SUSHI MAS
721 N FEDERAL HWY #8, Fort Lauderdale FL 33304
Last inspected Jan 15, 2025 · 5 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections, one direction. The current grade is the worst on record.
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. Sushi rice. Operator time marked.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
Observed 2 Employees enter prep area, put on gloves and begin working with food - sushi - without first washing hands. Reviewed proper hand washing and employees properly washed hands.
Prep area flip top - Raw fish stored over ready-to-eat fruit. Prep area flip top - Raw fish stored over ready-to-eat krab. Operator stored all items properly.
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. Sushi rice. Operator time marked.
Digital Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Reviewed menu updating with operator.
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack by triple sink visibly soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks. Operator replaced.
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.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 70F. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 150ppm.
Referred for a formal case, which can lead to a fine. 1 violations recorded.
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish items not marked on menu.
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Back room - triple door unit - raw shell eggs stored over ready to eat pineapple and carrots. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish items not marked on menu.
No probe thermometer provided to measure temperature of food products.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Time a Public Health Control Form to operator and reviewed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By triple sink. Water 79F.
Hot water Faucet handle not functioning at plumbing fixture - hand sink next to triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water. 69F. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Operator made sanitizing solution and stored towels properly.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded.
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No soap provided at handwash sink. All hand sinks.
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.