THE NAMU
10317 ROYAL PALM BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in wait station right flip top cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled with grease
- 11-07-5:Intermediate - 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. Reviewed big 6 with operator
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top,cooler at 2:20pm cut cabbage 50F ambient cooling for 1 hour to 56F at 3:05pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed item in freezer to quick chill
Food safety inspection conducted on 3/3/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
0
Inspection Details:
Food safety inspection conducted on 9/4/2024 revealed 0 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken. Observed at kitchen entrance
- 23-03-4:Basic - Nonfood-contact surface soiled with grease hood filters soiled
- 22-16-4:Basic - Reach-in cooler interior at accumulation of soil residues. Observed at drawers under grill unit
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed at front expo/shaved ice prep, and bar area. Operator removed and discarded Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse wiping cloths. Discussed with operator
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment will serve eggs to order per customer request. No consumer advisory posted. Provided to operator. Operator printed and posted Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front expo line containing blue substance not labeled. Operator labeled glass cleaner Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 11/6/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups in container of rice. Manager removed cups. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf with clean plates at cook line. Employee removed phone. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle on oven door handle in kitchen. Manager removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils in standing water by hand sink in bar. Manager dumped water. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In GE white refrigerator. Manager placed thermometer in unit. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, beef and vegetable sauce (51F - Cooling). Per employee and date mark prepared last night and in unit overnight. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, beef and vegetable sauce (51F - Cooling). Per employee and date mark prepared last night and in unit overnight. 2) In walk in cooler, mixed lettuces (45F - Cooling). Per employee and date mark prepped last night and in unit overnight.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, mixed lettuces (45F - Cooling). Per employee and date mark prepped last night and in unit overnight.See stop sale.
- 11-27-4:Intermediate - 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 printed and provided. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Food safety inspection conducted on 11/6/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).