RA SUSHI
201 SW 145 TER, Pembroke Pines FL 33027 · 305.593.0770
Last inspected Jul 21, 2026 · 9 visits since August 2023
SEP 24
JAN 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura sauce (132F - Hot Holding), per operator food hot held less than one hour, employee reheated on the stove to 190F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023044093 | Aug 4, 2023 | Sep 7, 2023 | $400 |
Inspection history
9 visits, newest first
Jul 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
Feb 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink next to left side kitchen entrance.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink next to left side kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside kitchen ice machine.
Oct 28, 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 ▾
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, after grabbed a clean spoon to placed inside miso soup. After instructed, employee washed hands.
In-use knife/knives stored in cracks between pieces of equipment. Two knives stored between steam table and flip top. Employee removed.
Jan 21, 2025Inspection 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 ▾
Carbon dioxide/helium tanks not adequately secured. -1 tank by storage area, second floor, end of upstairs -3 tanks in bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dishwasher room- soiled ceiling with food spills -AC vents, soiled with grease and dust
Sep 20, 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 ▾
Carbon dioxide/helium tanks not adequately secured. Bar area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on sushi preparation wearing a black watch, after manager instructed, employee removed.
Oct 4, 2023Inspection 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura sauce (132F - Hot Holding), per operator food hot held less than one hour, employee reheated on the stove to 190F
Single-service articles not stored inverted or protected from contamination. Forks not inverted, next to steam rice in expo station. Employee inverted.
Wiping cloth sanitizing solution stored on the floor. In rear kitchen, employee removed.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 5 flying insects around dishwasher area, outside of kitchen.. -2 flying insects, flying around prep table, employee is portioning raw chicken breast. Inside kitchen -2 flying insects flying around steam table in kitchen area. -7 flying insects, flying around steamed rice covered pots, in kitchen area. Two landing on wooden spoons. -2 flying insects flying around sushi bar in kitchen. -12 flying insects flying around soda nozzles, 5 of them landing on soda nozzles, next to ice machine, and storage shelf of condiments, and uncover pot of hot make tea. Entrance of kitchen area - observed approximately 30 flying insects behind soda nozzles and ice machine, entrance of kitchen area. -observed 7 flying insects inside large container of onions, dry goods.storage area, outside of kitchen. Manager discarded container of onions.
Aug 3, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher- bar area (Chlorine 00ppm), observed sanitizer container empty. Employee placed new sanitizer, chlorine at 100 ppm.
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. Server brought dirty dishes to dishwasher area, then grabbed a clean bowl to serve soup for a customer, manager instructed, employee washed hands.
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 used personal cell phone, then grab a clean tea cup to make hot tea for a customer. After manager instructed, employees wash hands.
Food placed in soiled container/equipment. Employee grabbed dirty container to placed cut chicken breast, manager instructed, employee placed container on dishwasher area and used a clean and sanitized container
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 5 flying insects around dishwasher area, outside of kitchen.. -2 flying insects, flying around prep table, employee is portioning raw chicken breast. Inside kitchen -2 flying insects flying around steam table in kitchen area. -7 flying insects, flying around steamed rice covered pots, in kitchen area. Two landing on wooden spoons. -2 flying insects flying around sushi bar in kitchen. -12 flying insects flying around soda nozzles, 5 of them landing on soda nozzles, next to ice machine, and storage shelf of condiments, and uncover pot of hot make tea. Entrance of kitchen area - observed approximately 30 flying insects behind soda nozzles and ice machine, entrance of kitchen area. -observed 7 flying insects inside large container of onions, dry goods.storage area, outside of kitchen. Manager discarded container of onions.
Stop Sale issued due to food not being in a wholesome, sound condition. 10 yellow onions having insects inside onions.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura sauce (112F - Hot Holding), per employee food hot holding less than two hours, employee reheated on the stove (172F)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle by bar area, build up of black like substance. Employee cleaned and sanitized
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, build up of grease and soil.
Cleaned and sanitized equipment or utensils not properly stored. Storage rack of cleaning utensils located in room with mop sink and cleaning, operator removed storage rack.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Bar area- two Knives and two forks inside dirty container, Employee removed to be clean and sanitized
Light not functioning. Small room used for storage of cleaning utensils
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outer part of dishwasher in bar area
Raw fruits/vegetables not washed prior to preparation. Employee working on cook line cutting avocados without washing hands. After instructed employees removed avocados and started washing it.
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.