TEPPANYAKI BUFFET
6795 TAFT ST, Hollywood FL 33024 · 646.552.2626
Last inspected Jun 4, 2026 · 10 visits since August 2023
MAR 25
SEP 25
OCT 25
APR 26
JUN 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored over container with raw beef inside chest freezer in hibachi station. Operator moved raw chicken under raw beef.
★ 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 |
|---|---|---|---|
| 2--2024068195 | Sep 17, 2024 | Dec 17, 2024 | $200 |
Inspection history
10 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sliding door cooler 1// fried salmon (47F - Heated Cooling) since 1:00pm, at 2:40pm. 48-49F at 3:00pm. Food container was covered with plastic film while stored inside cooler. Educated operator on proper cooling methods. Operator removed cover from food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, at cook line prep table. Operator removed and put in dish pit to be washed, rinsed, and sanitized.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee red bull stored on cook line prep table, in kitchen. Discussed proper storage of employee drinks with manager. Employee removed.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.
Apr 30, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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 raw chicken stored over raw fish in walk in cooler. Operator relocate raw fish to another shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
Carbon dioxide/helium tanks not adequately secured. Observed 1 C02 tank in kitchen not secured. Operator secured.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky hanging over prep table in kitchen. Operator discarded.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster. Operator cleaned and sanitized
Stored food not covered. -Observed an uncovered container with garlic sauce stored in walk in cooler. Operator covered. -Observed an uncovered bag with flour in dry storage area. Operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bag with unwashed ginger stored open container with garlic sauce. Operator relocate ginger to another shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth in prep area not stored in sanitizer solution between uses.
Oct 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean dishware immediately out of machine after rinsing and loading them dirty without washing hands first. Reviewed proper procedures and employee washed hands.
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. In walk in freezer, tray of raw pork stuffed dim sum on speed rack between trays of raw chicken. Manager moved to rack with other raw pork and fish products.
Bowl or other container with no handle used to dispense food. Plastic pint cup in white rice cooker. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage bottle on prep table beside glassfront cooler in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at habachi station wearing watch. Employee at sushi station wearing wrist band.
Food stored in a location that is exposed to splash/dust. Cart with spare utensils and bottles of oil, sauces, etc. on cart directly beside hand sink and under paper towel dispenser at hibachi station. Manager moved cart away from sink.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at hibachi station.
Sep 24, 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 ▾
Non-food grade paper/paper towel used as liner for food container. In left sushi cooler, standard paper towel in container under shaved raw tuna. Employee removed paper.
Raw animal food stored in same container as ready-to-eat food. 1) In kitchen back reach in glassfront cooler, artificial krab salad in washed raw oyster shells to be cooked. Confirmed with Office of Program Quality practice not allowed as shells could be potentially harmful. Manager removed items from service and from buffet. 2) In right side sushi cooler, container of raw salmon on shelf above container of cut cucumber. Employee moved to left cooler with other raw fish products.
Spray bottle containing toxic substance not labeled. Unknown substance in multiple spray bottles by cook line., hibachi station, and dish machine. Employee marked all as degreaser.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by back door not secured. Manager replaced cable to secure.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1) Employee in prep kitchen wearing watch. 2) Employee at sushi station wearing bracelet.
Food stored in a location that is exposed to splash/dust. Cart with bottled oil, oils, water, and wine at hibachi station directly under paper towel dispenser and beside hand sink. Manager moved cart away from sink and dispenser.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water at dipper well barely running. Manager increased water flow.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters and gatorades in several reach in coolers in kitchen and hibachi station.
Mar 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Dishwasher handled clean plates immediately after loaded dirty plates in dish machine without washing hands first. Reviewed with employees and manager proper procedures and employee washed hands.
Nonfood-grade basting brush used in food. Standard paint brush in use with glazing sauce. Manager discarded brush.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of fried peanut in dry storage area. Manager removed cup.
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront cooler at front of kitchen, container of raw prepped beef on shelf above container of raw prepped shrimp. Employee rearranged for proper separation.
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. In walk in freezer, trays of wrapped prepped chicken in speedracks above trays of wrapped prepped beef. Employee began to rearrange speedracks to properly separate.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles at hibachi station and under triple sink in kitche. Employee marked both as degreaser.
