OKINAWA TERIYAKI & SUSHI EXPRESS

OKINAWA TERIYAKI & SUSHI EXPRESS maintains a 2.2/5 food safety rating based on 6 health department inspections in FORT LAUDERDALE. Recent inspections show improving food safety practices.

2600 W BROWARD BLVD UNIT C102

Overall Food Safety Rating

★★☆☆☆ (2.2/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 13464967

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. The employee preparing customer food on the grill was not wearing a hair restraint. The employee was given a hair restraint. Corrected On-Site
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw chicken over unwashed avocados. The avocados were moved Corrected On-Site

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10914682

21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the grill station. The solution was moved to a shelf. Corrected On-Site Repeat Violation
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. The sushi rice at the triple sink was missing a time marking. The rice was removed from temperature control less than 1 hour ago. The time marking was applied. Corrected On-Site Repeat Violation Admin Complaint
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The hand sink at the triple sink was obstructed by a large trash can. The trash can was removed. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The hand sink next to the triple sink had bowls and a gallon of water stored in it. The items were removed. Corrected On-Site

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**