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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
TAKUMI SUSHI in DELAND currently holds an InspectFL Health Score of 68.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 18 total violations — 8 critical, 2 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 18, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
TAKUMI SUSHI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [13-03-4] Employee with no hair restraint while engaging in food preparation.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting.
- [12B-02-4] Employee eating in a food preparation or other restricted area. - employee meal on table with single service items and crock pots
- [08A-05-6] 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
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, 52F, held over load line in prep cooler at cookline 2 hours. Corrective action taken: product placed inside cold holding unit for temperature recovery
- [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. Brown rice, 45 minutes per operator.
- [08A-02-6] 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
- [22-20-5] Accumulation of pink mold-like substance in the ice chute at beverage station.
- [25-09-4] 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.
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