Nakama Sushi
5458 W Sample Rd, Margate, FL 33073 · Permanent Food Service · License 1614810
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 7 basic-20
- Safety score80
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 visitJul 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Food wrapped in thank you bags in reach in cooler in prep area. Employee removed bags
Fixed on the spot
Intermediate4
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.
No written instructions for sushi rice or anything of time as a public health
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.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink in kitchen blocked by 5 gallon buckets of food. Employee moved items
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink at front counter. Employee filled paper towels
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water at cook line. Employee removed utensils
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on cutting board. Employee moved drink.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees engaged in food preparation not wearing hair restraint. Employee garnished hair restraint.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls being used for rice instead of scoop. Employee removed
Fixed on the spot
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Closer for women's restroom door r is broken, missing arm to close.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.