SHIBUYA SUSHI ART
2600 GLADES CIR STE 700
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/30/2025 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 3/10/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 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
Food safety inspection conducted on 3/10/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 5/20/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 5/20/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 2/26/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 2/26/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).