DirtyFLRestaurant Inspection Data

TAKEYA STEAK HOUSE

220 WILLIAMSON BLVD

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10848226

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine and on curtains. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -handles on cooler lids soiled. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles shows water damage in kitchen. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -bottom shelf of prep table rusted. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -deep grout lines in kitchen. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -old food debris on exterior of food storage containers at cookline. -condiments stored in heavily soiled bus tub at cookline. -grease buildup on surface under grill. -handwashing sink soiled. -soap dispenser soiled with grease. -old food debris on chefs carts in kitchen. -igloo containers in kitchen heavily soiled. -buildup of old food debris under rice cookers. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated mold like substance by dish machine. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe under three compartment sink. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - 2 Live, small flying insects found in kitchen. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in dining room. Warning - From follow-up inspection 2025-05-29: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Warning - From follow-up inspection 2025-05-29: **Time Extended**

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10742088

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine and on curtains. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -handles on cooler lids soiled. Warning
  • 36-32-5:Basic - Ceiling/ceiling tiles shows water damage in kitchen. Warning
  • 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. -Mahi in walk in cooler and yellowfin tuna in sushi area. Warning
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on shelf under rice cookers. -3 dead roaches in sink by dish machine. Warning
  • 14-11-5:Basic - Equipment in poor repair. -bottom shelf of prep table rusted. Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. -deep grout lines in kitchen. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -old food debris on exterior of food storage containers at cookline. -condiments stored in heavily soiled bus tub at cookline. -grease buildup on surface under grill. -handwashing sink soiled. -soap dispenser soiled with grease. -old food debris on chefs carts in kitchen. -igloo containers in kitchen heavily soiled. -buildup of old food debris under rice cookers. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 36-27-5:Basic - Wall soiled with accumulated mold like substance by dish machine. Warning
  • 29-11-4:Basic - Water leaking from pipe under three compartment sink. Warning
  • 35A-02-7:High Priority - 2 Live, small flying insects found in kitchen. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice at 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. -raw shell eggs stored in same container as carrots. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on reach in cooler at cookline. -1 live roach on table by dish machine. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -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. -Mahi in walk in cooler and yellowfin tuna in sushi area. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice at 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in sushi area being used as a prep sink to clean shrimp. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in dining room. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10741747

  • 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to insulate inside top area of reach in cooler. Warning - From follow-up inspection 2025-02-19: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-02-19: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of lid to reach in cooler in disrepair/has exposed insulation. Warning - From follow-up inspection 2025-02-19: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2025-02-19: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated mold like substance by dishwasher and three compartment sink. Repeat Violation Warning - From follow-up inspection 2025-02-19: **Time Extended**

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8765938

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -microwave. Warning
  • 14-05-4:Basic - Cardboard used to insulate inside top area of reach in cooler. Warning
  • 24-06-4:Basic - Clean utensils in sushi are stored in soiled container. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife stored between three compartment sink and wall. Warning
  • 14-36-5:Basic - Interior of lid to reach in cooler in disrepair/has exposed insulation. Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at cook line. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated mold like substance by dishwasher and three compartment sink. Repeat Violation Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning
  • 53B-05-5:Intermediate - 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8570179

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling soiled with accumulated mold-like substance above dish machine.
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in coolers at cookline. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled: -dish machine curtains soiled with mold/mildew like substance. -handwash sink across from mop sink soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in coolers at cookline.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated black mold like substance in dish washing area. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice in sushi cooler at 48°f. Rice cooked and placed in cooler yesterday.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice in sushi cooler at 48°f. Rice cooked and placed in cooler yesterday.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -jugs of bleach stored over lime juice in back storage area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink across from freezers. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink across from freezers.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink across from mop sink.

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8369566

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris: -soap dispenser at hand wash sink.
  • 36-27-5:Basic - Wall soiled with black mold like substance in dish area. Repeat Violation
  • 41-10-4:High Priority - Butane torch above food prep area.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup at 53°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
  • 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut lettuce and noodles in reach in cooler.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.