S 3
505 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954.523.5215
Last inspected Apr 8, 2026 · 10 visits since April 2024
FEB 25
APR 25
NOV 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025985 | Feb 6, 2025 | Apr 2, 2025 | $400 |
| 2--2024030806 | Apr 23, 2024 | Jun 10, 2024 | $1,100 |
| 2--2023009244 | Jan 19, 2023 | Mar 2, 2023 | $800 |
| 2--2021056169 | Oct 25, 2021 | Jan 4, 2022 | $200 |
Inspection history
10 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
What the inspector wrote — 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 on the cook line was not marked. The rice was removed from heat at 12:00. The batch was time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the first soda gun nozzle was soiled. The gun was cleaned and sanitized
Handwash sink not accessible for employee use at all times. In the prep area, the hand sink was obstructed by a rolling bin. The bin was moved.
Spray bottle containing toxic substance not labeled. At the bar, a spray bottle of degreaser was not labeled. The bar tender labeled the bottle.
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. At the ice machine. Soap was provided
Plumbing system in disrepair. Under the hand wash sink in the ice machine room, the pipe was disconnected. Manager reattached
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi employee cutting raw fish with bare hands. Reviewed proper procedures. Employee washed hands and put on gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - 7 six ounce packages cooked short ribs - cooked and sealed 4 days ago. Reviewed proper procedures. See stop sale.
Sushi Drawers - 1. Raw fish stored over ready-to-eat cooked shrimp. 2. Raw fish stored over ready-to-eat washed avocados. Operator stored all items properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. Cookline - left to right - #3 - cut tomatoes - ambient cooling 45 minutes at 11:50am (59-61F - Cooling) at 12:45pm 48-58F. At this rate proper cooling will not occur. Operator moved items to walk in to quick chill. 2. drawers - raw fish - ambient cooling 1 hour at noon (49-50F - Cooling) at 12:55m 53-54F. Observed water accumulated in back of unit. Operator placed items in ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (95-103F - Hot Holding). Per operator holding approximately 45 minutes. Operator immediately moved item to broiler to reheat.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is sous vide short rib. Per OPQ, we have requested the establishment resubmit their HACCP plan outlining the exact products they are vacuum sealing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 77F. Operator removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Walk in cooler - 7 six ounce packages cooked short ribs - cooked and sealed 4 days ago. Reviewed proper procedures. See stop sale.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In ice room on prep table, employee prepping fresh limes with no gloves. Discussed with employee they must wear gloves while prepping any ready to eat foods. Employee washed hands and put on gloves.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product. 10 lbs of raw salmon
Handwash sink used for purposes other than handwashing. At sushi bar, bowl stored in handwashing sink. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. O secondary easing devices for high temp dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. No appear towels provided at handwashing sink at sushi bar.
No soap provided at handwash sink. No soap at handwashing sink at cook line handwashing sink. Operator supplied soap
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice being held on TIME AS A PUBLIC HEALTH CONTROL. supplied to operator
Spray bottle containing toxic substance not labeled. In ice room, spray bottle containing sanitizer not labeled. Operator labeled bottle
Employee eating in a food preparation or other restricted area. At sushi counter, employee has personal food stored on cook line. Operdiscarded food.
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. See stop sale.
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. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. All cookline cutting boards.
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. Reviewed with OPQ SD. See stop sale.
Floor area(s) covered with standing water. Sushi area, by ice machines and by dish machine.
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority6 Intermediate3 Basic
Show 15 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). Operator set up triple sink sanitizing. Chlorine 50ppm.
Shell eggs in use or stored with cracks or broken shells. 2 cracked shell eggs in container with raw shell eggs in cookline drawer unit. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. See stop sale.
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. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi prep - cooked eel - ambient cooling starting at 11:59am (57-62F - Cooling) at 12:40pm 60F. At this rate proper cooling will not occur. Operator moved item to reach in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. All cookline cutting boards.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by cart. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. By expo drink station. Operator replaced.
No soap provided at handwash sink. By expo drink station. Operator replaced.
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 and reviewed. Operator filled out during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. Reviewed with OPQ SD. See stop sale.
Floor area(s) covered with standing water. Sushi area, by ice machines and by dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Back cookline - utensils in water 90F.
Standing water in floor drain/floor drain draining very slowly. Bt dish machine.
Jun 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pantry - drawer unit - raw fish stored over ready to eat cooked vegetables. Sushi area - raw fish stored over ready to eat cooked shrimp. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - butter (93F - Hot Holding). Reviewed proper hot holding and Time as a Public Health Control. Operator moved to stovetop 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. Operator filled out Time as a Public Health Control form during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator HACCP Plan was submitted 2 weeks ago. Establishment does not have email receipt. Provided email address to operator to resubmit. Establishment is ROP raw meat (beef). Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale.
Floor area(s) covered with standing water. Sushi area and cookline.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Carbon dioxide tanks not adequately secured. By mop sink.
Floor soiled/has accumulation of debris. Under shelving in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer.
Apr 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 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. Main dish machine - Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - Raw shell eggs stored over ready to eat cooked mushrooms. Pantry - drawers - ceviche with raw fish stored over ready to eat berries. Also, raw fish stored over ready to eat corn. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - cut tomatoes 45F; low boy drawers - fryer station - cooked chicken (50F); raw chicken (50F); cut cabbage (45-48F). Per operator all items placed in units less than 2 hours ago. No items prepped or portioned today. Advised Operator to move items to freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. - One bar soda gun. Operator cleaned during inspection. - Cookline open top cutting boards.
Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by trash can pieces. Hand sink by ice machines blocked by large containers of linen. Operator removed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw beef. Date marked 4-19-2024.
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.
Carbon dioxide tanks not adequately secured. By mop sink.
Floor soiled/has accumulation of debris. Under shelving in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice scoop handle in contact with ice. Bar. Operator stored properly.
In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine. Operator 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.