DirtyFLRestaurant Inspection Data

HOSHI AND SUSHI THAI CUISINE

With 7 inspections documented, HOSHI AND SUSHI THAI CUISINE maintains a 2.1/5 food safety rating in HOLLYWOOD. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1935 HARRISON ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13499067

Met Inspection Standards

5 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine.
  • 36-36-4:Basic - Ceiling tile missing. Above ice machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food items.
  • 08B-38-4:Basic - Food stored on floor. Plastic water bottle case on floor by ice machine. Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Control device on top of microwave at sushi bar. Employee removed device. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Bulk rice container under hall prep table missing lid.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked rice (46-48F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands with bar towel before putting on new gloves. Reviewed with employee to always use paper towels. Employee began using paper towel at next hand wash. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers of prepared raw vegetables layered with standard paper towels. Discussed with employees to remove when possible.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked rice (46-48F - Cooling). Per employee prepared night before and in cooler overnight.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded bibb with attached hose under kitchen hand sink by back door.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Ievgen Smyrnov 5-10-2021 Person in Charge Jay Pinas

8/20/2025· 6mo ago

Visit ID: 10932920

Met Inspection Standards

2 high, 1 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Bins of food items stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris. Operator cleaned and sanitized Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cook line. Operator set up sanitizer bucket at 100 ppm chlorine and put wiping cloths in sanitizer bucket Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi line. Employee moved to sanitizer bucket Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sushi employee remove gloves and garnish dish with bare hands. Discussed with operator and employee
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (68F-71F - Cold Holding) being held on cook line for approximately 1 hour. Operator moved to reach in cooler. tofu (48F-50F) being held in bowls on top of pans above fill line in left side cook line flip top. Operator states items were put in bowls less than 1 hour ago. Operator moved to pans **Corrective Action Taken**
  • 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. Not provided for new employee.

3/31/2025· 11mo ago

2 high, 4 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed above ice machine
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi line microwave. Operator cleaned and sanitized Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 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. Observed employee handling phone then proceed to handle pans of food without first washing hands, discussed with operator
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat sauce in right side cook line flip top. Operator reorganized Corrected On-Site

12/11/2024· 1y 3mo ago

  • N/A:No Violations Were Observed

12/10/2024· 1y 3mo ago

3 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Boxes of tuna stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site Repeat Violation Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving fresh wild caught wahoo raw for sushi. Operator unable to provide parasite destruction. Discussed with operator. Operator discarded and removed wahoo from menu **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mussels (54F - Cold Holding) being held on top of pans in cook line flip top. Operator states item has been out for 2 hours. Operator moved to reach in cooler. cooked eel (74F - Hot Holding) being held at room temperature for approximately 2 hours. Discussed with operator. Operator added to written plan and time. Marked to be discarded at the end of 4 hours **Corrective Action Taken** 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. Sushi rice being held at sushi line for approximately 2 hours. Operator time marked sushi rice Corrected On-Site Warning

6/6/2024· 1y 9mo ago

Visit ID: 8653813

Met Inspection Standards

3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bulk container of rice. Operator removed Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach on top of glassware. Operator cleaned and sanitized glasswear Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of avocados stored in direct contact with kitchen floor.

4/15/2024· 1y 11mo ago

Visit ID: 8356737

Met Inspection Standards

3 high, 2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet. Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of raw fish on floor in walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pair long tongs on oven door handle. Employee removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket with utensils in standing water at cook line. Employee dumped water and replaced with dry bucket. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line put on gloves to prepare food order without washing hands first.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Unopened frozen commercial package of raw tuna in same container as unopened packs of artificial crab sticks. Employee moved tuna to separate container. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose by back door missing vacuum breaker.
  • 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. Bulletin printed and provided. Corrected On-Site
  • 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. Bulletin printed and completed during inspection for one new employee. Corrected On-Site