Takato
Last inspected: Mar 26, 2026
86
Score
Public records show 15 inspections at Takato stretching back to 2023. The newest entry in the record is dated Mar 26, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “no paper towels”, which has been cited two times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. Overall, the inspection record reads well.
15
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Mar 19, 2026
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
32
Nov 17, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar - high low unit in back, raw fish stored over ready to eat cooked rice. Sushi station - raw fish stored over ready to eat cut tomato. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-15: Sushi bar - high low unit in back - proper storage. Sushi station - raw fish stored over ready to eat prepared vegetables. Operator stored all items properly. **Time Extended** **Corrected On-Site** - From follow-up inspection 2025-11-17: Sushi station - left low boy - raw fish stored over ready to eat cooked eel. Operator stored all items properly. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw fish. Reviewed proper procedures to submit HACCP plan for approval. **Warning** - From follow-up inspection 2025-10-15: Reviewed HACCP plan requirement with operator. **Time Extended** - From follow-up inspection 2025-11-17: Operator has been in contact with Steven D from OPQ and submitted HACCP plan. **Time Extended**
03G-50-1
78
Oct 15, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar - high low unit in back, raw fish stored over ready to eat cooked rice. Sushi station - raw fish stored over ready to eat cut tomato. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-15: Sushi bar - high low unit in back - proper storage. Sushi station - raw fish stored over ready to eat prepared vegetables. Operator stored all items properly. **Time Extended** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled clean utensils and carton of liquid eggs without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-15: Proper hand washing. **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left open top - smoked salmon (53-56F); smoked salmon (46-50F); cooked mackerel (58-60F). Per operator, items placed in unit approximately 2 hours ago. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-15: Cookline - left open top - upper section - ice bath - cut cabbage 36-39F, kimchi 36-39F, cooked onions 36-38F, drawers - kimchi 48-50F, cut tomato 48-50F. Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw fish. Reviewed proper procedures to submit HACCP plan for approval. **Warning** - From follow-up inspection 2025-10-15: Reviewed HACCP plan requirement with operator. **Time Extended**
03G-50-1
58
Oct 14, 2025
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
15
Sep 17, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dish employee handled soiled dishes and then picked up clean plates without washing hands. Reviewed proper handwashing and employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-17: Observed same. Dish employee touched dirty dishes and then picked up clean plates without washing hands. Reviewed proper handwashing and employee washed hands properly. **Admin Complaint** **Corrected On-Site**
12A-02-4
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator vacuum packaging raw Wagyu Beef with no HACCP plan. Advised operator to submit HACCP plan. **Warning** - From follow-up inspection 2025-09-17: Observed same. **Time Extended**
03G-43-2
78
Sep 16, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Received at Proper Temperature
FL-12
12
Mar 31, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, rice (50F - Cold Holding). Operator stated held in cooler less than 2 hours. Not prepped or portioned today. Rice being held in deep pan on cook line. Operator stated held in walk in cooler over night then portioned and held on cook line for service. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar, raw scallops stored over ready to eat avocado. Operator moves avocado to top self. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled clean dishes without changing gloves and washing hands. Discussed with operator the proper handwashing procedure. Employee changed gloves and washed hands. **Corrective Action Taken**
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in dishwashing area. Operator supplied paper towels. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. In walk in freezer, boxes of food stored on floor. Operator moved boxes to shelf. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dishwasher area, ceiling tiles above machine damages or missing.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish machine soiled with dust/ debris.
36-34-5
50
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
61
Apr 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 52F, cut cabbage 53F, ribs 45F F in flip top reach drawer , cold well at cook line . Food not prepped or portion today . Food being held less than 4 hours . Employee time marked **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-19: Cut tomatoes 53F, noodles 53F , cheese ball 49F , cut cabbage 52F in flip top reach in cooler , food not prepped or portion today , food being held less four hours. Employee time marked **Admin Complaint**
03A-02-5
86
Apr 18, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 52F, cut cabbage 53F, ribs 45F F in flip top reach drawer , cold well at cook line . Food not prepped or portion today . Food being held less than 4 hours . Employee time marked **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...slicing sushi fish with bare hands. **Warning**
01B-13-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...slicing sushi fish with bare hands. Stop sale issue . Advise manager to discarded fish . **Warning**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food... came from outside and then waring gloves to prep ready to food . Discussed with person. **Corrected On-Site** **Warning**
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served...some are not date marked. **Warning**
01C-03-4
43
Oct 16, 2023
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked onions in high/low reach in - prep area. Sushi area - raw quail eggs stored over wasabi sauce. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. By dish machine - hand sink blocked by cart and fan. Operator made accessible during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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. Observed ice crystals on fish. Reviewed proper procedures and operator opened packages. **Corrected On-Site**
06-09-1
Basic - Ice buildup in walk-in freezer around fans.
14-69-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site**
21-38-4
61
Jun 15, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
May 1, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Displayed food not properly protected from contamination. Cut lemons , oranges , olives uncovered at bar. Covered by manger.
08B-02-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wait staff touched ready to eat breads with bare hand contact. Manager intervened. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters. 55°. creme cheese. 55°. whipped butter. 55°. At wait-station. Per Person In Charge. Items placed about 1 hr before. Manager immediately moved items for rapid cooling. (Emailed Time Temperature Controlled for Safety form. Explained usage).
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave form.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic mat in Dish machine line Hand Wash Sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for heat sanitizer **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at Dish machine line. Replaced by manger. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave form.
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Kitchen.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 70°. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Ceiling tile missing. Missing ceiling tiles at food prep areas and kitchen.
36-36-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. **Repeat Violation**
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
26
Jan 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
19
Frequently Asked Questions
When was Takato last inspected?
The most recent health inspection at Takato on file is from Mar 26, 2026. The public record contains 15 inspections in total.
What is the most common violation at Takato?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Takato.
How does Takato compare to other restaurants in Fort Lauderdale?
Takato most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Takato's inspection record improved over time?
Results have been roughly steady. Inspections at Takato have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Takato means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Takato inspected?
Based on the inspection history on file, Takato is inspected around five times per year on average.
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