Tammy's Teriyaki House LLC
5600 W Colonial Dr S108, Orlando, FL 32808 · Permanent Food Service · License 5808265
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 intermediate (1 fixed on the spot), 7 basic-12
- Safety score88
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 visitSep 18, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk gallon.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked by bus tub.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoon.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Cook line shelves with rust that has pitted the surface.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Water will not turn off at bay sink faucet. Water dripping from fan in reach in cooler.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door
Screening is not 16-mesh to the inch.
Back door.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.under equipment
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.