HEART ROCK SUSHI
East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. By walk in cooler, cups used to dispense salt and rice. Operator removed cups. **Corrective Action Taken**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, two door glass reach in cooler soiled with food debris. Operator has employee clean glass doors. **Corrected On-Site**
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above walk in cooler area has water damage.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 73°F with in use utensils. Discussed with operator that water must be 135°F or above. Operator discarded water. **Corrected On-Site**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, Raw fish above egg roll wrappers.operator moved raw fish to bottom shelf **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in, raw steak and fish stored over ready to eat edamame. Operator moved edamame to top shelf **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, plastic container stored in handwashing sink. Operator removed container **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar has cups stored in sink.operator removed cups **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line, no paper towels provided. Operator provided paper towels. **Corrected On-Site**
Food safety inspection conducted on 3/20/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 8/5/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cookline soiled with grease.
- 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. In back stand up cooler. Raw chicken over raw fish. Operator inverted. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler tofu (49F - Cold Holding); bean sprout (50F - Cold Holding). Per operator items have been in unit for more than four hours. Items were not prepped or portioned today. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler tofu (49F - Cold Holding); bean sprout (50F - Cold Holding). Per operator items have been in unit for more than four hours. Items were not prepped or portioned today. See stop sale **Repeat Violation** **Admin Complaint**
- 03D-06-5:High 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. Flip top cooler. Cooked chicken (48F) at 3:15pm (ambient cooling since 2 1/2 hours) to 47F at 4:15pm. At this rate proper cooling to 41 in four hours will not occur. Operator put ice on chicken to quick cool. **Corrective Action Taken** **Admin Complaint**
Food safety inspection conducted on 8/5/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).