HEART ROCK SUSHI
East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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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).
Inspection on 5/2/2024
High Priority
5
Intermediate
0
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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. Sushi area - several packs of ROP fish in refrigerator. Per operator placed in unit previous evening. 34F. Reviewed proper procedures and operator opened packages. 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. Cookline freezer - raw fish stored over ready to eat egg roll skin. Operator stored all items properly. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. 1 cracked raw shell egg in container - cookline flip top. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - sliding glass door unit - raw chicken (47-48F). Per operator item was held in unit overnight. Advised operator to immediately cook chicken. **Corrective Action Taken**
- 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. Front counter right side sushi display case - raw wahoo - ambient cooling 2 hours at 12:20pm (47-48F - Cooling) at 12:45pm 48-49F; raw tuna - ambient cooling 2 hours at 12:20pm (49F- Cooling) at 12:45pm 49F. At this rate proper ambient cooling will not occur. Operator placed items on ice to quick chill. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. Corrected On-Site
Food safety inspection conducted on 5/2/2024 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).
Inspection on 3/11/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in dry uncooked rice. Operator removed. Corrected On-Site
- 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. Time/temperature control for safety food not maintained frozen solid in a freezer. Tall white freezer - Raw tuna - 31F, raw mackerel 43F. Observed torn gaskets.
- 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. Several packages of fish in sushi low boy. Per operator placed in unit earlier today - approximately 4 hours ago. Operator opened packages. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Cookline flip top - torn gaskets.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 75F. Operator removed. Corrected On-Site
- 36-64-5:Basic - Objectionable odors in employee bathroom.
- 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Tall white freezer - Raw tuna - 31F, raw mackerel 43F. Observed torn gaskets. Operator moved items to chest freezer to freeze. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - flip top - raw shell eggs stored over ready to eat pineapple. Cookline freezer - raw fish stored over ready to eat sauce - not all products commercially packaged. Operator stored all items properly. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - soup (118F - Hot Holding). Per operator holding approximately 2 hours. Operator moved to stovetop to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/11/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).