FLAME JAPANESE HIBACHI

Name: FLAME JAPANESE HIBACHI
Address: 5707 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 64.9

5707 N UNIVERSITY DR, TAMARAC, FL 33321

License #1625767

🍱 Japanese/Sushi ℹ️

64.9 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 14 findings · 1 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

FLAME JAPANESE HIBACHI in TAMARAC currently holds an InspectFL Health Score of 64.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 45 total violations — 6 critical, 13 major, 26 minor.

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The latest inspection on May 12, 2026 shows 14 observation rows: 1 critical, 5 major, and 8 minor.

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Inspector notes

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FLAME JAPANESE HIBACHI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on dry storage floor. Operator removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored in walk in cooler not identified from restaurant foods.
[08B-38-4] Violation not complied, food stored on floor throughout kitchen and dry storage.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with brown sugar.
[08B-17-4] Unwashed avocados stored over cut cabbages.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
[53A-05-6] Not complied. Observed 5 employees working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in restroom.
[53B-01-5] At the time of callback inspection, no proof of employee training available.
[11-26-1] 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.
[05-03-4] Probe thermometer not within the intended measuring range of use. Observed probe thermometer only used to check hot food. Range start at 50F.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots stored on dry storage floor. Operator removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food stored in walk in cooler not identified from restaurant foods.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed chef with engaging food preparation with no hair restraints.
[08B-38-4] Food stored on floor. -Observed cases with drinking water and cooking oil stored in floor in kitchen. -Observed bag with carrots stored on walk in cooler floor. Operator removed to shelf.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with brown sugar.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed imitation crab legs thawing at room temperature in kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed water melons stored over cut cabbage and carrots in walk in cooler. Operator relocate melon to bottom shelf.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in restroom.
[53B-01-5] 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. No proof of employees training available at this time.
[11-26-1] 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.
[05-03-4] Probe thermometer not within the intended measuring range of use. Observed probe thermometer only used to check hot food. Range start at 50F.

Disposition: Met Inspection Standards
[24-05-4] 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] 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] Floor soiled/has accumulation of debris. Floor behind grill has a build up of food debris and grease
[08B-38-4] Food stored on floor. Boxes of oil stored in direct contact with floor inside main kitchen
[10-12-5] In-use ice scoop stored on soiled surface between uses. In direct contact with ice machine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils inside kitchen flip top in 41F water
[12A-29-4] 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] 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] 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] 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
[11-26-1] 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] 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