HIRO MARU SUSHI CAFE
3327 SHERIDAN ST, Hollywood FL 33021 · 5618430975
Last inspected Jan 7, 2026 · 6 visits since March 2024
JUN 24
OCT 24
MAY 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2023.. Operator renewed her license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025044702 | May 15, 2025 | Jul 16, 2025 | $560 |
Inspection history
6 visits, newest first
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Raw tuna stored above unwashed kale in reach in cooler. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Sealed packages of raw lobster, raw shrimp stored above cooked shrimp in 2 door low top reach in cooler. Operator reorganized
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 79F provided at restroom hand wash sink
Bathroom door left open other than during cleaning or maintenance. Operator closed
Show the remaining 5 findings ▾
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. Commercially packaged raw tuna with a label indicating to be removed before thawing still partially frozen in sealed reduced oxygen packaging. Operator removed from packaging. Discussed with operator
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at 1 door white reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in flip top section of right side cook line flip top cooler
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at cook line wash sink. Operator cleared sink and drainage restored
Wall soiled with accumulated grease, food debris. Observed on wall at cook line
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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 in commercially packaged reduced oxygen packaging fully thawed and not removed from packaging.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three companies sink after handling soiled broom and dustpan. Discussed with employee, employee re washed hands at hand wash sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging commercially packaged cooked pork after slicing using a reduced oxygen packaging method to be returned frozen and held for longer than 48 hours. Per operator pork was packaged yesterday and used as a testing method. Operator discarded portions of cooked pork and discontinued process
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 in commercially packaged reduced oxygen packaging fully thawed and not removed from packaging. See Stop Sale Raw hamachi in commercially packaged reduced oxygen packages still mostly frozen thawing in sealed packaging. Operator opened up packaging. Discussed with operator
Ice buildup in reach-in freezer. Observed at 1 door white reach in freezer in kitchen area
Wall soiled with accumulated grease, food debris observed behind rice coolers in kitchen
May 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Instructed operator on switching sanitizer and priming. Retested at 100ppm
Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bags in chest freezer. Operator moved to sheet pan
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/raw chicken stored above ready to eat cabbage in left side cook line flip top. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi line employee rinse gloved hands then proceed to handle food. Discussed with operator. Employee removed gloves and washed hands
No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided
Floor soiled under 2 door low top reach in freezer in kitchen
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bag. Operator removed and placed on sheet pan
Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored above ready to eat sauces, raw salmon stored above vegetables in 2 door stainless reach in cooler. Operator reorganized
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at wait station hand wash sink. 81F
Ice buildup in reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around doors at cook line flip tops soiled. Wall mounted fan next to reach in coolers soiled.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
No soap provided at handwash sink. Observed broken dispenser at cook line sink.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at sushi station not secured.
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 frozen escolar moved from freezer to refrigeration with out puncture to reduced oxygen package. Operator punctured and returned to defrosting.
Food stored on floor. Observed in dry storage room, a case of avocados and plastic buckets of soy sauce stored directly on the floor. Operator relocated to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in room temperature water (83F). Operator removed, sanitized, and stored dry until they purchase a warmer to keep at or above 135F.
Utility lines are unnecessarily exposed. Observed kitchen ceiling tile moved aside exposing food preparation surface to
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2023.. Operator renewed her license during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over salad dressing and cut lettuce in Atosa refrigerator. Operator relocate raw fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp hot held at 80F at cookline. Per operator, shrimp cooked 2 hours prior to the inspection. Adviced operator to reheat shrimp to 165F.
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 homemade TCS dressing stored in refrigerator. Per operator, dressing made on 03/24/2024.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Chef
Food stored on floor. Observed various food items stored on kitchen floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a in-use wet wiping cloth at cookline not stored in sanitizer solution between uses.
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.