SUSHI FANS CAFE
13873 B10 WELLINGTON TRACE, Wellington FL 33414 · 5617928889
Last inspected Jun 26, 2026 · 11 visits since January 2024
FEB 25
JUN 25
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030710 | Feb 21, 2025 | May 22, 2025 | $800 |
| 2--2025000446 | Oct 25, 2024 | Feb 4, 2025 | $1,200 |
| 2--2024029335 | Apr 25, 2024 | Jun 17, 2024 | $400 |
| 2--2019007965 | Feb 5, 2019 | Mar 5, 2019 | $400 |
| 2--2019008281 | Feb 7, 2019 | Mar 5, 2019 | $200 |
| 2--2016028298 | Jun 8, 2016 | Jun 30, 2016 | $400 |
Inspection history
11 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched clothes and stool then began to handle clean toaster oven handle; no hand wash. Employee sanitized handle and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna stored above seaweed salad. Operator stored properly.
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 unit: cut butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Show the remaining 3 findings ▾
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 identified in the written procedure as a food held using time as a public health control not properly time marked. Operator corrected.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days prior not date marked. Operator date marked.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Dishmachine 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. Dishwasher (Chlorine 0ppm) Operator unable to prime.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handled container with vegetables; no hand wash. Advised operator that employee should wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse container with water only at hand wash sink then place carrots for salad in container; no sanitizer used. See stop sale for carrots. Advised operator to properly clean and sanitize container at triple sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw shrimp. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee rinse container with water only at hand wash sink then place carrots for salad in container; no sanitizer used. See stop sale for carrots.
Handwash sink used for purposes other than handwashing. Observed employee rinse a container at hand wash sink near cook line.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Dishmachine 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. Dishwasher (Chlorine 0ppm) discussed with operator who ran machine 3 times and rechecked Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handle various containers of food in walk in cooler discussed with operator who educated employee, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw salmon stored above non commercially packed cooked eel, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cooked rice noodle, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in display cooler at sushi bar cooked shrimp (45F - Cold Holding)per operator product not portioned or prepared today and held in unit for approximately 20 minutes, operator moved product to reach in freezer to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned raw chicken (59F - Cooling) at 4:35 since 4:15 to 59F at 4:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed layers of plastic wrap to allow adequate air flow cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen rice warmer at steam table handle soiled with food debris, mold-like substance or slime, discussed with operator to clean and sanitize.
Handwash sink used for purposes other than handwashing. Operator used hand washing sink to wash visibly soiled cloth, discussed with operator.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishments menu has sushi rolls labeled as cooked with ingredients such as masago ( raw fish eggs ) no5 labeled as having raw ingredients, discussed with operator who states sushi rolls cooked in oven after raw fish eggs added to the top, discussed with operator to add asterisk to identify raw items on menu.
Floor soiled/has accumulation of debris. Floors in kitchen in front of deep fryer soiled with build up for grease and food debris, discussed with operator to clean and sanitize area
Stored food not covered. In dry storage large bin of rice not covered, discussed with operator who covered product with lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface, discussed with operator to repair or replace shelves.
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine 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. Dishwasher (Chlorine 0ppm) Operator corrected to Dishwasher (Chlorine 100ppm).
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handled various raw fish with gloves then touched clean containers with Krab; no glove change; no hand wash. Operator washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over Krab salad in glass door reach in cooler. Operator stored properly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed avocados stored over sauces.
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch the side of his face then touched clean cutting board at flip top cooler unit; no hand wash. Advised operator that employee should wash hands.
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 unit: diced butter (52F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. Store double panned. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: diced butter (52F - Cold Holding) As per operator stored overnight in unit. Not prepped or portioned today. Store double panned. See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food (rice and flour).
Oct 25, 2024Call 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. At walk in cooler: cooked rice (46F - Cold Holding) As per operator cooked yesterday, stored over night. Not prepped or portioned today. See stop sale. At Sushi bar: cut kale (64F - Cold Holding) As per operator, stored since 3:15pm on prep counter; Krab (45F - Cold Holding); Masago (46F - Cold Holding) As per sushi chef, both items transferred from glass door standing reach in cooler to display case 10 minutes prior. Not prepped or portioned today. Operator moved items to quick chill.
Exterior door has a gap at the threshold that opens to the outside.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored in same container as ready-to-eat food. Smoked salmon with whole tomato. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At double glass door reach in cooler: Raw scallop stored over cut kale. Operator corrected.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk-in cooler: Commercially processed reduced oxygen packaged raw Escolar and Raw Wahoo bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package overnight. 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 walk in cooler: cooked rice (46F - Cold Holding) As per operator cooked yesterday, stored over night. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (46F - Cold Holding) As per operator cooked yesterday, stored over night. Not prepped or portioned today. See stop sale. At Sushi bar: cut kale (64F - Cold Holding) As per operator, stored since 3:15pm on prep counter; Krab (45F - Cold Holding); Masago (46F - Cold Holding) As per sushi chef, both items transferred from glass door standing reach in cooler to display case 10 minutes prior. Not prepped or portioned today. Operator moved items to quick chill.
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. 2 employees employed approximately 1 week. Emailed form to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for Sushi rice held on time/temperature control for safety food. Emailed to operator.
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. At walk-in cooler: Commercially processed reduced oxygen packaged raw Escolar and Raw Wahoo bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package overnight. See stop sale.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Boxes of oil stored on floor.
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 2 #10 can with tomatoes
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces and raw salmon over krab meat inside reach in freezer on prep area. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above sauces inside flip top cooler on cook line Raw salmon stored above krab meat inside two door glass reach in cooler on sushi bar area Operator stored properly
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. On top rail of flip top cooler inside double metal pan raw beef 50F cold Holding. Per operator product stored since yesterday. Per operator not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice from yesterday on Sushi Bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top rail of flip top cooler inside double metal pan raw beef 50F cold Holding. Per operator product stored since yesterday. Per operator not prepared or portioned today. See stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice from yesterday on Sushi Bar.
A container with cooking oil and multiple containers with soy sauce stored on floor throughout the kitchen. Advised operator to stored properly
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dishmachine 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. Dish machine chlorine solution was 0ppm. Operator primed machine to correct and got a chlorine solution of 100ppm.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing freezer: Raw conch portioned in plastic wrap stored above portioned ice cream and cooked rice; none of which were commercially packaged. Operator stored properly.
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. At double door stainless steel freezer: Raw chicken stored above tenderized beef. Operator stored properly.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in wash compartment of triple sink. Advised operator to only wash hands in hand washing sinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips are expired and does not work. Advised operator to get unexpired ones.
Food stored on floor. At walk in cooler: Bucket of spicy mayonnaise stored on floor. Advised operator to store properly.
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.