S 3
505 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 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).
Inspection on 6/12/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Sushi area and cookline.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pantry - drawer unit - raw fish stored over ready to eat cooked vegetables. Sushi area - raw fish stored over ready to eat cooked shrimp. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
- 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, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - butter (93F - Hot Holding). Reviewed proper hot holding and Time as a Public Health Control. Operator moved to stovetop to reheat. **Corrective Action Taken**
- 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. Operator filled out Time as a Public Health Control form during inspection. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator HACCP Plan was submitted 2 weeks ago. Establishment does not have email receipt. Provided email address to operator to resubmit. Establishment is ROP raw meat (beef). Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale. Repeat Violation Admin Complaint
Food safety inspection conducted on 6/12/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 4/24/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. By mop sink. Warning - From follow-up inspection 2024-04-24: Observed same. **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under shelving in dry storage room. Warning - From follow-up inspection 2024-04-24: Observed same. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2024-04-24: Observed same. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-24: **Time Extended**
Food safety inspection conducted on 4/24/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 4/23/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. By mop sink. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelving in dry storage room. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar. Operator stored properly. Corrected On-Site Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine. Operator removed. Corrected On-Site 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. Main dish machine - Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - Raw shell eggs stored over ready to eat cooked mushrooms. Pantry - drawers - ceviche with raw fish stored over ready to eat berries. Also, raw fish stored over ready to eat corn. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - cut tomatoes 45F; low boy drawers - fryer station - cooked chicken (50F); raw chicken (50F); cut cabbage (45-48F). Per operator all items placed in units less than 2 hours ago. No items prepped or portioned today. Advised Operator to move items to freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - One bar soda gun. Operator cleaned during inspection. - Cookline open top cutting boards. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by trash can pieces. Hand sink by ice machines blocked by large containers of linen. Operator removed. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw beef. Date marked 4-19-2024. Repeat Violation Admin Complaint
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 4/23/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).