SUSHIATO
7961 N UNIVERSITY DR, Parkland FL 33076 · 954-554-8974
Last inspected Apr 22, 2026 · 6 visits since August 2023
FEB 24
JAN 25
MAR 25
AUG 25
APR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in restroom, zero hot water, only cold water 74°f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in restroom, zero hot water, only cold water 74°f
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doesn't have a self closing door
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. Yellowtail thawed still in reduced oxygen packaging. Chef removed fish from reduced oxygen packaging
Show the remaining 2 findings ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi station still with stickers. Chef removed stickers and washed before cutting.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine solution over 300 ppm. Chef diluted solution to 100 ppm.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 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 and the time removed from temperature control cannot be determined. No time marking on sushi rice held at front prep area. Per operator, sushi rice was prepared at 12:30PM. Operator applied appropriate time marking.
No soap provided at handwash sink at front sushi prep counter. Operator provided.
Time/temperature control for safety food thawed in an improper manner. Krab stick thawing at room temperature in bus bin by triple sink area. Operator moved items to reach in cooler.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Tested at 200 ppm. Operator diluted solution with water, retesting at 100ppm.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee coughed into hand and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cough into hand and then handle spray cleaner bottle. Educated employee on proper handwashing.
Raw animal food stored over or with unwashed produce. Raw chicken packages stored on top of unwashed avocados. Operator reorganized.
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. Sushi rice held for 3 hours not time marked. Operator placed time on sushi rice and will discard at 4PM.
Two spray bottles in sushi prep area containing glass cleaner not labeled. Operator labeled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes on sushi prep and kitchen areas. Operator placed in sanitizer solution.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Using paper towels as liners for food.
Water pressure lacking at fixtures that require the use of water. Hot water is lacking pressure at hand wash sinks.
Time/temperature control for safety food thawed in an improper manner. Frozen food left outside to thaw, manager returned to reachin cooler
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw salmon in squeeze tube/ not commercially packaged stored over cooked noodles- operator moved to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw salmon not commercially packaged stored over sauces- operatormoved to lower shelf.
No probe thermometer provided to measure temperature of food products.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping food with watch on- educated operator employee removed watch.
Employee with no hair restraint while engaging in food preparation.employee handling clean dishes no hair restraint.
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.