MUSASHI THAI AND SUSHI RESTARAUNT
6241 North Federal Highway
Fort Lauderdale, Florida, 33308
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/3/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezers at wait station. Warning
- 14-36-5:Basic - Interior of refrigerator in disrepair. -Cookline; right reach in cooler station has torn gaskets. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Prep area: Raw chicken thawing under no temperature control. Operator placed in reach in cooler to thaw. Corrected On-Site Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -Cookline, operator stored properly. Corrected On-Site Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Rear sliding door reach in; raw salmon over unwashed bell peppers. Operator stored properly. 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/ Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 3/3/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 10/16/2024
High Priority
6
Intermediate
1
Basic
6
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Prep area across from dishwasher; bowl used as scoop in containers of rice and sushi rice. Operator removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -Across from cook line handwashing sink, Bulk rice stored on floor. Operator stored properly. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in chest freezer at wait station.
- 12B-07-4:Basic - Two employee beverage containers on expo line area next to sauces, Operator removed stored properly. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Reach in cooler next to microwave; Unwashed spring onions and celery over ready to eat cut cabbage and bell peppers. Operator stored properly. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Sushi Bar; 2 towels on counter top. Instructed operator to store in sanitizing solution. Corrected On-Site
- 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. -Sushi bar; employee dried hands on dirty towel and continued preparing sushi orders. Reviewed proper hand towel storage, glove use and handwashing. Employee then stored wiping cloth in sanitizing solution, employee washed hands and changed gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Prep reach in cooler; raw steak stored over ready to eat spring rolls. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler next to clean dish storage; raw chicken stored with raw beef in same container. Operator stored properly. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils dried hands on a damp towel then picked up plated food. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cookline; employee left Cookline area, returned and did not wash hands and change gloves.
- 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. - Prep reach in cooler across from fryer; Cooked chicken dumplings 46F at 1:30(Cooling for 2hrs) to 46F at 2:40PM; raw chicken 47F at 1:30PM ( Cooling for 2hrs) to 50F at 2:40PM. At this rate items will not reach 41F within 4 hours. Operator moved items to reach in freezer to quick chill. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -prep reach in cooler across from fryer observed foods cooling covered. Reviewed cooling with operator and advised to move items in reach in freezer to quick chill. **Corrective Action Taken**
Food safety inspection conducted on 10/16/2024 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).
Inspection on 3/28/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 first Warning - From follow-up inspection 2024-03-28: **Time Extended**
Food safety inspection conducted on 3/28/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0PPM chlorine. Operator set up three compartment sink to wash rinse and sanitize **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked rice in reach in cooler on cook line. Operator reversed Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, sanitizer bucket stored on hand sink. Operator moved to shelf Corrected On-Site Warning
- 53B-14-5:Intermediate - Required employee training expired 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 first Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing sanitizer not labeled by hand sink on cook line. Operator labeled Warning
Food safety inspection conducted on 3/21/2024 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 12/13/2023
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)
- 36-24-5:Basic - Hole in or other damage to wall. Next to wait area drinking glass storage.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils - water 81F. Operator removed. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display case.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of pork thawing on countertop. Reviewed proper thawing procedures. Operator moved item to refrigerator. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat spring rolls in left cookline flip top. Raw fish stored over top ready to eat sauce in storage area glass door cooler. Operator stored all items properly. 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 11am-3pm. Current time 4:10pm. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area - display - raw fish (41-45F); cooked eel (41-45F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 11am-3pm. Current time 4:10pm. See stop sale.
- 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
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 12/13/2023 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).