Asahi Restaurant
Last inspected: Dec 8, 2025
67
Score
Asahi Restaurant has been inspected 12 times since 2022. The most recent visit was on Dec 8, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Restaurants in Sunrise average 78, so Asahi Restaurant trails the local norm. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Aug 6, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign in bathroom for women - From follow-up inspection 2025-08-06: Still no sign **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White Cutting board has brown cut marks, by flip top - From follow-up inspection 2025-08-06: Observed same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer. On floor and on shelvings and curtains - From follow-up inspection 2025-08-06: Observed same **Time Extended**
14-69-4
86
Aug 4, 2025
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
25
Apr 29, 2025
Complaint Full
No violations found.
100
Apr 28, 2025
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roach in kitchen, underneath clean ware wash area by kitchen entrance 1 live over triple sink next to clean dishes, by back entrance 1 live on floor in dining area 2 live between flip top and table on cookline
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with mold like substance
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw sushi on menu not labeled
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler made Saturday as per operator. Not date marked
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk containers of salt and sugar
14-01-5
Basic - Dead roaches on premises. Observed 2 dead under dish washer 1 dead under crates of drinks by bathroom
35A-03-4
58
Dec 16, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
47
Jan 31, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored roach spray next to white freezer in kitchen. Operator placed in a secure location. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At 3:15pm, Sushi rice time marked 11am to 3pm no discarded. See stop sale.
03F-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler, Raw chicken over cut lettuce 2. Walk in freezer, Raw chicken over cooked pork.
08A-05-6
High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At 3:15pm, Sushi rice time marked 11am to 3pm no discarded. See stop sale.
01B-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Eggs rolls at 112F 2:30PM cooling since 2:00 at 3:45pm 83F. Observed cooling at room temperature. Operator moved in walk-in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on menu not identified.
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. Operator provided**Corrected On-Site** **Corrected On-Site**
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between two flip tops in kitchen.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 84F at cookline. Operator removed and remade. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under 3 cutting boards in kitchen.
21-04-4
37
Nov 30, 2023
Routine - Food
No violations found.
100
Nov 29, 2023
Routine - Food
7 critical violations. 4 major violations. 13 minor violations.
View 24 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at mop sink missing vacuum breaker. **Warning**
29-42-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, flat of raw shell eggs above case of bell peppers. **Warning**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, cooked wontons and other food items in standard printed to go bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Standard paper towels used in bottom of containers of fried chicken, egg rolls, and rangoons in glassfront cooler in kitchen. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cook line changing gloves between tasks working with raw food items and prepared foods without washing hands first. **Warning**
12A-07-5
High Priority - Roach activity present as evidenced by live roaches found. 1) Observed two live roaches on empty container by dish machine. 2) Observed one live roach crawling up back side of glassfront cooler in kitchen. **Warning**
35A-05-4
High Priority - 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. In walk in freezer, non commercially wrapped trays of raw chicken above trays with non commercially wrapped beef and pork. **Warning**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at end of cook line blocked by trash can. **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice and fried chicken being held under time control. No written plan available. New form printed, provided, and completed. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. 1) Unknown substance in spray bottle under front counter by storage case. 2) Unknown substances in spray bottles under dish machine and triple sink. **Warning**
41-17-4
Basic - Dead roaches on premises. 1) Observed two dead roaches under dish machine located opposite cookline 2) Observed one dead roach on top of dish machine. located opposite cookline. 3) Observed one dead roach on floor by left end of cookline in front of stove. 4) Observed 5 dead roaches under hand sink at front of kitchen by reach in freezer nearest the cook line. 5) Observed 4 dead roaches along base of wall to right of dish machine located opposite cook line. **Repeat Violation** **Repeat Violation** **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of soup in beverage cooler at front counter manager ID'd as employee food. Container not separated from public food. **Repeat Violation** **Warning**
08B-49-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed prep bowl at triple sink, rinsed, and placed directly on shelf without a sanitizing step taking place. Sanitizer sink was not set up. Employee moved bowl to dishwasher and sent through unit to sanitize. **Corrected On-Site** **Warning**
16-13-5
Basic - Floor not cleaned when the least amount of food is exposed. 1) Food debris and grease buildup under main cook line. 2) Food debris on shelf under steam well. **Warning**
36-01-4
Basic - Food stored on floor. Buckets of soy sauce on floor in kitchen and walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two cleavers between fliptop unit and prep tables at kitchen make line. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on cook line. Employee replaced with water above 135F. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at front of kitchen with unopened cases of single serve to go items has heavy dust buildup. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in glassfront reach in cooler in kitchen. **Repeat Violation** **Warning**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of Shrimp thawing in standing water on prep table beside dish machine. Employee moved shrimp to walk-in cooler to continue thawing. **Corrected On-Site** **Warning**
06-01-5
Basic - Uncleanable knife block in use to store knives. Knives in knife block at sushi station. **Warning**
14-55-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area to left of dish machine has mold like build up. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of corn starch in back storage area missing label. **Warning**
02D-01-5
12
Feb 8, 2023
Routine - Food
6 critical violations. 9 major violations. 15 minor violations.
