DirtyFLRestaurant Inspection Data

UKIAH JAPANESE SMOKEHOUSE

Food safety records indicate UKIAH JAPANESE SMOKEHOUSE in FORT LAUDERDALE has 3 inspections with a 2.9/5 overall rating. Recent inspections show improving food safety practices.

221 SW 1ST AVE #CU-2 STE 1

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 10921919

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - kimchi (53F). Per operator item placed out approximately an hour ago. Item not prepped or portioned today. Observed item double pan in upper section of flip top. Operator moved item to walk in to quick chill. Cookline - right flip top - cooked corn (41-60F). Observed item sticking out above chill line. Item not prepped or portioned today. Operator moved item to walk in to quick chill. Bar - blue cheese olives (66F). Per operator item placed out 13 minutes ago. Item not prepped or portioned today. Reviewed proper cold holding and Time as a Public Health Control. Operator voluntarily discarded. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Inspection Date: 6/27/2025

Inspection #: Visit ID: 10866743

  • 12A-13-4:High Priority - Dish employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - cooked ribs - date marked 6-18. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - cooked ribs - date marked 6-18. See stop sale.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Prep sink by cookline.
  • 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. Employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  • 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
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Reviewed proper procedures.

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10791207

  • 36-36-4:Basic - Ceiling tiles missing throughout kitchen area.