FISHO SUSHI & THAI
10430 W. ATLANTIC BLVD., Coral Springs FL 33071 · 754-226-3763
Last inspected Jul 29, 2026 · 7 visits since December 2023
JUL 24
MAR 25
OCT 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 reach in two door freezer, raw chicken over raw beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Observed chlorine sanitizer at dishwashing machine reads 00 ppm. Operator replenished sanitizer. Final reads at 100 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed carb salad (cold held at front line refrigerator at 48F). As per operator, crab salad placed in unit from overnight and did not remove since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed carb salad (48F); Fish (48F - Cold Holding). As per operator, crab salad placed in unit from overnight and did not remove since. Fish transfer to unit 1.5 hours prior to the inspection. Operator placed ice on fish for quick chill. See stop sale for crab salad.
Food stored on floor. -Observed box with seasoning stored on dry storage floor. Operator removed to shelf.
Show the remaining 2 findings ▾
Single-service articles improperly stored. Observed cases with takeout containers stored on passageway floor. Operator placed boxes on creates.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths at front line not stored in sanitizer solution between uses. Operator placed cloths in sanitizer solution.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 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. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer. Final reading at 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:50 p.m. tuna cold held in front line cooler at 45F. Per operator, fish transfer to unit at 12:00 p.m. Operator removed item to freezer for quick chill.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in reach in cooler not identified from restaurant drinks. Operator removed
Food stored on floor. -Observed container with soy sauce stored on dry storage floor.
Single-service articles not stored inverted or protected from contamination. Found at prep station. Operator invert.
Working containers of food removed from original container not identified by common name. -Observed 2 containers with spices removed from their original containers not labeled. Operator labeled.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed table with sushi rice blocking front counter hand wash sink
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside 2 door reach in freezer on top shelf and ceiling of unit
Wiping cloth sanitizing solution stored on the floor. In kitchen observed sanitizer bucket in direct contact with the floor. Operator removed
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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 reach in two door freezer, raw chicken over raw beef.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink behind sushi line no paper towels. Operator placed paper towels
Single-service articles not stored inverted or protected from contamination. To go containers on top of microwave next to miso soup, not inverted. Operator inverted
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator double bucketed
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink behind front counter blocked by table stand with rice bowl. Operator relocated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee canteen on dry storage food rack. Operator separated
Mar 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees. Observed in flip top cooler cut cabbage (52F - Cold Holding) in over stacked container. Top temperature 52F and bottom temperature of 41F. Operator removed excess cabbage. Observed shrimp (53-56F - Cold Holding) in flip top cooler being stored in a plastic container than s placed in an empty plastic container. Per operator held less than 4 hours. Operator removed the extra plastic container.
Handwash sink used for purposes other than handwashing. Observed plastic bucket sitting on hand washing sink. Operator removed
Bowl or other container with no handle used to dispense food. Observed in rice and sugar containers a bowl or other container with no handle used to dispense food. Operator removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container handle in contact with rice. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution 25 Ppm. Operator added more chlorine. Retested 100 ppm
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizing solution stored on the floor underneath hand washing sink. Operator elevated
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler under sushi case, container with raw fish on shelf above container of cooked eel. Employee inverted items to properly separate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board in front of sushi case, under no temperature or time control, container of cut lettuce. Per employee, cut at 11:30am. Employee moved lettuce to cooler to chill to 41F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in back area reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Bowl or other container with no handle used to dispense food. Plastic containers in bulk rice in back storage area. Manager removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacked containers on shelves in back prep area not inverted to prevent contamination. Manager inverted all items.
Food stored on floor. Bucket of soy sauce on floor in back storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverage container, with straw, on shelf in Atosa reach in cooler with beverages for public sale. Manager removed beverage.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of forks and spoons on prep area by line fliptop stored with handles down. Manager corrected to turn all handles up.
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.