ETARU HALLANDALE BEACH
111 SURF RD, Hallandale Beach FL 33009 · 954-271-3222
Last inspected Feb 19, 2026 · 6 visits since November 2023
MAY 24
DEC 24
APR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pork Ribs (48-50F - Cooling) Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Service dispatched.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in reduced oxygen package, beginning to thaw (per operator, pulled from freezer less than 2 hours prior.) Operator removed from package.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at rice station in standing water 78°F. Operator removed, cleaned, sanitized, and stored dry.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pork Ribs (48-50F - Cooling) Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at employees handwashing sink at Sushi station front counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pork Ribs (48-50F - Cooling) Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
In-use tongs stored on oven door handle between uses. Manager removed during inspection.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Continental 4 Drawers under prep table-; Cooked Chicken Wings (49F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See stop sale
Raw animal food stored over or with unwashed produce. 1) Container of raw fish stored above container of cucumbers and grapefruits in 4 drawers Sushi Station. Manager inverted. 2) Container of raw chicken stored above box of raw octopus in walk in cooler. Manager inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Continental 4 Drawers under prep table-; Cooked Chicken Wings (49F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See stop sale
Employee personal phone stored on prep table next to cutting board in cook line. Manager removed.
Wall soiled with accumulated of dust. Wall next to triple sink in kitchen.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above containers of sauces and container of butter in True reach in cooler. Chef inverted.
Ceiling/ceiling tiles/vents soiled with accumulated, grease, dust, or mold-like substance. Vents in dishwashing area soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Manager stored upside down during inspection.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Secondary Sushi Station-; Raw fish (47F - Cold Holding); Raw Chicken (48F - Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Handwash sink not accessible for employee use at all times. Container and bamboo mat stored in handwashing sink in kitchen. Chef removed.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced thermometer during inspection.
No handwashing sign provided at a hand sink used by food employees. Front counter sink. Manager replaced during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Next to fryer in main kitchen.
Working containers of flour removed from original container not identified by common name. Chef labeled flour container during inspection.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw beef stored above container of cooked beef in walk in freezer. Manager inverted.
Handwash sink not accessible for employee use at all times. Container with water stored in hand washing sink across from ice machine. Manager removed
Handwash sink used for purposes other than handwashing. Hands washing sink is used to wash potatoes.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Spray bottle containing toxic substance not labeled. Manager labeled oven cleaner bottles during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles in kitchen soiled with dust.
Employee with no hair restraint while engaging in food preparation. Employee put bandanna during inspection.
Equipment and utensils not properly air-dried - wet nesting. Container on rack in kitchen.
In-use tongs stored on equipment door handle between uses. Tong hang on oven door. Chef removed.
No handwashing sign provided at a hand sink used by food employees. Sign provided to Manager. Manager posted.
Old labels stuck to food containers after cleaning. Old labeled on clean containers next to dishwashing machine. Employee cleaned.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled.
Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil during inspection.
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.