IMASA SUSHI
8570 STIRLING RD STE 101, Pembroke Pines FL 33024 · 954.756.5578
Last inspected Feb 19, 2026 · 8 visits since November 2023
NOV 24
FEB 25
MAY 25
NOV 25
FEB 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In right flip top cooler raw pooled eggs over raw salmon. Operator inverted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025042235 | May 7, 2025 | Jun 25, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 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 right flip top cooler raw pooled eggs over raw salmon. Operator inverted
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 commercially rop tuna bearing label to remove from ROP before thawing thawing in rop. Per operator food thawing in ROP less than four hours ago. Operator removed food from bag
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing wrist watch while preparing food. Employees removed watches
Food stored on floor. Container of raw beef stored on floor operator began elevating food
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. 1) Unknown substance in spray bottles at mop sink. Manager labeled as cleaner. 2) Unknown substance in spray bottles at service station at back of dining room. Employee labeled as water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on walls of ice machine interior.
Food stored on floor. Soy sauce bucket on floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in drain tray of soda machine in service station.
May 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case raw shell eggs above containers of house sauces. Manager moved eggs to bottom shelf for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open case raw shell eggs on shell above container of thawed raw fish. Manager moved eggs to bottom shelf for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen right fliptop, cooked wontons (58F - Cold Holding); cooked noodles (63F - Cold Holding) being held outside of coldest part of unit. Per employee not prepared or portioned today and out of cooler less than 1 hour. Employee returned both to lower reach in cooler to rechill.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi station wearing watch.
Food stored on floor. Sauce buckets on floor in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between salad station fliptop and prep table. Employee removed knife.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher putting up clean dishware without washing hands and changing gloves after handling the dirty dishware. Reviewed with employee proper procedures for handwashing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, case and two flats raw shell eggs on shelf above containers of tempura vegetables and other prepared food items. Employee rearranged cooler to move eggs to lower shelf. 2) In kitchen left fliptop lower cooler, prepared raw sushi rolls on shelf above bottle sauces. Manager rearranged to put sushi in bottom of cooler. 3) In sushi right lower cooler, tray of raw tuna on shelf above plate of cooked eggs. Manager rearranged to put tuna in bottom of cooler.
Handwash sink not accessible for employee use at all times. Container of box choy on top of hand sink opposite triple sink. Employee moved case.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under cook line. Manager marked as degreaser.
Food stored on floor. Buckets of sauce on floor in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Two knives between salad fliptop unit and prep table. Employee removed knives.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles at dining room service area. Employee labeled as table cleaner.
Cloth used as a food-contact surface. Folding paper towel in norton of containers of masago at sushi line. Manager replaced with parchment paper.
Food stored on floor. Containers of fryer oil on floor at cook line.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between salad fliptop unit and prep table and between right fliptop unit and wall at cook line. Manager removed all knives.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with sugar and tempura mix in bulk containers in dry storage. Manger moved scoops to remove handles from food items.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at kitchen prep/make table between fliptop units. Manager removed cloth.
Mar 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 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 at 0ppm chlorine. At end of inspection dish machine at 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw shelled eggs stored over sauces inside walk in cooler. 2. Raw beef stored over eel sauce inside walk in cooler. Operator moved foods and stored correctly during inspection.
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. Sushi rice at front counter without any time marking. Per chef, sushi rice made less than 2 hours ago. Operator placed time marking on sushi rice
Cloth used as a food-contact surface. Operator placed raw salmon on top of towel in sushi station. Advised operator to use approved food contact surfaces only. Operator removed raw salmon from towel.
Cutting board has cut marks and is no longer cleanable in ware washing area.
Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on shelf stored over bucket or corn starch in kitchen. Manager removed
Floor soiled/has accumulation of grease under fryers in cook line.
Food stored in a prohibited area. Pick up orders stored on table opposite customer restroom. Advised operator to bring out orders when customers are at pick up window or have supervision at station.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dishmachine quaternary ammonium 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 sanitizer at 0ppm quaternary. Establishment will be using 3 compartment sink to sanitize dishes.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw lobster inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Sushi station, krab meat 55F ambient temperature, krab meat held on top prep table in sushi station less than 4 hours ago under no temperature control for food safety. Operator moved to reach in cooler to quick chill. *Corrective Action Taken* 2)Flip top cooler opposite wok station in cook line; bean sprouts (45F - Cold Holding); cooked shrimp (46F - Cold Holding); raw beef (47F - Cold holding )held less than 4 hours ago in unit. Operator placed on ice to quick chill. Foods not prepared or portioned today.
Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/.
Clean plates not stored inverted or in a protected manner at front counter sushi station. Operator inverted
In-use tongs stored on oven door handle between uses in kitchen. Operator moved to be washed, rinsed and sanitized.
Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet wiping cloth into sanitizer solution.
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.