TAKARA STEAKHOUSE SUSHI
1335 8th Avenue
Vero Beach, Florida, 32960
Indian River County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/29/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk bins. Operator removed **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives and cutting boards
- 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. Ground tuna in top no longer frozen
- 14-11-5:Basic - Equipment in poor repair. Prep table in back room is on pans due to legs being broken **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 108f. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table cooler door are heavily soiled
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reusing squash box to store prepped and cut, ready to eat squash.
- 14-86-1:High Priority - Non-food grade towel used as liner for food container. In fried rice warmer. Educated operator.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store wontons in chest freezer. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP ground tuna in packaging stating to remove prior to thawing. Tuna is no longer thawed
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Scrubbers in hand wash sink on cooks line -Bottle of soap in back prep area **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hose is connected to hand wash sink next to employee bathroom **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form for operator **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hibachi rice in walk in cooler
Food safety inspection conducted on 10/29/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 8/27/2024
High Priority
4
Intermediate
6
Basic
8
Total
18
Disposition: Facility Temporarily Closed
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door - From follow-up inspection 2024-08-27: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-27: **Time Extended**
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine - From follow-up inspection 2024-08-27: 2 dead in walk in cooler **Time Extended** **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table - From follow-up inspection 2024-08-27: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-08-27: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler. - From follow-up inspection 2024-08-27: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Prep table and cook line equipment stored on pans due to missing legs. - From follow-up inspection 2024-08-27: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw vegetables not washed prior to preparation. Mushrooms, squash. - From follow-up inspection 2024-08-27: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink - From follow-up inspection 2024-08-27: **Time Extended**
- 29-04-4:High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. Being used dispense water into kettle - From follow-up inspection 2024-08-27: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago - From follow-up inspection 2024-08-27: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler. - From follow-up inspection 2024-08-27: 1 live in bucket in bucket on shelf next to dm 1 live on cooks line under equipment Operator killed **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom - From follow-up inspection 2024-08-27: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu - From follow-up inspection 2024-08-27: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2024-08-27: Operator stated he is going to order **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-08-27: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2024-08-27: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2024-08-27: **Time Extended**
Food safety inspection conducted on 8/27/2024 revealed 18 total violations (4 high priority, 6 intermediate, 8 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Prep table and cook line equipment stored on pans due to missing legs. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw vegetables not washed prior to preparation. Mushrooms, squash. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 29-04-4:High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. Being used dispense water into kettle - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2024-08-27: Operator stated he is going to order **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-27: **Time Extended**
Food safety inspection conducted on 8/27/2024 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 8/26/2024
High Priority
8
Intermediate
7
Basic
13
Total
28
Disposition: Facility Temporarily Closed
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4:Basic - Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-01-4:Basic - Floors under and behind cook line equipment heavily soiled.
- 08B-38-4:Basic - Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler.
- 10-07-4:Basic - In-use utensil stored in dirty standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Pass through window at sushi bar is heavily soiled in grease and food debris. Under sushi display coolers heavily soiled with old food debris. Exterior of toaster oven heavily soiled with grease. Shelving in the back prep area soiled.
- 14-11-5:Basic - Prep table and cook line equipment stored on pans due to missing legs.
- 08B-39-4:Basic - Raw vegetables not washed prior to preparation. Mushrooms, squash.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Egg crates reused in several areas. Sushi bar under cutting board, cook line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1.Bulk bins of rice and rice flour 2. Container of soy beans
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator called KGI to get letter. **Corrected On-Site**
- 29-04-4:High Priority - Nonfood-grade hose conveying potable water. Being used dispense water into kettle
- 08A-05-6:High Priority - Raw fish stored over cut cucumber in cooler. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar reach in cooler ; imitation crab (44F - Cold Holding); tuna (43F - Cold Holding); snow crab meat (44F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked battered shrimp (105F - Hot Holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Clogged handwashing sink back prep area. Scrubbers in hand wash sink on cooks line
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food safety inspection conducted on 8/26/2024 revealed 28 total violations (8 high priority, 7 intermediate, 13 basic).