DirtyFLRestaurant Inspection Data

SOKAI SUSHI BAR HALLANDALE LLC

SOKAI SUSHI BAR HALLANDALE LLC maintains a 3.1/5 food safety rating based on 8 health department inspections in HALLANDALE BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

801 N FEDERAL HWY STE 115-117

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

1/26/2026· 2mo ago

Visit ID: 13537141

Met Inspection Standards

1 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged Corvina not removed from reduced oxygen packaging. Product still frozen. Operator removed from packaging. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in two places. On the cook line hot grill and on the rice station. Operator removed cleaned, sanitized, and stored dry. Corrected On-Site
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed on multiple shelves.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

10/2/2025· 6mo ago

Visit ID: 13536856

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

10/1/2025· 6mo ago

Visit ID: 10870749

Follow-up Inspection Required

3 high, 2 int

  • 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. Cooked Corn (45-50F - Cold Holding); Cooked Potatoes (48F - Cold Holding); Raw Chicken (50F). Per Chef food items in unit overnight. Items not prepared 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. Cooked Corn (45-50F - Cold Holding); Cooked Potatoes (48F - Cold Holding); Raw Chicken (50F). Per Chef food items in unit overnight. Items not prepared or portioned today. See Stop Sale. 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. Chef time marked 12PM-4PM during inspection. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary Chemical test kit. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled degreaser spray bottle during inspection. Corrected On-Site Warning

4/28/2025· 11mo ago

Visit ID: 10786398

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

2/24/2025· 1y 1mo ago

Visit ID: 8896493

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen beef in reach in freezer dated 2/16
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Containers of raw beef stored above containers of raw fish in reach in freezer next to triple doors cooler. Chef invented. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed / temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Manager date marked Milk 02-22 during inspection

11/19/2024· 1y 4mo ago

Visit ID: 10722221

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen Meat dated 11/09
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager stored in sanitizer bucket during inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of oil removed from original container not identified by common name. Manager labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above containers of sauces in Ikon Triple Doors reach in. Cook inverted. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Drawers under Stove/ Flat top- ; Cooked Rice (49F - Cold Holding); Pork Dumplings (48F - Cold Holding). Per cook food items in unit less than 4 hours from reach in cooler. Items not prepared or portioned today. Manager moved back to reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled degreaser bottle during inspection. Corrected On-Site

9/23/2024· 1y 6mo ago

Visit ID: 8762706

Met Inspection Standards

2 high, 3 basic

  • 29-08-4:Basic - Plumbing system in disrepair. Ice bin at bar clogged. Manager unclogged during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink soiled
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen.
  • 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. Vegetable Flip Top-; Cooked Pork Belly (48-70F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled and stored in half size pan. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable Flip Top-; Cooked Pork Belly (48-70F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled and stored in half size pan. See stop sale.

8/28/2023· 2y 7mo ago

Visit ID: 8473838

Met Inspection Standards

1 int

  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.