SASAYA JAPANESE MARKET
1956 E SUNRISE BLVD, Fort Lauderdale FL 33304
Last inspected Jul 8, 2026 · 10 visits since September 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass door - salads - cut lettuce (52F). Per operator, lettuce ambient cooling since 11am - current time 4:50pm. See stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Duct tape used to repair nonfood-contact surface. At the chest freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cut with a lid and straw was stored in the reach in cooler not segregated and labeled. The drink was removed.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Rice (107F - Cooling ), cooling 1/2 hour 3:00pm - at 4:30pm, 85F. At this rate proper cooling will not occur. Operator moved item to freezer to quick chill.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and began making California rolls without washing hands. 2nd employee put on gloves and handled raw fish without washing hands. Reviewed proper handwashing and both employees washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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-case; Raw tilapia ( 55F -57F - Cooling), per operator, item began cooling at 11 am, over 4 hours ago. 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. 1. Sushi-case; Raw tilapia ( 55F -57F - Cooling), per operator, item began cooling at 11 am, over 4 hours ago. See Stop Sale. 2. Raw Salmon (45F),Cooling, per operator, item began cooling at 11 am, just over 4 hours ago - operator moved to freezer to quick chill - 20 minutes later 34F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine solution too strong at prep line, 200 ppm. Operator corrected to 100 ppm.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi case,. Operator placed thermometer in case.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair. Chest freezer gaskets in disrepair.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Equipment in poor repair. Chest freezer with torn gaskets.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Chest freezer with torn gaskets.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Chlorine 0ppm). Operator added sanitizer. Chlorine 100ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked eel. Operator stored all items properly.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go salads - cut lettuce, tomatoes and carrots.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
Show 5 findings ▾
Food being prepared not properly protected from contamination. No sneeze guard or means of food protection at prep area. Reviewed with operator.
Raw animal food stored in same container as ready-to-eat food. Raw roe in same drawer pan with ready to eat cooked eel. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass door - salads - cut lettuce (52F). Per operator, lettuce ambient cooling since 11am - current time 4:50pm. 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. Glass door - salads - cut lettuce (52F). Per operator, lettuce ambient cooling since 11am - current time 4:50pm. See stop sale.
Exit door locked. For reporting purposes only.
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.