SUSHI RAKU
West Commercial Boulevard
Florida, 33351
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In prep area Kool It reach in cooler, employee bagged food items on top shelf along with public food items. Employee moved food away from public items. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At front counter, knife between hand sink and Atosa cooler. Manager removed knife. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket for back kitchen reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles bags of carrots and peppers. Employee moved eggs to bottom of cooler for proper separation. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles sauces. Employee moved eggs to bottom of cooler golf proper separation. 2) I Atosa 2 Door reach in under sushi case, trays of prepared raw fish for sushi on top of box of tempura shrimp. Employee rearranged cooler for proper separation of items. Corrected On-Site
Food safety inspection conducted on 3/25/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hose attached to faucet. Per operator used to clean rice. Operator removed 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. Operator could not locate original written plan. New plan provided to operator **Corrective Action Taken**
Food safety inspection conducted on 10/21/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/5/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Observed: Bowl with no handle to dispense garlic into soup. Priority: Basic
- 12A-07-5:High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. 1)At sushi station. Glove change no hand wash before preparing shrimp roll. Employee wash hands. 2) kitchen: employee washed hands with gloves on. Instructed to removed gloves and wash hand. Corrected On-Site Corrected On-Site Priority: High Priority
- 08B-38-4:Basic - Observed: Hallway: ginger bucket stored on floor. Operator elevated. Corrected On-Site Priority: Basic
- 05-06-4:Intermediate - Observed: Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not accurate 2 degrees over 32F. Priority: Intermediate
- 03F-02-5:High Priority - Observed: 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. Brown rice 11 -3 pm Priority: High Priority Observed: 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. Brown rice 11 -3 pm Priority: High Priority
- 21-07-4:Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator prepared new mix. Now 50ppm Priority: Basic
- 36-01-4:Basic - bserved: Floor not cleaned when the least amount of food is exposed. Storage room: food debris under shelves. Priority: Basic
Food safety inspection conducted on 2/5/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/19/2023
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed throughout. Discussed with operator
- 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale
- 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. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale
- 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. Provided to operator. Operator printed and posted Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by sushi rice mixing bowl. Operator removed and made accessible Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to hand wash sink leading to rice washer. Operator removed Corrected On-Site
Food safety inspection conducted on 9/19/2023 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).