TEMAK HOUSE SUSHI FUSION
9664 W LINEBAUGH AVE FLR 1 · TAMPA · Hillsborough County · FL 33626
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sushi rice 72°F to 74°F at 2:30 PM, stored in four separate deep plastic containers, left out in room temperature at the sushi bar at 11:30 AM. Sushi rice was finished cooking and seasoned with vinegar at 11:30 AM. Employee stated they left out the sushi rice as they were planning to prep it for sushi rolls. **Warning**
01B-07-4High Priority – Food with mold-like growth. See stop sale. Mold inside a bag of five cheese blend, located inside walk-in cooler. **Warning**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired license, opened and serving food to the public. Operator renewed license at time of inspection. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw chicken stored over ready to eat chimichurri sauce, prepared, sushi rolls, and other ready to eat food inside walk-in cooler. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice 72°F to 74°F at 2:30 PM, stored in four separate deep plastic containers, left out in room temperature at the sushi bar at 11:30 AM. Sushi rice was finished cooking and seasoned with vinegar at 11:30 AM. Employee stated they left out the sushi rice as they were planning to prep it for sushi rolls. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature of all sushi grade fish at sushi make station at 2:20 PM, placed inside reaching cooler at 12:30 PM: Raw salmon 45°F cooled to 43°F at 3:04 PM, Barbecue eel 44°F cooled to 39°F at 3:04 PM 39°F, Cooked octopus 43°F, Cooked shrimp 44°F cooled to 40°F at 3:04 PM 40°F, Krab sticks 47°F cooled to 38°F at 3:04 PM 38°F, Raw tuna 46°F cooled to 40°F at 3:04 PM 40°F, Raw yellowtail 44°F cooled to 43°F at 3:04 PM 43°F, Raw Escolar 47°F cooled to 43°F. **Warning**
Intermediate 5
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi rice 72°F to 74°F at 2:30 PM, stored in four separate deep plastic containers, left out in room temperature at the sushi bar at 11:30 AM. Sushi rice was finished cooking and seasoned with vinegar at 11:30 AM. Employee stated they left out the sushi rice as they were planning to prep it for sushi rolls. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line cook are soiled. **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working, no CFM present. One server in training. Two sushi chefs, 1 cook. **Warning**
53B-01-5Intermediate – 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. Manager unable to provide any proof of employee training. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage salad and cooked salmon are not dated inside walk-in cooler. **Warning**
Basic 6
22-20-5Basic – Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three personal drinks and one chocolate powder mix stored on top of cutting board on front line cook. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Multiple plastic containers are wet nesting, located in dish pit. **Warning**
08B-38-4Basic – Food stored on floor. One jug of soy sauce and one case of oil stored on floor in dried food storage area. Employee relocated jug of oil off the floor at time of inspection. **Corrective Action Taken** **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Multiple squeeze bottles containing liquids and sauces are not labeled. **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 11:14 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.