TAKARA STEAKHOUSE SUSHI
1335 US HIGHWAY 1 · VERO BEACH · Indian River County · FL 32960
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 8
29-44-4High Priority – Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink
01D-03-5High Priority – No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator called KGI to get letter. **Corrected On-Site**
29-04-4High Priority – Nonfood-grade hose conveying potable water. Being used dispense water into kettle
08A-05-6High Priority – Raw fish stored over cut cucumber in cooler. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar reach in cooler ; imitation crab (44F – Cold Holding); tuna (43F – Cold Holding); snow crab meat (44F – Cold Holding)
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked battered shrimp (105F – Hot Holding)
Intermediate 7
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Clogged handwashing sink back prep area. Scrubbers in hand wash sink on cooks line
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
31B-03-4Intermediate – No soap provided at handwash sink.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Basic 13
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. At back door
50-09-4Basic – Current Hotel and Restaurant license not displayed.
35A-03-4Basic – Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
36-01-4Basic – Floors under and behind cook line equipment heavily soiled.
08B-38-4Basic – Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler.
10-07-4Basic – In-use utensil stored in dirty standing water less than 135 degrees Fahrenheit.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Pass through window at sushi bar is heavily soiled in grease and food debris. Under sushi display coolers heavily soiled with old food debris. Exterior of toaster oven heavily soiled with grease. Shelving in the back prep area soiled.
14-11-5Basic – Prep table and cook line equipment stored on pans due to missing legs.
08B-39-4Basic – Raw vegetables not washed prior to preparation. Mushrooms, squash.
25-32-4Basic – Reuse of single-service or single-use articles. Egg crates reused in several areas. Sushi bar under cutting board, cook line
02D-01-5Basic – Working containers of food removed from original container not identified by common name. 1.Bulk bins of rice and rice flour 2. Container of soy beans
Inspector observations synchronized from DBPR on August 10, 2026 3:03 AM.
Violation category totals
1 observation(s)
3 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.