Takami Sushi & Bar
2565 Ocoee Apopka Rd Ste 100, Apopka, FL 32703 · Permanent Food Service · License 5816635
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 8 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw poultry in walk-in-cooler stored over ready to eat sauces
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cooked shrimp on cooks line on non food grade paper towels
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food
Provided operator with time plan, completed at end of inspection
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Both Hand sinks at sushi bar are blocked by food pans
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Cleaning supplies stored in several and sinks throughout facility
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Facility opened 6/15/26: employees here from original start date have had no food safety training
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
2 cases of cooking oil on floor on cooks line
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Large pile of unwashed avocados at sushi bar with produce labels on products, per manager avocados are in process of being cut and prepped
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Several knives stored on cooks line between equipment
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
2 employee drinks on food table on cooks line
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Several bowls in foods in dry storage
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior microwave soiled
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing at mop sink
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Both hand wash signs at sushi bar signs have been removed
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.