Nami Sushi
12711 Miramar Pkwy, Miramar, FL 33027 · Permanent Food Service · License 1621836
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (fixed on the spot), 2 basic-11
- Safety score89
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 visitAug 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. 4) flip top-; bean sprout (48°F - Cold Holding); dumplings (47°F - Cold Holding), per employee food held less than 4 hours, advised operator to move food back inside walk in cooler for a quick chill.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Sushi rice on time at 12:30 pm, employee placed time label.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Thermometer soiled with grease . Employee cleaned and sanitized.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
One wiping cloth on cutting board in sushi station, employee removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Behind ice machine, employee dried floor.
Fixed on the spot
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.