DirtyFLRestaurant Inspection Data

SUSHI2MEE LLC

11865 SW 26 ST #C26

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/19/2025

  • 16-32-5:Intermediate - Expired chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test strips that expired in June 2020.

Inspection Date: 10/17/2024

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile with water damage in kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed platters not stored inverted on cook line.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers of rice and soy sauce not stored at least 6 inches off of the floor in storage area. Coached operators on proper storage. **Corrective Action Taken**
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on premises. Provided checking poster via email.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plasticware not presented so that only the handles are touched.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle medicine stored with service product at reach in beverage cooler. Employee removed. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked salmon (50F - Cooling) in front reach in sushi cooler. As per operator, for 3 hours. Operator placed in freezer to rapidly chill. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (70F - Cold Holding) on kitchen shelf above prep area in kitchen. Per operator, for more than 4 hours. Stop sale issued.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (70F - Cold Holding). As per operator, for more than 4 hours. Stop sale issued.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shrimp tempura container at reach in cooler under fry station not labeled. As per chef, for more than 24 hours. Coached chef on proper labeling. **Corrective Action Taken**
  • 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. Observed no cleanup plan on premises. Provided via email.

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8540839

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed sushi chef eating popsicle at sushi prep area at front line.
  • 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. At cook line observed rice under time control not time marked, as per employee put of temperature appropriate 2 hours, employee marked rice on site. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed ware washing sanitation exceeding the maximum concentration past 100 ppm.
  • 53A-15-4:Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to answer hot holding temperature, as per the food code. Coached employee food code basic temperatures.

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8340756

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Measuring cups being stored in sink, operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand wash sink, operator replaced. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom, know turned off. Now working Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(413 reviews)

Opening Hours

Monday:Closed
Tuesday:11:00 AM – 9:00 PM
Wednesday:11:00 AM – 9:00 PM
Thursday:11:00 AM – 9:00 PM
Friday:11:00 AM – 10:00 PM
Saturday:11:00 AM – 10:00 PM
Sunday:5:00 – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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Enriched Reports: 0 of 0