PHAT BOY SUSHI
2702 N UNIVERSITY DR, Coral Springs FL 33065 · 954-360-8456
Last inspected Jan 17, 2026 · 8 visits since August 2023
MAY 24
JUL 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found observed 1 live in ware washing area not touching or landing on anything.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022021029 | Apr 21, 2022 | May 18, 2022 | $800 |
| 2--2021033178 | Jun 28, 2021 | Aug 12, 2021 | $200 |
Inspection history
8 visits, newest first
Jan 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects found observed 1 live in ware washing area not touching or landing on anything.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After sushi chef prepares an order with gloves on, the sushi chef uses a used visibly soiled rag to clean their knife and cutting. After using the rag with the same gloves on, the sushi chef prepared another order with now soiled gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (fryer); shrimp (45F - Cold Holding); tempura, fried (51F - Cold Holding). As per operator foods not portioned or prepared today, in unit less than 4hrs. Observed flip top kept open next to an active fryer, and foods inside containers above fill line. Operator placed bags of ice on flip top and closed for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill; Fried rice (113F - Hot Holding). As per operator, food prepared less than 4hrs ago. Observed food left out under no temperature control. Operator started to reheat using stove
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Next to stove; Chicken (85F @ 1300 to 85 @ 1346 - Heated Cooling since 1300). Observed chicken left out to cool on kitchen counter next to an in use grill. Food not allowed to cool appropriately.
Bowl or other container with no handle used to dispense food. Observed small plastic container used to transfer food items to grill inside flip top. Operator removed
Cutting board has cut marks and is no longer cleanable. Red cutting boards inside kitchen inside with black cutting marks.
In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards inside kitchen and at sushi bar
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi line, rags used to clean knives and cutting boards not placed in sanitizer bucket after use.
Working containers of food removed from original container not identified by common name. Container of sugar not properly labeled
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi cooler at 2:40pm raw salmon 45F ambient cooling for 2 hours to 48F at 3:33pm. At this rate proper cooling to 41F in four hours will not occur. Observed food covered cooling. Operator placed food in freezer to quick chill
Handwash sink used for purposes other than handwashing. Containers and dishes stored in dish area hand sink. Operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance. Operator began cleaning
Bowl or other container with no handle used to dispense food. Container used as scoop in temporal flakes container. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of prep table. Operator removed
Employee with no hair restraint while engaging in food preparation. Employees working at cookline without hair restraint. Employee put on hair restraints
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and reach in freezer. Operator removed knife.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Operator began cleaning microwave
Soiled dry wiping cloth in use. Observed at kitchen flip top,cooler. Operator discarded wiping cloth
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 3:20 pm raw salmon (47F) ambient cooling for two hours to 47F at 4:01pm. At this rate proper cooling to 41F in two hours will not occur. Observed food covered cooling. Operator placed food in freezer to quick chill
Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand sink by hallway leading to dish area. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink
Employee with no beard guard/restraint while engaging in food preparation. Employee at Cookline has no beard guard. Employee put on beard
Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket solution dirty at kitchen. Operator changed out solution
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen stored on floor. Operator elevated bucket
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer containers of raw squid above cases of wonton wrappers.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee drinking from open beverage container returned to working on line without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left fliptop upper, raw shell eggs (58F - Ambient). Eggs over stacked above chill line. Per employee in unit less than 2 hours. Employee removed overstocked portion and placed in bottom cooler to rechill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on top of liquor cage in hallway. Manager removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on cook line drinking from open container. Reviewed with manager containers must be closed top.
Employee personal food not properly identified and segregated from food to be served to the public. Employee covered food dish on shelf next to drink mixers in hallway. Manager moved food to designated area in cooler.
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. Buspan with raw salmon on floor in walk in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in right lower sushi cooler. Manager removed bottle.
Soiled dry wiping cloth in use. Employee used soiled wiping cloth to wipe cutting board at right side sushi station.
May 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Needle tenderized raw beef stored above raw shrimp in walk in cooler. Operator reorganized
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on wall fan on cook line
Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket
Jan 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Cooked chicken wings in walk-in cooler at 47F Cooling; per operator, chicken has been cooling since yesterday. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed Cooked chicken wings in walk-in cooler at 47F Cooling; per operator, chicken has been cooling since yesterday.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over strawberries in walk in freezer. Operator removed and stored raw fish properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings covered while cooling. After 6 hours, cooked chicken wings temps at 47°F
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 ROP fish being defrosted in walk in cooler in original bags. Bags were cut to allow item removed from vacuum stages.. Operator removed fish from packages.
Employee eating in a food preparation or other restricted area. Observed employee drinking from open container without a straw and lid at cook line. Employee was instructed to place a lid on container and use a straw.
Equipment and utensils not properly air-dried - wet nesting. Observed metal food containers wet nesting in wash area. Operator separated containers.
Food stored on floor. Observed boxes containing food items stored on floor in walk-in freezer. Operator removed boxes from floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle being stored in flour in storage area. Employee removed
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.