TERIYAKI EXPRESS
5501 W ATLANTIC BLVD, Margate FL 33063 · 7542226353
Last inspected Aug 3, 2026 · 8 visits since July 2023
JUL 24
NOV 24
AUG 25
DEC 25
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In front counter M3 reach in cooler, raw salmon and tuna above premade salads in bento boxes. Manager removed items to back cooler.
Handwash sink used for purposes other than handwashing. Employee used front counter hand sink to rinse out wiping cloth.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water (77F) by cookline. Manager dumped water and replaced with dry container and new scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 4 drawer cooler at cookline soiled with mold like buildup.
Show the remaining 1 finding ▾
Wet wiping cloths stored in detergent and sanitizer mixed together. Front counter sanitizer bucket also contains soap. Manager remade as plain sanitizer.
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in freezer
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee washed hands with cold water. Observed employee in kitchen wash hands with cold water. Reviewed hand washing procedures with employee. Employee washed hands with hot water
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-2025
Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in freezer
Aug 6, 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 ▾
Employee washed hands with cold water. Employee returning to kitchen washed hands with cold water. Reviewed proper hand washing procedures. Employee washed hands with warm water
Raw animal food stored over/not properly separated from ready-to-eat food. Single door front cooler raw salmon over ready to eat salads. Operator removed Salmon
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline- cooked shrimp (123F - Hot Holding). Per operator food out of temperature for less than four hours. Operator placed shrimp on stove top to reheat to 165F
Current Hotel and Restaurant license not displayed.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler; raw chicken (41-46F - Cold Holding) per operator item placed in cooler from walk in less than 4 hours ago. Observed Iraq chicken overfilled in unit. Operator removes access chicken and placed in freezer to quick chill. Items not prepared or portioned today.
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. Sushi rice has no time mark. Per operator item out less than four hours. Operator time marked sushi rice
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested 100ppm
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. Review big 6 food borne illnesses with operator
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 hand out to operator
Spray bottle containing toxic substance not labeled. Unlabeled bottle of degreaser in dish area. Operator labeled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water container 80F operator placed container on stove to heat up to 165F
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line lowboy drawers, raw shell eggs in drawer above cooked tempura shrimp and dumplings with no divider between drawers. Employee moved eggs to bottom drawer for proper separation.
Handwash sink used for purposes other than handwashing. Hand sink at front counter used for other purposes as evidenced by food debris in bottom of sink. Manager cleaned out sink.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor by cook line. Manager labeled as cleaner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in container of standing water. Manager dumped water.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on cook line missing labels. Manager added labels.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to front cook line, put on apron, and began to work with food items on flattop without first washing hands. Reviewed proper procedures for hand washing and employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Raw chicken and raw beef in standard to go bags.
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. Spray bottle of Ortho insect killer under triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In single door cooler opposite flattop, container with raw salmon for sushi and containers of prepared salads. Manager inverted all items for proper separation.
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. Bulletin provided to manager to post.
No probe thermometer provided to measure temperature of food products. Analog thermometer reading 200F ambient temperature. Unable to adjust to correct. Digital thermometer battery dead.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 200F ambient temperature. Unable to adjust to correct.
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. Two employee food handler certificates expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on back prep table opposite triple sink.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle sink instead of first sink as required. Employee drained sink and began to correctly set up wash sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water next to flattop.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand sink by triple sink. Sign provided to be posted.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. -Observed handwash sink in dishwashing area block by food container. Operator relocate food container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on pasta stored in walk-in cooler. Operator correctly date marked
Food stored on floor. -Observed containers with cooking oil and soy sauce stored on dry storage floor. -Observed containers with food items stored on walk-in cooler floor.
No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash sign at hand wash sink in dishwashing area.
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.