TEMAK HOUSE FLORIDA

Name: TEMAK HOUSE FLORIDA
Address: 420 W HILLSBORO BLVD, DEERFIELD BEACH, FL, 33441, US
Rating: 51.4

420 W HILLSBORO BLVD, DEERFIELD BEACH, FL 33441

License #1625815

🏨 Hotel/Resort ℹ️

51.4 Grade F / 100

Failing Health Score

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Latest inspection

August 7, 2026 · 8 findings · 2 critical

Routine - Food (follow-up)

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Minor

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Quick take

TEMAK HOUSE FLORIDA in DEERFIELD BEACH currently holds an InspectFL Health Score of 51.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 7, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 6 major, 13 minor.

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The latest inspection on August 7, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

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Inspector notes

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TEMAK HOUSE FLORIDA 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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as storage shelf liner in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Heavily soiled reach in freezer door gaskets in warewash area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spray can of Lysol in hand sink basin and spray bottle of water hanging on the faucet.
[32-04-4] Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[33-29-4] Grease receptacle lid open.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
[11-27-4] 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. Provided Operator Clean up Poster.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food while wearing bracelets, watches, and rings other than a plain ring.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as storage shelf liner in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Heavily soiled reach in freezer door gaskets in warewash area.
[32-04-4] Mens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[33-29-4] Grease receptacle lid open.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine in warewash area.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rice, and several trays of salmon rolls at the from counter with a time mark for 11:00a. Food observed not discarded on prep tables at sushi prep and in reach in cooler at sushi prep at 3:45p. See Stop Sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with bare hands, then donned new gloves to handle cleaned food utensils at sushi counter without first handwashing.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator choking poster.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed salmon salad (71F) in bowl on sushi prep counter under no temperature control. Placed on counter at 11a per operator, See Stop Sale. 2. Observed Eggwash (77F) on prep table opposite triple sink in warewash area under no temperature control. Not prepared or portioned today. Observed time marked for 11a. See Stop Sale.
[14-09-4] Cutting board has cut marks and is no longer cleanable at flip top cooler opposite cookline in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed cream cheese (70F) and salmon spread (66F) in piping bags on sushi prep counter under no temperature control. Not prepared or portioned today. Placed on counter less than two hours per operator. Operator placed in reach in freezer to rapid chill to 41F or below. 2. Observed salmon salad (71F) in bowl on sushi prep counter under no temperature control. Placed on counter at 11a per operator, See Stop Sale. 3. Observed Eggwash (77F) on prep table opposite triple sink in warewash area under no temperature control. Not prepared or portioned today. Observed time marked for 11a. See Stop Sale.
[53B-13-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spray can of Lysol in hand sink basin and spray bottle of water hanging on the faucet.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written plan. Provided form to operator.
[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. Provided operator employee reporting agreement.