Nami Japanese Restaurant
Last inspected: Jan 27, 2026
95
Score
Inspectors have visited Nami Japanese Restaurant eight times, with records going back to 2022. Inspectors last stopped by on Jan 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Among Pembroke Pines restaurants, the typical score is 79; Nami Japanese Restaurant is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dish shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-01-27: Observed at callback same **Time Extended**
14-33-4
95
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects found 1. Observed two live small flying insects in dry storage area not landing on food contact surfaces . 2. Observed 5 small flying insects at hallway entering kitchen not landing on food contact surfaces. Operator began killing insects and cleaning and sanitizing the area **Corrective Action Taken** **Warning**
35A-02-7
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands less than ten seconds. Reviewed hand washing procedures with operator.employee washed hands for more than ten seconds **Corrected On-Site** **Warning**
12A-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area glass cooler At 1:55pm portioned raw chicken 49F ambient cooling for 30 minutes to 50F at 2:50pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator put ice on food to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in kitchen hand sink. Operator removed bowl **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on sides on back ice bin **Warning**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 5 dead fruit flies in dry storage area. Operator removed fruit flies and cleaned and sanitized area **Corrected On-Site** **Warning**
35A-06-4
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. Observed raw tuna in sushi station bearing the label to remove from ROP before thawing. Thawing in cooler in ROP. Per operator food thawing less than 4 hours in rop. Operator took out fish from bag **Corrected On-Site** **Warning**
06-09-1
Basic - Dish shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board at sushi station **Warning**
12B-07-4
47
Sep 16, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at sushi counter changed gloves after using cell phone without washing hands first. Reviewed proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, trays of raw beef above case of cabbage. Employee began rearranging for proper separation. **Corrective Action Taken**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop upper unit, tempura shrimp (52F - Cold Holding). Observed plate held above chill line. Per employee not prepared or portioned today and in unit approximately 1.5 hours. Employee moved to walk in cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, open carton of raw shell eggs on shelf above container of soaking rice noodles. Employee moved eggs to separate shelf. 2) In back walk in cooler, containers of raw lobster and raw salmon above container of whipped margarine. Manager rearranged for proper separation. **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Colander and scrub pad in kitchen line hand sink. Employee removed both. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, containers of prepared soups not date marked.
02C-02-5
Basic - Food stored on floor. Bags of onions and carrots on floor in walk in cooler.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi station grooved and discolored.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. 1) Plastic quart container in bulk rice in storeroom. Manager removed. 2) Wooden bowl in container of cooked rice in walk in cooler. Employee removed bowl. **Corrected On-Site**
14-01-5
39
Jan 2, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, cases of eggs on top shelf above containers of sauces and prepared vegetables. Employee rearranged items to put eggs on bottom shelf. 2) In prep area True reach in cooler, tray of raw shrimp on shelf above tray of raw cut vegetables. Manager inverted for proper separation. **Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, cases of eggs on top shelf above containers of prepared raw fish for sushi. Employee moved eggs to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cookline fliptop upper section, eggs (68F - Cold Holding). Observed eggs overstacked above chill line. Per employee eggs in unit since 11:30am. Overstacked portion removed and moved to lower cooler to rechill. **Corrective Action Taken**
03A-03-5
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. Container of cooked rice for hibachi stations missing time mark. Manager added time stamp 2:00-6:00pm. **Corrected On-Site**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. One can pineapple juice dented / creased top rim in back dry storage.
01B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep area True glassfront cooler. Manager replaced with new thermometer. **Corrected On-Site**
05-09-4
45
Jul 2, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer solution above 200ppm in cook line. Operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; cooked tempura shrimp (58F - Cold Holding) . Per cook , tempura shrimp pulled from walk in cooler less than 4 hours ago. Observed container of tempura shrimp sitting on top another container inside flip top cooler. Operator moved to reach in cooler to quick chill. Foods not prepared or portioned today **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces inside walk in cooler. Operator moved raw shell eggs to another shelf and stored correctly. **Corrected On-Site**
08A-05-6
Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor in dry storage room.
