MUSASHI THAI AND SUSHI RESTARAUNT
6241 N FEDERAL HWY, Fort Lauderdale FL 33308 · 954-771-7322
Last inspected Aug 13, 2026 · 9 visits since December 2023
OCT 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ 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--2024072354 | Oct 16, 2024 | Jan 9, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep area - triple glass door - cooked broccoli (45F); cream curry sauce (42-45F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then put on gloves and handled ready to eat food. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Cookline freezer - raw pork stored over ready to eat vegetables. 2. Expo freezer - raw shrimp stored over ready to eat ice cream. Operator began rearranging items during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Right Cookline flip top- raw pork stored over ready to eat cream. 2. Two door Central - raw fish stored over ready to eat cooked chicken. Operator stored all items properly.
Show the remaining 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep area - triple glass door - cooked broccoli (45F); cream curry sauce (42-45F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 door Central - cooked chicken - cooling 45 minutes at noon (86-98F - Cooling) at 12:35pm 80-97F. At this rate proper cooling will not occur. Observed item in covered container. Reviewed proper cooking procedures. Advised operator to move to freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time as a public health control form during inspection.
Food stored on floor. Cases of plastic water bottles stored on floor in expo area.
Hole in or other damage to wall. Holes/damage in corner at expo area.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 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. Dishwasher (Chlorine 0ppm). Observed empty sanitizer. Operator added new solution and primed unit. Chlorine 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and handled plated food without first washing hands. Reviewed proper hand washing and employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Sushi station - Raw fish stored over/not properly separated from ready-to-eat cooked asparagus. Operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - grill - chicken broth (125F - Hot Holding). Per operator holding approximately 2 hours. Operator immediately increased heat to reheat.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice - provided form to operator. Operator filled out during inspection.
Accumulation of debris on exterior of warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. Hallway with restrooms.
Water leaking from faucet at sushi area hand sink.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 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. Raw frozen chicken stored over raw frozen beef. Operator stored properly.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed, operator printed and posted.
Ice buildup in reach-in freezer at; Sushi station
Standing water in bottom of reach-in-cooler. Sushi station black one door reach in cooler.
Water leaking from faucet. Sushi station hand washing sink.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Raw animal food stored over or with unwashed produce. -Rear sliding door reach in; raw salmon over unwashed bell peppers. Operator stored properly.
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/
Required employee training expired for some 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.
Ice buildup in reach-in freezers at wait station.
Interior of refrigerator in disrepair. -Cookline; right reach in cooler station has torn gaskets.
Time/temperature control for safety food thawed in an improper manner. -Prep area: Raw chicken thawing under no temperature control. Operator placed in reach in cooler to thaw.
Wiping cloth sanitizing solution stored on the floor. -Cookline, operator stored properly.
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Sushi bar; employee dried hands on dirty towel and continued preparing sushi orders. Reviewed proper hand towel storage, glove use and handwashing. Employee then stored wiping cloth in sanitizing solution, employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -Prep reach in cooler; raw steak stored over ready to eat spring rolls. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler next to clean dish storage; raw chicken stored with raw beef in same container. Operator stored properly.
Server handled soiled dishes or utensils dried hands on a damp towel then picked up plated food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cookline; employee left Cookline area, returned and did not wash hands and change gloves.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Prep reach in cooler across from fryer; Cooked chicken dumplings 46F at 1:30(Cooling for 2hrs) to 46F at 2:40PM; raw chicken 47F at 1:30PM ( Cooling for 2hrs) to 50F at 2:40PM. At this rate items will not reach 41F within 4 hours. Operator moved items to reach in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -prep reach in cooler across from fryer observed foods cooling covered. Reviewed cooling with operator and advised to move items in reach in freezer to quick chill.
Bowl or other container with no handle used to dispense food. -Prep area across from dishwasher; bowl used as scoop in containers of rice and sushi rice. Operator removed.
Food stored on floor. -Across from cook line handwashing sink, Bulk rice stored on floor. Operator stored properly.
Ice buildup in reach-in chest freezer at wait station.
Two employee beverage containers on expo line area next to sauces, Operator removed stored properly.
Unwashed fruits/vegetables stored with ready-to-eat food. -Reach in cooler next to microwave; Unwashed spring onions and celery over ready to eat cut cabbage and bell peppers. Operator stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. -Sushi Bar; 2 towels on counter top. Instructed operator to store in sanitizing solution.
Mar 28, 2024□ 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 ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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. Dishwasher 0PPM chlorine. Operator set up three compartment sink to wash rinse and sanitize
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked rice in reach in cooler on cook line. Operator reversed
Handwash sink not accessible for employee use at all times. At sushi bar, sanitizer bucket stored on hand sink. Operator moved to shelf
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first
Spray bottle containing toxic substance not labeled. Two spray bottles containing sanitizer not labeled by hand sink on cook line. Operator labeled
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat spring rolls in left cookline flip top. Raw fish stored over top ready to eat sauce in storage area glass door cooler. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 11am-3pm. Current time 4:10pm. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area - display - raw fish (41-45F); cooked eel (41-45F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 11am-3pm. Current time 4:10pm. See stop sale.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)
Hole in or other damage to wall. Next to wait area drinking glass storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils - water 81F. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. Sushi display case.
Time/temperature control for safety food thawed in an improper manner. Container of pork thawing on countertop. Reviewed proper thawing procedures. Operator moved item to refrigerator.
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.