SUMO JAPANESE
3354 W HILLSBORO BLVD, Deerfield Beach FL 33442 · 9548674598
Last inspected Jul 8, 2026 · 9 visits since July 2023
AUG 24
DEC 24
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
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. Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023043491 | Jul 19, 2023 | Sep 5, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee filled paper towels
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottles of beverages on prep table area. Employee removed drinks
Working containers of food removed from original container not identified by common name. Flour not labeled. Employee labeled flour
Dec 15, 2025Inspection 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 ▾
Non-food grade paper/paper towel used as liner for food container. Using paper towels as liners and dividers for fish.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back kitchen
Standing water in bottom of reach-in-cooler. Two door reach in cooler on cook line had standing water. Employee cleaned and dried cooler
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Using paper towels to wrap steaks. Chef removed paper towels.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Papers forms not filled out
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles have acoustic tiles
Employee with no hair restraint while engaging in food preparation. Cook in-kitchen with no hair restraints. Chef put hat on.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Using paper towels to line food containers with vegetables and beef. Chef removed paper towels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over vegetables. Cook moved eggs
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
Wet wiping cloth not stored in sanitizing solution between uses. Cooked wet wiping cloth to sanitizer bucket
Apr 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Saniter in sanitizer bucket over 200 ppm. Chef diluted mixture to 100 ppm
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Nonfood-grade bags used in direct contact with food.
Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen
Jul 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48, raw shrimp 47, raw tuna 47. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49, salmon 48, white fish 50, tofu 54, soft shell crab 54 see stop sale. Walk in cooler: salmon skin 48, rice 47,butter 48 in unit overnight. Foods not prepared or portioned today. See stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at kitchen: gaskets torn.
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 8 high priority.
8 High priority5 Intermediate8 Basic
Show 21 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. Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale.
Food stored in ice used for drinks. Employee drink stored inside drink ice. - see stop sale
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water 84° - in container less than 3 hours - operator will keep in container without water.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw shrimp. Operator inverted.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 1)Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale 2) Food stored in ice used for drinks. Employee drink stored inside drink ice. - see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48°, raw shrimp 47°, raw tuna 47°. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49°, salmon 48°, white fish 50°, tofu 54°, soft shell crab 54° See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48°, raw shrimp 47°, raw tuna 47°. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49°, salmon 48°, white fish 50°, tofu 54°, soft shell crab 54° see stop sale. Walk in cooler: salmon skin 48°, rice 47°,butter 48° in unit overnight. Foods not prepared or portioned today. See stop sale.
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 and the time removed from temperature control cannot be determined. Sushi rice prepared at 11:30 not time marked. Chef time marked 11:30-3:30pm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed illnesses and provided posters.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink with water only. No soap.
Food-contact surface soiled with food debris, mold-like substance or slime. Dishmachine racks with mold like substance on surface.
Handwash sink not accessible for employee use at all times. Sushi station hand wash sink was not accessible due to a metal sponge in it. Operator removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White fish prepared on 7/15 not date marked. Salmon skin cooked on 7/15 not date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed to go spoons and forks not stored with handles facing up.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at kitchen: gaskets torn.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink employee cup stored next to soup station and clean clean plates. Chef removed.
Light not functioning. For 1 fixture in kitchen.
Plumbing system in disrepair at mop sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet towel at soup station not stored in sanitizing solution.
Working containers of food removed from original container not identified by common name. Observed salt and sugar not Labled. Operator labeled.
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.