ASAHI RESTAURANT
9240 W COMMERCIAL BLVD, Sunrise FL 33351
Last inspected Jul 16, 2026 · 12 visits since November 2023
DEC 24
APR 25
AUG 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1) Observed two live roaches on empty container by dish machine. 2) Observed one live roach crawling up back side of glassfront cooler in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064955 | Aug 4, 2025 | Sep 17, 2025 | $600 |
| 2--2025035407 | Apr 29, 2025 | May 22, 2025 | $800 |
| 2--2023069386 | Nov 30, 2023 | May 22, 2024 | $400 |
| 2--2019051970 | Sep 25, 2019 | Feb 20, 2020 | $200 |
Inspection history
12 visits, newest first
Jul 16, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen blocked with rice container.
Food stored on floor. -Observed containers with soy sauces stored on kitchen floor. -Observed various food items stored on walk in cooler and freezer floor.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulation of black mold like substances and old food residues.
Jul 15, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 20 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate7 Basic
Show 20 findings ▾
Employee washed hands with no soap.
Food contaminated by live flying insects. See stop sale. Observed 4 live flying insects at food preparation station landing on precooked chicken.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed cutting board contaminated by live flying insects. Operator clean and sanitized.
Live, small flying insects found. -Observed 4 live flying insects at food preparation station landing on precooked chicken. -Observed approximately 10 live flying insects in dishwashing area landing on clean food containers and food preparation table. -Observed 5 live flying insects in storage area landing on container with cornstarch. -Observed 2 live flying insects at cook line landing on in-used cutting board.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken stored over cheese in Frigidaire freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked noodles in reach in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch gloves with mouth and continue to engage in food preparation without changing gloves. After brief education, employee then changed gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg rolls cold held at cook line at 46F. Per operator, item removed from walk in cooler 40 minutes prior to the inspection. Operator removed egg rolls to walk in freezer for quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands at dishwashing machine sprayer's and then continue to engage in food preparation without changing.
Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen blocked with rice container.
Handwash sink used for purposes other than handwashing. Observed food container stored inside hand wash sink next to cook line. Operator removed container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauces stored in walk in cooler. Per operator, sauces prepared on 07/12/2026. Operator correctly date marked.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator labeled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flying insects on fly traps in kitchen. Operator removed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Food contaminated by live flying insects. See stop sale. -Observed 4 live flying insects at food preparation station landing on precooked chicken.
Food stored on floor. -Observed containers with soy sauces stored on kitchen floor. -Observed various food items stored on walk in cooler and freezer floor.
In-use knife/knives stored in cracks between pieces of equipment.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulation of black mold like substances and old food residues.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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 replaced chlorine container. 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to cook line. Operator restocked
Employee with no hair restraint while engaging in food preparation. Operator preparing sushi with no hair net
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer.
Stored food not covered. Stored french fries not covered while inside container in reach in freezer
Aug 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. White Cutting board has brown cut marks, by flip top
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. On floor and on shelvings and curtains
No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign in bathroom for women
Aug 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 ketchup tomato can severely dented, not separated from other cans.
Employee washed hands with no soap. Observed employee washing hands at triple sink with no soap
Live, small flying insects found Observed 4 live flying insects, all but one not touching and landing on anything. One fly landed on soiled empty bowl on cook line. Operator took bowl to dish washing area. Operator attempted and managed to kill one fly and sanitize the area it was flying around
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. Raw chicken on sheet pan over raw pork and raw beef on food rack inside walk in freezer. All items not in original packaging. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (left); chicken (72F - Cold Holding); shrimp (51F - Cold Holding). As per operator foods not portioned or prepared today, in unit less than 4hrs. Observed chicken placed on black container not seated in cooler, and observed shrimp above fill line. Operator re adjusted said foods in cooler properly and placed bags of ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton soup (122F - Hot Holding). Per operator in unit less than 4hours. Operator placed on stove to reheat to 165F, to then hot hold.
Employee washed hands in a sink other than an approved handwash sink. Observed employee cut raw meat in triple sink instead of hand wash sink.
