Flame Japanese Hibachi
5707 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1625767
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (3 repeats), 12 basic (6 repeats); basic violations cost 12 at most-44
- Administrative complaint on Oct 28, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Intermediate4
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink throughout establishment.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Employee personal food not properly identified and segregated from food to be served to the public.
More time given
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
More time given
In-use ice scoop stored on soiled surface between uses.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 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.
Observed sauce (47°F - Cold Holding); chicken (48°F - Cold Holding); Beef (47°F - Cold Holding) in walk in cooler. Per operator, items transfer to unit less than 2 hours before the inspection. Operator placed ice packs on items for quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed dumplings hot held at 121°F at cookline. Per operator, dumplings cooked 20 minutes prior to the inspection. Operator reheat to 171°F.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed additional vacuum breaker needed at mop sink where splitter added.
Repeat violationAdministrative complaint
Intermediate4
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.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of black mold like substances buildup on can opener blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink throughout establishment.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training at this time.
Repeat violationAdministrative complaint
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed an unlabeled spray bottle with sugar in kitchen area next
Repeat violationAdministrative complaint
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp thawed at room temperature.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed bag with sugar stored on kitchen floor. -Observed cases with Pepsi stored on dry storage floor.
Repeat violationAdministrative complaint
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee drinks stored in Norlake freezer not identified.
Repeat violationAdministrative complaint
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At ice machine.
In-use ice scoop stored on soiled surface between uses.
Observed utensils in dirty water at 78°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinking water stored on food preparation table.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed water leaking from walk in cooler fan motor.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation on old food residue buildup on can opener holster. -Observed accumulation of black mold like substances buildup inside mop sink.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed clean food containers stored on kitchen floor.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor in walk in cooler.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violationAdministrative complaint
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.