Neighbourhood
Fort Lauderdale33327
Restaurants7
Spotless inspections8%
Ordered shut0
Fines$3k
A 2B 1F 2Not rated 2
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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. 0 Ppm chlorine Operator primed machine rechecked 100 Ppm
High prioritySLICE →Apr 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw chicken stored over sliced raw vegetable plate. Operator stored correctly.
High prioritySLICE →Apr 24, 2026
Raw animal food stored in same container as ready-to-eat food. Observed in flip top cooler raw shell egg stored in same container with raw asparagus, peeled red onion and container of butter. Operator removed.
High prioritySHIBUYA SUSHI ART →Mar 3, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of eel sauce,mayo,cream cheese mix dated 2/16
High prioritySHIBUYA SUSHI ART →Mar 3, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of eel sauce,mayo,cream cheese mix dated 2/16
High prioritySHIBUYA SUSHI ART →Mar 3, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station hamachi fish (47F - Cold Holding) per operator removed from walk-in cooler and placed at sushi station not portion or prepared today per operator held out of temperature less than 15 minutes. Operator placed in walk-in cooler to chill.
High prioritySHIBUYA SUSHI ART →Mar 3, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (110-118F - Hot Holding) per operator held out of temperature approximately 30 minutes. Operator turned up temperature.
High prioritySHIBUYA SUSHI ART →Mar 3, 2026
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. Observed at walk in freezer - raw chicken (not commercially packaged) stored in same container as raw beef (not commercially packaged) operator discarded items at will.
High prioritySLICE →Nov 10, 2025
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. Observed at walk in cooler - butter (56F - Cold Holding); raw shell eggs (57F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for unknown time. See stop sale.
High prioritySLICE →Nov 10, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - butter (56F - Cold Holding); raw shell eggs (57F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for unknown time. See stop sale.
High prioritySLICE →Nov 10, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hotdogs and gator meats both cold held at 45F in reach in cooler. Per operator, both items transfer to unit 1 hour prior to the inspection. Operator placed ice packs on items for quick chill.
High priorityGATOR GRILL →Nov 10, 2025
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.
High prioritySHIBUYA SUSHI ART →Oct 6, 2025