Cutting board has cut marks and is no longer cleanable. White Cutting board has brown cut marks, by flip top
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep tables or on top of prep table shelf over food
Equipment and utensils not properly air-dried - wet nesting. Observed clean equipment stacked on top of each other in triple sink area, not properly dried first
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. On floor and on shelvings and curtains
No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign in bathroom for women
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in glass front cooler
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Time/temperature control for safety food thawed in an improper manner. Observed ribs submerged in water, thawing in triple sink with no running water
Apr 29, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed 2 live roach in kitchen, underneath clean ware wash area by kitchen entrance 1 live over triple sink next to clean dishes, by back entrance 1 live on floor in dining area 2 live between flip top and table on cookline
Apr 28, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. Observed 2 live roach in kitchen, underneath clean ware wash area by kitchen entrance 1 live over triple sink next to clean dishes, by back entrance 1 live on floor in dining area 2 live between flip top and table on cookline
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with mold like substance
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw sushi on menu not labeled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday as per operator. Not date marked
Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk containers of salt and sugar
Dead roaches on premises. Observed 2 dead under dish washer 1 dead under crates of drinks by bathroom
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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. Operator used back of palm to check temperature of shrimp tempura.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top (right); raw shrimp (45F - Cold Holding). Per operator food not portioned or prepared today, in unit less than 4 hrs. Observed food item overfilled. Operator placed bag of ice on top. 2)Kitchen flip top (left); cooked beef (70F - Cold Holding) per operator foods not portioned or prepared today, in unit less than 4hrs. Observed food sitting on top of cold holding unit, in to go container. Operator placed food item underneath
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, no time mark. Operator wrote time for 1200pm
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw and cooked sushi not easily distinguishable on menu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ice buildup in walk-in freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to proper 100ppm
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At 3:15pm, Sushi rice time marked 11am to 3pm no discarded. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler, Raw chicken over cut lettuce 2. Walk in freezer, Raw chicken over cooked pork.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At 3:15pm, Sushi rice time marked 11am to 3pm no discarded. See stop sale.
Toxic substance/chemical improperly stored roach spray next to white freezer in kitchen. Operator placed in a secure location.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eggs rolls at 112F 2:30PM cooling since 2:00 at 3:45pm 83F. Observed cooling at room temperature. Operator moved in walk-in cooler to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on menu not identified.
Current Hotel and Restaurant license not displayed. Operator provided
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between two flip tops in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 84F at cookline. Operator removed and remade.
In-use wet wiping cloth/towel used under 3 cutting boards in kitchen.
Nov 30, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate13 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line changing gloves between tasks working with raw food items and prepared foods without washing hands first.
Non-food grade paper/paper towel used as liner for food container. Standard paper towels used in bottom of containers of fried chicken, egg rolls, and rangoons in glassfront cooler in kitchen.
Nonfood-grade bags used in direct contact with food. In reach in freezer, cooked wontons and other food items in standard printed to go bags.
Raw animal food stored over or with unwashed produce. In walk in cooler, flat of raw shell eggs above case of bell peppers.
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. In walk in freezer, non commercially wrapped trays of raw chicken above trays with non commercially wrapped beef and pork.
Roach activity present as evidenced by live roaches found. 1) Observed two live roaches on empty container by dish machine. 2) Observed one live roach crawling up back side of glassfront cooler in kitchen.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at mop sink missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Hand sink at end of cook line blocked by trash can.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice and fried chicken being held under time control. No written plan available. New form printed, provided, and completed.
Spray bottle containing toxic substance not labeled. 1) Unknown substance in spray bottle under front counter by storage case. 2) Unknown substances in spray bottles under dish machine and triple sink.
Dead roaches on premises. 1) Observed two dead roaches under dish machine located opposite cookline 2) Observed one dead roach on top of dish machine. located opposite cookline. 3) Observed one dead roach on floor by left end of cookline in front of stove. 4) Observed 5 dead roaches under hand sink at front of kitchen by reach in freezer nearest the cook line. 5) Observed 4 dead roaches along base of wall to right of dish machine located opposite cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Container of soup in beverage cooler at front counter manager ID'd as employee food. Container not separated from public food.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed prep bowl at triple sink, rinsed, and placed directly on shelf without a sanitizing step taking place. Sanitizer sink was not set up. Employee moved bowl to dishwasher and sent through unit to sanitize.
Floor not cleaned when the least amount of food is exposed. 1) Food debris and grease buildup under main cook line. 2) Food debris on shelf under steam well.
Food stored on floor. Buckets of soy sauce on floor in kitchen and walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Two cleavers between fliptop unit and prep tables at kitchen make line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on cook line. Employee replaced with water above 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at front of kitchen with unopened cases of single serve to go items has heavy dust buildup.
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in glassfront reach in cooler in kitchen.
Time/temperature control for safety food thawed in an improper manner. Container of Shrimp thawing in standing water on prep table beside dish machine. Employee moved shrimp to walk-in cooler to continue thawing.
Uncleanable knife block in use to store knives. Knives in knife block at sushi station.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of dish machine has mold like build up.
Working containers of food removed from original container not identified by common name. Bulk container of corn starch in back storage area missing label.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.