DirtyFLRestaurant Inspection Data

SUSHI99

155 E. GRANADA BLVD

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/29/2025

Inspection #: Visit ID: 10762869

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-01-29: **Time Extended**

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8833266

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense batter. Repeat Violation Warning
  • 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. Warning
  • 08B-23-5:Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. -operator cut raw chicken and then cut raw chicken on same cutting board. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with food debris. -faucet handles at handwashing sink in kitchen. Repeat Violation Warning
  • 08B-12-5:Basic - Stored food not covered. -open bag of batter under prep table. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 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. Repeat Violation Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled cloth and then engaged in food preparation without washing hands. Warning
  • 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. -employee touched cooked rice with bare hands. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee used handwashing sink to rinse container. Warning

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8789553

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense rice.
  • 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. -tuna in walk in cooler.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Repeat Violation
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -bag of panko under handwashing sink in kitchen.
  • 08B-38-4:Basic - Food stored on floor. -case of zucchini.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food residue on faucet handle at handwashing sink. -buildup of food residue on paper towel dispenser. -shelf under prep table soiled. Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers in hallway. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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. -sushi rice not marked. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -bag of rice stored in handwashing sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8616836

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense batter. Warning - From follow-up inspection 2024-02-22: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-02-22: **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Warning - From follow-up inspection 2024-02-22: **Time Extended**

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8489451

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense batter. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handle. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 40-06-5:Basic - Employee cellphone in personal items stored in food preparation area. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under handwash sink and behind equipment. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Handle of spoon buried in dehydrated onions. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in sushi display cooler. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food debris on hand wash sink in kitchen. -food debris on shelving under prep table. Repeat Violation Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Warning
  • 25-05-4:Basic - Single-service articles improperly stored, cases of takeout containers in hallway. Warning
  • 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. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi area. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Warning

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8475072

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense batter.
  • 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: Escolar in walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under handwash sink in kitchen.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust -handwash sink and faucet handles -shelf under prep table -shelving across from grill
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Plastic container of salt.
  • 41-07-4:High Priority - Container of medicine improperly stored. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.