DirtyFLRestaurant Inspection Data

PHATBOY SUSHI KITCHEN & BAR

1720 S FEDERAL HWY UNIT 1

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: 3608316

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8847454

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed at time of inspection Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...sugar . Employee labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above bread crumbs at walk in cooler . Employee properly stored. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored...windex spray bottle stored with sauce at sushi stat, manager removed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....multiple chemicals not labeled. Employee labeled. Corrected On-Site

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8847120

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping cloth stored on sushi station counter- operator removed. Corrected On-Site Warning - From follow-up inspection 2024-08-02: Observed soiled wiping cloth on cutting board, operator removed. **Time Extended** Corrected On-Site

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8762698

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp/ soiled wiping cloth stored on sushi station counter- operator removed. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator employee washed hands. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee dropped sauce squeeze bottle on floor- employee grabbed bottle from floor- and proceeded to prepare food for order without washing their hands- educated operator- employee washed hands. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage room away from kitchen - approximately 2 small flying insects landing on wall and boxes of single service items. At back prep area in kitchen - approximately 1 small flying insects landing on bag of flour under prep table. At dry storage shelf in kitchen - across from triple sink- approximately 1 small insect landing on wall. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef stored over lettuce - operator stored properly. At reach in cooler by cookline- raw beef stored over cooked chicken- operator stored properly . Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- dumplings 46-47F- cold holding- food not prepared or portioned today- food stacked inside small plastic containers - operator removed and placed in reach in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- cooked shrimp 45F at 1:05 to 45F at 1:55 ( cooling since 11:30)- food stored on speed rack in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator placed in walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sushi station handwashing sink blocked by trash can- operator removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink near triple sink- handwashing sink with drink pitcher inside- operator removed. Corrected On-Site Warning

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8478786

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoops by rice steamer at expo line at kitchen, employee removed Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in sushi fish patty sushi station. Employee removed paper towels Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp above miso soup at walk in cooler , employee properly stored Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tempura shrimp 47°, shrimp 48°, dumplings 46°, rolls 49° , noodles 55° in flip top reach in cooler at kitchen, food being held less than 4 hours, employee removed food to walk in cooler. **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... sushi rice at sushi station being held less than four hours, employee time marked. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8475837

  • N/A:No Violations Were Observed