TEMAK HOUSE FLORIDA
420 W HILLSBORO BLVD, Deerfield Beach FL 33441 · 954.461.1995
Last inspected Aug 7, 2026 · 9 visits since August 2023
SEP 24
JAN 25
AUG 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 Operator Clean up poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014274 | Jan 6, 2025 | Jul 14, 2025 | $400 |
| 2--2024059836 | Sep 4, 2024 | Dec 4, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
Handwash sink used for purposes other than handwashing. Observed spray can of Lysol in hand sink basin and spray bottle of water hanging on the faucet.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as storage shelf liner in kitchen.
Show the remaining 4 findings ▾
Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
Grease receptacle lid open.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Heavily soiled reach in freezer door gaskets in warewash area.
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with bare hands, then donned new gloves to handle cleaned food utensils at sushi counter without first handwashing.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed salmon salad (71F) in bowl on sushi prep counter under no temperature control. Placed on counter at 11a per operator, See Stop Sale. 2. Observed Eggwash (77F) on prep table opposite triple sink in warewash area under no temperature control. Not prepared or portioned today. Observed time marked for 11a. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed cream cheese (70F) and salmon spread (66F) in piping bags on sushi prep counter under no temperature control. Not prepared or portioned today. Placed on counter less than two hours per operator. Operator placed in reach in freezer to rapid chill to 41F or below. 2. Observed salmon salad (71F) in bowl on sushi prep counter under no temperature control. Placed on counter at 11a per operator, See Stop Sale. 3. Observed Eggwash (77F) on prep table opposite triple sink in warewash area under no temperature control. Not prepared or portioned today. Observed time marked for 11a. See Stop Sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
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 Operator Clean up Poster.
Handwash sink used for purposes other than handwashing. Observed spray can of Lysol in hand sink basin and spray bottle of water hanging on the faucet.
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. Provided operator employee reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written plan. Provided form to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine in warewash area.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as storage shelf liner in kitchen.
Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food while wearing bracelets, watches, and rings other than a plain ring.
Grease receptacle lid open.
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No Heimlich maneuver/choking sign posted. Provided operator choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Heavily soiled reach in freezer door gaskets in warewash area.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed knife and peeler stored in basin of hand sink in kitchen.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package at reach in cooler at front counter. Operator removed from package.
Equipment in poor repair. 1. Door gasket hanging off door at three door, Saba Air, reach in cooler in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at three door reach in cooler opposite cookline in kitchen.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee drying soiled gloves with soiled wiping cloth then handling clean food utensils after rinsing gloved hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee pulling up pants then donning new gloves and handling clean food utensils without handwashing.
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. No time mark observed on salmon roll and California roll made with sushi rice held using time as a public health control. Operator time marked 12p-4p.
Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloth at hand sink in sushi prep area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and spatulas stored in container at food prep table not inverted or protected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle stored next to container of sushi rice and cutting board on food prep table at sushi prep counter.
Employee eating in a food preparation or other restricted area. Employee observed drinking from water bottle at sushi prep counter.
Food stored on floor. Observed plastic containers of rice and flour stored directly on the floor opposite the triple sink in ware wash area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep tables throughout kitchen, prep, and ware wash areas.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. 1. Observed sushi rice not discarded at 3:50p with time marking 11:30a to 3:30p, at sushi prep counter. See Stop Sale. 2. Observed salmon sushi rolls at 3:50p, prepared with sushi rice held using time as a public health and time marked 11:30a to 3:30p, see Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese (66F - Cold Holding), not prepared or portioned today. Placed on shelf above cook line in kitchen under no temperature control. Food placed on shelf less than three hours per operator. Operator place in reach in cooler to quick chill to 41 or below.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. 1. Observed sushi rice not discarded at 3:50p with time marking 11:30a to 3:30p, at sushi prep counter. See Stop Sale. 2. Observed salmon sushi rolls at 3:50p, prepared with sushi rice held using time as a public health and time marked 11:30a to 3:30p, see Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushroom (100F - Hot Holding) stored on shelf at cook line in kitchen, under no temperature control. Prepared less than 3 hours ago per operator.
Equipment drain line draining into handwash sink. Observed sushi display drain line draining into hand sink next to sushi prep.
No paper towels or mechanical hand drying device provided at handwash sink, next to sushi prep.
No soap provided at handwash sink, next to sushi prep.
Accumulation of lime scale on the inside of the dishmachine.
No handwashing sign provided at a hand sink used by food employees, next to sushi prep.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed purchased and reused shells stored at food prep counter. Per operator shells washed in dish machine and reused.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed gray of raw shell eggs stored above fries, raw carrots, and salad. Operator reorganized.
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 marking on rice held on time as a public health control. Operator time marked 11am to 3pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans (126F - Hot Holding), cooked vegetables (91F - Hot Holding), and tempura shrimp (112F - Hot Holding) at the stove under no temperature control in kitchen. Operator prepared less than three hours ago.
Food stored on floor. Rice and flour stored in containers on the floor opposite triple sink in ware wash area.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container on raw beef stored over container of raw fish in two door reach in cooler in dry storage. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried shrimp tempura (54F) and pork dumpling (49F) stored in the flip top cooler opposite cook line in the kitchen, not prepared or portioned today. Placed in unit less than two hours per operator. Items were observed stacked above units load line. Operator moved items to reach in cooler to quick chill to 41F or below.
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. No time marking on two containers of rice, one located at the sushi counter and one stored on food prep table opposite triple sink in ware wash area. Operator time marked out at 2:00pm.
Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet in closet next to bathrooms.
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. Provided Operator Big 6 Poster.
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 Operator Clean up poster.
Handwash sink not accessible for employee use at all times. Observed plastic bucket with green liquid inside it, in basin of hand sink at front counter. Operator removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Rice Crispy, Sushi Taco, Haru House, assorted sushi rolls, ceviche, hand rolls, and Niguiri.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice and egg batter. Provided operator Time as a Public Health control form. Operator completed during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Operator Consumer Advisory Poster.
Accumulation of black mold-like substance in the interior of the ice machine in preparation for area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food in the kitchen and at sushi prep wearing watches and bracelets.
Food stored on floor. Plastic jug of oil and plastic container of rice stored on floor under food prep table opposite triple sink in ware wash area.
In-use tongs stored on oven door handle between uses, in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1. Utensil water 78F with Ice cream scoop in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored at the hand sink at the front counter.
Aug 3, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.