TAKATO

Name: TAKATO
Address: 551 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33304, US
Rating: 26.6

551 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33304

License #1623697

26.6 Grade F / 100

Failing Health Score

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Quick take

TAKATO in FORT LAUDERDALE currently holds an InspectFL Health Score of 26.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 48 total violations — 22 critical, 15 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on March 19, 2026

The most recent follow-up inspection on March 26, 2026 recorded: Inspection Completed - No Further Action. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03F-02-5] 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. Behind the sushi bar, tempura shrimp not time marked. The shrimp was prepared less than 1 hour ago. The item was time marked.

Warning Issued
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By rice cookers. Operator placed towels.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Steven Martinez - ServSafe expired 8-27-2023.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 26 ounces of raw lobster - per operator vacuum sealed 2 days ago - observed fully thawed in Cookline reach in. See stop sale.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 26 ounces of raw lobster - per operator vacuum sealed 2 days ago - observed fully thawed in Cookline reach in. See stop sale.
[12A-02-4] Server handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and server washed hands.
[12A-05-4] Employee drank from open container, then engaged in food preparation - continued cooking on grill - without washing hands. Reviewed proper hand washing and employee washed hands.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of water in plastic bottle stored on floor in downstairs prep room.
[08A-05-6] 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.
[03A-02-5] 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.
[03G-50-1] 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.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. High/low unit in prep area - raw fish and ready to eat cooked fish stored in same pan. Operator stored properly.

Administrative complaint recommended
[29-11-4] Water leaking from pipe and/or faucet/handle. Downstairs prep room sink leaking, operator repaired during inspection.
[06-09-1] 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. One package of unopened reduced oxygen packaging tuna stored in walk in cooler overnight as per operator. See Stop Sale.
[25-05-4] Single-service articles improperly stored. Boxes of plastic cups and other plastic utensils stored on floor in downstairs dry storage area. Manager was advised to remove from floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). TRUE REACH IN / DOWNSTAIRS ; Feta Cheese (51F - Cold Holding); Oil and garlic dressing (55F - Cold Holding). Per operator foods held in unit overnight , items not prepped or portioned today. See Stop Sale. 2). FLIP TOP # 2; Sliced cheese (61F - Cold Holding); Salmon (61F - Cold Holding); Pooled eggs (61F - Cold Holding) Foods held for 2 hours. Reviewed proper cold holding. Operator voluntarily discarded. 3). HIGH LOW REACH IN; Butter (56F - Cold Holding); Shredded Cheese (61F - Cold Holding).Foods held for approximately 2 hours in unit. Reviewed proper cold holding and operator voluntarily discarded.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by dish machine not accessible for employees use at all times. Blocked by rolling carts. Operator removed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in low boy cooler at coffee bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of salt without label on prep shelf behind cook line in kitchen next to prep sink. Manager was advised to label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler upstairs- Raw shell eggs stored over cooked beef. Walk in cooler downstairs- Raw shell eggs stored over vegetables . Walk in cooler downstairs- Raw salmon stored over deli meat. Manager rearranged for proper storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TRUE REACH IN / DOWNSTAIRS ; Feta Cheese (51F - Cold Holding); Oil and garlic dressing (55F - Cold Holding). Per operator foods held in unit overnight , items not prepped or portioned today. See Stop Sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in less than 5 seconds . Reviewed proper handwashing and employee properly washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. No tags on oysters in walk in cooler . See Stop Sale. 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. One package of unopened reduced oxygen packaging tuna stored in walk in cooler overnight as per operator. See Stop Sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and then handled ready-to - eat bread without washing hands. 2nd cook cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper handwashing and employees washed hands.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. 1). No handwashing sign in women's and men's bathrooms and at handwashing sink at bar Manager provided signs.

Community reaction

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Community pulse