SUSHI ONE
23 N FEDERAL HWY, Fort Lauderdale FL 33301 · 954.761.9009
Last inspected Aug 3, 2026 · 7 visits since September 2023
DEC 24
MAR 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011812 | Dec 17, 2024 | Mar 18, 2025 | $560 |
Inspection history
7 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of pink substance in the interior of the ice machine/bin.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Inside the rice holder, the spatula was laying with the handle in the rice. The spatula was corrected
Wet wiping cloth not stored in sanitizing solution between uses. At the front sushi line on a cutting board and in the back kitchen on the prep table. The cloths were moved to solution.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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. The sushi rice was not labeled. The item has been out less than 2 hours. The time marking was applied.
Equipment drain line draining into handwash sink. Drain lines from the sushi display cases drain into the sink. The drains were removed and capped off.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee entered sushi area began making a sushi roll without first washing hands. Reviewed proper hand washing and employee washed hands.
Exterior door has a gap at the threshold that opens to the outside. By restroom.
Floor soiled/has accumulation of debris. 1. Around chest freezer by water heater. 2. Under all hallway shelving.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer by triple sink - inside visibly soiled.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, seared tuna stored over ready to eat vegetables. Operator moved seared tuna to bottom shelf
Toxic substance/chemical improperly stored. In prep area, bleach bottle stored on prep table. Operator moved bottle to bottom shelf of table
No Heimlich maneuver/choking sign posted. Emailed poster to operator
Uncovered food stored near sink exposed to splash. On prep table by handwashing sink. Seaweed salad stored next to sink under paper towel dispenser exposed to splash. Discussed with operator to moves food out of the way of dispenser to eliminate possible splash. Operator moved food away from sink.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority0 Intermediate9 Basic
Show 13 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 touch face with gloved hands and then prepare sushi roll for customer without washing hands and changing gloves.
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 touch hat with gloved hands and then prepare sushi roll for customer without hand washing or changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed fully thawed Krab (64F), stored under no temperature control on shelf at front counter. Not prepared or portioned today. Operator placed in reach in cooler to quick chill to 41F or below.
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. Observed cut lettuce held using time as a Public health control with no time marking, at the front counter. Operator time marked 1p to 4p.
Accumulation of black mold-like substance in the interior of the ice machine in prep area.
Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep and ware wash areas.
Equipment in poor repair. 1. Observed door missing from ice machine and replace with a piece of shower pan liner, in prep area.
Food stored on floor. 1. Bucket on ginger stored on floor at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cleaned utensil storage rack above triple sink in ware washing area. 2. Black mold like substance observed around hand sink rim at front counter. 3. Food debris observed on food storage shelving at front counter. 4. Portable fan observed heavily coated in dust, blowing directly onto food contact surfaces on shelf in ware wash area.
Single-service articles improperly stored. 1. Cardboard box of dinner napkins stored on floor in hallway. 2. Food service wrap stored on floor in prep area.
Time/temperature control for safety food thawed in an improper manner. Observed packages of Krab thawing at room temperature on shelf at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. 1. Observed dust on walls opposite clean utensils racks in ware wash area.
Water leaking from pipe at the hand sink in ware wash area.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cooked beef in glass door expo unit. 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. Front counter - cut lettuce. Operator properly time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Visibly soiled magnetic knife rack - prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line nonfood-contact shelves. Visibly soiled cardboard lining dry storage shelves in hallway.
Food stored on floor. Containers of ginger stored on floor at front counter. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area - rice scoop in standing water 73F. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Visibly soiled fan blowing into prep area.
Water leaking from pipe and/or faucet/handle. Under prep area hand sink.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over cooked fish in tall white reach in freezer. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - cut lettuce (60-65F). Per operator item was placed out less than an hour ago. Operator placed on Time as a Public Health Control.
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. Provided handout to operator.
Cardboard used to line nonfood-contact shelves. Hallway shelving unit.
Floor soiled/has accumulation of debris. Around water heater and chest freezer.
Food stored in a location that is exposed to splash/dust. In use soup kettle under prep area hand sink paper towel dispenser - exposed to splash when inspector washed hands. Operator moved soup kettle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tall white Freezer gaskets.
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.