TAMMY'S TERIYAKI HOUSE LLC

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets soiled with food debris in kitchen. Warning - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-05-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates are expired. Warning - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-05-08: Admin Complaint

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-05-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In stand up freezer in prep area. Warning - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-05-08: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and eggs over prepared vegetables. - From follow-up inspection 2025-12-10: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 8 live located on the wall and floor around hand sink located next to triple sink. 6 under the cart located next to the triple sink 5 on the floor under prep table located near the triple sink. 5 on the floor in the dry storage area. Repeat Violation Admin Complaint - From follow-up inspection 2025-12-10: No evidence of vermin Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located next to the triple sink. - From follow-up inspection 2025-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sink located next to triple sink. - From follow-up inspection 2025-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken - From follow-up inspection 2025-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Green substance - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour. Torn gaskets on double door reach in cooler. Repeat Violation - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Cart with ingredients located next to grill. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 throughout the dry storage area on the floor. 4 under hand sink in dish area. Repeat Violation Admin Complaint - From follow-up inspection 2025-12-10: No evidence of vermin Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil and other items. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Basket of utilities on front counter. Repeat Violation - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Pots of sauce in the reach in freezer. - From follow-up inspection 2025-12-10: Time Extended

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

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

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

Intermediate - No soap provided at handwash sink. In women's bathroom

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.

Basic - Bowl or other container with no handle used to dispense food. In rice Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom and in women's bathroom

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

Basic - Equipment in poor repair. Prep cooler ambient air was 48F. Items were kept in ice

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

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

Basic - Single-service articles not stored inverted or protected from contamination. Basket of plastic spoons and forks for customer grab at front counter

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

Basic - Toilet/urinal not flushing/functioning properly. Urinal in mens room

Intermediate - No soap provided at handwash sink. 2 hand sinks in kitchen no soap. Manager brought soap for one sink. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance located on triple sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. In back kitchen for employees. Manager closed door. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Carts throughout kitchen Staff removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around pipe near fryer's.

Basic - Equipment in poor repair. Gaskets on reach in freezer and chest freezer

Basic - Floor soiled/has accumulation of debris. Cook line around fryer and behind chest freezer Repeat Violation

Basic - Ice buildup in reach-in freezer . Chest freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove Interior and exterior of reach in coolers

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation

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

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

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

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

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

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

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

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment throughout - From follow-up inspection 2024-07-01: Time Extended

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

Basic - - From initial inspection : Basic - Toilet leaking. Urinal pipe not in use. . Second toilet available. - From follow-up inspection 2024-07-01: Time Extended

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

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Used to scoop rice in large container. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout establishment

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout

Basic - Cutting board has cut marks and is no longer cleanable. Round white board in storage for dish.

Basic - Duct tape used to repair nonfood-contact surface. On chest freezer Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Equipment in poor repair. Low cooler on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment

Basic - In-use tongs stored on equipment door handle between uses. Staff removed from handles Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F. Staff discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light not functioning. In dish and dry storage area Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All tables and cooking equipment Gaskets on all units

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers Repeat Violation

Basic - Single-service articles improperly stored. On the floor to go boxes. Aluminum pans on shelf in storage. Not inverted

Basic - Unnecessary items/unused equipment on the premises. Old ice machine.

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

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

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

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

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

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs in reach in cooler at 47f Cooked cabbage 47f Mixed vegetables 50f All items left in cooler for 24 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs in reach in cooler at 47f Cooked cabbage 47f Mixed vegetables 50f All items left in cooler for 24 hrs.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

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. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser no label.

Basic - Bowl or other container with no handle used to dispense food. In bulk container of rice. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. On cook line. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Knives between wall and table in ware washing area. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer door rusted and damaged in prep area.

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers and oven on cook line. Repeat Violation

Basic - Food stored on floor. Cabbage stored on floor. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and between the fryers heavily soiled with grease. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Coolers in prep area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Behind front counter.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of rice in prep area.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-12-12: Time extended 30 days documents misplaced pr operator. Time Extended - From follow-up inspection 2023-01-13: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on anything. Warning - From follow-up inspection 2022-12-12: Time Extended - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used in all bulk containers. Warning - From follow-up inspection 2022-12-12: Time Extended - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-12-12: Time Extended - From follow-up inspection 2023-01-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease under cooking equipment. Warning - From follow-up inspection 2022-12-12: Time Extended - From follow-up inspection 2023-01-13: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated milk from yesterday explained on correct dating for milk and other commercially processed items Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled Cutting board at counter stained and grooved

Intermediate - Handwash sink not accessible for employee use at all times. Prep table moved in front of hand wash sink Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. On cup in front area

Basic - Food stored on floor. Oil stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped water at 72F operator discarded of water suggested home utensils in water in a crockpot to maintain temp

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Wet cloth on prep table Corrected On-Site

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. Tested at 0ppm. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over pan of onions. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above bean sprouts in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pool eggs 50° less than 4 hours per hour operator. Placed inside reach in cooler for temperature recovery.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any sinks in facility. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, beef no date mark in cooler2 days per operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in ware wash and sink in far side of kitchen hot water will not turn on. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Throughout kitchen hot water heater area and ware wash area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burner stove, side of fryer, and condiment cart soiled grease and food debris.

Basic - Outer openings not protected with self-closing doors.

Basic - Time/temperature control for safety food thawed in an improper manner. Several items thawing at room temperature. Chicken, soup , pork and sausage.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under three compartment sink and hot water heater.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Repeat Violation