SUSHI ROCK LAS OLAS
1515 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-462-5541
Last inspected Mar 24, 2026 · 6 visits since April 2024
JUN 24
AUG 24
MAR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
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 →
Inspection history
6 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 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. The sanitizer bucket was empty. The operator replaced the bucket. 100ppm Chlorine
Spray bottle containing toxic substance not labeled. On the triple sink, a spray bottle of degreaser and a spray bottle of griddle cleaner were no labeled. The operator labeled them
Nonfood-contact surface soiled with dust. Box fan on top the chest freezer.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 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. Front counter - sushi rice. Per operator placed out approximately 3 hours ago. Operator time marked.
Walk in cooler - Raw shell eggs stored over ready-to-eat sauces. Operator stored all items 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. Front counter low boy - per operator fish placed in unit earlier today. Operator removed from packages.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. On cook line, squeeze bottles not labeled with common names.
Aug 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cucumbers with one glove - the ungloved hand touching the food. Employee washed hands and re-gloved 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 properly time marked.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Ceiling tile missing. Ceiling - Exposed area in expo hallway.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in walk-in cooler - around circulation fans.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg then reached into container of ready to eat vegetables without removing gloves and washing hands. Advised cook to wash hands and change gloves.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - sushi bar low boy cooler - salmon ambient cooling for 1 hour at 12 pm (45F) at 1:30pm (46F); sushi bar low boy cooler tuna ambient cooling for 1 hour at 12 pm (45F) at 1:30pm (45F). At this rate proper cooling will not occur. Operator moved items to walk to quick chill
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.
Spray bottle containing toxic substance not labeled. Front counter. Operator labeled.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over cookline.
Ceiling tile damaged or missing over cook line.
Cookline- Interior microwave has accumulation of black substance/grease/food debris.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Ginger bucket not elevated. Operator elevated.
In-use ice scoop stored directly on top of ice. Operator stored properly.
No conspicuously located ambient air temperature thermometer in holding unit. Two glass display units.
Apr 17, 2024Inspection 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 rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rub hands for 7 seconds. Employee washed hands properly.
Food stored on floor. Observed buckets of soy sauce on floor in walk-in cooler. Operator moved.
Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized and stored containers. Operator removed from storage.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled linens on cutting board. Operator stored soiled linens 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.