Tamaya Sushi
3102 SW 34 St Ste C, Gainesville, FL 32608 · Permanent Food Service · License 1103171
What drove the grade
Working containers of food removed from original container not identified by common name.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection7 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of rice not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of cooking oil on floor at woks.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle submerged in rice. Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in center reach-in-freezer.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Kitchen wiping cloth: Sanitizer Bucket (Chlorine 0ppm); manager remixed to: (Chlorine 50ppm).
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Wiping cloth bucket on floor at end of cook-line. Manager moved to shelf.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone, wallet, and key ring on shelf over prep tables. Manager removed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.