DirtyFLRestaurant Inspection Data

FLAME JAPANESE HIBACHI

FLAME JAPANESE HIBACHI maintains a 2.6/5 food safety rating based on 2 health department inspections in TAMARAC. Recent inspections indicate some food safety concerns.

5707 N UNIVERSITY DR, TAMARAC 33321

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 11/10/2025

Inspection #: Visit ID: 13524206

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not stored inverted without overhead protection no protection from ceiling debris.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator operating the grill, actively cooking orders with no beard guard
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind grill has a build up of food debris and grease
  • 08B-38-4:Basic - Food stored on floor. Boxes of oil stored in direct contact with floor inside main kitchen
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. In direct contact with ice machine
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils inside kitchen flip top in 41F water
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe operator with same unchanged soiled glove directly touch white rice at hot table
  • 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. In single door reach in freezer, raw salmon directly over ready to eat boneless chicken wings
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle customer orders at register, prepare/cook orders, and clean flip top counter with used soiled rag, without proper glove change
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill shelf; shrimp (119F) under no temperature control. As per operator, food kept on shelf for ongoing orders. Operator placed shrimp on grill to reheat to 165F Hot table; white rice (130F - Hot Holding). Observed food in hot table. Hot table setting on low. Operator increased hot table setting and placed rice on grill to reheat to 165F **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Unable to locate food employee agreement form
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed analog thermometer in range of 50F - 550F Thermometer can not accurately read temperatures 41F° and below

Inspection Date: 9/18/2025

Inspection #: Visit ID: 10847271

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen area, on top shelf observed to clean pots, not inverted
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No women's receptacle in women's bathroom
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.