SUSHI ATO
4483 Weston Road
Florida, 33331
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2025
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front counter
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with silver bracelet on wrist. Employee removed item. Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found Observed at coffee station/ sushi bar - approximately 15 small flying insects landing on clean cups, clean plates and shelves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at sushi bar - raw corvina stored right above spice mayo and other sauces. Operator stored correctly. Observed at reach in cooler across from triple sink - raw shell eggs stored on top of cooked rice. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station - grilled eel (47F - Cold Holding); cooked shrimp (46F - Cold Holding) s per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 3 hours. Operator placed item in another cooler. Observed on cart in ice bath - tofu (56F - Cold Holding); seasoned salmon (57F - Cold Holding); fried plantains (53F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Items not portioned or prepared today. 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 - fried plantain (123F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. Held at room temperature for next order. Operator placed item in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed under cash register- spray bottles without label. Employee labeled properly. Corrected On-Site
Food safety inspection conducted on 4/10/2025 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 3/20/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/20/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food preparation duties while wearing wrist watch. Employees removed item. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaged in food preparation without hair restraint. Repeat Violation Warning
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee open container of coffee with mouth then proceeded to put capsule in coffee maker. See stop sale.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of ginger stored directly on the floor at front counter near handwashing sink. Operator stored correctly. Corrected On-Site
- 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. Observed operator grabbing ice with bare hands from ice machine. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer - Raw shrimp over seaweed salad. Operator stored correctly. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Observed operator grabbing ice with bare hands from ice machine. See stop sale. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee open container of coffee with mouth then proceeded to put capsule in coffee maker. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - container of spicy mayo (69F - Cold Holding) stored at room. As per operator item not portioned or prepared today. Item held out of temperature for approximately 3 hours. Operator stored in freezer. **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 - shrimp tempura (101F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator discarded at will.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 employees on duty with expired training.
Food safety inspection conducted on 1/2/2025 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 2/23/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 employees without hair restraint.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Rear kitchen, manager removed. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine at 50 ppm Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs batter (51F - Cold Holding), observed eggs on container with low ice, per employee eggs held less than two hours, employee ice bath container of eggs batter for a quick chill. **Corrective Action Taken**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee did not know how check the correct amount of chlorine sanitizer for the sanitizer compartment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- employee washing container and spoon. After instructed employee went to triple sink. **Corrective Action Taken**
Food safety inspection conducted on 2/23/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 8/24/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at front counter or main kitchen. Operator provided paper towels. Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).