DirtyFLRestaurant Inspection Data

SODO SUSHI BAR AND GRILL

25 W CRYSTAL LAKE ST SUITE 175

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/20/2025

Inspection #: Visit ID: 8849735

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in flour, panko and sugar containers
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in cook line area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall and ceiling at cook line near oven
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking for hot water at hand sink for server area due to, hot water turned off
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes at sushi bar
  • 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. Cooked placed lettuce garnish in plate with no gloves
  • 12A-19-4:High Priority - Employee washed hands with cold water. Cook wash hands with cold water only. Corrective action to have cook re wash hands with hot water
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to store cooked tofu in cooler Napkin used to line pan with chopped parsley
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef plastic wrapped on top of open bag of fries
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Mt Akina on menu using imitation crab sticks on menu. Owner changed menu
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drain tube for sushi cooler draining/hanging in basin of hand sink at sushi bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink sushi bar
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink for server area due to leaking faucet Corrected On-Site

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8719307

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line has dust build up
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar staff
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up chest freezer at server area
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In keg cooler at sushi bar
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked pork in cooler and items at the sushi bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line Corrected On-Site

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8659690

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice, flour and sugar cups to scoop no handle. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Two yellow cutting boards at sushi bar.
  • 14-69-4:Basic - Ice buildup in deep reach-in freezer by entrance to kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet hand sink at sushi bar.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on washed produce at cooks line. Cloth napkin on sushi rice. Operator correct with wax paper. Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license, owner paid license during inspection .Corrected On-Site Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over ginger. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing utensils at handwashing sink at entrance to kitchen. Operator educated employee hand sink for handwashing only. Corrected On-Site Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ramen ramen speciality soup with soft boiled egg. Operator removed item off menu by covering with tape.Repeat Violation Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at Sushi bar Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink sushi bar area. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with printed copy, operator display at hostess during inspection. Corrected On-Site Repeat Violation
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No waterat hand sink at Sushi Bar, Operator turn on water underneath sink. Corrected On-Site

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8615759

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in flour and sugar Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of celery at sushi bar cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna sushi over celery in reach in cooler at sushi bar. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in basin of hand sink at cook line by stove Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft boiled egg on menu for Ramen Ramin Soup Owner changing menus during inspection Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On Lunch Specials Menu, items on menu are identified as raw, if raw but no consumer advisory on small menu. Provided Consumer Advisory hand out and owner posted. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at ware wash area Corrected On-Site

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8341113

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in tempura flour
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar cutting boards
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Glass of coke on shelf over prep table Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up in 2 door stand up freezer by walk in cooler Debris on shelves in walk in cooler Gaskets on drink cooler at sushi bar area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in beer coolers at bar area
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Fan covers in walk in cooler Black debris on wall at ware wash area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Tempura flour
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to store fried tofu in walk in cooler Corrected On-Site
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu has White Fish Tempura for Goodbye Nemo and item is Escolar Tuna , completely cooked but not white fish. Owner changed all menus during inspection Corrected On-Site** Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line Corrected On-Site