HEART ROCK SUSHI
1970-1976 E SUNRISE BLVD, Fort Lauderdale FL 33304 · 954-779-2735
Last inspected Jul 9, 2026 · 8 visits since March 2024
AUG 24
MAR 25
OCT 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - soup (118F - Hot Holding). Per operator holding approximately 2 hours. Operator moved to stovetop to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001330 | Oct 29, 2025 | Feb 2, 2026 | $400 |
| 2--2024053502 | Aug 5, 2024 | Oct 15, 2024 | $200 |
| 2--2022015325 | Mar 8, 2022 | Apr 20, 2022 | $400 |
| 2--2015052899 | Dec 4, 2015 | Dec 31, 2015 | $400 |
Inspection history
8 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler, raw ground pork and raw chicken were over the whole muscle pork belly. The items were moved down
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. In the bin of rice, a quart size container was stored inside and used to dispense the food. The container was removed
Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance. Over the sushi line.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Administrative 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw shell eggs were stored over ginger dressing. The eggs were moved.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In the rice bin, a quart size to go container was stored inside and used to dispense the food. The container was removed
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. In the reach in cooler, raw salmon was stored in the commercial ROP packaging. The items were cut open to finish thawing.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the rice bin. The scoop was buried in the rice. The scoop was removed and stored properly.
Raw fruits/vegetables not washed prior to preparation. In the reach in cooler, a cut avocado still had the sticker attached. The sticker was removed.
ceiling tiles show damage or are in disrepair. Near the entrance to the kitchen, ceiling tiles stained and sagging.
Oct 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of bucket of ready to eat kimchi sauce in walk in cooler. Operator properly stored
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. Sprouts being held on cook line has no time marking, verified written procedure. Operator states sprouts have been out for 1.5 hours. Operator time marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler on cook line cut tomatoes (53F - Cooling)at 1:20 since 12:00 52F at 2:45. At this rate item will not cool to 41F within 4 hours. Instructed operator to move item to freezer to quick chill.
Bowl or other container with no handle used to dispense food. Single service cup in multiple rice bins. Advised operator of proper storage. Operator removed cup.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles bulging over prep area in kitchen. Operator is aware and has called for repairs.
Ceiling/ceiling tiles soiled with accumulated grease. Observed at right side ceiling/ceiling tiles next to hood.
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. Raw tuna being thawed in sealed reduced oxygen package at sushi line. Tuna still mostly frozen. Operator opened packaging. Discussed proper thawing of commercially reduced oxygen packaged fish with operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed bottle of eyedrops stored in small reach in cooler with food items at sushi line. Operator removed.
Floor soiled/has accumulation of debris. Observed under cook equipment on cook line.
Food stored on floor. Case of coconut milk, bucket of rice stored on floor in kitchen area, operator moved to rack
In-use tongs stored on equipment door handle between uses. Operator removed to ware washing area.
Reach-in freezer interior/shelves have accumulation of soil residues. Observed at 3 door stainless reach in freezer
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, Raw fish above egg roll wrappers.operator moved raw fish to bottom shelf
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in, raw steak and fish stored over ready to eat edamame. Operator moved edamame to top shelf
Handwash sink not accessible for employee use at all times. At sushi bar, plastic container stored in handwashing sink. Operator removed container
Handwash sink used for purposes other than handwashing. Handwashing sink at bar has cups stored in sink.operator removed cups
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line, no paper towels provided. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. By walk in cooler, cups used to dispense salt and rice. Operator removed cups.
Buildup of food debris/soil residue on equipment door handles. In kitchen, two door glass reach in cooler soiled with food debris. Operator has employee clean glass doors.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above walk in cooler area has water damage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 73°F with in use utensils. Discussed with operator that water must be 135°F or above. Operator discarded water.
Aug 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 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 back stand up cooler. Raw chicken over raw fish. Operator inverted.
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. Walk in cooler tofu (49F - Cold Holding); bean sprout (50F - Cold Holding). Per operator items have been in unit for more than four hours. Items were not prepped or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler tofu (49F - Cold Holding); bean sprout (50F - Cold Holding). Per operator items have been in unit for more than four hours. Items were not prepped or portioned today. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler. Cooked chicken (48F) at 3:15pm (ambient cooling since 2 1/2 hours) to 47F at 4:15pm. At this rate proper cooling to 41 in four hours will not occur. Operator put ice on chicken to quick cool.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cookline soiled with grease.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline freezer - raw fish stored over ready to eat egg roll skin. Operator stored all items properly.
Shell eggs in use or stored with cracks or broken shells. 1 cracked raw shell egg in container - cookline flip top. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - sliding glass door unit - raw chicken (47-48F). Per operator item was held in unit overnight. Advised operator to immediately cook chicken.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter right side sushi display case - raw wahoo - ambient cooling 2 hours at 12:20pm (47-48F - Cooling) at 12:45pm 48-49F; raw tuna - ambient cooling 2 hours at 12:20pm (49F- Cooling) at 12:45pm 49F. At this rate proper ambient cooling will not occur. Operator placed items on ice to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
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. Sushi area - several packs of ROP fish in refrigerator. Per operator placed in unit previous evening. 34F. Reviewed proper procedures and operator opened packages.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - flip top - raw shell eggs stored over ready to eat pineapple. Cookline freezer - raw fish stored over ready to eat sauce - not all products commercially packaged. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - soup (118F - Hot Holding). Per operator holding approximately 2 hours. Operator moved to stovetop to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl in dry uncooked rice. Operator removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food not maintained frozen solid in a freezer. Tall white freezer - Raw tuna - 31F, raw mackerel 43F. Observed torn gaskets.
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. Several packages of fish in sushi low boy. Per operator placed in unit earlier today - approximately 4 hours ago. Operator opened packages.
Equipment in poor repair. Cookline flip top - torn gaskets.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 75F. Operator removed.
Objectionable odors in employee bathroom.
Time/temperature control for safety food not maintained frozen solid in a freezer. Tall white freezer - Raw tuna - 31F, raw mackerel 43F. Observed torn gaskets. Operator moved items to chest freezer to freeze.
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.