FLAME JAPANESE HIBACHI
5707 N UNIVERSITY DR, Tamarac FL 33321 · 9177241701
Last inspected May 12, 2026 · 5 visits since November 2023
NOV 23
SEP 25
NOV 25
MAR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
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. In single door reach in freezer, raw salmon directly over ready to eat boneless chicken wings
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 12, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in restroom.
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 and Lodging Association (SafeStaff) 866-372-7233. No proof of employees training available at this time.
Show the remaining 10 findings ▾
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.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer only used to check hot food. Range start at 50F.
Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on dry storage floor. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored in walk in cooler not identified from restaurant foods.
Food stored on floor. -Observed cases with drinking water and cooking oil stored in floor in kitchen. -Observed bag with carrots stored on walk in cooler floor. Operator removed to shelf.
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 container with brown sugar.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed water melons stored over cut cabbage and carrots in walk in cooler. Operator relocate melon to bottom shelf.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.
Mar 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in restroom.
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 and Lodging Association (SafeStaff) 866-372-7233. No proof of employees training available at this time.
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.
Probe thermometer not within the intended measuring range of use. Observed probe thermometer only used to check hot food. Range start at 50F.
Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on dry storage floor. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored in walk in cooler not identified from restaurant foods.
Employee with no hair restraint while engaging in food preparation. Observed chef with engaging food preparation with no hair restraints.
Food stored on floor. -Observed cases with drinking water and cooking oil stored in floor in kitchen. -Observed bag with carrots stored on walk in cooler floor. Operator removed to shelf.
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 container with brown sugar.
Time/temperature control for safety food thawed in an improper manner. Observed imitation crab legs thawing at room temperature in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed water melons stored over cut cabbage and carrots in walk in cooler. Operator relocate melon to bottom shelf.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe operator with same unchanged soiled glove directly touch white rice at hot table
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. In single door reach in freezer, raw salmon directly over ready to eat boneless chicken wings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle customer orders at register, prepare/cook orders, and clean flip top counter with used soiled rag, without proper glove change
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill shelf; shrimp (119F) under no temperature control. As per operator, food kept on shelf for ongoing orders. Operator placed shrimp on grill to reheat to 165F Hot table; white rice (130F - Hot Holding). Observed food in hot table. Hot table setting on low. Operator increased hot table setting and placed rice on grill to reheat to 165F
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. Unable to locate food employee agreement form
Probe thermometer not within the intended measuring range of use. Observed analog thermometer in range of 50F - 550F Thermometer can not accurately read temperatures 41F° and below
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not stored inverted without overhead protection no protection from ceiling debris.
Employee with no beard guard/restraint while engaging in food preparation. Operator operating the grill, actively cooking orders with no beard guard
Floor soiled/has accumulation of debris. Floor behind grill has a build up of food debris and grease
Food stored on floor. Boxes of oil stored in direct contact with floor inside main kitchen
In-use ice scoop stored on soiled surface between uses. In direct contact with ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils inside kitchen flip top in 41F water
Sep 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen area, on top shelf observed to clean pots, not inverted
Covered waste receptacle not provided in women's bathroom. No women's receptacle in women's bathroom
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Old labels stuck to food containers after cleaning. Old labels on clean containers on dry dish rack.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils by drink dispenser not presented handle up. manager corrected all utensils.
Working containers of food removed from original container not identified by common name. Bulk container of flour and small container of salt in prep area not labeled. Employee added label.
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.