View 30 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line egg rolls, paper ripped paper from sugar bag used to line crab Rangoon at cook line. Observed torn sugar bags used to line egg roll containers. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for selling raw sushi, salmon. Salmon Farm raised no proof of pellet fed. **Warning** - From follow-up inspection 2023-02-08: Still not pellet fed on parasite destruction **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed crab Rangoon stored in Walmart and thank you bags in standing freezer. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over uncovered vegetables in walk in cooler. Observed raw beef stored over uncovered broccoli in walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over dumplings in standing freezer at kitchen area. Observed raw chicken stored over raw beef in standing freezer at kitchen area. Observed raw opened shell crabs stored over vegetable spring rolls in standing reach in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Observed Employee washed hands in 3 compartment sink other than an approved handwash sink while prepping chicken at 3 compartment sink. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hand washing sink with built of mold and slime like substance around, inside and on nozzles of sink. Observed cutting boards with mold like substance at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at kitchen area and cook line with chemicals in gallons and gallons of oil, rice , soya sauce in front of sink. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located at kitchen area used as a dump sink **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink at cook line area. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Observed Non-pitting surface rust on food-contact equipment walk in cooler shelves with mold like substance hanging off shelves. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Observed In-use dirty containers which operator stated are washed and sanitized with mold on interior, lids and exterior of containers stored on 3 compartment sink shelf with heavy mold like surface between uses. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
10-12-5
Basic - - From initial inspection : Basic - Observed Employee beverages container on a food preparation table or over/next to clean equipment/utensils throughout kitchen prep tables **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Observed Clean utensils or equipment stored in dirty 3 compartment shelf with heavy black mold like substance **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Observed Buildup of food debris/soil residue and mold like substance on equipment door handles and gaskets throughout kitchen area. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Observe In-use utensil scoops, labels not stored on a clean portion of food preparation or cooking equipment by wok station. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
10-02-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 84F **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching rice, cornstarch, flour and msg in containers located at dry storage area. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed gallons of oil stored on floor under prep table at kitchen area. Observed raw chicken in buckets and sauces stored on floor in walk in cooler. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public in standing reach in cooler at kitchen area, walk in and **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Accumulation of debris on drainboards or equivalent. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
16-15-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed raw uncovered shrimp stored over vegetables in walk in cooler. Observed raw chicken in boxes stored on floor in walk in freezer. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in walk in cooler. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Observed Reach-in cooler interior/shelves and walk in shelves have accumulation of mold like substance **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
22-16-4
8
Feb 6, 2023
Routine - Food
10 critical violations. 13 major violations. 30 minor violations.
