SUSHI BAR
1 KNIGHTS KEY BLVD, Marathon FL 33050 · 305-789-2766
Last inspected Aug 18, 2026 · 7 visits since November 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Spray hose at dish sink lower than flood rim of sink.
Cleaned and sanitized equipment or utensils not properly stored. Clean Cutting boards on the floor
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. Menu states crab stick not identified as imitation crab.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP raw tuna thawed in packaging.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray hose at dish sink lower than flood rim of sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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 cutting limes for drinks with bare hands Chef instructed employee to wear gloves for touching ready to eat foods
Toxic substance/chemical improperly stored. Deep woods off on dish storage shelf above refrigeration.
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Glass machine 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.
Raw animal food stored over or with unwashed produce.
Toxic substance/chemical improperly stored on counter top
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed a bucket and scrub pad in hand wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood on menu is not identified.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. Cup in ice machine
Floor soiled/has accumulation of sand
Working containers of food removed from original container not identified by common name. Squeeze bottles of sauce not labeled
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Food stored in a location that is exposed to splash/dust. The mixology sink is directly next to the ice bin and will need to have a splash divider installed also as well as the handwash sink at sushi station
In-use ice scoop stored on soiled surface between uses. Scoop is stored on top of ice machine
No handwashing sign provided at a hand sink used by food employees.
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.