Takumi Sushi
1564-1566 N Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7408046
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 5 basic-19
- Safety score81
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 18, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shrimp, 52°F, held over load line in prep cooler at cookline 2 hours. Corrective action taken: product placed inside cold holding unit for temperature recovery
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Brown rice, 45 minutes per operator.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- raw seafood, beef, and chicken over dumplings, upright freezer on back wall - raw salmon over Krab in upright freezer on side wall - raw chicken over wonton wrappers in chest freezer
Raw animal food stored over/not properly separated from ready-to-eat food.
- raw seafood over ready to eat vegetables in walk in cooler - raw shrimp stored over baby corn and vegetables in cookline prep cooler
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
- employee meal on table with single service items and crock pots
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink mold-like substance in the ice chute at beverage station.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
- unwrapped forks and spoons at front counter not presented in a manner that protects food contact portion of utensil . Operator relocated.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.