Nakama Sushi
Last inspected: Feb 17, 2026
58
Score
The health department has logged 12 inspections at Nakama Sushi, the earliest from 2022. The most recent visit was on Feb 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Restaurants in Margate average 80, so Nakama Sushi trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
3 critical violations. 1 major 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 no time mark as per operator sushi rice put out 1230
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut salads in reach in glass front cooler
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed both raw chicken and raw beef in same reach in 2 door cooler
08A-08-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple cups in handwash sink next to kitchen. Observed food debris in handwash sink behind bar
31A-11-4
58
Oct 10, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. After several attempts Dishwasher (Chlorine 0ppm). Use triple sink until Dish machine is fixed **Warning** - From follow-up inspection 2025-10-10: Operator placed out of order sign on dish machine .Operator is using 3 compartment sink until dish machine is repaired. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Flip top,cooler cutting board contains heavy cut marks **Warning** - From follow-up inspection 2025-10-10: Observed same. **Time Extended**
14-09-4
82
Oct 2, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 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. After several attempts Dishwasher (Chlorine 0ppm). Use triple sink until Dish machine is fixed **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2:30pm prepared noodles 48F ambient cooling t cooling for 1 hour to 48F at 3:05pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed food in freezer to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in kitchen hand sink. Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap provided at kitchen hand sink **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top,cooler cutting board contains heavy cut marks **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Gaskets torn on flip top cooler right door **Warning**
14-11-5
55
Feb 28, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
52
Oct 17, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in two door cooler. Operator stored correctly. Reviewed properly storage with operator. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw uncommercial packed chicken over raw uncommercial packed beef in freezer. Operator reorganized and stored correctly. Reviewed proper storage methods either operator. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Portioned bean sprouts (50F) at 1:30pm ambient cooling for two hours to 48F at 2:15pm. Portioned raw beef 52F at 1:30pm (ambient cooling for two hours to 50F at 2:15pm. At this rate proper cooling will not occur. Observed items covered cooling. Operator uncovered and placed items in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen flip top cutting board soiled with food debris
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink used to store knife sharpener operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ice scoop handle in contact with ice. Observed in ice machine. Operator stored Ice scoop correctly **Corrected On-Site**
10-08-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen flip top cooler heavily grooved
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container in dry storage. Operator removed **Corrected On-Site**
14-01-5
37
Mar 28, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Jan 8, 2024
Routine - Food
No violations found.
100
Nov 3, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 2023-11-03: Observed at callback inspection same. 57 day extension from original 60 day violation on 10-31. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. New owner has not yet obtained Food Manager Certification. **Warning** - From follow-up inspection 2023-11-03: Observed at callback inspection same. 57 day extension from original 60 day violation on 10-31. **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Food stored on floor. Container of fryer oil by cook line and bucket of soy sauce. **Warning** - From follow-up inspection 2023-11-03: Observed at callback inspection same. Fryer oil on floor under woks at cook line. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in multiple ceiling tiles. **Warning** - From follow-up inspection 2023-11-03: Observed at callback inspection same. **Time Extended**
36-32-5
74
Oct 31, 2023
Routine - Food
6 critical violations. 6 major violations. 6 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) in True reach in cooler, container of ground raw chicken on top of bucket of pickled ginger 2) in Victory reach in cooler, flats of raw shell eggs above buckets of house dressings and containers of soup. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. True reach in cooler, VICTORY - coconut soup base (47F - Cold Holding); curry sauce (48F - Cold Holding). Per employee out of temperature more than 4 hrs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In True reach in cooler, VICTORY - coconut soup base (47F - Cold Holding); curry sauce (48F - Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale. **Warning**
03A-02-5
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. See stop sale. Sushi rice at front bar. Discarded after every lunch service. Open 4 hrs only for lunch. **Warning**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket by dish machine reading greater than 200ppm chlorine. **Warning**
41-27-4
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. Dishwasher reading 0ppm chlorine. Wrong chemical on machine to use for sanitizer. **Warning**
22-41-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. items on menu using imitation crab marked as crab. Manager began to change menus to correct spelling to krab. **Corrective Action Taken** **Admin Complaint**
52-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At FLIPTOP UPPER - cut tofu 54F at 2:25pm (pulled and cooling 2.5 hrs) to 53F at 3:50pm; diced tofu 53F at 2:25pm (portioned cooling 2.5 hrs) to 52F @ 3:50pm; raw shrimp 53F @ 2:35pm (pulled cooling 2.5 hrs) to 52F @ 3:50pm LOWER - raw beef 51F @ 2:40pm (prepared cooling 2.5 hrs) to 50F; raw chicken 52F @ 2:40pm (prepared cooling 2 hrs) to 51F at 3:50pm Per employee all items pulled from reach in cooler between 11:30am and 12:00pm. Thermometer added in unit reading 52F. All items moved to True reach in cooler to chill to 41F. Do not use unit until temperature can be maintained at 41F or lower. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. New owner has not yet obtained Food Manager Certification. **Warning**
53A-01-7
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**
53B-01-5
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. Bulletin provided for employees. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC form provided and explained. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of panko and sugar. Manager removed cups. **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in multiple ceiling tiles. **Warning**
36-32-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fliptop unit in kitchen missing ambient thermometer. Extra thermometer from freezer added to unit. **Corrected On-Site** **Warning**
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket of utensils in standing water on floor by stove. **Warning**
10-07-4
Basic - Food stored on floor. Container of fryer oil by cook line and bucket of soy sauce. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf by clean dishes. Employee moved bottle. **Corrected On-Site** **Warning**
12B-07-4
17
Jun 15, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Apr 24, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink at front line. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
31A-10-4
Basic - - From initial inspection : Basic - Food stored on floor. -Observed containers with sauces stored on dry storage floor. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
36-37-5
82
Jul 14, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over cucumbers in True refrigerator.
08A-04-5
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 employee used bare hand to dispense cut lemons. Educate employee **Corrected On-Site**
09-01-4
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.
22-41-4
Intermediate - Equipment drain line draining into handwash sink. -Observed drain line from beverage machine drain in hand wash sink at front line.
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food containers. -Observed handwash sink used as dump sink, evidence by waste rice particles found inside.
31A-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. -Observed 1 employee engaging in food preparation with no hair restraint.
13-03-4
Basic - Food stored on floor. -Observed containers with sauces stored on dry storage floor.
08B-38-4
45
Frequently Asked Questions
When was Nakama Sushi last inspected?
The most recent health inspection at Nakama Sushi on file is from Feb 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Nakama Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Nakama Sushi.
How does Nakama Sushi compare to other restaurants in Margate?
Nakama Sushi most recently scored 58 out of 100, which is lower than the Margate average of 80.
Has Nakama Sushi's inspection record improved over time?
Yes. Recent inspections at Nakama Sushi have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nakama Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Nakama Sushi inspected?
Based on the inspection history on file, Nakama Sushi is inspected around three times per year on average.
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