Employee with no hair restraint while engaging in food preparation. One kitchen employee not wearing hair restraint while preparing food items. Employee put on hat.
In-use knife/knives stored in cracks between pieces of equipment. Knife between glassfront cooler and prep table at front of cook line. Manager removed knife.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards on prep tables in kitchen.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at hibachi station not labeled. Employee added labels.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront, container of raw chicken skewers about container of fried chicken pieces. Employee rearranged items for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront cooler at front of kitchen, container of raw prepped chicken above container of raw prepped beef. Manager inverted for proper separation.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at hibachi station. Manager marked as degreaser.
Food not stored at least 6 inches off of the floor. In walk in freezer, buspan of cooked food on floor. Employee placed on riser.
In-use knife/knives stored in cracks between pieces of equipment. Knife between glass front cooler and prep table at cook line. Employee removed knife.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple bottled beverages in cook line coolers.
Working containers of food removed from original container not identified by common name. Squeeze bottles oils and water set hibachi station missing labels. Manager labeled all bottles.
Feb 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. One can dented with apple sauce in dry storage room. Operator removed from storage shelf to be returned to supplier. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw chicken stored over cooked noodles inside low boy cooler in hibachi station. Operator moved raw chicken to bottom shelf and stored correctly.* corrected on site* 2. Raw pork stored over cooked seafood mix in glass front cooler in cook line. Operator moved cooked seafood mix to upper shelf and stored correctly.* corrected on site * 3.Raw shrimp stored over cooked miso soup inside reach in cooler opposite wok station in cook line. Operator moved miso soup to upper shelf and stored correctly. * corrected on site* 4. Raw chicken stored over cooked chicken inside glass front cooler opposite fryers in cook line. Operator moved raw chicken to bottom shelf and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Raw chicken stored over raw shrimp inside low boy cooler in hibachi station next to dining room. Operator moved raw chicken to bottom shelf and stored correctly *corrected on site* 2. Raw chicken stored on top container with raw crab inside walk in cooler. Operator moved raw chicken to another shelf and stored correctly.
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. Sushi rice using time as a public health control without time mark in sushi buffet station in dining room. Operator placed time marking on sushi rice.
Food not stored at least 6 inches off of the floor. 1. Cases of spinach on floor inside walk in freezer. Operator elevated. 2. Bucket of bbq sauce on floor in hibachi station. Operator elevated
Nonfood-contact surface soiled with food debris.. Hand wash sink soiled with food debris next to 3 compartment sink in prep area. Operator cleaned during inspection
Working containers of food removed from original container not identified by common name. Bottles of oil not labeled in hibachi station next to dining room. Operator labeled oil during inspection.
Aug 31, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Oyster tags not marked with last date served. Establishment using shucked date instead of last date served. Educate manager on correct procedure.
Aug 30, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live, small flying insect flying around in ware washing area. 3 live, small flying insects landed on prep table which is not in use at time of inspection in ware washing area. Operator killed flying insects, cleaned and sanitized area during inspection. At the end of inspection, no live flying insects observed.
Nonfood-grade to go shopping bags used in direct contact with sliced ham inside walk in freezer. Operator placed sliced ham in approved bags during inspection.
Raw animal food stored over or with unwashed produce. Raw shrimp stored over uncooked broccoli inside glass front cooler in cook line. Operator moved raw shrimp to bottom shelf and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored over container with raw beef inside chest freezer in hibachi station. Operator moved raw chicken under raw beef.
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. Raw chicken stored over buckets with ice cream in chest freezer in hibachi station. Operator moved ice cream to another freezer and stored correctly
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. Cooked shrimp and cooked seafood mix using TPHC without time mark held less than 4 hours ago in buffet line and cook line respectively. Operator placed time mark on foods.
Oyster tags not marked with last date served. Establishment using shucked date instead of last date served. Educate manager on correct procedure.
Raw Oyster tags removed from original container prior to container being emptied inside walk in cooler. Operator placed tags with oysters during inspection.
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.
Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed
Clean plates not stored inverted or in a protected manner in Hibachi station. Operator inverted
Employee with no hair restraint while engaging in food preparation in kitchen. Operator put hat on
Stored food not covered. Wasabi sauce and ginger not covered in buffet station, operator moved under sneeze guard.
Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in standing water in prep station. Operator placed under cold running water.
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.