Temak House Florida
420 W Hillsboro Blvd, Deerfield Beach, FL 33441 · Permanent Food Service · License 1625815
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection5 high priority, 5 intermediate (1 repeat), 8 basic (1 repeat)-55
- Complaint after follow-up on Aug 7Counts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed same. Observed sushi rice and salmon rolls still in use at 4:11p. Observed time marking on sushi rice and salmon rolls 12p to 4p. Operator discarded. *Repeat Violation*
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
Observed sushi rice and salmon rolls still in use at 4:11p. Observed time marking on sushi rice and salmon rolls 12p to 4p. Operator discarded. *Repeat Violation*
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee rinsing soiled utensil in hand sink in kitchen.
Administrative complaint
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
Observed same.
More time given
Cardboard used to line nonfood-contact shelves.
Observed same.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed same.
More time given
Code 32, Restrooms: Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed same.
More time given
Code 33, Garbage and refuse: Grease receptacle lid open.
Observed same.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 1. Observed salmon salad (71°F) in bowl on sushi prep counter under no temperature control. Placed on counter at 11a per operator, See Stop Sale. 2. Observed Eggwash (77°F) on prep table opposite triple sink in warewash area under no temperature control. Not prepared or portioned today. Observed time marked for 11a. See Stop Sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed cream cheese (70°F) and salmon spread (66°F) in piping bags on sushi prep counter under no temperature control. Not prepared or portioned today. Placed on counter less than two hours per operator. Operator placed in reach in freezer to rapid chill to 41°F or below. 2. Observed salmon salad (71°F) in bowl on sushi prep counter under no temperature control. Placed on counter at 11a per operator, See Stop Sale. 3. Observed Eggwash (77°F) on prep table opposite triple sink in warewash area under no temperature control. Not prepared or portioned today. Observed time marked for 11a. See Stop Sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face with bare hands, then donned new gloves to handle cleaned food utensils at sushi counter without first handwashing.
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator unable to provide written plan. Provided form to operator.
Code 11, Employee health: 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.
Provided operator employee reporting agreement.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided Operator Clean up Poster.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed spray can of Lysol in hand sink basin and spray bottle of water hanging on the faucet.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employees preparing food while wearing bracelets, watches, and rings other than a plain ring.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
Cardboard used to line nonfood-contact shelves.
Observed soiled cardboard used as storage shelf liner in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine in warewash area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Heavily soiled reach in freezer door gaskets in warewash area.
Repeat violation
Code 32, Restrooms: Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 33, Garbage and refuse: Grease receptacle lid open.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator choking poster.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.