08B-47-4
Basic - Cases Single-service articles ( bowls) improperly stored on floor in dry storage room.
25-05-4
Basic - Bowl or other container with no handle used to dispense sauce in walk in cooler. Operator removed bowl and provided ladle. **Corrected On-Site**
14-01-5
55
May 1, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (59F - Cooling) stored inside walk in cooler #2, in kitchen. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (59F - Cooling) stored inside walk in cooler #2, in kitchen. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice (59F - Cooling) stored inside walk in cooler #2, in kitchen. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale. Observed food cooled covered, stored inside deep bus pan. Educated operator on proper cooling methods.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink at cookline. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written procedures to operator.
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside ice machine in kitchen. Operator removed. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored in standing water at cookline steam table. Operator dumped water. **Corrected On-Site**
10-07-4
45
Dec 4, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of soft shell crab above open case of french fries and boxes of spring rolls. Employee began to rearrange to properly separate. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In prep area glassfront reach in, container raw shell eggs above container of cooked broccoli and tray of raw shrimp above tray of cut onions. Manager rearranged all items for correct separation. 2)/In back cookline fliptop lower cooler, container of raw shrimp above container of imitation crab sticks. Manager rearranged for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back fliptop lower cooler, plate with raw beef above container of portioned raw calamari. Manager inverted for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In glassfront reachin cooler in storage area, raw chicken 50F at 3:20pm (prepped cooling 3.75hrs) to 47F - in walk in cooler- at 4:20pm.
03D-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of soda dispenser around nozzles has mold like buildup. **Repeat Violation**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave has food debris buildup. Employee cleaned. **Corrected On-Site**
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above fliptop in kitchen. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board hanging above triple sink has numerous grooves and discoloration. Employee discarded board. **Corrected On-Site**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table by washing machine. Manager removed. **Corrected On-Site**
21-04-4
Basic - Food stored on floor. Buckets of soy sauce on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - Food / equipment stored in a location that is exposed to splash/dust. Bar utensils at service area behind sushi bar and ice scoop by ice machine in hallway located next to hand sinks without any barrier to prevent splash. Manager moved all items away from hand sinks. **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of under counter sushi cooler has food debris buildup.
23-03-4
35
Nov 30, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Handyman tools, nails and wires, stored above the Ice cream cooler, operator removed and stored properly **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line hws used as a dump sink, metallic drainer, sponge and food debris, Employee removed all items **Corrected On-Site**
31A-11-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed and explained
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sushi bar, toaster build up of food debris
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. True- RIC- container of cooked noodles, container of cooked broccoli. Per manager Food made yesterday morning, employee dated **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers, no inverted - rear kitchen area, employee inverted **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on dry goods storage shelf, Employee removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bar area, ginger containers, -Dry storage area, several containers of food Employee begins to move containers to shelves . **Corrective Action Taken**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two Ice cream scoops on standing water, Employee removed to be clean and sanitized **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles and exterior doors, True- RIC, rear kitchen
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of employee water, inside WIF- employee removed
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. True- glass cooler, rear kitchen
22-16-4
Basic - Screen in door torn/in poor repair - observed p,attic curtains on beach entrance door, advised operator to install scrim door protector
35B-09-4
Basic - Working containers of food removed from original container not identified by common name. Bottle of oil, water, vinegar and wine on prep table rear kitchen, employee labeled **Corrected On-Site**
02D-01-5
37
Frequently Asked Questions
When was Nami Japanese Restaurant last inspected?
The most recent health inspection at Nami Japanese Restaurant on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Nami Japanese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Nami Japanese Restaurant.
How does Nami Japanese Restaurant compare to other restaurants in Pembroke Pines?
Nami Japanese Restaurant most recently scored 95 out of 100, which is higher than the Pembroke Pines average of 79.
Has Nami Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Nami Japanese Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nami Japanese Restaurant 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 Nami Japanese Restaurant inspected?
Based on the inspection history on file, Nami Japanese Restaurant is inspected around three times per year on average.
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