TAKUMI SUSHI & RAMEN INC

Name: TAKUMI SUSHI & RAMEN INC
Address: 8933 W COLONIAL DR, OCOEE, FL, 34761, US
Rating: 3.3

8933 W COLONIAL DR, OCOEE, FL 34761

License #5811110

🍱 Japanese/Sushi ℹ️

3.3 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 16 findings · 2 critical

Routine - Food

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Quick take

TAKUMI SUSHI & RAMEN INC in OCOEE currently holds an InspectFL Health Score of 3.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 121 total violations — 14 critical, 18 major, 89 minor.

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The latest inspection on October 14, 2026 shows 16 observation rows: 2 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

121

Coverage note

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TAKUMI SUSHI & RAMEN INC has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[10-12-5] In-use ice scoop stored on soiled surface between uses. On top of ice machine
[14-33-4] Kitchen shelves with rust that has pitted the surface.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[24-14-4] Clean utensils stored between equipment and wall. Cook line
[25-05-4] Single-service articles improperly stored. On floor in storage area
[29-08-4] Plumbing system in disrepair. Hot water in disrepair.
[31A-09-4] Handwash sink not accessible for employee use at all times.Warewashing area bowl in sink basin
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sushi and server area
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin and door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[41-10-4] Toxic substance/chemical improperly stored. Bleach over flour in storage area
[35B-03-4] Outer openings not protected with self-closing doors. Closer in disrepair.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface and reach in cooler on cookline
[14-11-5] Equipment in poor repair. Sushi reach in cooler food temperature 46f. Do not use cooler until maintaining 41f .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab and shrimp 52f. Less than 1 hour per chef. Moved to walk in cooler for temperature recovery. Recheck 35mins imitation crab 45f and shrimp 44f
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled shelving in sushi bar area.

Disposition: Met Inspection Standards
[14-01-5] Observed: Bowl or other container with no handle used to dispense food. Employee removed cups from bulk containers of flour and cornstarch in dry storage.
[23-24-4] Observed: Buildup of food debris/soil residue on equipment door handles. Door handles throughout kitchen.
[51-11-4] Observed: Carbon dioxide/helium tanks not adequately secured. Employee secured tanks during inspection.
[08B-49-4] Observed: Employee personal food not properly identified and segregated from food to be served to the public. Employee removed all personal food from shelves with restaurant food In walk in freezer. Employee moved all personal food to its own shelf in walk in cooler.
[36-73-4] Observed: Floor soiled/has accumulation of debris. Throughout kitchen and sushi area.
[36-17-5] Observed: Floor tiles missing and/or in disrepair. Floor tiles cracked in front of walk in freezer.
[08B-38-4] Observed: Food stored on floor. Employee removed all buckets of soy sauce from floor in kitchen. Employee removed bags of carrots and onions from floor in walk in cooler.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board soiled with food debris. Bottom of reach in coolers on cook line soiled with food debris.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Employee removed mop head from hand sink in ware washing area.
[10-17-4] Observed: In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife in between reach in cooler and prep table on cook line and took it to ware washing area.
[22-08-4] Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven and microwave next to each other behind sushi counter heavily soiled with food debris.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to fryers.
[23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outsides of all bulk containers of rice, flour and cornstarch soiled with food debris.
[08A-20-5] Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed raw chicken from over raw shrimp in reach in cooler in front of wok station on cook line.
[25-05-4] Observed: Single-service articles improperly stored. Employee removed single service containers from floor in storage closet in kitchen.
[14-17-4] Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
[36-27-5] Observed: Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and in sushi area.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Mens room
[14-01-5] Bowl or other container with no handle used to dispense food. In rice. 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. On second prep table
[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
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath
[08B-47-4] Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar
[36-62-4] Light not functioning. under hood
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area
[02D-01-5] Working containers of food removed from original container not identified by common name. -on flour, tempura containers
[41-07-4] Container of medicine improperly stored. Above prep table. Operator removed
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed
[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
[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
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Mens room
[14-01-5] Bowl or other container with no handle used to dispense food. In rice. 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. On second prep table
[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
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath
[08B-47-4] Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar
[36-62-4] Light not functioning. under hood
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area
[02D-01-5] Working containers of food removed from original container not identified by common name. -on flour, tempura containers
[41-07-4] Container of medicine improperly stored. Above prep table. Operator 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 .
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed
[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
[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
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Both mens and womens
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in ingredients bin of sugar.m
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under wok. Manager discarded.
[14-45-4] Cardboard used to line nonfood-contact shelves. On the lower counter at sushi bar. Manager removed.
[36-36-4] Ceiling tile missing. Over walk in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes around the pipes over electrical panels in kitchen.
[29-18-4] Drain cover(s) missing. Mop sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in a glass on prep table located on cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout the sushi bar. Throughout cook line in back kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bags of Rice. Manager picked it up.
[08B-38-4] Food stored on floor. Case of oil in the kitchen. Manager placed on the shelf.
[36-24-5] Hole in or other damage to wall. In dry storage area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Make table and prep table on cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F spoon held at rice pot. Manager emptied water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[36-62-4] Light not functioning. Under the hood light out and missing light shield.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Mens restroom
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foam board under cutting board. Manager removed. Bottom of prep table throughout kitchen. Five tables. Some tables lined with menu paper.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at the bar. Lower part of prep table on cook line Gaskets of reach in cooler on cook line Outside of large ingredient bins.
[35B-03-4] Outer openings not protected with self-closing doors.
[25-05-4] Single-service articles improperly stored. Togo boxes and bottled water in dry storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe under hand sink located at rear of kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in a 5 gallon soy bucket
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishes manually washed at prep sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over soy and garlic sauce. Manager moved eggs to lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (49F - Cold Holding) less tan 4 hours in reach in cooler. Placed in the freezer to cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (70F - Hot Holding); pork broth (70F - Hot Holding).less than 4 hours. Manager turned on the heat to reheat.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink at bar with scrubber and dish soda inside. Manager removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line.
[11-26-1] 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. Employees signed at time of inspection.