DirtyFLRestaurant Inspection Data

SUSHI SONG HOLLYWOOD

1810 S YOUNG CIR

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8668108

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the top of door that opens to the outside.

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8668045

  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line missing labels. Warning - From follow-up inspection 2024-05-09: Observed at callback inspection same. Bottles not labeled. **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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 Larry Holm Rosario Galliguez Person in Charge Aubrey Valencia - From follow-up inspection 2024-05-09: Observed at callback inspection 2 employees on duty. Certified Food Manager en route **Time Extended**

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8367205

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top drink on prep table at sushi station. Employee water mottles at sushi line and cook line. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at book line wearing watch. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by triple sink. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line missing labels. Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Employee added bleach to correct to 100ppm. Corrected On-Site Warning
  • 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 prep area 3 door reach in lowboy cooler, cooked rice (52F - Cooling). Per employee prepared and placed in unit night before. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi reach in cooler, container of raw quail eggs on top shelf above bottled sauces and cut vegetables. Employee moved eggs to bottom of cooler. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In prep area 3 door reach in lowboy cooler, cooked rice (52F - Cooling). Per employee prepared and placed in unit night before. 2) In cookline fliptop lower cooler, cooked pork (51F - Cold Holding); commercial tempura shrimp (50F - Cold Holding); whole edamame (50F - Cold Holding). Per employee all items not prepared today and in unit overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop lower cooler, cooked pork (51F - Cold Holding); commercial tempura shrimp (50F - Cold Holding); whole edamame (50F - Cold Holding). Per employee all items not prepared today and in unit overnight. 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 and the time removed from temperature control cannot be determined. Sushi rice at bar missing time mark. Per employee prepared less than 1 hr. Employee added mark to 6:30pm. Corrected On-Site Warning
  • 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 Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by container of sauce bottles. Employee removed container. Corrected On-Site Warning
  • 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 Larry Holm Rosario Galliguez Person in Charge Aubrey Valencia
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. New employees hired less than a month have no proof of knowledge. Bulletin provided en Spanish to be filled out. **Corrective Action Taken** Warning