SHIBUYA SUSHI ART
2600 GLADES CIR STE 700 · WESTON · Broward County · FL 33327
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed at walk in cooler – on site reduced oxygen package tuna (42F – Cold Holding); salmon (41F – Cold Holding) not removed before thawing. See stop sale.
03G-05-5High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed at walk in cooler – on site reduced oxygen package tuna (42F – Cold Holding); salmon (41F – Cold Holding) without label.
35A-09-4High Priority – Presence of insects, rodents, or other pests. Observed at expo bay in kitchen – observed approximately 20 ants crawling in sugar container, microwave and wall. Container was left open over night.
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler – cooked pasta marked 9/18. See stop sale
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler – cooked pasta marked 9/18. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar – sushi rice (76F – Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar – hamachi fish (46F – Cold Holding); salmon (47F – Cold Holding); Krab (46F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen – eel (47F – Cold Holding); rice (46F – Cold Holding); tofu (47F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler – fried rice (51F – Cold Holding); cooked rice (49F – Cold Holding); cooked pasta (49F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler – on site reduced oxygen package tuna (42F – Cold Holding); salmon (41F – Cold Holding) not removed before thawing. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar – hamachi fish (46F – Cold Holding); salmon (47F – Cold Holding); Krab (46F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen – eel (47F – Cold Holding); rice (46F – Cold Holding); tofu (47F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler – fried rice (51F – Cold Holding); cooked rice (49F – Cold Holding); cooked pasta (49F – Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar – sushi rice (76F – Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate 1
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. Observed 1 employee engaged in food manipulation without proof of training.
Basic 4
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed on top of reach in freezer next to dishwasher area. Approximately 100 dead small flying insects. Operator cleaned and sanitized area. **Corrected On-Site**
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male restroom, door not self closing.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to dishwasher. **Repeat Violation** **Admin Complaint**
08B-12-5Basic – Stored food not covered. Observed at expo bay – container of sugar not covered. Operator covered. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 20, 2026 4:06 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.