TAKUMI SUSHI & RAMEN INC

Name: TAKUMI SUSHI & RAMEN INC
Address: 8933 W COLONIAL DR, OCOEE, FL, 34761, US
Rating: 79.9

8933 W COLONIAL DR, OCOEE, FL 34761

License #5811110

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAKUMI SUSHI & RAMEN INC in OCOEE currently holds an InspectFL Health Score of 79.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 14, 2025. Across those visits, inspectors documented 31 total violations — 5 critical, 5 major, 21 minor.

Inspection data quality

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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.

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•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna on menu boards. Operator immediately corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F
[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. Tuna. Operstor removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. On second prep table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar
[08B-47-4] Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. -on flour, tempura containers
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Mens room
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed
[41-07-4] Container of medicine improperly stored. Above prep table. Operator removed
[36-62-4] Light not functioning. under hood
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar

Warning Issued
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal
[02D-01-5] Working containers of food removed from original container not identified by common name. -on flour, tempura containers
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed
[14-01-5] Bowl or other container with no handle used to dispense food. In rice. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed
[36-73-4] Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath
[41-07-4] Container of medicine improperly stored. Above prep table. Operator removed
[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. Tuna. Operstor removed
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine multiple times. Reading 00 chlorine ppm .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer ready to eat items in prep cooler. Personal food over food in walk in cooler. Operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery

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