TAMAYA SUSHI
3102 SW 34 ST STE C, Gainesville FL 32608 · 904-755-5999
Last inspected Jan 13, 2026 · 6 visits since May 2025
MAY 25
AUG 25
SEP 25
JAN 26
▲ GETTING WORSE
4 inspections trending down, 24 points off where it started.
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 : upon entry, manager is cutting cucumber, no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021004123 | Jan 15, 2021 | Jun 24, 2021 | $400 |
Inspection history
6 visits, newest first
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 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 : cook line staff touch blue tooth ear bud, and did not wash hands before touching cooking utensils. The manager directed the gloves be changed and hands washed. Staff then removed gloves and started the process.
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 : lack of a time mark for krab sticks, shredded Krab, tempura fried shrimp, sushi rice. Opened at 11:00. Discussed time mark options V's time frames. Items were given time marks for the time left.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : Lactaid open since 1-11-2026, no date added. A date was added.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 employee drinks stored on the table where there is fish being cut. These were moved to the bottom shelf.
Show the remaining 2 findings ▾
Wet wiping cloth not stored in sanitizing solution between uses. Observed : a grey microfiber wet cloth stored on a cutting board on the cook line. This was moved to a bucket.
Wood food-contact surface not properly sealed. Observed : the wood over the prep sink in the kitchen is not sealed.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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 : upon entry, manager is cutting cucumber, no 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. Observed : prepped chicken stored over prepped beef, pork and pasta in the reach-in freezer. The chicken was moved below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : Krab sticks on the sushi bar line 60°. These have been out for about 1.25 hours. ALSO, shredded Krab, 61° on the counter at the bar. When asked to put these items into the freezer for quick cooling down, staff places them into a reach-in cooler. Upon second request they were put into the reach-in freezer uncovered.
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. See stop sale. Observed : fried shrimp on the front line, no time mark. An adjusted time mark was added.
Records/documents for required employee training do not contain all of the required information. Observed : 2 training certificates missing trainer or date of birth.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : a bag of employee bread stored on the ice maker ledge, no label. This was moved to a lower shelf.
Food stored on floor. Observed : cases of bulk oil on the floor in the kitchen, delivery was on Friday.
In-use knife/knives stored in cracks between pieces of equipment. Observed : multiple knives and cleavers stored between equipment and prep tables. These were moved to dish for washing.
Aug 25, 2025Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : dynamite rolls on the cook line, 108°. A time as a public health control was added for the remaining 2.75 hours. **Corrected On-Site* ALSO, the Krab sticks on the sushi line did not have a time sticker. A time mark for the remaining 2 hours was added.
Records/documents for required employee training do not contain all of the required information. Observed : lack of dates of birth and last names on multiple certificates. Many of these were added before the inspection ended.
Bowl or other container with no handle used to dispense food. Bowls used as a scoop for noodles and broccoli on the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : unsealed water bottle on the cook line prep table.
Wet wiping cloth not stored in sanitizing solution between uses. Observed : a wet cloth not in use n the cook line. It was then placed in a sanitizer bucket.
May 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed: at the sushi bar, the types of fish are not labeled on the staff side of the display cooler for the various items.
May 19, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: menu identifies most, yet not all items. Owner was advised to fix this prior to opening. ALSO, the to go menu is not clear on all raw items.
No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
Working containers of food removed from original container not identified by common name. Observed: at the sushi bar, the types of fish are not labeled on the staff side of the display cooler for the various items.
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.