SHIBUYA SUSHI ART
2600 GLADES CIR STE 700, Weston FL 33327 · 7542343393
Last inspected Mar 3, 2026 · 7 visits since February 2024
MAY 24
MAR 25
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed at expo bay in kitchen - observed approximately 20 ants crawling in sugar container, microwave and wall. Container was left open over night.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025085588 | Oct 6, 2025 | Jan 5, 2026 | $520 |
| 2--2014050960 | Nov 12, 2014 | Jan 2, 2015 | $1,080 |
Inspection history
7 visits, newest first
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed in flip top cooler raw shell egg stored in same container with raw asparagus, peeled red onion and container of butter. Operator removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of eel sauce,mayo,cream cheese mix dated 2/16
Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of eel sauce,mayo,cream cheese mix dated 2/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station hamachi fish (47F - Cold Holding) per operator removed from walk-in cooler and placed at sushi station not portion or prepared today per operator held out of temperature less than 15 minutes. Operator placed in walk-in cooler to chill.
Show the remaining 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (110-118F - Hot Holding) per operator held out of temperature approximately 30 minutes. Operator turned up temperature.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed 1 employee engaged in food manipulation without proof of training.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) without label.
Presence of insects, rodents, or other pests. Observed at expo bay in kitchen - observed approximately 20 ants crawling in sugar container, microwave and wall. Container was left open over night.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale.
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. Observed 1 employee engaged in food manipulation without proof of training.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed on top of reach in freezer next to dishwasher area. Approximately 100 dead small flying insects. Operator cleaned and sanitized area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male restroom, door not self closing.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to dishwasher.
Stored food not covered. Observed at expo bay - container of sugar not covered. Operator covered.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 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. Observed employee drop off dirty plates then proceeded to touch clean napkins and plates without washing hands.
Pesticide/insecticide labeled for household use only present in establishment. Observed spray can of Raid stored at rear of establishment by entrance.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw chicken (not commercially packaged) stored over cooked salmon (not commercially packaged). Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vegan mayo (62F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Item made with mayo that requires refrigerator. Item not portioned or prepared today. Operator stored item in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (98F - Hot Holding) as per operator item held out of temperature for approximately 2 hours.
Handwash sink used for purposes other than handwashing. Observed at hand washing sink at rear used for storing evident by bucket. Employee stored correctly.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Frigidaire reach in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. -Observed 2 bottles with degreasers stored on upright freezer. Operator removed and stored properly.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean utensils stored next to hand washing sink in kitchen exposed to splash. Operator removed and stored properly.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. -Observed container with drinking ice stored on walk in freezer floor.
In-use knife/knives stored in cracks between pieces of equipment. -Observed several in-use knives stored between tables at cookline. Operator removed.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna cold held at 44 degrees Fahrenheit in front line cooler. Per operator, fish transfer from walk-in cooler 2.5 hours prior to the inspection. Operator placed ice pack on fish for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at 2 hand wash sinks in kitchen areas.
No soap provided at handwash sink in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on in-use food preparation table. Operator removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance buildup inside mop sink.
Plumbing system in disrepair. Observed plumbing system at an hand wash sink in kitchen in disrepairs.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed bags with unwashed apples and bananas stored over cooked rice in walk-in cooler. Operator relocate unwashed fruits.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name. Operator label container.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. tempura rolls (50F - Cold Holding); tofu rolls (51F - Cold Holding), per employee food held less than 4 hours, observed food stored on double panel, employee removed and placed inside walk in cooler for a quick chill
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table in expo station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Left side of hood filters from cook line. -mop sink build up of black like substance
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.