SUSHI BOAT
455 S CYPRESS RD, Pompano Beach FL 33060 · 954-934-0034
Last inspected Jan 22, 2026 · 10 visits since August 2023
DEC 23
JUL 24
NOV 24
SEP 25
JAN 26
— STEADY
5 inspections within 21 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. Emailed poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023048134 | Aug 17, 2023 | Jan 30, 2024 | $200 |
| 2--2020042759 | Aug 5, 2020 | Oct 1, 2020 | $200 |
| 2--2015047085 | Oct 23, 2015 | Feb 8, 2016 | $300 |
Inspection history
10 visits, newest first
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu stored in flip top cooler at 51 F. Per operator, food not prepped or portioned today. Food moved from reach in cooler, and placed in flip top cooler approximately two hours ago. Advised manager to move food to reach in cooler to quick chill. Food was moved back to reach in cooler.
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. Emailed poster to manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Advised manager to provide paper towels at handwashing sink.
No probe thermometer provided to measure temperature of food products.
Show the remaining 8 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored upright in rack on shelf in kitchen. Manager inverted utensils.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Floor tile broken on floor in front reach in cooler in kitchen.
Food stored on floor. Rice stored in bucket on floor in kitchen. Manager removed rice from floor.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Manager removed cloth under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled opposite stove in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on flip top cooler in kitchen. Educated manager on storing wiping cloths in sanitizing solution between uses. Manager removed cloth from cutting board.
Nov 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw fish stored over ready to eat dumplings.
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.
Cutting board has cut marks and is no longer cleanable. On cook line, cutting board has deep cut markd
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked with bowl
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, reach in cooler doors soiled with food debris.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked by bowl
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at cook line, no paper towels. Operator supplied
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 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. In kitchen, chef prepping cooked shrimp with bare hands. Operator washed hands and put gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, in back storage area, raw fish stored over ready to eat vegetables. Operator stated personal food. Operator removed.
Handwash sink used for purposes other than handwashing. In kitchen, hand wash sink blocked by steel scrubby. Operator removed.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw.
Aug 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54F - Cold Holding); cooked rice (54F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54F - Cold Holding); cooked rice (54F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. See Stop Sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white chest freezer; plastic wrapped raw pork stored on top or ready to eat noodles. Operator moved noodles.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50°F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54°F - Cold Holding); cooked rice (54°F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50°F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54°F - Cold Holding); cooked rice (54°F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. See Stop Sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container stored on shelf with clean dishes. Operator removed.
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.