PHAT BOY SUSHI
4100 N FEDERAL HWY, Fort Lauderdale FL 33308 · 954-512-7694
Last inspected Feb 3, 2026 · 9 visits since November 2023
MAY 24
DEC 24
MAR 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 live flying insects observed at front waiting area separate from kitchen. Landing on window surface, operator exterminated. -1 live flying insects observed landing on electric panel by kitchen, operator exterminated. Observed exterior back door does not have self closing component.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cook line - #3 flip top - left to right - Raw beef stored over/not properly separated from ready-to-eat chicken and pork dumplings. Operator stored all items properly.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice - sushi area. Operator removed.
Buildup of food debris/soil residue on equipment door handles. All reach in freezer handles by cook line. Operator cleaned during inspection.
Inaccurate/damaged temperature probe on dishmachine - main unit - final rise temperature.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of glass door reach in at sushi station - visibly soiled - with clean take out trays on top of unit. Operator cleaned during inspection.
Stored food not covered. Spring rolls in reach in freezer. Operator covered.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting boards have cut marks and is no longer cleanable.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler closest to rice cooker area.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor at cookline. Operator stored properly.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee handling delivery of boxes entered kitchen and started to prep without washing hands. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves.
Employee dried hands on soiled towel after washing. -Sushi Station: after preparing raw sushi order employee dried hands on dry soiled wiping cloth and then prepared a ready to eat cooked eel roll for customers order.
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. -Employee touched his cellphone to handle a phone call then began rinsing dish ware to store clean dishes on storage rack. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves.
Live, small flying insects found -2 live flying insects observed at front waiting area separate from kitchen. Landing on window surface, operator exterminated. -1 live flying insects observed landing on electric panel by kitchen, operator exterminated. Observed exterior back door does not have self closing component.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler; case of raw shell eggs over raw lobster, raw salmon. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline; cooked shrimp (42-49F - Cold Holding); cooked lobster tempura (42-49F - Cold Holding); // beef dumplings (47F - Cold Holding); raw beef (45F - Cold Holding) items not prepared or portioned today held in unit overnight, observed items above the fill line. Operator removed excess and stored in reach in cooler.
No soap provided at handwash sink. -Rear storage room, operator provided.
Accumulation of black mold-like substance in the interior of the ice bin.
Bowl or other container with no handle used to dispense food. -Cookline quart in container of oil -Walk in cooler bowl stored in container of spicy mayo Operator removed
Cardboard used to line nonfood-contact shelves at rice hot holder station.
Food stored on floor. -counter of sugar stored on floor by prep area. -Container of spicy mayo stored on floor at sushi storage area. Operator stored properly.
Nonfood-contact surface soiled with grease. Cookline hood filters.
Old labels stuck to food containers after cleaning at ware washing area left dry rack.
Outer openings not protected with self-closing doors at to go station door.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. -Prep area; Quart container used as scoop for rice at prep area. -Back room walk in cooler; quart container in bulk sauce container. Operator removed.
Ice buildup in reach-in freezer fan.
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Left cookline flip top - raw shell eggs and raw shrimp in upper section - ready to eat fruit, sprouts and vegetables in lower section. Operator stored all items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area - low boy - raw fish stored over ready to eat cooked crab. 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 cold held at greater than 41 degrees Fahrenheit. Walk in cooler #2 - raw salmon (44-48F); cooked octopus (50-52F); conch (50-52F); cooked eel (46-47F); cream cheese (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler #2 - raw salmon (44-48F); cooked octopus (50-52F); conch (50-52F); cooked eel (46-47F); cream cheese (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by trays of dishes. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowl and Raw fish items on lunch menu.
Bowl or other container with no handle used to dispense food. Sushi area - dry rice. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Microwave - sushi area.
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. Walk in cooler - ROP tuna - per operator, item was just thawed under cold running water. Reviewed proper procedures and operator opened packages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf with dry storage items in assembly room next to sushi bar.
Floor soiled/has accumulation of debris. Under shelving in food assembly room next to sushi bar.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on visibly soiled ice machine. Operator removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle in cooked rice - cookline. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 80F. Per operator storage container was unplugged. Operator plugged back in.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 85°F with ladle. Operator removed
Nov 14, 2023Inspection 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 ▾
Employee unscrewed cap on plastic water bottle, drank and resealed water bottle - then engaged in food preparation on the cookline without washing hands/changing gloves. Reviewed proper hand washing. Employee washed hands and put on new gloves.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish in upper section over ready to eat vegetables in lower section. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish items on lunch menu. Operator updated menus during inspection.
In-use tongs stored on equipment door handle between uses. Cookline - tongs removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Visibly soiled ice accumulation around opening of reach in freezer at bar containing drink ice.
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.