Kaizen Sushi Bar & Grill
Last inspected: Mar 30, 2026
100
Score
The health department has logged 11 inspections at Kaizen Sushi Bar & Grill, the earliest from 2022. Inspectors last stopped by on Mar 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded two times.
Among Fort Lauderdale restaurants, the typical score is 80; Kaizen Sushi Bar & Grill is comfortably above that bar. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer by walk in - raw fish stored over ready to eat cheese puffs. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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. Employee cutting scallions with bare hands. Reviewed proper procedures and employee washed hands and put on gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee touched soiled surface (personal cell phone) and then handled clean utensils, without washing hands. Second employee entered kitchen and touched raw fish without first washing hands. Reviewed proper hand washing and employees properly washed hands. **Corrected On-Site** **Warning**
12A-29-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper procedures and employee washed hands in hand sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - 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/ PIC - Stephany Beltram. **Warning**
53A-05-6
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.A **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided operator form and reviewed. **Warning**
03F-10-5
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. **Warning**
53B-13-5
Basic - Stored food not covered. Cream cheese puffs in reach in freezer. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - In-use ice scoop stored in visibly soiled surface between uses. Operator removed and cleaned. **Corrected On-Site** **Warning**
10-12-5
35
Sep 15, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 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 Sushi rice at front line no time mark, operator time marked. **Corrected On-Site**
03F-02-5
Basic - Bowl or other container with no handle used to dispense soy sauce and brown rice by storage rack. Operator removed. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Operator stored properly. **Corrected On-Site**
10-20-4
78
May 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-05-29: Observed same. **Admin Complaint**
53B-01-5
90
Mar 12, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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. Observed no time marking on sushi rice in kitchen and at sushi counter. Operator time marked, 2:30p to 6:30p. **Corrected On-Site** **Warning**
03F-02-5
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
Basic - Current Hotel and Restaurant license not displayed. Expired license, 12/1/24, observed posted. **Warning**
50-09-4
Basic - Floor tiles missing and/or in disrepair. Observed cracked, broken, and missing floor tiles throughout kitchen and prep area. **Warning**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the cookline in Utensil water 86F. **Warning**
10-07-4
Basic - Lights in food preparation/kitchen missing the proper shield, sleeve coatings or covers. **Warning**
38-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stored cleaned on rack in kitchen. **Warning**
16-46-4
61
Dec 6, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
82
Nov 25, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148) **Repeat Violation** **Warning**
16-62-1
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-56-4
82
Apr 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
61
Dec 11, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
64
Dec 1, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71F - Cold Holding) at the cook line; as per operator food outside for 1 hour; food added to TPHC 4 hour plan; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Handwash sink at sushi station used for purposes other than handwashing- plates stored inside Operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Vinegar no label; operator labeled; **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was Kaizen Sushi Bar & Grill last inspected?
The most recent health inspection at Kaizen Sushi Bar & Grill on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kaizen Sushi Bar & Grill?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Kaizen Sushi Bar & Grill.
How does Kaizen Sushi Bar & Grill compare to other restaurants in Fort Lauderdale?
Kaizen Sushi Bar & Grill most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Kaizen Sushi Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Kaizen Sushi Bar & Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kaizen Sushi Bar & Grill 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 Kaizen Sushi Bar & Grill inspected?
Based on the inspection history on file, Kaizen Sushi Bar & Grill is inspected around three times per year on average.
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