SHIBUYA SUSHI
9651 CROSSHILL BLVD #102
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
5
Intermediate
10
Basic
13
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At end of sushi bar on shelf, container of sesame seeds has to go container in it used as a scoop. Manager removed to go container from product. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In back hallway in kitchen area multiple co2 tanks 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. At sushi bar, in reach in cooler 7 packages of tuna filets and 8 packages of ground tuna thawed in vacuum sealed bags. Labeling on packages says removed from package before thawing.
- 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 on cook line. Manager removed drink. Also, two employee drinks on back shelf of sushi bar next to food products and single service items. Manager removed drinks. Also, employee drink on clean dish rack by dish machine. Manager removed drink. **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. In back hallway in kitchen area on dry storage rack, employee jacket and bag on shelf with food products. Manager removed employee belongings from shelf. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. In kitchen, stand up reach in cooler on cook line, gaskets are torn. Also, at sushi bar couple gaskets torn on reach in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line equipment, food debris present.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. On cook line by wok station, container of fry oil on floor. Manager removed product from floor and put on shelf. **Corrected On-Site**
- 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. In hallway leading to back door, container or flour and sugar both with handles of the scoops in the product. Manager removed from product. **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, tub of cooked shrimp had scoop and handled inside product. Manager removed handle from product. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled through out kitchen and sushi bar coolers. Also, at bar soda gun holder has build up of slime in bottom.
- 33-16-4:Basic - Open dumpster lid. On shared dumpster out side of establishment, lid is open.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On rack in hallway leading to back door, multiple containers of products removed from original containers and not labeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, open container of raw chicken stored on shelf above blocks of margarine. Manager moved raw chicken to bottom shelf and margarine to other side of reach in cooler with other ready to eat foods. Also, in walk-in cooler container of raw chicken stored on top of container of cooked shrimp. Manager moved the chicken away from cooked food. Also, in walk-in cooler multiple containers of raw shrimp stored on shelf above ready to eat cooked noodles. Manager stated she will have someone start working on moving products to correct store levels. Also, at sushi bar in reach in cooler raw vacuum packaged tilapia stored on shelf above ready to eat kale and shredded carrots. Manager switched fish to bottom shelf and ready to eat food to top shelf. **Corrective Action Taken**
- 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. In walk-in freezer, open raw beef on sheet tray covered with plastic wrap on top of opened box of vacuum packaged raw fish.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, in reach in cooler 7 packages of tuna filets and 8 packages of ground tuna thawed in vacuum sealed bags. Labeling on packages says removed from package before thawing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line in dining area, cut melon (47F - Cold Holding).
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line in dining area, fried rice (130F - Hot Holding); chicken wing (122F - Hot Holding); beef and broccoli (112F - Hot Holding). Manager states all products have been put for approximately 2 hours and turn the warmers up to hear food properly. **Corrective Action Taken** **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in kitchen washed hands in triple sink not handwash sink at beginning of inspection.
- 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. Provided establishment with DBPR Form 5030-104 through email. **Corrective Action Taken**
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager only had couple of freezing records for the last 60 days. Manager stated owner has the records at home and will bring them up to establishment tomorrow.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler on cook line, noodles (50F - Cooling @ 1 hour, 46F @ 3 hours) ; cut cabbage (46F - Cooling @ 1 hour, 45 @ 3 hours). Manager stated both items were cooked at 10:30 am then put into reach in cooler to cool.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwash sink has utensils stored in sink. Manager removed items. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dish area used for dirty dishes. Manager removed dish from hand sink. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish area. No paper towels at handwash sink next to ice machine. No paper towels at handwash sink in bar area.
- 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. Manager states they talk with all employee about reporting being sick but no proof for employees that are hired less than 60 days. Provided manager DBPR Form 5030-103 health reporting responsibility form through email.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at handwash sink by ice machine.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Per manager training certificate for one employee behind sushi bar, only information on certificate was establishment name, the trainer name and their training number.
Food safety inspection conducted on 4/9/2025 revealed 28 total violations (5 high priority, 10 intermediate, 13 basic).
Inspection on 8/12/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash station in kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash station in kitchen. Manager supplied. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No prob thermometer. Operator stated will buy today.
Food safety inspection conducted on 8/12/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).