TEMAKIYA
1 E BROWARD BLVD STE 105, Fort Lauderdale FL 33301 · 614-622-3500
Last inspected May 18, 2026 · 6 visits since January 2024
MAY 24
SEP 24
MAR 25
AUG 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Operator time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top at front line: cooked pork (53F - Cold Holding) being held in flip top section on top of pans above full line for approximately 30 minutes. Operator moved to reach in section
Handwash sink not accessible for employee use at all times. Back room area hand wash sink blocked by mop/bucket. Operator moved mop and bucket
Covered waste receptacle not provided in unisex bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Slotted ladles stored in standing water of 73F at front counter. Operator removed and discarded water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At front counter, standing water with in use utensils 73°F. Operator discarded water.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At front counter, raw chicken and raw beef stored in same container. Operator separated raw items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi cooler at front counter, tuna (45F - Cold Holding) open stated held less than two hours.operator moved to other cooler for quick chill.
Bowl or other container with no handle used to dispense food. In dry storage area, cup used to dispense rice and soy sauce. Operator removed cups from buckets
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -2 Door Reach in;;Raw fish over ready to eat avocado. Operator stored properly.
Employee washed hands in a sink other than an approved handwash sink. -Triple sink; employee washed hands in triple sink. Reviewed proper handwashing with operator. Employee washed hands in proper sink.
Handwash sink used for purposes other than handwashing. - Front counter; Employee filling up food container with water from handwashing sink. Reviewed properly use of handwashing sink with operator and operator removed item.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowls, operator updated menus at time of inspection.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Prep room/ storage; container of Vinegar stored on floor. Operator stored properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Prep room/ Storage; handle in contact with sugar. Operator placed handle up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Front counter; Boba utensils in standing water 65F, operator discarded water.
Insect control device installed over food preparation area. Prep room/ Storage; light device installed over single service and dry storage food item.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. Operator time marked sushi rice.
No paper towels or mechanical hand drying device provided at handwash sink. Back storage area
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. New employee started 2 weeks ago. Employee filed out form and signed.
Bowl or other container with no handle used to dispense food. Bowl or other container with no handle used to dispense sugar in storage area.
Time/temperature control for safety food thawed in an improper manner. Observed pork belly in defrosting in standing water. Operator turned water on.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Front counter low boy - Raw fish in same container as ready to eat avocado. Same unit unit - raw fish stored over ready to eat mayonnaise. Operator stored all items properly.
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. Operator time marked.
Handwash sink used for purposes other than handwashing. Food pan in prep area hand sink. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish on menu. Operator updated menu during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed Time as a Public Health Control and reviewed with operator.
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.