DirtyFLRestaurant Inspection Data

PHAT BOY SUSHI

Based on 6 health inspections, PHAT BOY SUSHI in FORT LAUDERDALE has earned a 3.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 6 reports on file

US 1
Fort Lauderdale, Florida, 33316
Broward County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

12/8/2025· 3mo ago

Visit ID: 10895896

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In prep area, cutting boards have deep cut marks.
  • 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. One new employee hired less than one week. Emailed to operator.

2/13/2025· 1y ago

1 high, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, inside true refrigerator in kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Employee removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler #2// grilled chicken (55F - Cold Holding); bean sprouts (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; foods out of temperature for approximately 3 hours. Operator left flip top cooler lid open and chicken was over stacked. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

11/18/2024· 1y 3mo ago

2 high, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 10ppm) at server station. Operator remade to 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed udon noodles (49F - Cold Holding); bean sprouts (50F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 3 hours. Operator moved foods to walk 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. Observed shrimp tempura (106F - Hot Holding) at sushi bar. Per operator, food stored out of temperature for approximately 20 minutes. Operator discarded. **Corrective Action Taken**

3/1/2024· 2y ago

Visit ID: 8619779

Met Inspection Standards
  • N/A:No Violations Were Observed

2/26/2024· 2y ago

Visit ID: 8476205

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/17/2023· 2y 6mo ago

Visit ID: 8383581

Met Inspection Standards

1 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce stored on floor inside beverage walk in cooler. Operator properly stored. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler. Operator properly stored. Corrected On-Site