrected On-Site
  • 23-03-4:Basic - 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.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 25-05-4:Basic - Single-service articles improperly stored. Togo boxes and bottled water in dry storage area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink located at rear of kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in a 5 gallon soy bucket
  • 22-41-4:High Priority - 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.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 03B-01-6:High Priority - 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. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink at bar with scrubber and dish soda inside. Manager removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line.
  • 11-26-1:Intermediate - 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.