KAIZEN SUSHI BAR & GRILL
5640 N FEDERAL HWY STE 3, Fort Lauderdale FL 33308 · 7744204115
Last inspected Mar 30, 2026 · 10 visits since December 2023
APR 24
NOV 24
MAR 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Employee touched soiled surface (personal cell phone) and then handled clean utensils, without washing hands. Second employee entered kitchen and touched raw fish without first washing hands. Reviewed proper hand washing and employees properly washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting scallions with bare hands. Reviewed proper procedures and employee washed hands and put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer by walk in - raw fish stored over ready to eat cheese puffs. Operator stored all items properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper procedures and employee washed hands in hand sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Stephany Beltram.
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.A
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided operator form and reviewed.
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.
In-use ice scoop stored in visibly soiled surface between uses. Operator removed and cleaned.
Stored food not covered. Cream cheese puffs in reach in freezer. Operator covered.
Sep 15, 2025Inspection 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 ▾
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 line no time mark, operator time marked.
Bowl or other container with no handle used to dispense soy sauce and brown rice by storage rack. Operator removed.
In-use tongs stored on equipment door handle between uses. Operator stored properly.
May 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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 and the time removed from temperature control cannot be determined. Observed no time marking on sushi rice in kitchen and at sushi counter. Operator time marked, 2:30p to 6:30p.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed. Expired license, 12/1/24, observed posted.
Floor tiles missing and/or in disrepair. Observed cracked, broken, and missing floor tiles throughout kitchen and prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the cookline in Utensil water 86F.
Lights in food preparation/kitchen missing the proper shield, sleeve coatings or covers.
Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stored cleaned on rack in kitchen.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148)
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148)
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi bar, non food grade paper towel used to separate raw fish.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, tuna 40°F not removed from reduced oxygen packaging before thawed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 walk in cooler, tuna 40°F not removed from reduced oxygen packaging before thawed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 84°F. Operator put on stove to heat to 135°
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area - raw fish stored over ready to eat cucumbers. Reach in freezer - Raw fish stored over ready-to-eat cooked octopus in a freezer - not all products commercially packaged. Operator stored all items properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out 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.