Georgia › Dekalb County › Dunwoody
TAKI JAPANESE STEAK HOUSE
4711 ASHFORD DUNWOODY ROAD, SUITE 12 , DUNWOODY, GA 30356 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 20, 2026): Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing. This restaurant scored as low as 58 on December 12, 2024 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C74March 20, 20265 violations
Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed food service employee handle dirty towels and proceed to handle food. A hibachi chef washed dishes without washing his hand after and wiped his hands on his shirt.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed prepped salads stored in a plastic bowl inside the reach-in cooler above 41°F (see temperature log). Observed raw beef stored in a metal container inside the prep-top cooler above 41°F. Observed cooked rice inside the reach-in cooler at 46°F with no date mark present. COS: moved salads to walk in cooler and moved beef to reach in freezer. rice was voluntarily discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed ice machine unclean to sight and touch. Observed crock pots unclean to sight and touch. Soda nozzles have black organic residue inside.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed two working containers of sesame in the sushi area without label with common name.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed a box filled with clean drinking glass stored directly on the floor in the drink station.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”A100December 18, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
U58December 12, 20249 violations
Inspectors recorded 9 violations, 7 of them critical, involving handwashing & hygiene, food source and temperature control.
Observed inadequate handwashing procedure within kitchen. Instructed PIC to ensure employees are washing hands thoroughly and effectively. Provided handwashing poster.
−9 points · Cited as “511-6-1.03(5)(b) - cleaning procedure (p)”Observed broccoli in walk in cooler decomposing in closed, unlabeled container. Instructed PIC to discard broccoli and to reiterate importance of date labeling and FIFO policy. (FIFO=first in first out).
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed raw chicken and shrimp prepared that morning in reach in cooler above 41 degrees F. See asterisk in temperature log. Chicken and shrimp placed in walk in cooler for cooling. Ambient temperature of reach in cooler 42 degrees F. Instructed PIC to empty reach in cooler and mark as out of order.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed sushi rice on time as a public health control without variance. Observed tape on lid of sushi rice container with when the rice was placed on time and when it is to be discarded. Observed logs for sushi rice filled until March 2024, and empty after. Instructed PIC to discuss consistency with employees regarding filling out time logs. Also instructed PIC on TPHC specifications.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed sanitizing buckets made too low. PIC instructed employee to remake sanitizer, and checked sanitizer concentration.
−4 points · Cited as “511-6-1.05(8)(b) - hot water and chemical-methods(p)”Observed rice cooling in walk in cooler while fully covered. Also observed fried tempura shrimp cooling on counter top covered with linens. Observed beef in walk in cooler stored completely wrapped. Advised on proper cooling methods including small batches, shallow metal containers, ice baths, leaving items partially uncovered until completely cooled.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed holes in floor of dry storage, indicative of rodent activity. Also observed droppings under dry storage reminiscent of rodent activity. Instructed PIC to repair storage space, and enlist approved pest control agency.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed employees eating meals in kitchen. Instructed PIC to enforce employees consuming food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed accumulation under appliances and storage in main kitchen. Instructed PIC to clean and sanitize kitchen floors.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FS044-884647. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.