DirtyFLRestaurant Inspection Data

SUSHI FANS CAFE

13873 WELLINGTON TR STE B10

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3615665

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10861841

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed avocados stored over sauces.
  • 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. Dishwasher (Chlorine 0ppm) Operator corrected to Dishwasher (Chlorine 100ppm). Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handled various raw fish with gloves then touched clean containers with Krab; no glove change; no hand wash. Operator washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over Krab salad in glass door reach in cooler. Operator stored properly. Corrected On-Site

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10703735

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food (rice and flour).
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch the side of his face then touched clean cutting board at flip top cooler unit; no hand wash. Advised operator that employee should wash hands.
  • 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 unit: diced butter (52F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. Store double panned. See stop sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: diced butter (52F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. Store double panned. See stop sale Repeat Violation Admin Complaint

Inspection Date: 10/25/2024

Inspection #: Visit ID: 10703421

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-10-25: Same. **Time Extended**
  • 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 walk in cooler: cooked rice (46F - Cold Holding) As per operator cooked yesterday, stored over night. Not prepped or portioned today. See stop sale. At Sushi bar: cut kale (64F - Cold Holding) As per operator, stored since 3:15pm on prep counter; Krab (45F - Cold Holding); Masago (46F - Cold Holding) As per sushi chef, both items transferred from glass door standing reach in cooler to display case 10 minutes prior. Not prepped or portioned today. Operator moved items to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2024-10-25: At Sushi bar: cut kale (64F - Cold Holding) As per operator, stored since 4:30pm on prep counter. Operator discarded. Admin Complaint Corrected On-Site

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8779272

  • 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. At walk-in cooler: Commercially processed reduced oxygen packaged raw Escolar and Raw Wahoo bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package overnight. See stop sale. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 08B-38-4:Basic - Food stored on floor. Boxes of oil stored on floor. Repeat Violation Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Smoked salmon with whole tomato. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler: Raw scallop stored over cut kale. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk-in cooler: Commercially processed reduced oxygen packaged raw Escolar and Raw Wahoo bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package overnight. 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 walk in cooler: cooked rice (46F - Cold Holding) As per operator cooked yesterday, stored over night. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (46F - Cold Holding) As per operator cooked yesterday, stored over night. Not prepped or portioned today. See stop sale. At Sushi bar: cut kale (64F - Cold Holding) As per operator, stored since 3:15pm on prep counter; Krab (45F - Cold Holding); Masago (46F - Cold Holding) As per sushi chef, both items transferred from glass door standing reach in cooler to display case 10 minutes prior. Not prepped or portioned today. Operator moved items to quick chill. Repeat Violation Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed approximately 1 week. Emailed form to operator. 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. No written procedure for Sushi rice held on time/temperature control for safety food. Emailed to operator. Warning

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8590291

  • 08B-38-4:Basic - A container with cooking oil and multiple containers with soy sauce stored on floor throughout the kitchen. Advised operator to stored properly Repeat Violation
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 #10 can with tomatoes
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces and raw salmon over krab meat inside reach in freezer on prep area. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above sauces inside flip top cooler on cook line Raw salmon stored above krab meat inside two door glass reach in cooler on sushi bar area Operator stored properly Corrected On-Site
  • 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. On top rail of flip top cooler inside double metal pan raw beef 50F cold Holding. Per operator product stored since yesterday. Per operator not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice from yesterday on Sushi Bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top rail of flip top cooler inside double metal pan raw beef 50F cold Holding. Per operator product stored since yesterday. Per operator not prepared or portioned today. See stop sale
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice from yesterday on Sushi Bar.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8378012

  • 08B-38-4:Basic - Food stored on floor. At walk in cooler: Bucket of spicy mayonnaise stored on floor. Advised operator to store properly. **Corrective Action Taken**
  • 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. Dish machine chlorine solution was 0ppm. Operator primed machine to correct and got a chlorine solution of 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site
  • 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 standing freezer: Raw conch portioned in plastic wrap stored above portioned ice cream and cooked rice; none of which were commercially packaged. Operator stored properly. Corrected On-Site
  • 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. At double door stainless steel freezer: Raw chicken stored above tenderized beef. Operator stored properly. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in wash compartment of triple sink. Advised operator to only wash hands in hand washing sinks. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips are expired and does not work. Advised operator to get unexpired ones. **Corrective Action Taken**