SUMO JAPANESE RESTAURANT
3354 West Hillsboro Boulevard
Deerfield Beach, Florida, 33442
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/25/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
Food safety inspection conducted on 10/25/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/19/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at kitchen: gaskets torn. Warning - From follow-up inspection 2023-07-19: Next unannounced **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48, raw shrimp 47, raw tuna 47. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49, salmon 48, white fish 50, tofu 54, soft shell crab 54 see stop sale . Walk in cooler: salmon skin 48 , rice 47 ,butter 48 in unit overnight. Foods not prepared or portioned today. See stop sale. **Corrective Action Taken** Warning - From follow-up inspection 2023-07-19: Flip top kitchen: tofu 50°F, sprouts 54°F, raw white fish 49°F, raw shrimp 40°F, whipped cream 58°F, raw crab 51°F. Items not prepared or portioned today Flip top sushi line:raw tuna 38°F, cooked seaweed salad 39°F Walk-in cooler: tofu 50°F Admin Complaint
Food safety inspection conducted on 7/19/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/17/2023
High Priority
8
Intermediate
5
Basic
8
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed to go spoons and forks not stored with handles facing up. Warning
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at kitchen: gaskets torn. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink employee cup stored next to soup station and clean clean plates. Chef removed. Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. For 1 fixture in kitchen. Warning
- 29-08-4:Basic - Plumbing system in disrepair at mop sink. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet towel at soup station not stored in sanitizing solution. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar not Labled. Operator labeled. Corrected On-Site Warning
- 09-01-4:High 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. Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale. Warning
- 08B-56-4:High Priority - Food stored in ice used for drinks. Employee drink stored inside drink ice. - see stop sale Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water 84° - in container less than 3 hours - operator will keep in container without water. **Corrective Action Taken** Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw shrimp. Operator inverted. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 1)Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale 2) Food stored in ice used for drinks. Employee drink stored inside drink ice. - see stop sale Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48°, raw shrimp 47°, raw tuna 47°. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49°, salmon 48°, white fish 50°, tofu 54°, soft shell crab 54° See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48°, raw shrimp 47°, raw tuna 47°. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49°, salmon 48°, white fish 50°, tofu 54°, soft shell crab 54° see stop sale . Walk in cooler: salmon skin 48° , rice 47° ,butter 48° in unit overnight. Foods not prepared or portioned today. See stop sale. **Corrective Action Taken** Warning
- 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. Sushi rice prepared at 11:30 not time marked. Chef time marked 11:30-3:30pm Corrected On-Site Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed illnesses and provided posters. Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink with water only. No soap. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishmachine racks with mold like substance on surface. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sushi station hand wash sink was not accessible due to a metal sponge in it. Operator removed it. Corrected On-Site Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White fish prepared on 7/15 not date marked. Salmon skin cooked on 7/15 not date marked. Warning
Food safety inspection conducted on 7/17/2023 revealed 21 total violations (8 high priority, 5 intermediate, 8 basic).