DirtyFLRestaurant Inspection Data

SUSHI SPOT & NOODLE WORLD

3665 E BAY DR #146

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10753327

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near exit kitchen door.
  • 14-69-4:Basic - Ice buildup on walk-in freezer door.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above vegetables on shelf in walk-in cooler. Operator placed raw chicken on bottom shelf. Corrected On-Site

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8895199

  • 08B-31-4:Basic - Food stored in undrained ice. Reach in cooler Carrots, tofu stored in undersigned ice employee removed water. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing inside hand wash sink.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was at 0ppm now at 50ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Salmon thawing inside front sushi station hand wash sink. Employee moved. Corrected On-Site

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8603997

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables during walk through of inspection. Employee moved. Corrected On-Site
  • 08B-31-4:Basic - Food stored in undrained ice. Tofu, shrimp, squid items Reach in cooler
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed cucumbers cut before washing. Educated owner. Oporator discarded 4 cucumbers. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. During inspection observed raw chicken over soup bucket in walk in fridge.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed employee leaving work station go into kitchen come back to sushi station stat to prepare food without washing hands. Educated Employee removed gloves and washed hands. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed cucumbers cut before washing. Educated owner. Oporator discarded 4 cucumbers
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura batter at cook line. Temp was 56 degrees Fahrenheit cold holding spoke with operator regarding putting on time as a public health control.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spay bottle with fabric softener on prep table employee move. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back Hand washing sink near dishwasher. Manager replaced Corrected On-Site
  • 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. Soup in walk in cooler top shelf no mark of date prepared. Manager marked during inspection Corrected On-Site

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8603723

  • N/A:No Violations Were Observed

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8352977

  • 12B-13-4:Basic - -Opened employee beverage container in a cold holding unit with food to be served to customers at cook line and in back kitchen area - manager removed drink -Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to hand wash sink next to hand wash sink - reviewed with manager - manager relocated drink Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables( box of green onions) stored with ready-to-eat food ( containers of cut onions snd garlic ) in walk in cooler
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Soup made with chicken broth date marked1/14/2024 in walk in cooler - manager discarded soup **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in reach in freezer - manager rearranged food Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 49 F roe , 46 F eel in top section of cooler on place stacked - manager moved to walk in freezer. Recheck roe 38 F , eel 40 F- reviewed food storage and temperature monitoring with manager - Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - shrimp at 98 F for 1:00pm reheated recheck 190 F , salmon skin at 65 F made at 1:00 pm manager voluntarily discarded salmon skins Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Seperate water faucet for filtered water drinks at hand wash sink in front line- reviewed with manager - ice cubes and food inside hand wash sink at sushi bar- reviewed with manager hand wash sinks are for washing hand's only -
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on sushi menu - reviewed with manager
  • 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. Soup made with chicken broth date marked1/14/2024 in walk in cooler - manager discarded soup Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at sushi bar and storage area - reviewed with manager