TAKEYA STEAK HOUSE Inspection – November 17, 2025

High Priority 3

#11High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food. -trash can used to store sauce.

#12High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored on beef in reach in cooler.

#13High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 45°f in reach in cooler.

Intermediate 1

#14Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

Basic 10

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#3Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. -bowl used to dispense panko.

#4Basic24-06-4

Basic – Clean utensils or equipment stored in dirty container at cookline.

#5Basic22-08-4

Basic – Interior of microwave has accumulation of food debris.

#6Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of white food storage containers with flour, breadcrumbs.

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#9Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

#10Basic36-27-5

Basic – Wall soiled with accumulated mold like substance in dish washing area. **Repeat Violation**

Repeat Violation

Florida Food Watch