Nahuen Tamarac
7120 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1620910
What drove the grade
Food-contact surfaces not sanitized after cleaning, before use.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 3 basic (1 repeat)-31
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: 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.
-Observed at 10:05 a.m., no time mark on empanadas held using time as a public health control. Per operator, empanadas transfer to front line at 8:00 a.m. Operator correctly time marked items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw beef and burger patties stored over bolognesa and mushroom sauces in glass door refrigerator. Operator relocate raw meats to another cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-Observed employee cracked raw shell eggs and then touch clean food containers without washing his hands. After brief education, employee then changed his gloves and wash hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee wash food containers at 1 compartment prep sink. Containers did not sanitized.
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed 1 food thermometer not calibrated . Found at 35°F.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed various food containers stored inside hand wash sink at front line. Operator removed precooked sausages containers from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled spray bottle with degreaser at 3 compartment sink. Operator labeled
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee personal foods stored in true refrigerator not segregated from restaurant foods. Operator placed in a marked container.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed scoop with handle stored in potato salad container. Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Observed true refrigerator gaskets in disrepairs.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.