NAMI SUSHI
12711 Miramar Parkway
Miramar, Florida, 33027
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, door and entrance shelves. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cut lettuces (52F - Cold Holding, per operator food held less than 4 hours . Observed lettuces stored above the rim line, employee moved food out of temperature and stored inside walk in cooler for a quick chill. **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. Sushi rice, per employee rice on time one hour ago. Employee dated. Corrected On-Site
Food safety inspection conducted on 12/4/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/12/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pans on top of empty cardboard cartons of raw shell eggs, employee removed cooking pans to be wash and sanitize. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to blender in expo station, manager removed. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, entrance curtains and shelves, substantial building up of ice. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled, cleaning brushes, brooms and equipment inside mop sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ground tuna being defrost to ambient temperature, employee placed under cold running water. Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee emptied bucket and made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken wings, chicken nuggets and noodles, per employee made yesterday and Saturday. Employee begins to place date labels. **Corrective Action Taken**
Food safety inspection conducted on 8/12/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled with food spills - -tiles above food preparation in rear cook line -tiles from dish ware area.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi station-To go Plastic containers and lids , next to hand wash sink, subjects to splash when employee wash hands. Manager removed Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door, curtains and left side shelves inside walk in freezer. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed pot of sushi rice covered by a regular wiping cloth, employee removed. 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. Sushi rice, per chef rice on time at 11:00 am. Employee placed label. Corrected On-Site
Food safety inspection conducted on 7/30/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 11/17/2023
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cook line flip top-Plastic cup inside container of chicken breast, employee removed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass drink on prep table in sushi station, employee removed Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Below lower cooler in rear kitchen.
- 08B-38-4:Basic - Food stored on floor. One box of food, inside walk in freezer , employee over to shelf Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Substantial build up of ice by walk in freezer door, curtains and floor. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spoons on water temperature of 70F, employee removed to be wash. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line. Repeat Violation
Food safety inspection conducted on 11/17/2023 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 7/28/2023
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. One bag of sugar and box of soy sauce bottles in dry goods storage area, employee moved to shelf. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. WIF ice build up on floor and curtains next to door .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line, build up of grease.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops seating on mop sink, employee removed, cleaned and stored properly Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in sushi bar, rear kitchen, employee placed on sanitizer solution Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm) see stop sale. Poster on cooling methods provided to operator.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm) . Employee discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food left to ambient temperature noodles (70F - Cold Holding); raw shell eggs (75F - Cold Holding), per operator food held for an hour, employee removed and placed on WIC for a quick chill. **Corrective Action Taken**
Food safety inspection conducted on 7/28/2023 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).