SUSHIGAMI
12801 W SUNRISE BLVD SPACE 5080, Sunrise FL 33323 · 305-332-3472
Last inspected Aug 21, 2026 · 13 visits since December 2023
JAN 25
MAY 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -Observed 2 live flying insects landing on 3 compartment sink. Operator killed and sanitizer areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023032867 | Jun 9, 2023 | Jul 13, 2023 | $800 |
| 2--2022004409 | Dec 15, 2021 | Mar 9, 2022 | $600 |
| 2--2021001518 | Jan 7, 2021 | Feb 16, 2021 | $400 |
| 2--2018025289 | Mar 14, 2018 | Aug 9, 2018 | $200 |
Inspection history
13 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Container of oil stored on floor in preparation area. Elevated during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.
Working containers of sugar removed from original container not identified by common name. Labeled during inspection.
Feb 20, 2026□ 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 ▾
Ice buildup in reach-in freezer. Small freezer and 4 drawers under sauces in front counter.
Feb 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw Tuna stored above container Kimchi in walk in cooler. Manager inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Drawers under Sauces-; Spicy Tuna (52F - Cold Holding); Tuna Salad (57F - Cold Holding); Tofu (54F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed ice buildup in unit. See Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Drawers under Sauces-; Spicy Tuna (52F - Cold Holding); Tuna Salad (57F - Cold Holding); Tofu (54F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed ice buildup in unit. See Stop sale
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bucket of soy sauce stored on floor in walk in cooler. Manager elevated.
Ice buildup in reach-in freezer. Small freezer and 4 drawers under sauces in front counter.
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3cs sink at 100ppm quaternary. Operator corrected to 200 ppm quaternary.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cold holding unit in the prep area pico de gallo(46F - Cold Holding). As per operator not prepared or portioned today. As per operator not out of temperature for more than 4 hours. Operator placed in ice bath.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store produce and cups.
Current Hotel and Restaurant license not displayed. Operator placed on wall.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing apple watch while prepping food. Employee #2 wearing watch while prepping food.
May 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found -Observed 2 live flying insects landing on 3 compartment sink. Operator killed and sanitizer areas
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cut vegetables in refrigerator drawers. Operator discarded raw chicken at will.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed imitation crab legs cold held in reach in cooler at 45F. Per operator, item transfer to unit 1 hour prior to the inspection. Operator transfer item to reach in freezer for quick chill.
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 no time marked on sushi rice held using time as a public control. As per operator, rice prepared 2 hours prior to the inspection. Operator correctly time marked rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at 105F in rice cooker. As per operator, rice cooked and transfer to cooker 2 hours before the inspection. Operator increase the temperature on rice cooker
Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored drinking cups
No handwashing sign provided at a hand sink used by food employees. -Observed no hand washing sign at a hand sink at front line.
Jan 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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 items held on time as a public health control for safety on belt not time mark. Per operator, time started at approximately 11:30am, items will expire at 3:30pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - in rice cooker white rice (112F - Hot Holding) - at holding area next to microwave, cooked chicken (124-170F - Hot Holding); shrimp tempura (90F - Hot Holding) - at sushi station cooked potato wedges; (80F - Hot Holding). Per operator, items have been out of temperature for approximately 45 mins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed krab salad prepared 01/01/25 not date marked In low boy cooler at sushi station.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jenny A. Expired 4/20/24.
Current Hotel and Restaurant license not displayed.
Stored food not covered. Observed rolls stored uncovered in chest freezer. Employee covered rolls.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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 touching spring mix with bare hand. Inspector educated employee on the importance of avoiding bare hand contact.
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. Observed sushi rice not time marked at sushi station. Per operator, item was prepared at 9:30. Time marked for 1:30pm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed salmon portioned 9/24 not date marked in low boy cooler under sushi prep table.
Single-service articles not stored inverted or protected from contamination. Observed single service plate lids not stored inverted at wait station. Employee inverted lids.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee moving away from kitchen and then preceded to prepare food without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seaweed salad (51F - Cold Holding); cooked salad (53F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed seaweed salad (51F - Cold Holding); cooked salad (53F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. See stop sale. -Observed fries (75F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour prior to inspection. Item placed in cooler to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice hot holding at 91F. Employee placed rice to be reheated.
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 proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Leonardo C, Ricardo and Julie C, Elibeth I. employed over 60 days with no proof of training.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form sent to operator to be completed.
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. Observed tuna thawed in Reduced Oxygen Pakaging. PIC cut open package.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle stored in tuna salad. Employee removed.
Stored food not covered. Observed ginger stored unprotected at service line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at sushi station.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed over 400ppm. Corrected to 200ppm
Dec 15, 2023□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed vents with an accumulation of dust.
Dec 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish washing area. Observed no hot water at hand washing sink in dish washing location.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed vents with an accumulation of dust.
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. - Low boy next to hand wash station. Observed bags of tuna thawed in ROP packaging.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (56F - Cold Holding); dumplings (60F - Cold Holding); shrimp (58F - Cold Holding), spicy tuna (54F - Cold Holding); tuna salad (55F - Cold Holding); imitation krab (52F - Cold Holding); sweet pumpkin (54F - Cold Holding), pico (59F - Cold Holding); spring roll (59F - Cold Holding); sea weed salad (56F - Cold Holding). Per operator, items were not prepared or portioned today. Cooling units are not cooling adequately. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy Observed salmon (56F - Cold Holding); dumplings (60F - Cold Holding); shrimp (58F - Cold Holding), spicy tuna (54F - Cold Holding); tuna salad (55F - Cold Holding); imitation krab (52F - Cold Holding); sweet pumpkin (54F - Cold Holding), pico (59F - Cold Holding); spring roll (59F - Cold Holding); sea weed salad (56F - Cold Holding). Per operator, items were not prepared or portioned today. Cooling units are not cooling adequately. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Low boy next to hand wash sink. Observed opened cuts of thawed tuna and salmon not date marked.
Spray bottle containing toxic substance not labeled. Observed a spray bottle of glass cleaner not date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish washing area. Observed no hot water at hand washing sink in dish washing location.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Front counter Observed Ice machine with an accumulation of black mold like debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed vents with an accumulation of dust.
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. - Low boy next to hand wash station. Observed bags of tuna thawed in ROP packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Prep table above Low boy freezer. Observed employee cell phone stored on prep table. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses.
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.