DirtyFLRestaurant Inspection Data

VOLCANIC SUSHI & SAKE

5200 NW 43 ST STE 509

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10793015

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10733668

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi from Publix stored in reach-in cooler next to soda machine.
  • 08B-38-4:Basic - Food stored on floor. Case of cooking oil and bucket of soy sauce stored on kitchen floor across from back door.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bucket of vinegar. Manager removed scoop from bucket of vinegar. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop for rice stored on kitchen prep table, 70 F. Manager removed scoop and placed it in dish area. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards in sushi bar area. Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); pork (47F - Cold Holding); tofu (46F - Cold Holding); shrimp (48F - Cold Holding); butter (47F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); pork (47F - Cold Holding); tofu (46F - Cold Holding); shrimp (48F - Cold Holding) ; butter (47F - Cold Holding). Manager stated items stored in cooler overnight. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice in sushi bar area. Employee stated rice placed out at 11:00 am. Employee added proper time marking to rice. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in sushi bar hand washing sink. Manager removed scrub pad during inspection. 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. No measuring device for dish machine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Employee provided towels at hand washing sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid in dish area.

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8732219

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in front of kitchen soda machine. Repeat Violation
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum behind sushi bar.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of kitchen reach-in cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf in dry storage area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line. Employee removed wiping cloth during inspection. Corrected On-Site Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching face and proceeded to put on gloves to handle sushi in sushi bar area without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of lemons stored in ice bin for kitchen soda machine. Open bottle of water stored in ice bin for kitchen ice machine. Manager removed lemons and water from ice bins. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons stored in ice bin for kitchen soda machine. Open bottle of water stored in ice bin for kitchen ice machine. Manager removed lemons and water from ice bins
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser stored above sweet n low in dry storage area. Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin for kitchen ice machine. Blade for can opener on kitchen prep table.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for kitchen dish machine. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce stored in reach-in cooler next to reach-in freezer along wall. Manager stated lettuce was prepared two days earlier.

Inspection Date: 6/10/2024

Inspection #: Visit ID: 8689209

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-06-10: Shrimp 49F, pork 48F. Manager stated items placed in cooler at 11 am, manager moved items to reach-in freezer to cool down to 41F. Admin Complaint **Corrective Action Taken**

Inspection Date: 6/6/2024

Inspection #: Visit ID: 8440669

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to kitchen soda machine.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelf behind sushi counter across from hand washing sink.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on shelf next to back door. Manager turned containers over. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee snickers bars stored in reach-in freezer next to office. Employee removed snickers bars from freezer. Corrected On-Site
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Bus tubs stored above three compartment sink.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer across from kitchen prep table. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop for soda machine ice bin touching ice. Manager placed scoop in ice handle up. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager moved ice scoop to dish area. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of kitchen ice machine. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cook line reach-in cooler.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Manager had employee rewash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp on cook line and proceeded to handle cooked shrimp without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched hat and proceeded to handle food in cook line reach-in cooler without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in sushi area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice in sushi area. Employee placed proper time mark on item. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on shelf next to syrup. Syrup is located on shelf next to mop sink. Manager moved spray bottle to area where chemicals are stored. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bin for kitchen ice machine. Cutting board on cook line reach-in cooler. Blade for kitchen prep table. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine next to three compartment sink.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle of degreaser stored on shelf next to mop sink. Repeat Violation

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8484485

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above three compartment sink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table behind front counter. Employee discarded water. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from fryers. Manager had employee remove phone. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to reach-in cooler in back of kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler doors on cook line. Manager had employee place knife on prep table. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Manager had employee place tongs on prep table. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice on cook line stored in standing water, 93F. Employee removed scoops from standing water and placed scoops on prep table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from fryers. Gasket of reach-in cooler in back of kitchen. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from cook line. Manager turned containers over. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began to handle shrimp without washing hands. Inspector stopped employee and had employee wash hands and change gloves. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was cleaning equipment and proceeded to handle shrimp without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in ice on prep sink: shrimp (48F,49F). Manager stated item placed in ice 30 minutes prior to temperature being taken. Manager had employee move shrimp to reach-in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryer. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of window cleaner behind front counter.

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8353604

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above dish area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from fryers. Manager discarded drink. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Ginger stored on floor behind front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers stoves. Top of dish machine. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from prep table. Manager turned containers over. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep sink. Manager placed shrimp under running water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from fryers. Manager placed cloth in sanitizer bucket. 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. Sauce with imitation krab located in reach-in cooler in corner of kitchen next to reach-in freezers dated 6/6. Manager stated item prepared on 7/6, manager had employee put the correct date on item. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice behind front counter. Manager stated item prepared one hour prior, manager placed correct time on item. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. Cutting board hanging from shelf above three compartment sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles hanging from front counter sink.