DirtyFLRestaurant Inspection Data

KAIZEN SUSHI BAR & GRILL

With 9 inspections documented, KAIZEN SUSHI BAR & GRILL maintains a 3.0/5 food safety rating in FORT LAUDERDALE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

5640 N FEDERAL HWY STE 3

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13522106

Follow-up Inspection Required

3 high, 5 int, 2 basic

  • 10-12-5:Basic - In-use ice scoop stored in visibly soiled surface between uses. Operator removed and cleaned. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Cream cheese puffs in reach in freezer. Operator covered. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface (personal cell phone) and then handled clean utensils, without washing hands. Second employee entered kitchen and touched raw fish without first washing hands. Reviewed proper hand washing and employees properly washed hands. 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 cutting scallions with bare hands. Reviewed proper procedures and employee washed hands and put on gloves. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer by walk in - raw fish stored over ready to eat cheese puffs. Operator stored all items properly. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper procedures and employee washed hands in hand sink. Corrected On-Site Warning
  • 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/ PIC - Stephany Beltram. Warning
  • 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.A  Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided operator form and reviewed. Warning
  • 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. Warning

9/15/2025· 5mo ago

Visit ID: 10908439

Met Inspection Standards

1 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense soy sauce and brown rice by storage rack. Operator removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator stored properly. 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 Sushi rice at front line no time mark, operator time marked. Corrected On-Site

5/29/2025· 9mo ago

Visit ID: 10797981

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-05-29: Observed same. Admin Complaint

3/12/2025· 1y ago

1 high, 1 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired license, 12/1/24, observed posted. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked, broken, and missing floor tiles throughout kitchen and prep area. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the cookline in Utensil water 86F. Warning
  • 38-07-4:Basic - Lights in food preparation/kitchen missing the proper shield, sleeve coatings or covers. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stored cleaned on rack in kitchen. 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. Observed no time marking on sushi rice in kitchen and at sushi counter. Operator time marked, 2:30p to 6:30p. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

12/6/2024· 1y 3mo ago

  • N/A:No Violations Were Observed

12/3/2024· 1y 3mo ago

2 int

  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-12-03: Observed same **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148) Repeat Violation Warning - From follow-up inspection 2024-12-03: Observed same **Time Extended**

11/25/2024· 1y 3mo ago

2 int

  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148) Repeat Violation Warning

4/3/2024· 1y 11mo ago

Visit ID: 8571396

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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. In walk in cooler, tuna 40°F not removed from reduced oxygen packaging before thawed.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 84°F. Operator put on stove to heat to 135° **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi bar, non food grade paper towel used to separate raw fish.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, tuna 40°F not removed from reduced oxygen packaging before thawed.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

12/11/2023· 2y 3mo ago

Visit ID: 8347996

Met Inspection Standards

1 high, 3 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area - raw fish stored over ready to eat cucumbers. Reach in freezer - Raw fish stored over ready-to-eat cooked octopus in a freezer - not all products commercially packaged. Operator stored all items properly. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. Corrected On-Site
  • 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site