DirtyFLRestaurant Inspection Data

SUSHI BOAT

SUSHI BOAT located in POMPANO BEACH has undergone 10 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

455 South Cypress Road
Pompano Beach, Florida, 33060
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 10 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13516957

Met Inspection Standards

1 high, 3 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored upright in rack on shelf in kitchen. Manager inverted utensils. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tile broken on floor in front reach in cooler in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Rice stored in bucket on floor in kitchen. Manager removed rice from floor. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Manager removed cloth under cutting board. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled opposite stove in kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on flip top cooler in kitchen. Educated manager on storing wiping cloths in sanitizing solution between uses. Manager removed cloth from cutting board. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu stored in flip top cooler at 51 F. Per operator, food not prepped or portioned today. Food moved from reach in cooler, and placed in flip top cooler approximately two hours ago. Advised manager to move food to reach in cooler to quick chill. Food was moved back to reach in cooler. **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. Emailed poster to manager.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Advised manager to provide paper towels at handwashing sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

11/10/2025· 4mo ago

Visit ID: 13516632

Met Inspection Standards
  • N/A:No Violations Were Observed

9/10/2025· 6mo ago

Visit ID: 10893957

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line, cutting board has deep cut markd Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw fish stored over ready to eat dumplings. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

11/20/2024· 1y 3mo ago

1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, reach in cooler doors soiled with food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked with bowl Repeat Violation

7/17/2024· 1y 7mo ago

2 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked by bowl
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at cook line, no paper towels. Operator supplied Corrected On-Site

12/19/2023· 2y 2mo ago

Visit ID: 8474896

Met Inspection Standards

2 high, 1 int

  • 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. In kitchen, chef prepping cooked shrimp with bare hands. Operator washed hands and put gloves on. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, in back storage area, raw fish stored over ready to eat vegetables. Operator stated personal food. Operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In kitchen, hand wash sink blocked by steel scrubby. Operator removed. Corrected On-Site

11/16/2023· 2y 3mo ago

Visit ID: 8478214

Met Inspection Standards
  • N/A:No Violations Were Observed

8/21/2023· 2y 6mo ago

Visit ID: 8475640

Follow-up Inspection Required

1 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw. Warning - From follow-up inspection 2023-08-17: **Time Extended** - From follow-up inspection 2023-08-21: **Time Extended**

8/17/2023· 2y 6mo ago

Visit ID: 8474277

Follow-up Inspection Required

2 high, 1 int

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54F - Cold Holding); cooked rice (54F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale. Warning - From follow-up inspection 2023-08-17: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage 58°F. Operator stated not prepped or portioned today, being held in cooler overnight. See Stop Sale. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54F - Cold Holding); cooked rice (54F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-08-17: At flip top cooler; cut cabbage 58°F. Operator stated not prepped or portioned today, being held in cooler overnight. See Stop Sale. Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw. Warning - From follow-up inspection 2023-08-17: **Time Extended**

8/16/2023· 2y 6mo ago

Visit ID: 8375637

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container stored on shelf with clean dishes. Operator removed. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white chest freezer; plastic wrapped raw pork stored on top or ready to eat noodles. Operator moved noodles. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50°F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54°F - Cold Holding); cooked rice (54°F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50°F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54°F - Cold Holding); cooked rice (54°F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw. Warning