TEMAK HOUSE SUSHI FUSION
9664 W LINEBAUGH AVE FLR 1, Tampa FL 33626
Last inspected Aug 24, 2026 · 6 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
APR 25
MAY 26
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Mold inside a bag of five cheese blend, located inside walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019048688 | Jul 30, 2019 | Oct 25, 2019 | $200 |
Inspection history
6 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. Manager posted handwashing signs to all handwashing sinks at time of inspection.
May 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line cook are soiled.
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/ 4 employees working, no CFM present. One server in training. Two sushi chefs, 1 cook.
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. Manager unable to provide any proof of employee training.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers are wet nesting, located in dish pit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles containing liquids and sauces are not labeled.
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sushi rice 72°F to 74°F at 2:30 PM, stored in four separate deep plastic containers, left out in room temperature at the sushi bar at 11:30 AM. Sushi rice was finished cooking and seasoned with vinegar at 11:30 AM. Employee stated they left out the sushi rice as they were planning to prep it for sushi rolls.
Food with mold-like growth. See stop sale. Mold inside a bag of five cheese blend, located inside walk-in cooler.
Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired license, opened and serving food to the public. Operator renewed license at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken stored over ready to eat chimichurri sauce, prepared, sushi rolls, and other ready to eat food inside walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice 72°F to 74°F at 2:30 PM, stored in four separate deep plastic containers, left out in room temperature at the sushi bar at 11:30 AM. Sushi rice was finished cooking and seasoned with vinegar at 11:30 AM. Employee stated they left out the sushi rice as they were planning to prep it for sushi rolls.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature of all sushi grade fish at sushi make station at 2:20 PM, placed inside reaching cooler at 12:30 PM: Raw salmon 45°F cooled to 43°F at 3:04 PM, Barbecue eel 44°F cooled to 39°F at 3:04 PM 39°F, Cooked octopus 43°F, Cooked shrimp 44°F cooled to 40°F at 3:04 PM 40°F, Krab sticks 47°F cooled to 38°F at 3:04 PM 38°F, Raw tuna 46°F cooled to 40°F at 3:04 PM 40°F, Raw yellowtail 44°F cooled to 43°F at 3:04 PM 43°F, Raw Escolar 47°F cooled to 43°F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi rice 72°F to 74°F at 2:30 PM, stored in four separate deep plastic containers, left out in room temperature at the sushi bar at 11:30 AM. Sushi rice was finished cooking and seasoned with vinegar at 11:30 AM. Employee stated they left out the sushi rice as they were planning to prep it for sushi rolls.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line cook are soiled.
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/ 4 employees working, no CFM present. One server in training. Two sushi chefs, 1 cook.
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. Manager unable to provide any proof of employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage salad and cooked salmon are not dated inside walk-in cooler.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three personal drinks and one chocolate powder mix stored on top of cutting board on front line cook.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers are wet nesting, located in dish pit.
Food stored on floor. One jug of soy sauce and one case of oil stored on floor in dried food storage area. Employee relocated jug of oil off the floor at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles containing liquids and sauces are not labeled.
Apr 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 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 ▾
Manager or person in charge lacking proof of food manager certification. Brianna Ryan. Calvin Lutz.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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. Ran dish machine multiple times, tested 0ppm. Manager setup three compartment sink to manually sanitize food equipments.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 reach-in coolers on cook line: Cold holding: hard boiled egg 63 F, cooked chicken 61 F, cooked corn 62 F, shredded cabbage 58 F, raw chicken 47 F, sliced tomato 48 F. Manager moved time/temperature control for safety food items to walk-in freezer for rapid cool. Re temped: hard boiled egg 50 F, cooked chicken 49 F, cooked corn 48 F, shredded cabbage 43 F, raw chicken 42 F, sliced tomato 45F.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple dish Peg racks soiled with old food debris and slimy substance at dish machine area.
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sinks on cook line and by walk-in cooler.
Manager or person in charge lacking proof of food manager certification. Brianna Ryan. Calvin Lutz.
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. 1 employee has no training.
Accumulation of debris on exterior of warewashing machine. Top exterior.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled with grease.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line.
Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line.
Very slow draining water in handwash sink by walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
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.