DirtyFLRestaurant Inspection Data

TAMMY'S TERIYAKI HOUSE LLC

5600 W COLONIAL DR S108

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10738207

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom and in women's bathroom
  • 12B-01-4:Basic - Employee eating while preparing food. Operator tasted soup from spoon, then put spoon into a container with other ingredients use utensils. Advised operator to immediately remove container of all utensils and wash , rinse, snd sanitizer. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Prep cooler ambient air was 48F. Items were kept in ice
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Behind cooking equipment -behind chest freezers on unused side of kitchen - behind and under various equipment throughout kitchen
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 84F . Operator immediately discarded and replaced with water of 171F. Per operator water is discarded every 2hrs. Advised to put water on time plan Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Basket of plastic spoons and forks for customer grab at front counter
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Raw chicken thawing at room room temperature . Operator immediately put in cooler Corrected On-Site
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Urinal in mens room
  • 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. Raw chicken out if its original packaging in freezer over seafood
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic, cabbage, 47-52F cold holding in prep cooler. Less than 4hrs per operator Operator immediately put on ice bath for temperature recovery **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 5/3024. Initials. TC
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In women's bathroom
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8719994

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. In back kitchen for employees. Manager closed door. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Carts throughout kitchen Staff removed. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around pipe near fryer's.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in freezer and chest freezer
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line around fryer and behind chest freezer Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer . Chest freezer
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove Interior and exterior of reach in coolers
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. 2 hand sinks in kitchen no soap. Manager brought soap for one sink. **Corrective Action Taken**
  • 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. Chicken Cabbage and other items in reach in cooler
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance located on triple sink.

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8704026

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-01: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2024-07-01: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation - From follow-up inspection 2024-07-01: **Time Extended**
  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Chest freezer Repeat Violation - From follow-up inspection 2024-07-01: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-07-01: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment throughout - From follow-up inspection 2024-07-01: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area Repeat Violation - From follow-up inspection 2024-07-01: **Time Extended**
  • 29-02-4:Basic - - From initial inspection : Basic - Toilet leaking. Urinal pipe not in use. . Second toilet available. - From follow-up inspection 2024-07-01: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old ice machine Repeat Violation - From follow-up inspection 2024-07-01: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding) - From follow-up inspection 2024-07-01: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding). In table from 2 days ago. - From follow-up inspection 2024-07-01: **Time Extended**

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8703132

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. 10 dead in restroom 20 under bar counter area, under table and behind ice machine. Manager sweeping roaches. **Corrective Action Taken** Admin Complaint
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Chest freezer Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment throughout
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area Repeat Violation
  • 29-02-4:Basic - Toilet leaking. Urinal pipe not in use. . Second toilet available.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old ice machine Repeat Violation
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 12 droppings in restroom Manager sweeping droppings. **Corrective Action Taken** Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding). In table from 2 days ago.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8569017

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop rice in large container. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout establishment
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Round white board in storage for dish.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On chest freezer Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 14-11-5:Basic - Equipment in poor repair. Low cooler on cook line.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Staff removed from handles Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F. Staff discarded water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 36-62-4:Basic - Light not functioning. In dish and dry storage area Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. I n dish area and cook line
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower parts of table
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All tables and cooking equipment Gaskets on all units
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. On the floor to go boxes. Aluminum pans on shelf in storage. Not inverted
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old ice machine.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked radish (98F - Hot Holding); cooked cabbage (96F - Hot Holding); tofu (96F - Hot Holding); chicken (79F - Hot Holding); sausage (79F - Hot Holding). All items held on a cart or counter next to cook line. Added all items to time control during inspection. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Table in front of sink next to triple sink. Bowl in sink. Manager unblocked sinks. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8569804

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in starch. Removed cup Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around pipes near back door - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment under equipment Repeat Violation - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil Repeat Violation - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-12-08: **Time Extended** - From follow-up inspection 2023-12-28: **Time Extended**

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8568855

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in starch. Removed cup Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-08: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around pipes near back door - From follow-up inspection 2023-12-08: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-12-08: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment under equipment Repeat Violation - From follow-up inspection 2023-12-08: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil Repeat Violation - From follow-up inspection 2023-12-08: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2023-12-08: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-12-08: **Time Extended**

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8341877

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in starch. Removed cup Corrected On-Site Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around pipes near back door
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35A-03-4:Basic - Dead roaches on premises.3 behind mop sink Warning
  • 36-17-5:Basic - Floor in disrepair. Hole next to back door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment under equipment Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil Repeat Violation
  • 36-62-4:Basic - Light not functioning. Hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filter Sides of equipment fryer on cook line Lower shelves of prep table Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 behind mop sink Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (57F - Cold Holding); eggs (94F - Hot Holding); pork (57F - Cold Holding); cut cabbage (74F - Cold Holding); bacon with fat (74F - Cold Holding) less than 4 hours. Provided time control. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (91F - Hot Holding); cooked pork (91F - Hot Holding); DICON DRIED (91F - Hot Holding) Warning