DirtyFLRestaurant Inspection Data

SASAYA JAPANESE MARKET

With 9 inspections documented, SASAYA JAPANESE MARKET maintains a 3.8/5 food safety rating in FORT LAUDERDALE. Food safety practices have remained consistent.

Last inspection: 3 days ago · 9 reports on file

1956 East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 9 health inspection reports

All Inspection Reports

3/9/2026· 3d ago

Inspection #: 3653648

Inspection Completed - No Further Action

8/5/2025· 7mo ago

Visit ID: 13481475

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

8/4/2025· 7mo ago

Visit ID: 10898293

Follow-up Inspection Required

5 high, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi case, . Operator placed thermometer in case. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Rice (107F - Cooling ), cooling 1/2 hour 3:00pm - at 4:30pm, 85F. At this rate proper cooling will not occur. Operator moved item to freezer to quick chill. **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and began making California rolls without washing hands. 2nd employee put on gloves and handled raw fish without washing hands. Reviewed proper handwashing and both employees washed hands. Corrected On-Site 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi-case; Raw tilapia ( 55F -57F - Cooling), per operator, item began cooling at 11 am, over 4 hours ago. 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. 1. Sushi-case; Raw tilapia ( 55F -57F - Cooling), per operator, item began cooling at 11 am, over 4 hours ago. See Stop Sale. 2. Raw Salmon (45F),Cooling, per operator, item began cooling at 11 am, just over 4 hours ago - operator moved to freezer to quick chill - 20 minutes later 34F. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine solution too strong at prep line, 200 ppm. Operator corrected to 100 ppm. Corrected On-Site Warning

1/6/2025· 1y 2mo ago

Visit ID: 10714592

Met Inspection Standards

1 basic

  • 14-11-5:Basic - Equipment in poor repair. Chest freezer gaskets in disrepair. Repeat Violation

1/6/2025· 1y 2mo ago

Visit ID: 10714188

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer with torn gaskets. Warning - From follow-up inspection 2025-01-06: Observed same. **Time Extended**

11/6/2024· 1y 4mo ago

Visit ID: 8726302

Follow-up Inspection Required

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Chest freezer with torn gaskets. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine 0ppm). Operator added sanitizer. Chlorine 100ppm. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

4/29/2024· 1y 10mo ago

Visit ID: 8502810

Met Inspection Standards

1 high, 1 basic

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go salads - cut lettuce, tomatoes and carrots.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked eel. Operator stored all items properly. Corrected On-Site

11/17/2023· 2y 3mo ago

Visit ID: 8502506

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

9/18/2023· 2y 5mo ago

Visit ID: 8347942

Follow-up Inspection Required

4 high

  • 46-04-4:Exit door locked. For reporting purposes only. Repeat Violation
  • 08B-02-4:High Priority - Food being prepared not properly protected from contamination. No sneeze guard or means of food protection at prep area. Reviewed with operator. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw roe in same drawer pan with ready to eat cooked eel. Operator stored all items properly. Corrected On-Site 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass door - salads - cut lettuce (52F). Per operator, lettuce ambient cooling since 11am - current time 4:50pm. 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. Glass door - salads - cut lettuce (52F). Per operator, lettuce ambient cooling since 11am - current time 4:50pm. See stop sale. Warning