View 53 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp tempura cooked from Thursdsy (55F); sweet and sour chicken cooked from friday (55F - Cold Holding); egg roll from 3 pm 2/5 in cooler overnight (55F - Cold Holding); sweet and sour chicken from 2/4 (54F - Cold Holding); boneless ribs cooked Friday (54F - Cold Holding); brown rice cooked 3pm (54F - Cold Holding); fried wonton cooked from 3/pm 2/5 (54F - Cold Holding) **Warning**
03A-02-5
High Priority - 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 shrimp tempura cooked from Thursdsy (55F); sweet and sour chicken cooked from friday (55F - Cold Holding); egg roll from 3 pm 2/5 in cooler overnight (55F - Cold Holding); sweet and sour chicken from 2/4 (54F - Cold Holding); boneless ribs cooked Friday (54F - Cold Holding); brown rice cooked 3pm (54F - Cold Holding); fried wonton cooked from 3/pm 2/5 (54F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over dumplings in standing freezer at kitchen area. Observed raw chicken stored over raw beef in standing freezer at kitchen area. Observed raw opened shell crabs stored over vegetable spring rolls in standing reach in freezer. **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over uncovered vegetables in walk in cooler. Observed raw beef stored over uncovered broccoli in walk in cooler **Repeat Violation** **Warning**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed crab Rangoon stored in Walmart and thank you bags in standing freezer. **Warning**
14-31-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for selling raw sushi, salmon. Salmon Farm raised no proof of pellet fed. **Warning**
01D-01-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line egg rolls, paper ripped paper from sugar bag used to line crab Rangoon at cook line. Observed torn sugar bags used to line egg roll containers. **Warning**
14-86-1
High Priority - Food with mold-like growth. See stop sale. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed cooked egg rolls contaminated by wood with heavy mold like substance used to cover egg rolls. **Warning**
01B-07-4
High Priority - Food placed in soiled container/equipment. Observed in cooked rice stored in dirty containers at dry storage area. **Repeat Violation** **Warning**
08B-27-4
High Priority - Dishmachine not sanitizing properly.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
Intermediate - 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. **Warning**
11-07-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hand washing sink with built of mold and slime like substance around, inside and on nozzles of sink. Observed cutting boards with mold like substance at cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at kitchen area and cook line with chemicals in gallons and gallons of oil, rice , soya sauce in front of sink. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located at kitchen area used as a dump sink **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Observed Employee washed hands in 3 compartment sink other than an approved handwash sink while prepping chicken at 3 compartment sink. **Warning**
12A-03-4
Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink at cook line area. **Warning**
31B-02-4
Intermediate - Observed Non-pitting surface rust on food-contact equipment walk in cooler shelves with mold like substance hanging off shelves. **Warning**
22-31-4
Intermediate - Observed Spray bottle containing toxic substance degreaser not labeled. **Warning**
41-17-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 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 shrimp tempura cooked from Thursdsy (55F); sweet and sour chicken cooked from friday (55F - Cold Holding); egg roll from 3 pm 2/5 in cooler overnight (55F - Cold Holding); sweet and sour chicken from 2/4 (54F - Cold Holding); boneless ribs cooked Friday (54F - Cold Holding); brown rice cooked 3pm (54F - Cold Holding); fried wonton cooked from 3/pm 2/5 (54F - Cold Holding) Observed shredded chicken from 2/ 5; sweet and sour chicken from Thursday, not date marked in walk in cooler **Repeat Violation** **Warning**
02C-02-5
Basic - Accumulation of debris on drainboards or equivalent. **Warning**
16-15-4
Basic - Cardboard used to line food-contact shelves. Observed dirty cardboard used to cover salt container at dry storage shelf. **Warning**
14-05-4
Basic - 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. **Warning**
06-09-1
Basic - Dead roaches on premises. Observed approximately 10 dead roaches under hand washing sink located in kitchen area. Operator cleaned up dead roaches. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in standing reach in cooler at kitchen area, walk in and **Warning**
08B-49-4
Basic - Employee personal items glasses, keys , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at cook line **Warning**
40-06-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed hand made wood with heavy mold substance on wood used to separate vegetables in container in standing reach in cooler located in kitchen area.. Operator discarded products. **Warning**
14-25-5
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed cooked egg rolls contaminated by wood with heavy mold like substance used to cover egg rolls. **Warning**
08B-19-4
Basic - Food stored on floor. Observed gallons of oil stored on floor under prep table at kitchen area. Observed raw chicken in buckets and sauces stored on floor in walk in cooler. **Warning**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. **Warning**
08B-25-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching rice, cornstarch, flour and msg in containers located at dry storage area. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 84°F **Warning**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Observe In-use utensil scoops, labels not stored on a clean portion of food preparation or cooking equipment by wok station. **Warning**
10-02-4
Basic - Observed Bowl or other container with no handle used to dispense cornstarch, salt and msg at forage area. **Warning**
14-01-5
Basic - Observed Buildup of food debris/soil residue and mold like substance on equipment door handles and gaskets throughout kitchen area. **Warning**
23-24-4
Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Observed Clean utensils or equipment stored in dirty 3 compartment shelf with heavy black mold like substance **Warning**
24-06-4
Basic - Observed Employee beverages container on a food preparation table or over/next to clean equipment/utensils throughout kitchen prep tables **Warning**
12B-07-4
Basic - Observed Food-contact surface not cleaned and sanitized between contact with different raw animal products. Inspector showed operator how to set up chlorine **Warning**
08B-23-5
Basic - Observed In-use dirty containers which operator stated are washed and sanitized with mold on interior, lids and exterior of containers stored on 3 compartment sink shelf with heavy mold like surface between uses. **Warning**
10-12-5
Basic - Observed Nonfood-contact surface floors behind equipment and throughout kitchen area soiled with grease, food debris, dirt, slime or dust. **Warning**
23-03-4
Basic - Observed Reach-in cooler interior/shelves and walk in shelves have accumulation of mold like substance **Warning**
22-16-4
Basic - Observed Single-service articles at dry storage area and sushi station not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and cook line. **Warning**
21-12-4
Basic - Observed Working containers of salt removed from original container not identified by common name. **Warning**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in walk in cooler. **Warning**
12B-13-4
Basic - Stored food not covered. Observed raw uncovered shrimp stored over vegetables in walk in cooler. Observed raw chicken in boxes stored on floor in walk in freezer. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
1
Jul 18, 2022
Routine - Food
10 critical violations. 6 major violations. 22 minor violations.
