Takumi Sushi & Ramen INC

8933 W Colonial Dr, Ocoee, FL 34761 · Permanent Food Service · License 5811110

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 12 basic (2 repeats); basic violations cost 12 at most
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

16 violations found

First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 2 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Imitation crab and shrimp 52f. Less than 1 hour per chef. Moved to walk in cooler for temperature recovery. Recheck 35mins imitation crab 45f and shrimp 44f
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bleach over flour in storage area
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.Warewashing area bowl in sink basin
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Sushi and server area
  Fixed on the spot
Basic12
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  On top of ice machine
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Sushi reach in cooler food temperature 46f. Do not use cooler until maintaining 41f .
  Walk-in cooler/freezer shelves with rust that has pitted the surface and reach in cooler on cookline
  Kitchen shelves with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin and door.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Heavily soiled shelving in sushi bar area.
  Buildup of food debris/soil residue on equipment door handles.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Cook line
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  On floor in storage area
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hot water in disrepair.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Outer openings not protected with self-closing doors.
  Closer in disrepair.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.