DirtyFLRestaurant Inspection Data

ASAHI RESTAURANT

Food safety records indicate ASAHI RESTAURANT in SUNRISE has 9 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

9240 West Commercial Boulevard
Sunrise, Florida, 33351
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13481346

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White Cutting board has brown cut marks, by flip top - From follow-up inspection 2025-08-06: Observed same **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. On floor and on shelvings and curtains - From follow-up inspection 2025-08-06: Observed same **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign in bathroom for women - From follow-up inspection 2025-08-06: Still no sign **Time Extended**

Inspection Date: 8/4/2025

Inspection #: Visit ID: 13470215

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White Cutting board has brown cut marks, by flip top
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep tables or on top of prep table shelf over food
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean equipment stacked on top of each other in triple sink area, not properly dried first
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. On floor and on shelvings and curtains
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign in bathroom for women
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in glass front cooler
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs submerged in water, thawing in triple sink with no running water
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 ketchup tomato can severely dented, not separated from other cans.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee washing hands at triple sink with no soap
  • 35A-02-7:High Priority - Live, small flying insects found Observed 4 live flying insects, all but one not touching and landing on anything. One fly landed on soiled empty bowl on cook line. Operator took bowl to dish washing area. Operator attempted and managed to kill one fly and sanitize the area it was flying around **Corrective Action Taken** Admin Complaint
  • 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 chicken on sheet pan over raw pork and raw beef on food rack inside walk in freezer. All items not in original packaging. Operator reorganized
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (left); chicken (72F - Cold Holding); shrimp (51F - Cold Holding). As per operator foods not portioned or prepared today, in unit less than 4hrs. Observed chicken placed on black container not seated in cooler, and observed shrimp above fill line. Operator re adjusted said foods in cooler properly and placed bags of ice **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. wonton soup (122F - Hot Holding). Per operator in unit less than 4hours. Operator placed on stove to reheat to 165F, to then hot hold. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee cut raw meat in triple sink instead of hand wash sink.

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10828654

  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roach in kitchen, underneath clean ware wash area by kitchen entrance 1 live over triple sink next to clean dishes, by back entrance 1 live on floor in dining area 2 live between flip top and table on cookline - From follow-up inspection 2025-04-29: Observed 1 live in kitchen underneath clean ware wash area by kitchen entrance

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10828870

  • N/A:No Violations Were Observed

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10827815

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk containers of salt and sugar
  • 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead under dish washer 1 dead under crates of drinks by bathroom
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roach in kitchen, underneath clean ware wash area by kitchen entrance 1 live over triple sink next to clean dishes, by back entrance 1 live on floor in dining area 2 live between flip top and table on cookline
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with mold like substance
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw sushi on menu not labeled
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday as per operator. Not date marked

Inspection Date: 12/16/2024

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to proper 100ppm Corrected On-Site 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. Operator used back of palm to check temperature of shrimp tempura. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top (right); raw shrimp (45F - Cold Holding). Per operator food not portioned or prepared today, in unit less than 4 hrs. Observed food item overfilled. Operator placed bag of ice on top. 2)Kitchen flip top (left); cooked beef (70F - Cold Holding) per operator foods not portioned or prepared today, in unit less than 4hrs. Observed food sitting on top of cold holding unit, in to go container. Operator placed food item underneath Corrected On-Site Warning
  • 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 and the time removed from temperature control cannot be determined. Sushi rice, no time mark. Operator wrote time for 1200pm Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw and cooked sushi not easily distinguishable on menu Warning
  • 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. Warning

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8561676

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator providedCorrected On-Site Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between two flip tops in kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 84F at cookline. Operator removed and remade. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under 3 cutting boards in kitchen.
  • 01B-06-4:High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At 3:15pm, Sushi rice time marked 11am to 3pm no discarded. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler, Raw chicken over cut lettuce 2. Walk in freezer, Raw chicken over cooked pork.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At 3:15pm, Sushi rice time marked 11am to 3pm no discarded. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored roach spray next to white freezer in kitchen. Operator placed in a secure location. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eggs rolls at 112F 2:30PM cooling since 2:00 at 3:45pm 83F. Observed cooling at room temperature. Operator moved in walk-in cooler to quick chill. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on menu not identified.

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8561214

  • N/A:No Violations Were Observed

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8378344

  • 35A-03-4:Basic - Dead roaches on premises. 1) Observed two dead roaches under dish machine located opposite cookline 2) Observed one dead roach on top of dish machine. located opposite cookline. 3) Observed one dead roach on floor by left end of cookline in front of stove. 4) Observed 5 dead roaches under hand sink at front of kitchen by reach in freezer nearest the cook line. 5) Observed 4 dead roaches along base of wall to right of dish machine located opposite cook line. Repeat Violation Repeat Violation Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of soup in beverage cooler at front counter manager ID'd as employee food. Container not separated from public food. Repeat Violation Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed prep bowl at triple sink, rinsed, and placed directly on shelf without a sanitizing step taking place. Sanitizer sink was not set up. Employee moved bowl to dishwasher and sent through unit to sanitize. Corrected On-Site Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. 1) Food debris and grease buildup under main cook line. 2) Food debris on shelf under steam well. Warning
  • 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce on floor in kitchen and walk in cooler. Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two cleavers between fliptop unit and prep tables at kitchen make line. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on cook line. Employee replaced with water above 135F. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at front of kitchen with unopened cases of single serve to go items has heavy dust buildup. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in glassfront reach in cooler in kitchen. Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of Shrimp thawing in standing water on prep table beside dish machine. Employee moved shrimp to walk-in cooler to continue thawing. Corrected On-Site Warning
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. Knives in knife block at sushi station. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of dish machine has mold like build up. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of corn starch in back storage area missing label. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line changing gloves between tasks working with raw food items and prepared foods without washing hands first. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Standard paper towels used in bottom of containers of fried chicken, egg rolls, and rangoons in glassfront cooler in kitchen. Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, cooked wontons and other food items in standard printed to go bags. Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, flat of raw shell eggs above case of bell peppers. Warning
  • 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. In walk in freezer, non commercially wrapped trays of raw chicken above trays with non commercially wrapped beef and pork. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1) Observed two live roaches on empty container by dish machine. 2) Observed one live roach crawling up back side of glassfront cooler in kitchen. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at mop sink missing vacuum breaker. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at end of cook line blocked by trash can. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
  • 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. Sushi rice and fried chicken being held under time control. No written plan available. New form printed, provided, and completed. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1) Unknown substance in spray bottle under front counter by storage case. 2) Unknown substances in spray bottles under dish machine and triple sink. Warning