SUSHIATO
1009 SOUTH UNIVERSITY DR, Plantation FL 33324 · 954.554.8974
Last inspected Aug 7, 2026 · 6 visits since November 2024
JAN 25
JUN 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (91F - Hot Holding) Observed in rice dispenser. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure emailed to operator. Advised operator to place time mark for remaining 3.5 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring dirty dishes to the dishwashing sink and then without washing their hands or changing their gloves started to make sushi rolls. Employees washed hands and changed gloves.
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. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm.
No paper towels or mechanical hand drying device provided at front handwash sink. Operator provided paper towels.
No soap provided at front handwash sink. Operator provided soap.
Show the remaining 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Feb 19, 2026Inspection 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 ▾
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels used to line containers of leafy greens and cilantro in the reach in cooler by the cook line. Operator removed non-food grade paper towels.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed operator slacking imitation crab in the triple sink at room temperature. Operator turned on cold running water.
Ice buildup in reach-in freezer by the mop sink.
In-use knife/knives stored in cracks between pieces of equipment at the front counter. Operator removed knife from cracks between equipment.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed handwashing sink near triple sink with a pot of water stored in it. Operator removed pot of water.
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/. Observed 5 employees working with no Certified Food Manager on staff.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the sushi area. Operator added paper towels.
Food stored on floor. Observed plastic containers of oil and soy sauce stored on the floor. Operator stored properly.
Ice buildup in reach-in freezer near dry storage area.
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) operator corrected to 50ppm chlorine sanitizer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef out of commercial packaging over passion fruit pulp in reach in freezer Raw beef over cooked shrimp in flip top cooler across from 3 compartment sink. Raw masago over sauces in front line cooler. Cooked shrimp in same container as raw fish in front line cooler. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (91F - Hot Holding) Observed in rice dispenser. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure emailed to operator. Advised operator to place time mark for remaining 3.5 hours.
Toxic substance/chemical improperly stored. Observed Plumbers putty over to go containers in dry storage. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine sanitizer 200ppm+. Advised operator to add water to achieve 50-100ppm chlorine sanitizer.
Insect control device installed over food preparation area. Observed Bug zapper over ice chest. Advised operator to move bug zapper.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by front line area.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Blocked by garbage can. Hand wash sink next to the 3 Compartment sink. Employee removed garbage can
Nov 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchase chlorine sanitizer during inspection.
Covered waste receptacle not provided in women's bathroom. No garbage container in restroom.
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.