S 3
505 N FORT LAUDERDALE BEACH BLVD · FORT LAUDERDALE · Broward County · FL 33304
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
09-01-4High 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. Sushi employee cutting raw fish with bare hands. Reviewed proper procedures. Employee washed hands and put on gloves . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler – 7 six ounce packages cooked short ribs – cooked and sealed 4 days ago. Reviewed proper procedures. See stop sale. **Warning**
08A-05-6High Priority – Sushi Drawers – 1. Raw fish stored over ready-to-eat cooked shrimp. 2. Raw fish stored over ready-to-eat washed avocados. Operator stored all items properly. **Corrected On-Site** **Warning**
03D-06-5High 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. 1. Cookline – left to right – #3 – cut tomatoes – ambient cooling 45 minutes at 11:50am (59-61F – Cooling) at 12:45pm 48-58F. At this rate proper cooling will not occur. Operator moved items to walk in to quick chill. 2. drawers – raw fish – ambient cooling 1 hour at noon (49-50F – Cooling) at 12:55m 53-54F. Observed water accumulated in back of unit. Operator placed items in ice bath to quick chill. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline – cooked chicken (95-103F – Hot Holding). Per operator holding approximately 45 minutes. Operator immediately moved item to broiler to reheat. **Corrective Action Taken** **Warning**
Intermediate 1
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is sous vide short rib. Per OPQ, we have requested the establishment resubmit their HACCP plan outlining the exact products they are vacuum sealing. **Warning**
Basic 2
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline – utensils in water 77F. Operator removed. **Corrected On-Site** **Warning**
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler – 7 six ounce packages cooked short ribs – cooked and sealed 4 days ago. Reviewed proper procedures. See stop sale. **Warning**
Inspector observations synchronized from DBPR on August 17, 2026 8:27 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 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.