DirtyFLRestaurant Inspection Data

PHAT BOY SUSHI

Based on 7 health inspections, PHAT BOY SUSHI in FORT LAUDERDALE has earned a 3.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

US 1
Fort Lauderdale, Florida, 33316
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 13590926

Met Inspection Standards

3 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor of walk in cooler soiled with food debris.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left cook line to put on hair restraint, and returned to cook line , and touched cutting board and clean counter surface, without washing hands or changing gloves. Educated employee on proper handwashing procedures, and employee washed hands and changed gloves. 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 cold held at greater than 41 degrees Fahrenheit. In flip top cooler, at end of cook line, Cooked Chicken (50F - Cold Holding). Per operator, food not prepared or portioned today. Food prepared yesterday, and held in walk in cooler overnight , and moved to flip top cooler today, approximately 4 hours ago. Educated employee on proper cold holding temperatures, and food was discarded. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, at end of cook line, Cooked Chicken (50F - Cold Holding). Per operator, food not prepared or portioned today. Food prepared yesterday, and held in walk in cooler overnight , and moved to flip top cooler today, approximately 4 hours ago. Educated employee on proper cold holding temperatures, and food was discarded. See Stop Sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler, at end of cook line, Tofu (52F - Ambient Cooling)at 3:29 pm, since 3 pm, to 52 F at 3: 51 pm. At this rate, proper cooling will not occur

12/8/2025· 4mo 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 2mo 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 4mo 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 1mo ago

Visit ID: 8619779

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

2/26/2024· 2y 1mo 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 8mo 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