DirtyFLRestaurant Inspection Data

TAMAYA SUSHI

TAMAYA SUSHI in GAINESVILLE has 5 health inspections on record with an overall food safety rating of 3.5/5. Recent inspections show improving food safety practices.

3102 SW 34 ST STE C

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13516244

  • N/A:No Violations Were Observed

Inspection Date: 9/8/2025

Inspection #: Visit ID: 13513127

  • 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.

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10939874

  • 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**

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10842173

  • 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**

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10791203

  • 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