SUSHI MOTO
12020 S SHORE BLVD STE 700, Wellington FL 33414 · 5612835576
Last inspected Feb 13, 2026 · 8 visits since December 2023
MAR 24
OCT 24
JUN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 6 flying around dishwasher area. Operator started to kill some of the flies
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat to put on then handled clean lid of pot with sushi rice; no hand wash. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: raw spicy tuna stored over Krab salad. Employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler in kitchen: half and half (45F - Cold Holding) As per employee, stored over night in unit. Not prepped or portioned today. See stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked chicken (56F at 11:45am; 56F at 12:15pm- Cooked Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Stored double panned and over stacked.; cut cabbage (47Fat 11:45am; 47F at 12:15pm - Ambient Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored double panned and over stacked. Advised operator to quick chill Items.
Show the remaining 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu: escolar hand roll; party platters with raw fish not identified as raw.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Aug 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found Approximately 6 flying around dishwasher area. Operator started to kill some of the flies
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer both locations Raw chicken over crab wontons. Operator stored properly
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. Operator removed from bag. Product stored for couple of hours
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled towel than proceeded to assembled sushi rolls. Employee washed hands
Live, small flying insects found Approximately 6 flying around dishwasher area. Operator started to kill some of the flies
Non-food grade paper/paper towel used as liner for food container. For storage with raw fish eggs. Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer both locations Raw chicken over crab wontons. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler, raw tuna 48F cold holding, raw salmon 48 F cold holding, imitation crab meat 48F cold holding, eel 48F cold holding Cook line cooler, cooked pork 46F cold holding, egg drop soup 70F cold holding, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator iced down
Warewashing sanitizing solution exceeding the maximum concentration allowed. At 200 ppm++ Operator corrected to 100 ppm chlorine
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. Operator removed from bag. Product stored for couple of hours
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw eggs in walk in cooler Removed
Handwash sink not accessible for employee use at all times. Two stools blocking hand sink Removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F - at soup warmer Removed container of water
Stored food not covered. Fried vegetables in freezer
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish then touched package of ginger; no hand wash. Employee washed hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo- no parasite destruction provided.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at front counter: Cooked octopus portioned stored below various raw fishes including scallop. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: Raw salmon stored over cucumbers. 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 reach in freezer at backend of kitchen: Dumplings with raw ground chicken stored above raw lobster. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip to cooler across from cook line: diced roast pork (46F at 3:15pm- Ambient Cooling) As per manager, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar: fish egg (59F - Cold Holding) As per manager, stored on prep counter for 1 hour. Not prepped or portioned today. Operator moved to quick chill.
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. No time mark on cut kale stored on counter at sushi bar. Operator time marked. Sushi rice not properly time marked. Sushi rice was marked with two times( had 11:00am and 2:30pm). Operator removed 11:00am time mark stating that was an old label.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip to cooler across from cook line: diced roast pork (46F at 3:15pm- Ambient Cooling) As per manager, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Various sushi rolls in the "dinner from sushi bar" section on menu not identified to have raw fish.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At reach in freezer near cook line: Wrap with Krab made then frozen 2 days prior not labeled. Operator labelled.
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. Commercially processed reduced oxygen packaged raw tuna and Wahoo thawed but not removed from vacuum packaging prior to thawing. Walk in cooler 3 portions of commercially processed reduced oxygen packaged raw tuna no longer frozen and not removed from reduced oxygen package. All items placed to thaw less than 24hours. Operator opened packages.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over egg rolls in freezer unit in kitchen. Both items not commercially packaged. Removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Squeeze bottles on cook line
Bowl or other container with no handle used to dispense food. Cups as scoops
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent cover
Soiled dry wiping cloth in use. At reach in cooler at cook line
Standing water in bottom of reach-in-cooler. On cook line
Stored food not covered. Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. At hand sink
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef over crab Rangoon in one door reach in freezer. Food not commercially packaged. Removed
Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
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.