Imasa Sushi
Last inspected: Feb 19, 2026
74
Score
Inspectors have visited Imasa Sushi 10 times, with records going back to 2022. The most recent visit was on Feb 19, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
74
Nov 3, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
78
May 7, 2025
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open case raw shell eggs on shell above container of thawed raw fish. Manager moved eggs to bottom shelf for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen right fliptop, cooked wontons (58F - Cold Holding); cooked noodles (63F - Cold Holding) being held outside of coldest part of unit. Per employee not prepared or portioned today and out of cooler less than 1 hour. Employee returned both to lower reach in cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case raw shell eggs above containers of house sauces. Manager moved eggs to bottom shelf for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi station wearing watch.
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between salad station fliptop and prep table. Employee removed knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Food stored on floor. Sauce buckets on floor in kitchen. **Repeat Violation**
08B-38-4
55
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Nov 6, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
70
Mar 6, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
50
Nov 16, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/. **Warning** - From follow-up inspection 2023-11-16: **Time Extended**
53A-03-7
90
Nov 15, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Sushi station , krab meat 55F ambient temperature , krab meat held on top prep table in sushi station less than 4 hours ago under no temperature control for food safety. Operator moved to reach in cooler to quick chill. *Corrective Action Taken* 2)Flip top cooler opposite wok station in cook line ; bean sprouts (45F - Cold Holding); cooked shrimp (46F - Cold Holding); raw beef (47F - Cold holding )held less than 4 hours ago in unit. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer at 0ppm quaternary. Establishment will be using 3 compartment sink to sanitize dishes. **Corrective Action Taken** **Warning**
22-47-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw lobster inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/. **Warning**
53A-03-7
Basic - In-use tongs stored on oven door handle between uses in kitchen. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet wiping cloth into sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Clean plates not stored inverted or in a protected manner at front counter sushi station. Operator inverted **Corrected On-Site** **Warning**
24-05-4
50
Apr 13, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (42-48F - Cold Holding) , per operator food held less than 4 hours, observed food stored above the rim line, Employee removed food out of temperature and placed on WIC for a quick chill **Corrected On-Site**
03A-02-5
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. Sushi rice,per manager rice prep at 11:00, time mark posted by manager. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Two plates inside sink, Employee removed **Corrected On-Site**
31A-11-4
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. Poster emailed **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar, Employee provided **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimps cooked yesterday morning, not dated, Employee placed label **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Entrance of WIC , several boxes on floor, Employee removed to stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Containers of sugar and cornstarch, Employee removed ice scoops to be clean **Corrected On-Site**
10-01-5
45
Nov 29, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 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 and the time removed from temperature control cannot be determined. Sushi rice, per employee rice made at 2:00 pm, Employee placed a label. **Corrected On-Site**
03F-02-5
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. Food borne illnesses poster provided **Corrective Action Taken**
11-07-5
Intermediate - Packaged food not labeled as specified by law.
02D-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense pieces of raw fish, in cook line station, employee removed **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several open bottles of water and coffee cups on prep table in sushi bar and kitchen area. Operator removed **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Observed several containers of food inside cook line and WIF stored on floor
08B-38-4
Basic - Ice scoop handle in contact with ice. Front counter ice machine, Employee removed **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of flour, employee removed **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cook line station-Tongs handle touching raw beef, Employee removed to be clean and sanitized **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of cook line- hood filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in cook line cooler. Employee removed **Corrected On-Site** **Repeat Violation**
12B-13-4
47
Frequently Asked Questions
When was Imasa Sushi last inspected?
The most recent health inspection at Imasa Sushi on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Imasa Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Imasa Sushi.
How does Imasa Sushi compare to other restaurants in Pembroke Pines?
Imasa Sushi most recently scored 74 out of 100, which is lower than the Pembroke Pines average of 79.
Has Imasa Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Imasa Sushi have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Imasa Sushi 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 Imasa Sushi inspected?
Based on the inspection history on file, Imasa Sushi is inspected around three times per year on average.
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