NAMI JAPANESE RESTAURANT
8381 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
5
Intermediate
0
Basic
1
Total
6
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep area True glassfront cooler. Manager replaced with new thermometer. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can pineapple juice dented / creased top rim in back dry storage.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, cases of eggs on top shelf above containers of sauces and prepared vegetables. Employee rearranged items to put eggs on bottom shelf. 2) In prep area True reach in cooler, tray of raw shrimp on shelf above tray of raw cut vegetables. Manager inverted for proper separation. Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, cases of eggs on top shelf above containers of prepared raw fish for sushi. Employee moved eggs to bottom shelf. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cookline fliptop upper section, eggs (68F - Cold Holding). Observed eggs overstacked above chill line. Per employee eggs in unit since 11:30am. Overstacked portion removed and moved to lower cooler to rechill. **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. Container of cooked rice for hibachi stations missing time mark. Manager added time stamp 2:00-6:00pm. Corrected On-Site
Food safety inspection conducted on 1/2/2025 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense sauce in walk in cooler. Operator removed bowl and provided ladle. Corrected On-Site
- 25-05-4:Basic - Cases Single-service articles ( bowls) improperly stored on floor in dry storage room.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor in dry storage room.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces inside walk in cooler. Operator moved raw shell eggs to another shelf and stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; cooked tempura shrimp (58F - Cold Holding) . Per cook , tempura shrimp pulled from walk in cooler less than 4 hours ago. Observed container of tempura shrimp sitting on top another container inside flip top cooler. Operator moved to reach in cooler to quick chill. Foods not prepared or portioned today **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer solution above 200ppm in cook line. Operator remade to 100ppm chlorine. Corrected On-Site
Food safety inspection conducted on 7/2/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 5/1/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside ice machine in kitchen. Operator removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored in standing water at cookline steam table. Operator dumped water. 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. Observed white rice (59F - Cooling) stored inside walk in cooler #2, in kitchen. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (59F - Cooling) stored inside walk in cooler #2, in kitchen. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice (59F - Cooling) stored inside walk in cooler #2, in kitchen. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale. Observed food cooled covered, stored inside deep bus pan. Educated operator on proper cooling methods.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink at cookline. Operator removed. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written procedures to operator.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 5/1/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 12/4/2023
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board hanging above triple sink has numerous grooves and discoloration. Employee discarded board. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above fliptop in kitchen. Employee removed. Corrected On-Site
- 08B-36-4:Basic - Food / equipment stored in a location that is exposed to splash/dust. Bar utensils at service area behind sushi bar and ice scoop by ice machine in hallway located next to hand sinks without any barrier to prevent splash. Manager moved all items away from hand sinks. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce on floor in kitchen. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table by washing machine. Manager removed. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave has food debris buildup. Employee cleaned. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of under counter sushi cooler has food debris buildup.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of soft shell crab above open case of french fries and boxes of spring rolls. Employee began to rearrange to properly separate. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In prep area glassfront reach in, container raw shell eggs above container of cooked broccoli and tray of raw shrimp above tray of cut onions. Manager rearranged all items for correct separation. 2)/In back cookline fliptop lower cooler, container of raw shrimp above container of imitation crab sticks. Manager rearranged for proper separation. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back fliptop lower cooler, plate with raw beef above container of portioned raw calamari. Manager inverted for proper separation. Corrected On-Site
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In glassfront reachin cooler in storage area, raw chicken 50F at 3:20pm (prepped cooling 3.75hrs) to 47F - in walk in cooler- at 4:20pm.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of soda dispenser around nozzles has mold like buildup. Repeat Violation
Food safety inspection conducted on 12/4/2023 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).