View 38 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over un washed vegetables in walk in cooler.
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed rice mesh bag used to cook sushi rice.
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non-food grade paper/paper towel used as liner for food container for pork egg rolls in walk in cooler.
14-86-1
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting boards and surfaces on cook line not sanitized between raw and ready to eat food
22-45-4
High Priority - Food placed in soiled container/equipment. Observed flour, rice, corn starch, cooked shrimp all stored in containers with lids with mold and grease build up.
08B-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working with raw to ready to eat put gloves on and not wash hands before putting on gloves.
12A-07-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine chlorine sanitizer not at proper minimum strength.. Operator corrected to 100ppm. **Corrected On-Site**
22-41-4
High Priority - 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 with no time marking. Operator labeled sushi rice
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw beef in walk in freezer.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauce in walk in cooler. Observed raw shrimp over garlic sauce in walk in cooler. Observed raw shrimp over general tsao sauce
08A-05-6
Intermediate - 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. Observed 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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line with mold build up.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at kitchen area inside with bucket inside sink and rice bucket in front of sink.
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed walk in cooler shelves with surface rust and mold build up.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed brown rice, cooked shrimp, egg roll, bourbon chicken all cooked from 24 hours ago per operator not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at dish machine area. Operator labeled bottle degreaser. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages throughout establishment on prep tables, counters,
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in food preparation at cook line not wearing hair restraint. Chef put on hair restraint **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed floors under wok station with heavy grease build up.
36-73-4
Basic - Food stored on floor. Observed soya sauce and gallon of oil stored on floor. Operator put sauce on crate 6 inches off floor Observed 2 five gallon containers of oil on floor at condiments station under shelf. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at cook line.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoop directly touching sugar rice and cornstarch in containers located at dirty storage area.
10-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed dirty utensils stored on dirty knife rack.
10-02-4
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted in establishment.
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves doors and gaskets with mold build up.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items to go containers not inverted at cook line and stored and dirty shelf.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp on prep counter and raw ribs in 3 compartment sink being thawed at room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at dry storage area and throughout cook and kitchen area with dust build up and grease.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cook line and prep table not stored in sanitizing solution.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour, sugar, salt, not labeled at dry storage area.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on prep shelf at cook line.
12B-07-4
Basic - Dressing room not provided for employees who must regularly change clothes.
40-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout all coolers, walk in and walk in freezer door Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop in salt container, and flour used to dispense salt and flour.
14-01-5
Basic - Accumulation of debris on drainboards or equivalent. Observed Accumulation of debris, mold and grease build up on dish racks,exterior and interior of machine inside warewashing machine.
16-15-4
Basic - Accumulation of debris inside warewashing machine. Observed Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at dish machine wash area.
22-20-5
4
Frequently Asked Questions
When was Asahi Restaurant last inspected?
The most recent health inspection at Asahi Restaurant on file is from Dec 8, 2025. The public record contains 12 inspections in total.
What is the most common violation at Asahi Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Asahi Restaurant.
How does Asahi Restaurant compare to other restaurants in Sunrise?
Asahi Restaurant most recently scored 67 out of 100, which is lower than the Sunrise average of 78.
Has Asahi Restaurant's inspection record improved over time?
No. Recent inspections at Asahi Restaurant have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Asahi Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Asahi Restaurant inspected?
Based on the inspection history on file, Asahi Restaurant is inspected around four times per year on average.
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