DirtyFLRestaurant Inspection Data

TAMAYA SUSHI

TAMAYA SUSHI in GAINESVILLE has 6 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

3102 SW 34 ST STE C

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13503092

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 employee drinks stored on the table where there is fish being cut. These were moved to the bottom shelf. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : a grey microfiber wet cloth stored on a cutting board on the cook line. This was moved to a bucket. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed : the wood over the prep sink in the kitchen is not sealed.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed : cook line staff touch blue tooth ear bud, and did not wash hands before touching cooking utensils. The manager directed the gloves be changed and hands washed. Staff then removed gloves and started the process. Corrected On-Site
  • 03F-02-5:High Priority - 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. Observed : lack of a time mark for krab sticks, shredded Krab, tempura fried shrimp, sushi rice. Opened at 11:00. Discussed time mark options V's time frames. Items were given time marks for the time left. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : Lactaid open since 1-11-2026, no date added. A date was added. Corrected On-Site

9/9/2025· 6mo ago

Visit ID: 13516244

Met Inspection Standards
  • N/A:No Violations Were Observed

9/8/2025· 6mo ago

Visit ID: 13513127

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : a bag of employee bread stored on the ice maker ledge, no label. This was moved to a lower shelf. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed : cases of bulk oil on the floor in the kitchen, delivery was on Friday.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed : multiple knives and cleavers stored between equipment and prep tables. These were moved to dish for washing. **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : upon entry, manager is cutting cucumber, no gloves. Warning
  • 08A-17-6:High Priority - 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 : prepped chicken stored over prepped beef, pork and pasta in the reach-in freezer. The chicken was moved below. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : Krab sticks on the sushi bar line 60°. These have been out for about 1.25 hours. ALSO, shredded Krab, 61° on the counter at the bar. When asked to put these items into the freezer for quick cooling down, staff places them into a reach-in cooler. Upon second request they were put into the reach-in freezer uncovered. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. See stop sale. Observed : fried shrimp on the front line, no time mark. An adjusted time mark was added. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed : 2 training certificates missing trainer or date of birth.

8/25/2025· 6mo ago

Visit ID: 10939874

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as a scoop for noodles and broccoli on the cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : unsealed water bottle on the cook line prep table.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : a wet cloth not in use n the cook line. It was then placed in a sanitizer bucket. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : dynamite rolls on the cook line, 108°. A time as a public health control was added for the remaining 2.75 hours. **Corrected On-Site* ALSO, the Krab sticks on the sushi line did not have a time sticker. A time mark for the remaining 2 hours was added. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed : lack of dates of birth and last names on multiple certificates. Many of these were added before the inspection ended. **Corrective Action Taken**

5/29/2025· 9mo ago

Visit ID: 10842173

Met Inspection Standards

1 basic

  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed: at the sushi bar, the types of fish are not labeled on the staff side of the display cooler for the various items. - From follow-up inspection 2025-05-29: No change. **Time Extended**

5/19/2025· 9mo ago

Visit ID: 10791203

Follow-up Inspection Required

1 int, 2 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed: at the sushi bar, the types of fish are not labeled on the staff side of the display cooler for the various items.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: menu identifies most, yet not all items. Owner was advised to fix this prior to opening. ALSO, the to go menu is not clear on all raw items. Warning