DirtyFLRestaurant Inspection Data

SUSHI HUT GRILL AND BAR

9938 UNIVERSAL BLVD SUITE 108

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10710541

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chef wearing a watch while preparing food.
  • 08B-38-4:Basic - Food stored on floor./oil carton/cook line/ 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./starch container under kitchen prep table.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, cook line side table. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado and broccoli stored over shredded cabbage mix/walk in cooler.
  • 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 salmon over cooked pork, kitchen reach in freezer/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over sauces, walk in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./sanitizing bucket stored inside hand sink/sushi bar/ Corrected On-Site
  • 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./missing new sushi chef employee agreement. Repeat Violation

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8758965

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./sugar and flour containers, under kitchen prep table/ Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area./to go order packing area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket, purse and hat next to to go containers. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./two in use spatulas in 76F standing water, cook line. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood area with grease build up.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line, sushi bar/ Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container, under kitchen prep table/ Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce./raw beef stored over unwashed broccoli, walk in cooler/ Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./glass cleaner stored next to to go containers/ Corrected On-Site Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm. Corrected On-Site
  • 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./for two new employees under 60 days/form emailed to operator.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./clear liquid spray bottle not labeled. Repeat Violation

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8523452

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored on single service items, kitchen/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.75F, cook line water bucket.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket/ Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked shrimp/front sushi cooler. Raw eggs stored over chicken base/cook line reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tempura batter 65F for 2 hours/iced.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./a bottle of glass cleaner on top of single service containers, kitchen/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two rice warmer interior soiled.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./three spray bottles in kitchen near 3 compartment sink not labeled.

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8368152

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - An opened pack cigarette on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in and reach in cooler gaskets soiled.
  • 41-07-4:High Priority - Container of medicine improperly stored./next to sugar and flour buckets/ Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/rechecked 50ppm/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cut vegetable, cook line reach in cooler/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw beef 46F, cook line reach in cooler, less than 4 hours/moved back to walk in cooler/ **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken hot holding at 126F, cook line less than 4 hours/reheated to 165F.
  • 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.