The Namu
Last inspected: Jan 5, 2026
78
Score
Inspectors have visited The Namu eight times, with records going back to 2022. The Namu was last inspected on Jan 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
Across the inspection history, “employee personal items stored” is the issue that surfaces most often, recorded three times.
The Namu's latest score is in line with the Coral Springs average of 77. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on prep shelf next to bowls. Operator removed **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Observed by ice machine
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between flip top cooler and divider. Operator removed **Corrected On-Site**
10-17-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in right kitchen flip top cooler
29-49-6
78
Aug 28, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open beef over ready to eat noodles in sliding freezer. Operator properly seperated **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen left flip top cooler under unit; cooked corn cheese (46F - Cold Holding). Per operator items transferred from unit less than 4 hours ago. Operator placed item in freezer to quick chill food not prepared or portioned today **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened Krab meat in white stand up fridge opened on 8/24 not date marked. Operator date marked **Corrected On-Site**
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep shelf in kitchen. Operator removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris behind cooking equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease by cookline **Repeat Violation**
36-27-5
55
Mar 3, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 4, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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. Unpackaged Raw chicken over unpackaged raw pork in walk in freezer. Operator inverted **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in employee hand sink in prep area. Operator removed **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. Provided and reviewed handout to operator
11-07-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula on prep table stored in bowl with standing water less than 135F. Operator stored dry **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooler across from cookline- Employee drink stored in cooler with tcs food items. Operator removed **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipeing cloth on kitchen cutting board. Operator removed **Corrected On-Site**
21-12-4
Basic - Equipment in poor repair. Three door cooler in front prep area not fastened
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife store between two prep tables in cook line area. Operator removed knife **Corrected On-Site**
10-17-4
55
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
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
Wiping Cloths Properly Used and Stored
FL-41
52
Nov 6, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, mixed lettuces (45F - Cooling). Per employee and date mark prepped last night and in unit overnight.See stop sale.
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, beef and vegetable sauce (51F - Cooling). Per employee and date mark prepared last night and in unit overnight. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, beef and vegetable sauce (51F - Cooling). Per employee and date mark prepared last night and in unit overnight. 2) In walk in cooler, mixed lettuces (45F - Cooling). Per employee and date mark prepped last night and in unit overnight.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
16-37-1
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. Bulletin printed and provided. **Corrected On-Site** **Repeat Violation**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf with clean plates at cook line. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladle on oven door handle in kitchen. Manager removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils in standing water by hand sink in bar. Manager dumped water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In GE white refrigerator. Manager placed thermometer in unit. **Corrected On-Site**
05-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in container of rice. Manager removed cups. **Corrected On-Site**
14-01-5
41
Mar 6, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on cooler in kitchen. Operator clean and sanitizer areas. **Corrected On-Site** **Repeat Violation**
35A-02-6
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 not accessible for employee use at all times. -Observed handwash sink in dishwashing area block with high chair.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at wait station.
41-17-4
Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container on cookline.
12B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup inside standing freezer at cookline. **Repeat Violation**
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed several wet wiping clothes not stored in sanitizer solution between uses at cookline.
21-12-4
55
Nov 15, 2022
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef
12A-07-5
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 operator touch salad mixture with bare hands. Educate employee
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at front line
10-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall at dishwashing area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed mixture vegetables include cutl lettuce cold held at 44 degrees Fahrenheit in flip top cooler.
03A-02-5
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. Operator correctly sanitizer to 100 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Equipment drain line draining into handwash sink. -Observed waste line from soda dispenser drain in handwash sink at bar.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed a bucket with utensils stored inside handwash sink at front line. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cardboard used to line nonfood-contact shelves in dry storage.
14-45-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside Westinghouse freezer and others. **Repeat Violation**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed meat thawing in standing water at prep sink. -Observed pork thawing at room temperature in kitchen. **Repeat Violation**
06-01-5
29
Frequently Asked Questions
When was The Namu last inspected?
The most recent health inspection at The Namu on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at The Namu?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at The Namu.
How does The Namu compare to other restaurants in Coral Springs?
The Namu most recently scored 78 out of 100, which is about the same as the Coral Springs average of 77.
Has The Namu's inspection record improved over time?
Yes. Recent inspections at The Namu have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Namu 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 The Namu inspected?
Based on the inspection history on file, The Namu is inspected around three times per year on average.
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