Hamachi Thai & Sushi
Last inspected: Feb 5, 2026
86
Score
Public records show nine inspections at Hamachi Thai & Sushi stretching back to 2022. The newest entry in the record is dated Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
Looking across the full record, “time/temperature control for safety food identified” is the recurring theme, flagged three times.
Restaurants in Coral Springs average 77, so Hamachi Thai & Sushi is doing better than most peers. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Warewashing Facilities Maintained and Used
FL-24
86
Sep 25, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Dec 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at flip top cooler across sushi station **Warning** - From follow-up inspection 2024-12-12: Observed at callback- same **Time Extended**
14-11-5
95
Dec 5, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
26
Aug 15, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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. Sushi rice with no time mark. Out of temperature less than 2hrs. Operator placed time mark **Corrected On-Site**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink station
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food prep items in hand wash sink. Operator removed **Corrected On-Site**
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ground tuna not removed from packaging, thawed. Reviewed commercially reduced oxygen packaging rules with operator. **Corrective Action Taken**
06-09-1
67
Apr 19, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of box of sprouts, raw chicken stored above box of peppers in walk in cooler. Operator reorganized **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of Raw shell eggs stored on top of wrapped pans of cooked chicken in cook line flip top. Operator removed eggs **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station, ware washing area. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prove thermometer calibrated at 36F
05-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout **Repeat Violation**
23-24-4
Basic - Interior of microwave has accumulation of grease/food debris.
22-08-4
Basic - Objectionable odors in ware washing/dry storage area
36-64-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
45
Aug 1, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer solution. Read at 50 ppm. **Corrected On-Site**
22-41-4
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. -Observed at 1:34 p.m., no time mark on sushi rice held using time as a public health control. As per operator, rice was prepared at 12:30 p.m. operator correctly time marked rice. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on curry sauce stored in walk-in cooler. Per operator, sauce was cooked on 07/31/2023. Operator correctly date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust buildup on wall behind ice machine.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice at dry storage area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on microwave door and exterior.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed sushi chef with no hair restraint. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside whirlpool freezer **Repeat Violation**
22-16-4
41
Feb 14, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed sushi chef used bare hands to rolled sushi. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022
50-17-3
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. Observed at 12:55 p.m., sushi rice held using time as a public health control has no time mark. Operator determined that rice was prepared at 11:30 a.m. Operator correctly time marked rice. **Corrected On-Site**
03F-02-5
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. A poster has been given to the operator.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored food container. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on dressing stored in walk-in cooler. As per operator, item was made on 2/13/2023. **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed containers with cooking oil stored on kitchen floor. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in wait station.
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor in kitchen area. **Repeat Violation**
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Whirlpool freezer.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
33
Oct 26, 2022
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Frequently Asked Questions
When was Hamachi Thai & Sushi last inspected?
The most recent health inspection at Hamachi Thai & Sushi on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Hamachi Thai & Sushi?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Hamachi Thai & Sushi.
How does Hamachi Thai & Sushi compare to other restaurants in Coral Springs?
Hamachi Thai & Sushi most recently scored 86 out of 100, which is higher than the Coral Springs average of 77.
Has Hamachi Thai & Sushi's inspection record improved over time?
Yes. Recent inspections at Hamachi Thai & Sushi have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Hamachi Thai & Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hamachi Thai & Sushi inspected?
Based on the inspection history on file, Hamachi Thai & Sushi is inspected around three times per year on average.
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