SUSHI ADDICTS
2909 STIRLING RD · FORT LAUDERDALE · Broward County · FL 33312
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lower reach in cooler- Cooked Brown Rice (49F – Cooling); Cooked Quinoa (50F – Cooling. Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. Observed water condensation in containers. See Stop sale **Warning**
12A-20-4High Priority – Employee washed hands with no soap while engaging in food preparation. Reviewed proper handwashing procedures. Employee washed hands correctly. **Warning**
12A-08-4High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in entire establishment resulting in employees using only cold water to wash their hands. **Warning**
01B-02-5High 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. Lower reach in cooler- Cooked Brown Rice (49F – Cooling); Cooked Quinoa (50F – Cooling. Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. Observed water condensation in containers. See Stop sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Station- ; Krab Meat (48F – Cold Holding); Raw Tuna (47F – Cold Holding) .Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick cill. **Corrective Action Taken** **Warning**
Intermediate 4
03G-42-3Intermediate – Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is adding vinegar to Sushi rice without an approved HACCP plan and process waiver. **Warning**
27-06-4Intermediate – No hot running water at three-compartment sink. Water Temperature 81F. No hot water in entire establishment. **Warning**
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 81F No hot water in entire establishment. **Warning**
Basic 1
27-10-4Basic – No hot running water at mop sink. No hot water in entire establishment. **Warning**
Inspector observations synchronized from DBPR on November 5, 2026 8:36 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.