SUSHI SONG
209 SW 2 AVE, Fort Lauderdale FL 33301 · 954.682.3741
Last inspected Apr 17, 2026 · 7 visits since July 2023
APR 24
AUG 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice time stamped 11am, operator confirmed that's when time control began - current time 4pm. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023896 | Apr 5, 2024 | May 21, 2024 | $200 |
Inspection history
7 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Employee entered prep area and began working with food - peeling a daikon - without first washing hands. Reviewed proper procedures and employee washed hands.
Raw animal food stored over or with unwashed produce. Large Prep flip top - raw fish stored over unwashed avocado. Upstairs - True - raw quail eggs stored over unwashed vegetables. Operator stored all items properly.
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.A
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with self-closing door. Ladies restroom.
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 flip top - several packages of reduced oxygen packaged fish - still frozen. Reviewed proper procedures with operator and operator removed fish from packages
Food-contact surface not smooth and easily cleanable. Inside of upper microwave - finish inside back of unit peeling off.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee touched personal cell phone and then began washing dishes without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Front counter right flip top - Raw fish stored over ready-to-eat mayonnaise. Operator stored all items properly.
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 marked with a time that exceeds the 4-hour limit. Sushi rice time stamped 11am, operator confirmed that's when time control began - current time 4pm. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice time stamped 11am, operator confirmed that's when time control began - current time 4pm. See stop sale.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink - water 77F.
Water leaking from pipe - under front counter hand sink.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at back door by triple sink
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to prepare customer order without hand wash.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpacked fish over ready to eat edamame in reach in freezer. operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front flip top cooler- breaded shrimp (52F - Cold Holding). Per operator items were left in unit overnight. Items were not prepared or portioned today. See stop-sale 2. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen center fliptop- raw fish (50F - Cold holding). Per operator items were cooling overnight. Observed items in unit over fill line. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front flip top cooler- breaded shrimp (52F - Cold Holding). Per operator items in unit over night. Items were not prepared or portioned today. See stop sale
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. See stop sale. Observed sushi rice on right side of sushi bar with no time mark. Operator timemarked
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen center fliptop- raw fish (50F - Cold holding). Per operator items were cooling overnight. Observed items in unit over fill line. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine over 200ppm) operator remade. Now 100ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided handout to operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for green tea cheesecake opened over 72 hours. Operator date marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen center fliptop- raw fish (50F - Cold holding). Per operator items were cooling overnight. Observed items in unit over fill line. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice spatula stored at drink cooler with food debris.
Spray bottle containing toxic substance not labeled. Observed unlabeled windex bottle in ware washing area. Operator labeled cleaner
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food and drink on shelf next with clean glasses. Employee stored in separate area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator wearing wristwatch, bracelet, and ring while prepping sushi.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door by triple sink
Apr 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat milk in prep area flip top. Operator stored all items properly.
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.
Exterior door has a gap at the threshold that opens to the outside.
Wiping cloth sanitizing solution stored on the floor. Operator stored properly.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo - Non-exempt fish may not be served raw or undercooked - invoice states seafood products are to be fully cooked prior to human consumption. Operator removed product from display. Operator stated they will discontinue serving wahoo until proper parasite records are obtained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over butter in front counter flip top. Raw quail eggs stored over tofu and cream cheese in upstairs glass door reach in. 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. Reviewed proper procedures with operator and operator properly opened packages.
Current Hotel and Restaurant license not displayed.
Food stored on floor - containers of fresh fish stored on floor under front counter shelf. Operator removed.
Ice scoop handle in contact with ice. Operator stored properly.
Standing water in bottom of reach-in-cooler. Front counter large flip top.
Wiping cloth sanitizing solution stored on the floor. Front counter - operator stored 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.