U-SUSHI & THAI
610 North University Drive
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/21/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men restroom, operator closed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Trays for dishes that goes into dish washer peeling off in ware washing area.
- 14-33-4:Basic - Kenmore Reach-in bottom shelf with rust that has pitted the surface in storage area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled with dust / grease in cook line. 2. The side of flour tray is heavily soiled on cook-line next to fryer. Repeat Violation
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored over cheese Rangoon inside Frigidaire freezer in kitchen. Operator moved cheese Rangoon and stored correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; fresh garlic in oil 65F room temperature held less than 4 hours ago in cook line under no temperature control for food safety. Per manager intentions are to be cold held, Operator placed fresh garlic in oil inside reach in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a public health control for sushi rice in sushi station , sushi rice made less than 4 hours ago , No without written procedures available. Printed TPHC form and provided to manager. Repeat Violation
Food safety inspection conducted on 3/21/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/26/2023
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance on ice machine reflector inside ice machine, operator removed reflector , washed , rinsed and sanitized during inspection. Corrected On-Site
- 08B-38-4:Basic - Bucket of ginger stored on floor next to sushi prep line on front counter. Operator elevated. Corrected On-Site Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed under cooking equipments in cook line.
- 14-33-4:Basic - Kenmore Reach-in bottom shelf with rust that has pitted the surface in storage area. Operator covered with tin foil. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. The side of flour tray is heavily soiled on cook-line next to fryer. 2. Hood filters soiled with dust in cook line.
- 08B-12-5:Basic - Stored crab Rangoon and noodles not covered in chest freezer by entrance to the back area in kitchen. Operator covered Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Krab rangoon stored in thank you bag in chest freezer by the entrance to the back area. Operator removed and placed krab Rangoon in an approved food grade bag. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon skin on top container with sliced cucumbers in reach in cooler under flip top at front counter. Operator moved raw fish and stored correctly on lower shelf. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook-line next to fryer ; cooked shrimp (82°F - Hot Holding) foods made less than 4 hours ago under no temperature control for food safety , operator decided he will cold hold the food instead of hot holding. Operator moved to reach in cooler to quick chill. Suggested using TPHC. Printed form and provided to manager. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution in bucket above 200ppm chlorine at front counter. Operator remade sanitizer solution to 100 ppm chlorine Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time for sushi rice in sushi station made less than 4 hours ago without written procedures. Provided TPHC form to manager.
Food safety inspection conducted on 9/26/2023 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).