S 3
505 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/7/2025
High Priority
3
Intermediate
6
Basic
1
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At sushi counter, employee has personal food stored on cook line. Operdiscarded food. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In ice room on prep table, employee prepping fresh limes with no gloves. Discussed with employee they must wear gloves while prepping any ready to eat foods. Employee washed hands and put on gloves. **Corrected On-Site**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product. 10 lbs of raw salmon
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, bowl stored in handwashing sink. Operator removed **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. O secondary easing devices for high temp dishwasher.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towels provided at handwashing sink at sushi bar. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink at cook line handwashing sink. Operator supplied soap **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice being held on TIME AS A PUBLIC HEALTH CONTROL . supplied to operator **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In ice room, spray bottle containing sanitizer not labeled. Operator labeled bottle **Corrected On-Site**
Food safety inspection conducted on 4/7/2025 revealed 10 total violations (3 high priority, 6 intermediate, 1 basic).
Inspection on 2/6/2025
High Priority
3
Intermediate
2
Basic
1
Total
6
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Sushi area, by ice machines and by dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: Observed same by ice machines. **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. See stop sale. **Warning** - From follow-up inspection 2025-02-06: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Walk in cooler - Cooked short rib reduce oxygen packaged on site dated 1-6, cooked empanada filling (chicken) reduce oxygen packaged on site dated 12-31. See stop sale. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : 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. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2025-02-06: Prep area low boy - cream (45F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2025-02-06: Prep area low boy - cream (45F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Admin Complaint**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cookline cutting boards. **Warning** - From follow-up inspection 2025-02-06: Observed same. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. Reviewed with OPQ SD. See stop sale. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: Walk in cooler - Cooked short rib reduce oxygen packaged on site dated 1-6, cooked empanada filling (chicken) reduce oxygen packaged on site dated 12-31. See stop sale. **Admin Complaint**
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 2/5/2025
High Priority
6
Intermediate
6
Basic
3
Total
15
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Sushi area, by ice machines and by dish machine. **Repeat Violation** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Back cookline - utensils in water 90F. **Warning**
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Bt dish machine. **Warning**
- 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 (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 50ppm. **Corrective Action Taken** **Warning**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. 2 cracked shell eggs in container with raw shell eggs in cookline drawer unit. See stop sale. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. See stop sale. **Warning**
- 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. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
- 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. Sushi prep - cooked eel - ambient cooling starting at 11:59am (57-62F - Cooling) at 12:40pm 60F. At this rate proper cooling will not occur. Operator moved item to reach in to quick chill. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cookline cutting boards. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by cart. Operator removed. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By expo drink station. Operator replaced. **Corrected On-Site** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. By expo drink station. Operator replaced. **Corrected On-Site** **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided form to operator and reviewed. Operator filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. Reviewed with OPQ SD. See stop sale. **Repeat Violation** **Warning**
Food safety inspection conducted on 2/5/2025 revealed 15 total violations (6 high priority, 6 intermediate, 3 basic).