SUSHI ATO
4483 WESTON RD, Weston FL 33331 · 954.683.2880
Last inspected Feb 25, 2026 · 10 visits since August 2023
JAN 25
APR 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed at coffee station/ sushi bar - approximately 15 small flying insects landing on clean cups, clean plates and shelves.
★ 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--2025031373 | Apr 10, 2025 | May 13, 2025 | $400 |
Inspection history
10 visits, newest first
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed raw corvina and cooked shrimp and krab stored in the same container. Employee separated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station a pastry bag cream cheese (51F - Cold Holding) per employee was handling it 15 minutes prior to inspection. Not portion or prepared today. Employee placed in cooler. Observed in reach in cooler container of krab (47F - Cold Holding) per operator held out of temperature less than 1 hour. Operator placed in freezer to quickly chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Spray bottle containing toxic windex substance not labeled. Employee labeled.
Show the remaining 3 findings ▾
Current Hotel and Restaurant license not displayed. Observed on wall license displayed expired on December 1 2025
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on shelf stored next to clean dishes.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 Ppm chlorine. Employee added more chlorine rechecked 50 Ppm
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - Raw chicken( not commercially packaged) stored directly over steamed shrimp (commercially packaged) employee stored items correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer - Raw beef (not commercially packaged) stored in same container as Krab nigiri (ready to eat). Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice bath in kitchen - tofu (56F - Cold Holding); panko salmon (49F - Cold Holding); fried plantains (49F - Cold Holding) as per operator items were not portioned or prepared today. As per operator item held out of temperature for approximately 1 hour. Operator replaced ice.
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. Observed at sushi bar - Grilled eel without time mark. Employee provided proper time mark.
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at sushi station - sanitizing solution at 200+ppm. Employee dumped and made new solution. 100ppm
Apr 11, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found Observed at coffee station/ sushi bar - approximately 15 small flying insects landing on clean cups, clean plates and shelves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at sushi bar - raw corvina stored right above spice mayo and other sauces. Operator stored correctly. Observed at reach in cooler across from triple sink - raw shell eggs stored on top of cooked rice. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station - grilled eel (47F - Cold Holding); cooked shrimp (46F - Cold Holding) s per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 3 hours. Operator placed item in another cooler. Observed on cart in ice bath - tofu (56F - Cold Holding); seasoned salmon (57F - Cold Holding); fried plantains (53F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Items not portioned or prepared today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - fried plantain (123F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. Held at room temperature for next order. Operator placed item in cooler.
Spray bottle containing toxic substance not labeled. Observed under cash register- spray bottles without label. Employee labeled properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front counter
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with silver bracelet on wrist. Employee removed item.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 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. Observed operator grabbing ice with bare hands from ice machine. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer - Raw shrimp over seaweed salad. Operator stored correctly.
Stop Sale issued due to adulteration of food product. 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. Observed operator grabbing ice with bare hands from ice machine. See stop sale. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee open container of coffee with mouth then proceeded to put capsule in coffee maker. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - container of spicy mayo (69F - Cold Holding) stored at room. As per operator item not portioned or prepared today. Item held out of temperature for approximately 3 hours. Operator stored in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - shrimp tempura (101F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator discarded at will.
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. Observed 4 employees on duty with expired training.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food preparation duties while wearing wrist watch. Employees removed item.
Employee with no hair restraint while engaging in food preparation. Observed one employee engaged in food preparation without hair restraint.
Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee open container of coffee with mouth then proceeded to put capsule in coffee maker. See stop sale.
Food stored on floor. Observed buckets of ginger stored directly on the floor at front counter near handwashing sink. Operator stored correctly.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine at 50 ppm
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs batter (51F - Cold Holding), observed eggs on container with low ice, per employee eggs held less than two hours, employee ice bath container of eggs batter for a quick chill.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee did not know how check the correct amount of chlorine sanitizer for the sanitizer compartment.
Handwash sink used for purposes other than handwashing. Sushi station- employee washing container and spoon. After instructed employee went to triple sink.
Employee with no hair restraint while engaging in food preparation. 3 employees without hair restraint.
Ice scoop handle in contact with ice. Rear kitchen, manager removed.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at front counter or main kitchen. Operator provided paper towels.
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.