VILLAGE GRILLE VILLAGE PUMP VILLAGE SUSHI
4404 EL MAR DR, Lauderdale-By-The-Se FL 33308 · 954.776.5840
Last inspected Mar 4, 2026 · 10 visits since November 2023
JAN 24
NOV 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -Observed 3 live flying insects at bar area not landing. -Observed 1 live flying insect by trash can.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi station cold holding gaskets visibly soiled.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
1. Walk in cooler - Raw beef stored over/not properly separated from ready-to-eat pickles and dressings. 2. Sushi station - Raw fish stored over/not properly separated from ready-to-eat crab. Operator stored all items properly.
Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper hand washing and employee washed hands.
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 waiter touch toast for an order with bare hands. Reviewed proper procedures with employees. Cookline employee corrected order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - grill drawers - butter (50F); garlic butter (53F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Observed lower right drawer open approximately 1". 2. Cookline - right flip top - French toast batter (45-48F); ham (45-48F); corned beef hash (45-48F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. 3. Cookline - left flip top - cheese (48-50F); pooled raw shell eggs (48-50F); feta cheese (48-50F); cut tomatoes (48-50F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. Observed ice build up in back of unit. 4. Prep area - right flip top - mozzarella (46-48F). Per operator item held in unit overnight. Item not prepped or portioned today. Operator voluntarily discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi station cold holding gaskets visibly soiled.
Wall behind dish machine soiled with accumulated grease, food debris, and/or dust.
Waste line missing at soda gun holster. 1 soda gun - middle bar.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Front dining room bar soda gun nozzle. Operator cleaned at time of inspection.
Accumulation of mold-like substance in the interior of the ice machine/bin. Operator began cleaning during inspection.
Interior of refrigerator. Frontline reach in cooler gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sushi station 3 door reach in cooler gaskets soiled
Standing water in bottom of reach-in-cooler at front line.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority5 Intermediate4 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Dry Storage; x2 Whole Peeled Plum Tomatoes 6lbs each.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dish employee handled dirty dish ware to put in dish machine for washing with gloves on then proceeded to grab clean dish ware to place in storage without removing gloves and washing hands. Reviewed proper hand washing and glove usage with operator. Employee washed hands and changed gloves.
Live, small flying insects found -Observed 3 live flying insects at bar area not landing. -Observed 1 live flying insect by trash can.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Unpacked Raw burgers stored over raw potatoes fries in reach in freezer in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings (57F - Cold Holding),per operator pulled from walk in cooler this morning less than 4 hrs. Operator opted to discarded. -butter (72F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steam table; beef sausage (122F -140F - Hot Holding), held less than 4 hours,observed low water, operator reheated.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm), Operator remade solution. Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with mold-like substance. -Bar; soda gun nozzles.
Handwash sink used for purposes other than handwashing. -Bar; muddle stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen operator provided
No soap provided at handwash sink. -Bar, operator provided
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.
Bowl or other container with no handle used to dispense food. -Paper cup in container of breading, operators removed.
In-use knife/knives stored in cracks between pieces of equipment. -Front line, stored between reach in cooler and hot holder, operator removed.
Plumbing system in disrepair. -Sushi Bar hand washing sink, pipe disconnected from sink causing water to drain on floor.
Standing water in bottom of reach-in-cooler. -front line; left and right reach in cooler
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. -Dry storage area; Monarch Brand Diced white potatoes 6lb
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook line employee handled dirty plate with gloved hands, changed gloves without washing hands and began preparing customers orders. Reviewed proper hand washing and glove usage employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; Raw tuna stored over ready to eat Alfredo sauce In walk-in cooler. Operates stored properly.
Toxic substance/chemical improperly stored. -Bottle of Clorox stored on ware washing table area, operator stored properly.
Food-contact surface soiled with mold-like substance. -Wait station; soda station nozzles.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink. Operator provided.
Quaternary chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at front bar triple sink. Operator provided.
Accumulation of black/green mold-like substance in the interior of the 3 ice machine/bins.
Ceiling shows damage. Ware washing station; Small hole in ceiling above ware washing station.
Food stored on floor. -Sushi Bar; Bulk sushi rice stored on floor, operator stored properly.
Ice buildup in sushi bar reach-in freezer.
Interior of kitchen walk in cooler has exposed insulation.
Water leaking from pipe at Sushi Bar hand washing sink.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Dish employee handled soiled dishes or utensils and then picked up clean/sanitized cutting board without washing hands, reviewed proper hand washing procedures and employee properly washed hands.
Employee cracked raw shell eggs and then handled cleaned utensils without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar low boy - raw fish over RTE soy sauce/cooked rice. Operator stored all items properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer, raw beef burger over raw fish, Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: 1. Right cookline flip top: egg whites (47F - Cold Holding) per operator in unit approximately 3 hours, item not prepared or portioned today. Observed items in double pan. Operator moved into walk in to quick chill. 2. Left cookline flip top. provolone cheese (47F - Cold Holding); carton eggs (47F - Cold Holding) per operator in unit approximately 3 hours, item not prepared or portioned today. Observed carton eggs double panned. Operator placed in walk in cooler 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.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris on exterior of warewashing machine.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean water pitchers under soap and paper towel dispenser at expo hand sink. Operator stored properly.
Cookline Reach-in freezer interior/shelves have accumulation of soil residues.
In-use ice scoop stored in visibly soiled container between uses. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cookline convection oven and cook line freezer. All cookline shelving.
Prep area - Clean knives stored in visibly soiled containers. Operator rewashed knives and placed in cleaned containers.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over ready to eat vegetables in prep area flip top. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Establishment advertised fresh juice, but juice was not prepared from original fruit. Breakfast menu states, "Fresh Squeezed Orange Juice" and "Fresh Squeezed Grapefruit Juice." Per operator, juices are purchased from their purveyor. Operator revised menus during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna steak and smoked salmon platter on lunch/dinner menu - both paper and on-line. On line sushi menu - raw fish items not marked. Reviewed menu updating with operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - butter. Operator filled out during inspection.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Dry storage room - under all shelving.
Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
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.