AMAZING THAI JAPANESE RESTAURANT
18411 PINES BLVD, Pembroke Pines FL 33029 · 954 432 8883
Last inspected May 4, 2026 · 9 visits since August 2023
DEC 23
AUG 24
NOV 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Imitation crab sticks under tilapia fish
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon vacuum packaged onsite, not frozen before, during and after being packaged. Educated operator on special process requirements. Operator will stop vacuum packaging foods. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon vacuum packaged onsite, not frozen before, during and after being packaged. Educated operator on special process requirements. Operator will stop vacuum packaging foods. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (55F - Cold Holding); cooked peas and carrots (55F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 30 minutes. Operator put foods inside cooler to quick chill.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice scoop handle in contact with ice inside kitchen ice machine. Operator properly stored.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler- dated labels exceeded 15 and 30 days: -Mongolian sauce -Tom yum sauce -Honey garlic sauce -Pork belly sauce Per manager, sauces are house made and heat treaded. See Stop Sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler- dated labels exceeded 15 and 30 days: -Mongolian sauce -Tom yum sauce -Honey garlic sauce -Pork belly sauce Per manager, sauces are in house made and heat treaded. See Stop Sale.
Current Hotel and Restaurant license not displayed. No available on line.
Food-contact surface not smooth and easily cleanable. Open can of crab meat stored inside reach in freezer, employee removed from can and stored on plastic container.
In-use tongs stored on equipment door handle between uses. 3 pairs of tongs on stove handle, in cook line, employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry good storage area, plastic cups inside Jazmine rice, flower, tempura breadcrumbs, sugar and brown rice. Employee removed all plastic cups.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, cooking utensils in water temperature (112F) employee removed from water to be clean and sanitize.
Wet wiping cloth not stored in sanitizing solution between uses. -2 wiping cloths on service area -1 wiping cloth on sushi station. Employee removed
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Single-service articles not stored inverted or protected from contamination.spoons not inverted in plastic container-expo station-employee inverted.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expiration date 6/21/2024
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Food not prepared or portioned today. Per employee eggs held on units less than 4 hours. -Wok Station-raw shell eggs (65F - Cold Holding) -Walk in cooler-raw shell eggs (56F - Cold Holding) Operator moved to walk in freezer for a quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Wok station-; bean sprouts (51F - Cold Holding); raw beef (51F - Cold Holding), per employee food held less than 4 hours, employee placed ice on containers for a quick chill.
Handwash sink not accessible for employee use at all times. Dishwasher area, not providing hot water.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expiration date 6/21/2024
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. -Wok station -cold holding unit -Walk in Cooler Not able to probe proper ambient temperature inside units..Advised operator to contact technician
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 4 plastic container inside assorted types of rice. Employee removed all.
No conspicuously located ambient air temperature thermometer in holding unit. -Wok Station -Walk in Coolev
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Plastic containers used to dispense kimchi sauce, inside walk in cooler-employee removed.
Food stored on floor. Soy sauce containers on floor, inside walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in water temperature 82F, in cook line -employee removed and placed on hot water (175F)
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Identity of food or food product misrepresented.. menu listed white tuna, but not proof of purchase.
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Sushi bar two cans of coke, dented. Employee discarded.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), after third attempt.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees made sushi roll with raw tuna, then grabbed ice from ice machine, without changing gloves and washing hands, after instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Imitation crab sticks under tilapia fish
Identity of food or food product misrepresented.. menu listed white tuna, but not proof of purchase.
Bowl or other container with no handle used to dispense food. Plastic cups used on white rice, spring roll sauce, rice vinegar and ponzu sauce. Employee removed all.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water on prep tables by cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee tooth paste and brush, coffee cups stored on storage shelf, entrance of cook line. -employee food on prep table end of cook line.
Food stored on floor. 3 gallons of cooking oil, entrance of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. 8 knives stored on bottom of sushi bar cooling units.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, several containers of cooking utensils -water temperature (101-110F). Employee placed on stove to water temperature 152F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cover of ice machine next to sushi room
Working containers of food removed from original container not identified by common name. Container of tea powder and container of tea herbs, Employee labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.