Heart Rock Sushi
Last inspected: Mar 11, 2026
100
Score
Heart Rock Sushi appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Mar 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 9, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw shell eggs were stored over ginger dressing. The eggs were moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
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. In the reach in cooler, raw salmon was stored in the commercial ROP packaging. The items were cut open to finish thawing. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the rice bin. The scoop was buried in the rice. The scoop was removed and stored properly. **Corrected On-Site**
10-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. In the reach in cooler, a cut avocado still had the sticker attached. The sticker was removed. **Corrected On-Site**
08B-39-4
Basic - ceiling tiles show damage or are in disrepair. Near the entrance to the kitchen, ceiling tiles stained and sagging. **Repeat Violation** **Admin Complaint**
36-32-5
Basic - Bowl or other container with no handle used to dispense food. In the rice bin, a quart size to go container was stored inside and used to dispense the food. The container was removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-01-5
61
Oct 29, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
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. Sprouts being held on cook line has no time marking, verified written procedure. Operator states sprouts have been out for 1.5 hours. Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of bucket of ready to eat kimchi sauce in walk in cooler. Operator properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler on cook line cut tomatoes (53F - Cooling)at 1:20 since 12:00 52F at 2:45. At this rate item will not cool to 41F within 4 hours. Instructed operator to move item to freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Single service cup in multiple rice bins. Advised operator of proper storage. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles bulging over prep area in kitchen. Operator is aware and has called for repairs. **Corrective Action Taken** **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles soiled with accumulated grease. Observed at right side ceiling/ceiling tiles next to hood.
36-34-5
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. Raw tuna being thawed in sealed reduced oxygen package at sushi line. Tuna still mostly frozen. Operator opened packaging. Discussed proper thawing of commercially reduced oxygen packaged fish with operator **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed bottle of eyedrops stored in small reach in cooler with food items at sushi line. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed under cook equipment on cook line.
36-73-4
Basic - Food stored on floor. Case of coconut milk, bucket of rice stored on floor in kitchen area, operator moved to rack **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed to ware washing area. **Corrected On-Site**
10-20-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed at 3 door stainless reach in freezer
22-16-4
43
Mar 20, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, Raw fish above egg roll wrappers.operator moved raw fish to bottom shelf **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in, raw steak and fish stored over ready to eat edamame. Operator moved edamame to top shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, plastic container stored in handwashing sink. Operator removed container **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar has cups stored in sink.operator removed cups **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line, no paper towels provided. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. By walk in cooler, cups used to dispense salt and rice. Operator removed cups. **Corrective Action Taken**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, two door glass reach in cooler soiled with food debris. Operator has employee clean glass doors. **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above walk in cooler area has water damage.
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 73°F with in use utensils. Discussed with operator that water must be 135°F or above. Operator discarded water. **Corrected On-Site**
10-07-4
45
Aug 5, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler. Cooked chicken (48F) at 3:15pm (ambient cooling since 2 1/2 hours) to 47F at 4:15pm. At this rate proper cooling to 41 in four hours will not occur. Operator put ice on chicken to quick cool. **Corrective Action Taken** **Admin Complaint**
03D-06-5
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 back stand up cooler. Raw chicken over raw fish. Operator inverted. **Corrected On-Site**
08A-17-6
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. Walk in cooler tofu (49F - Cold Holding); bean sprout (50F - Cold Holding). Per operator items have been in unit for more than four hours. Items were not prepped or portioned today. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler tofu (49F - Cold Holding); bean sprout (50F - Cold Holding). Per operator items have been in unit for more than four hours. Items were not prepped or portioned today. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cookline soiled with grease.
23-03-4
52
May 2, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline freezer - raw fish stored over ready to eat egg roll skin. Operator stored all items properly. **Corrected On-Site**
08A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. 1 cracked raw shell egg in container - cookline flip top. See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - sliding glass door unit - raw chicken (47-48F). Per operator item was held in unit overnight. Advised operator to immediately cook chicken. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter right side sushi display case - raw wahoo - ambient cooling 2 hours at 12:20pm (47-48F - Cooling) at 12:45pm 48-49F; raw tuna - ambient cooling 2 hours at 12:20pm (49F- Cooling) at 12:45pm 49F. At this rate proper ambient cooling will not occur. Operator placed items on ice to quick chill. **Corrective Action Taken**
03D-06-5
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. Sushi area - several packs of ROP fish in refrigerator. Per operator placed in unit previous evening. 34F. Reviewed proper procedures and operator opened packages. **Corrected On-Site**
06-09-1
45
Mar 11, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - flip top - raw shell eggs stored over ready to eat pineapple. Cookline freezer - raw fish stored over ready to eat sauce - not all products commercially packaged. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - soup (118F - Hot Holding). Per operator holding approximately 2 hours. Operator moved to stovetop to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles.
22-02-4
Intermediate - 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in dry uncooked rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food not maintained frozen solid in a freezer. Tall white freezer - Raw tuna - 31F, raw mackerel 43F. Observed torn gaskets.
14-74-7
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. Several packages of fish in sushi low boy. Per operator placed in unit earlier today - approximately 4 hours ago. Operator opened packages. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Cookline flip top - torn gaskets.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 75F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Objectionable odors in employee bathroom.
36-64-5
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Tall white freezer - Raw tuna - 31F, raw mackerel 43F. Observed torn gaskets. Operator moved items to chest freezer to freeze. **Corrective Action Taken**
03A-05-5
39
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Dec 27, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Sushi rice from yesterday at sushi station.
01B-13-4
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. See stop sale. Sushi rice from yesterday at sushi station.
03F-04-5
Intermediate - Handwash sink not accessible for employee use at all times, dishes in sink at cook line. Operator removed dishes. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line. Operator provided. **Corrected On-Site**
31B-05-4
Basic - Equipment in poor repair, gaskets torn on flip top coolers at cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris under cooking equipment and under freezers across walk in cooler.
36-73-4
Basic - Food-contact surface not smooth and easily cleanable, Sushi container at sushi bar exposed insulation.
14-13-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, across triple sink at the end of prep table.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line.
23-03-4
Basic - Sushi chef with no hair restraint while engaging in food preparation. He put a hat on. **Corrected On-Site**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator placed in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable in wait area.
14-09-4
41
Frequently Asked Questions
When was Heart Rock Sushi last inspected?
The most recent health inspection at Heart Rock Sushi on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Heart Rock Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Heart Rock Sushi.
How does Heart Rock Sushi compare to other restaurants in Fort Lauderdale?
Heart Rock Sushi most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Heart Rock Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Heart Rock Sushi have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Heart Rock Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Heart Rock Sushi inspected?
Based on the inspection history on file, Heart Rock Sushi is inspected around three times per year on average.
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