DirtyFLRestaurant Inspection Data

RISE SUSHI

6853 SW 18 ST UNIT M118

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10742141

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour container in dry storage heavily soiled with food debris. Reach in cooler gaskets throughout sushi prep area soiled with food debris/slime.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line. Operator cleaned up. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in walk in cooler. Operator reorganized. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (68F - Cold Holding) held at room temperature for less than 1 hour. Sushi chef moved roe to reach in cooler below to ensure proper cold holding **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on sushi rice held less than 4 hours. Operator applied 12:00-4:00 time marking. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi prep area. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink behind bar. Operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing glass cleaner not labeled at bar area. Operator labeled. Corrected On-Site

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8785215

  • 14-11-5:Basic - Equipment in poor repair. The walk in cooler door gaskets are badly torn
  • 36-11-4:Basic - Floors not maintained smooth and durable. On cook line and sushi line
  • 08B-38-4:Basic - Food stored on floor. At the back door, 3 buckets of white ginger and buckets of soy sauce were stored on the floor. The items were moved to shelves. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On the cook line, the teriyaki sauce in the quart container was not labeled. The owner labeled the container. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the sushi bar, the eel and dynamite topping were not time marked. The employee time marked. Corrected On-Site

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8554717

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer. Chef picked up Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Chef filled soap Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles Corrected On-Site

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8383783

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter around the toaster oven, cream cheese (60F - Cold Holding); eel (78F - Cold Holding); dynamite topping (85F - Cold Holding). The items have been out of refrigeration for less than 4 hours. The operator voluntarily discarded in place of cooling.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the sushi station, the sushi rice was made 3 hours ago. A time mark was applied. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.