Amazing Thai Japanese Restaurant

18411 Pines Blvd, Pembroke Pines, FL 33029 · Permanent Food Service · License 1617436

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Sep 5, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (1 fixed by the Sep 5 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate, 4 basic
-24
Administrative complaint on Sep 4, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep42026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed no food stored inside any unit. Technician start working on the units. Establishment is using walk in cooler and reach in cooler to store time temperature control food.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed same, units are out of service, no food stored inside. Technician begins to work on units at the time of inspection
  More time given
Official report, on the Florida DBPR website
First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food not pre or portioned today. Time/temperature control for safety food cold held at greater than 41°F. Food not prepared or optioned today. - Cook line- 1) flip top- ; beans sprouts (56°F - Cold Holding) -Cook line- 2) flip top- calamari ; (50°F - Cold Holding); scallops (49°F - Cold Holding); tempura sushi rolls (49°F - Cold Holding); fried chicken nuggets (47-48°F - Cold Holding). Per employee food held more than 4 hours, see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food not prepared or optioned today. Left side Sushi Station-; Eel (50°F - Cold Holding); salmon (49°F - Cold Holding); tuna (51°F - Cold Holding), per employee food held less than 4 hours, employee removed all containers, placed in ice bath for a quick chill. - Cook line- 1) flip top- ; beans sprouts (56°F - Cold Holding) -Cook line- 2) flip top- calamari ; (50°F - Cold Holding); scallops (49°F - Cold Holding); tempura sushi rolls (49°F - Cold Holding); fried chicken nuggets (47-48°F - Cold Holding);
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw fish over precooked crab sticks, employed moved raw fish to bottom shelf.
  Fixed on the spot
Intermediate2
- 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.
  TPHC-Sushi rice.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic4
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  -Lower coolerFried rice, employee id container. -One door reach in freezer, soda sorbet. Employee
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoops on water temperature 74°F , employees removed and placed on water temperature of 166°F.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. -Two flip tops/ lowers cooler in cook line. Left side of Sushi station. .not keeping time temperature food to 41 and below.
- 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 back pack and phone on prep table, employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.