SUSHI RAKU
10135 WEST COMMERCIAL BLVD, Tamarac FL 33351 · 954-532-6644
Last inspected Jun 25, 2026 · 7 visits since September 2023
OCT 24
MAR 25
OCT 25
JAN 26
JUN 26
— STEADY
5 inspections within 13 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. Provided to operator. Operator printed and posted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 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. Observed at 3:45 p.m., no time mark on sushi rice held using time as a public health control. As per operator, rice prepared at 12:00 p.m. Operator correctly time marked rice.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty at this time.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee mango stored on top shelf in reach in cooler not segregated from restaurant foods. Operator removed to another area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping clothes at front counter not stored in sanitizer solution between uses. Operator placed cloths in solution
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. -Observed handwashing sink in kitchen blocked with rice washing equipment. Operator removed.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -Observed no date mark on commercially processed cooked chicken and shrimp stored in refrigerator. Per operator, both items removed from freezer yesterday more than 24 hours. Operator correctly date marked.
Food stored on floor. -Observed cases with avocados stored on floor in storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on prep table not stored in sanitizer solution between uses.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef handled used wet wash cloth and went back to prepping sushi, no hand wash
Handwash sink not accessible for employee use at all times. HWS blocked inside kitchen by cart. Operator moved
Handwash sink used for purposes other than handwashing. Observed operator use hand wash sink to drench a used wiping cloth
No probe thermometer provided to measure temperature of food products. Digital thermometer out of batteries. Operator changed batteries
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open Diet Coke in 1 door glass front cooler
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles bags of carrots and peppers. Employee moved eggs to bottom of cooler for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles sauces. Employee moved eggs to bottom of cooler golf proper separation. 2) I Atosa 2 Door reach in under sushi case, trays of prepared raw fish for sushi on top of box of tempura shrimp. Employee rearranged cooler for proper separation of items.
Employee personal food not properly identified and segregated from food to be served to the public. In prep area Kool It reach in cooler, employee bagged food items on top shelf along with public food items. Employee moved food away from public items.
In-use knife/knives stored in cracks between pieces of equipment. At front counter, knife between hand sink and Atosa cooler. Manager removed knife.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket for back kitchen reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine.
Oct 21, 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 used for purposes other than handwashing. Observed hose attached to faucet. Per operator used to clean rice. Operator removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate original written plan. New plan provided to operator
Feb 5, 2024Inspection 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 ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. 1)At sushi station. Glove change no hand wash before preparing shrimp roll. Employee wash hands. 2) kitchen: employee washed hands with gloves on. Instructed to removed gloves and wash hand. Priority: High Priority
Observed: 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. Brown rice 11 -3 pm Priority: High Priority Observed: 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. Brown rice 11 -3 pm Priority: High Priority
Observed: Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not accurate 2 degrees over 32F. Priority: Intermediate
Observed: Bowl with no handle to dispense garlic into soup. Priority: Basic
Observed: Hallway: ginger bucket stored on floor. Operator elevated. Priority: Basic
Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator prepared new mix. Now 50ppm Priority: Basic
bserved: Floor not cleaned when the least amount of food is exposed. Storage room: food debris under shelves. Priority: Basic
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale
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 to operator. Operator printed and posted
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by sushi rice mixing bowl. Operator removed and made accessible
Handwash sink used for purposes other than handwashing. Hose attached to hand wash sink leading to rice washer. Operator removed
Old labels stuck to food containers after cleaning. Observed throughout. Discussed with operator
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.