OKINAWA TERIYAKI & SUSHI EXPRESS
2600 W BROWARD BLVD UNIT C102
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 1/8/2025
Inspection #: Visit ID: 8876056
- 08B-38-4:Basic - Food stored on floor. At the dry storage rack, multiple bags of rice are stored on the floor.
- 08B-12-5:Basic - Stored food not covered. In the reach in chest freezer, a tray of cut salmon was frozen and not covered. The salmon was removed and covered Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front line grill station, 0ppm Chlorine. The solution was corrected to 150ppm Chlorine Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the front line grill station. The bucket was moved to the shelf. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over bottled beverages. The eggs were moved. 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. At the front counter, sushi rice was not time marked. The recipe was produced 1 hour ago. A time mark was applied. Corrected On-Site
Inspection Date: 8/29/2024
Inspection #: Visit ID: 8753144
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. 3 bottles of employee drinks in the ice machine.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 53A-03-7:Intermediate - Food manager certification expired. 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: 1/16/2024
Inspection #: Visit ID: 8438443
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease accumulation under Dry storage rack
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salmon 45F
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles Walk In Cooler Owner labeled item Corrected On-Site
Inspection Date: 7/5/2023
Inspection #: Visit ID: 8366056
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Manager moved foods and stored correctly. Corrected On-Site
- 22-16-4:Basic - Hoshizaki fReach-in freezer bottom shelf have accumulation of soil residues in kitchen.
- 14-33-4:Basic - Shelf under prep table with rust that has pitted the surface next to prep sink in kitchen.
- 08B-12-5:Basic - Stored food not covered. Egg rolls not covered inside walk in cooler. Operator covered Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked noddles in 4 drawer cooler under flat grill at front counter. Operator inverted Corrected On-Site
- 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. Bags with raw beef on top packaged raw shrimp inside chest freezer in storage area. Operator moved raw beef and stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station at front counter ; raw salmon (46F - Cold Holding); cooked eel (45 cold holding) held under than 4 hours in glass case cooler. Per operator unit was open for prepping , Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer at front counter; brown rice (128F - Hot Holding) held under 2 hours ago. Equipment not plugged on at time of inspection. Operator plugged on to facilitate proper hot holding temperature. **Corrective Action Taken**