DirtyFLRestaurant Inspection Data

HIRO MARU SUSHI CAFE

3327 Sheridan Street
Hollywood, Florida, 33021
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10698455

  • 36-73-4:Basic - Floor soiled under 2 door low top reach in freezer in kitchen
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Instructed operator on switching sanitizer and priming. Retested at 100ppm Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bags in chest freezer. Operator moved to sheet pan Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/raw chicken stored above ready to eat cabbage in left side cook line flip top. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi line employee rinse gloved hands then proceed to handle food. Discussed with operator. Employee removed gloves and washed hands **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 10/17/2024

  • 14-69-4:Basic - Ice buildup in reach-in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around doors at cook line flip tops soiled. Wall mounted fan next to reach in coolers soiled.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bag. Operator removed and placed on sheet pan Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored above ready to eat sauces, raw salmon stored above vegetables in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at wait station hand wash sink. 81F

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8640834

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at sushi station not secured.
  • 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 frozen escolar moved from freezer to refrigeration with out puncture to reduced oxygen package. Operator punctured and returned to defrosting. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed in dry storage room, a case of avocados and plastic buckets of soy sauce stored directly on the floor. Operator relocated to shelf. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in room temperature water (83F). Operator removed, sanitized, and stored dry until they purchase a warmer to keep at or above 135F.
  • 36-04-5:Basic - Utility lines are unnecessarily exposed. Observed kitchen ceiling tile moved aside exposing food preparation surface to
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed broken dispenser at cook line sink.

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8341275

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef
  • 08B-38-4:Basic - Food stored on floor. Observed various food items stored on kitchen floor.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a in-use wet wiping cloth at cookline not stored in sanitizer solution between uses.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2023. . Operator renewed her license during inspection. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over salad dressing and cut lettuce in Atosa refrigerator. Operator relocate raw fish. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp hot held at 80F at cookline. Per operator, shrimp cooked 2 hours prior to the inspection. Adviced operator to reheat shrimp to 165F.
  • 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. Observed no date marked on homemade TCS dressing stored in refrigerator. Per operator, dressing made on 03/24/2024.