NAHUEN TAMARAC
7120 N UNIVERSITY DR, Tamarac FL 33321 · 305.597.8697
Last inspected Jun 22, 2026 · 16 visits since September 2023
APR 25
APR 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly not landing or touching anything in back storage area. 1 fly in behind front counter in prep area, not touching or landing on anything. 1 fly not landing or touching anything behind front counter. Operator killed and disposed of flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037481 | Apr 18, 2025 | Jun 9, 2025 | $400 |
| 2--2024015433 | Feb 13, 2024 | Apr 29, 2024 | $400 |
Inspection history
16 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw chicken and then touch sandwich bread without changing gloves and wash hands. After brief education, employee then change gloves and wash hands. NOTE: Employee discarded sandwich bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon and precooked sausages cold held at 46F in flip top cooler. Per operator, both items transfer to unit 3 hours prior to the inspection. Operator place ice packs on both items for quick chill.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle stored in flour container.
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 potato salad. Operator removed
Show the remaining 2 findings ▾
Insect control device installed over food preparation area over cookies storage racks.
Working containers of food removed from original container not identified by common name. Observed container with flour not labeled.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shell eggs and then touched clean equipment without changing gloves and wash hands. Operator changed gloves and wash hands after.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handles dirty dishes and then removed clean plates from machine before first washing his hands. After brief education, employee then wash hands.
Raw animal food stored in same container as ready-to-eat food. Observed raw beef stored in same container with precooked sausages and cheese.
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 no time mark on empanadas at front counter held using time as a public health control. Operator determined that items transfer to front line 3 hours prior to the inspection. Operator correctly time marked empanadas.
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 mash potatoes. Operator removed.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by cart
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed interior of restaurant in the process of renovation with added equipment
Dec 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by cart
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed interior of restaurant in the process of renovation with added equipment
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by cart
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed interior of restaurant in the process of renovation with added equipment
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flip top
No handwashing sign provided at a hand sink used by food employees. At new front counter hand wash sink, no handwashing sign provided
Jun 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Callback inspection due June 19 2025
Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling
Apr 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly behind front counter landing on glove box. Observed 2 fly behind front counter not landing on anything
Handwash sink not accessible for employee use at all times. Hand wash sink blocked in triple sink area, by bakery cart
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. Callback inspection due June 19 2025
Employee with no beard guard/restraint while engaging in food preparation. Employee prepping empanadas with no beard guard
Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling
Apr 19, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Operator unable to locate training
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back storage area near walk in cooler
Apr 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly not landing or touching anything in back storage area. 1 fly in behind front counter in prep area, not touching or landing on anything. 1 fly not landing or touching anything behind front counter. Operator killed and disposed of flies.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked raw shell eggs, and immediately after touched clean plate to prepare another order.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 cracked raw shell eggs in 2 door cooler. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top x2; raw shell eggs (50F - Cold Holding); raw bacon (47F - Cold Holding); sausage, raw (44F - Cold Holding); sliced tomatoes (46F - Cold Holding). Observed flip top kept open while order are in preparation. As per operator foods in units not portioned or prepared today. In unit less than 4hrs. Operator closed and placed items on ice for quick chill
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. Operator unable to locate training
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle, filled with clear substance in small back kitchen. Operator labeled water
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back storage area near walk in cooler
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line with attached hose under triple sink missing vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bakery sanitizer bucket at 200ppm. Employee remade to proper 100ppm.
Handwash sink not accessible for employee use at all times. Bakery hand sink blocked by sanitizer bucket in sink and large rolling rack in front of sink. Employee moved rack and removed bucket.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on kitchen shelf next to clean plates and bakery shelf next to clean equipment/utensils. Employees moved both containers.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Containers of portioned sausages and portioned raw beef partially frozen on prep table at far end of kitchen. Employee moved both to cooler to properly thaw.
In-use knife/knives stored in cracks between pieces of equipment. Knife between kitchen fliptop units. Employee removed knife.
Working containers of food removed from original container not identified by common name. 1) Containers of simple syrup under kitchen prep table not labeled. 2) Bottles of oil and water by cook line not labeled. 3) Container of sugar by espresso machine not labeled.
Jul 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler observed raw chicken over raw bacon. Operator inverted
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight.See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill.
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight.See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot display: empanadas 112-124F in unit less than 4 hours. Operator reheated to 170F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 300ppm). Operator prepared new. Now 100ppm
Working containers of food removed from original container not identified by common name. For oil in dispensing bottles In kitchen.
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceeded to handle clean utensils and touch ready to eat food with bare hands. Foods heated to 145°F. Discussed with operator. Operator instructed employee to wash hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Observed employee handling sandwich with un gloved hand. Discussed with operator
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored above tortillas in 2 door stainless reach in cooler. Operator reorganized Raw shell eggs stored above potato salad and sauces in 2 door stainless reach in cooler. Raw beef stored above cheese in front counter walk in cooler. Operator reorganized all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: ham and cheese croissant (70°F) being held at front counter. Operator states items are held for 3 hours and discarded. Items have been out for 2 hours. Items not time marked and no written procedure available. Provided written procedure. Instructed operator to discard at end of 4 hours cooked beef (52°F); cooked sausage (53°F); raw beef (54°F); raw steak (52°F); raw chicken (54°F) in 4 drawer cook line flip top. Per operator items prepared/portioned last. Employee adding heated food to cold food causing temperatures to rise. Discussed proper separation of hot and cold food with operator. Operator instructed employee to separate hot and cold foods. Retook temperatures at 44°F or below within 4 hours
Toxic substance/chemical improperly stored. Can of Wd-40 stored with food items in bakery area. Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to demonstrate of big 6 food borne illnesses. Provided big 6 to operator. Reviewed big 6.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
Handwash sink not accessible for employee use at all times.and wash sink in ware washing/prep area of kitchen blocked by racks. Operator made accessible
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/Mario Milano 2-7-20. CFM arrived at time of inspection
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. Food handler certification provided for employees employed over 60 days. Reporting not provided for new employees. Provided reporting agreement to operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items; cellphone/drinks stored on shelf with clean wares in kitchen. Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets at front counter tested at 0ppm quat. Employee remade, retested at 400ppm
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.