OKINAWA TERIYAKI & SUSHI EXPRESS
2600 W BROWARD BLVD UNIT C102, Fort Lauderdale FL 33312 · 954.533.1208
Last inspected Jul 17, 2026 · 7 visits since July 2023
AUG 24
JAN 25
JUL 25
OCT 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salmon 45F
★ 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--2025058323 | Jul 17, 2025 | Sep 4, 2025 | $200 |
Inspection history
7 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee entered front line from back prep area put gloves on without washing hands and touched containers of food for sushi line set up.
Non-food grade paper/paper towel used as liner for food container. 1. Front line sushi station reach in cooler, container of sliced cucumbers lined with non food grade napkins.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Front line reach in cooler raw beef stored over cut ready to tofu and raw salmon, operator stored properly.
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 1. Front line sushi rice no time marking, operator time marked.
Show the remaining 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. 1. Prep area standing reach in freezer door handles soiled.
Ceiling vents soiled with accumulated grease. At front line.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw chicken over unwashed avocados. The avocados were moved
Employee with no hair restraint while engaging in food preparation. The employee preparing customer food on the grill was not wearing a hair restraint. The employee was given a hair restraint.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 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. The sushi rice at the triple sink was missing a time marking. The rice was removed from temperature control less than 1 hour ago. The time marking was applied.
Handwash sink not accessible for employee use at all times. The hand sink at the triple sink was obstructed by a large trash can. The trash can was removed.
Handwash sink used for purposes other than handwashing. The hand sink next to the triple sink had bowls and a gallon of water stored in it. The items were removed.
Wiping cloth sanitizing solution stored on the floor. At the grill station. The solution was moved to a shelf.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over bottled beverages. The eggs were moved.
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. At the front counter, sushi rice was not time marked. The recipe was produced 1 hour ago. A time mark was applied.
Food stored on floor. At the dry storage rack, multiple bags of rice are stored on the floor.
Stored food not covered. In the reach in chest freezer, a tray of cut salmon was frozen and not covered. The salmon was removed and covered
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front line grill station, 0ppm Chlorine. The solution was corrected to 150ppm Chlorine
Wiping cloth sanitizing solution stored on the floor. At the front line grill station. The bucket was moved to the shelf.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee beverage container in ice machine/ice bin. 3 bottles of employee drinks in the ice machine.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salmon 45F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles Walk In Cooler Owner labeled item
Floor soiled/has accumulation of debris. Grease accumulation under Dry storage rack
Wiping cloth sanitizing solution stored on the floor.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked noddles in 4 drawer cooler under flat grill at front counter. Operator inverted
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. Bags with raw beef on top packaged raw shrimp inside chest freezer in storage area. Operator moved raw beef and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station at front counter; raw salmon (46F - Cold Holding); cooked eel (45 cold holding) held under than 4 hours in glass case cooler. Per operator unit was open for prepping, Operator moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer at front counter; brown rice (128F - Hot Holding) held under 2 hours ago. Equipment not plugged on at time of inspection. Operator plugged on to facilitate proper hot holding temperature.
Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Manager moved foods and stored correctly.
Hoshizaki fReach-in freezer bottom shelf have accumulation of soil residues in kitchen.
Shelf under prep table with rust that has pitted the surface next to prep sink in kitchen.
Stored food not covered. Egg rolls not covered inside walk in cooler. Operator covered
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.