DirtyFLRestaurant Inspection Data

SHIBUYA SUSHI ART

SHIBUYA SUSHI ART in WESTON has 6 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

2600 GLADES CIR STE 700

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 13540290

  • 53B-01-5:Intermediate - - From initial inspection : 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. Observed 1 employee engaged in food manipulation without proof of training. - From follow-up inspection 2025-10-09: **Time Extended**

Inspection Date: 10/6/2025

Inspection #: Visit ID: 10920070

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed on top of reach in freezer next to dishwasher area. Approximately 100 dead small flying insects. Operator cleaned and sanitized area. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male restroom, door not self closing.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to dishwasher. Repeat Violation Admin Complaint
  • 08B-12-5:Basic - Stored food not covered. Observed at expo bay - container of sugar not covered. Operator covered. Corrected On-Site
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) without label.
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed at expo bay in kitchen - observed approximately 20 ants crawling in sugar container, microwave and wall. Container was left open over night.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Repeat Violation Admin Complaint
  • 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. Observed 1 employee engaged in food manipulation without proof of training.

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10796088

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Frigidaire reach in freezer
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop off dirty plates then proceeded to touch clean napkins and plates without washing hands.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed spray can of Raid stored at rear of establishment by entrance.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw chicken (not commercially packaged) stored over cooked salmon (not commercially packaged). Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vegan mayo (62F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Item made with mayo that requires refrigerator. Item not portioned or prepared today. Operator stored item in cooler. **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. Observed at sushi bar - sushi rice (98F - Hot Holding) as per operator item held out of temperature for approximately 2 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand washing sink at rear used for storing evident by bucket. Employee stored correctly. Corrected On-Site

Inspection Date: 3/10/2025

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean utensils stored next to hand washing sink in kitchen exposed to splash. Operator removed and stored properly. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -Observed container with drinking ice stored on walk in freezer floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed several in-use knives stored between tables at cookline. Operator removed. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Observed 2 bottles with degreasers stored on upright freezer. Operator removed and stored properly. Corrected On-Site

Inspection Date: 5/20/2024

Inspection #: Visit ID: 8619903

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on in-use food preparation table. Operator removed and stored properly. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance buildup inside mop sink. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Observed plumbing system at an hand wash sink in kitchen in disrepairs.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bags with unwashed apples and bananas stored over cooked rice in walk-in cooler. Operator relocate unwashed fruits. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name. Operator label container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna cold held at 44 degrees Fahrenheit in front line cooler. Per operator, fish transfer from walk-in cooler 2.5 hours prior to the inspection. Operator placed ice pack on fish for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at 2 hand wash sinks in kitchen areas. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen.

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8378484

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table in expo station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Left side of hood filters from cook line. -mop sink build up of black like substance
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. tempura rolls (50F - Cold Holding); tofu rolls (51F - Cold Holding), per employee food held less than 4 hours, observed food stored on double panel, employee removed and placed inside walk in cooler for a quick chill **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink