Musashi Thai and Sushi Restaraunt
Last inspected: Feb 9, 2026
37
Score
Musashi Thai and Sushi Restaraunt appears in inspection records 10 times, starting in 2022. Musashi Thai and Sushi Restaraunt was last inspected on Feb 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “accumulation of debris on exterior of warewashing machine” has been the most frequent reason, cited three times.
By comparison, the average Fort Lauderdale facility scores 80, putting Musashi Thai and Sushi Restaraunt on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
5
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - grill - chicken broth (125F - Hot Holding). Per operator holding approximately 2 hours. Operator immediately increased heat to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Sushi station - Raw fish stored over/not properly separated from ready-to-eat cooked asparagus. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and handled plated food without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-16-4
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. Dishwasher (Chlorine 0ppm). Observed empty sanitizer. Operator added new solution and primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice - provided form to operator. Operator filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Hallway with restrooms.
35B-01-4
Basic - Water leaking from faucet at sushi area hand sink. **Repeat Violation**
29-11-4
37
Sep 11, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
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. Raw frozen chicken stored over raw frozen beef. Operator stored properly. **Corrected On-Site**
08A-17-6
Basic - Current Hotel and Restaurant license not displayed, operator printed and posted. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Ice buildup in reach-in freezer at; Sushi station **Repeat Violation**
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Sushi station black one door reach in cooler.
29-49-6
Basic - Water leaking from faucet. Sushi station hand washing sink.
29-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
May 29, 2025
Routine - Food
No violations found.
100
Mar 3, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. **Warning**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. -Rear sliding door reach in; raw salmon over unwashed bell peppers. Operator stored properly. **Corrected On-Site** **Warning**
08A-04-5
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/ **Warning**
53A-05-6
Intermediate - 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. **Warning**
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Ice buildup in reach-in freezers at wait station. **Warning**
14-69-4
Basic - Interior of refrigerator in disrepair. -Cookline; right reach in cooler station has torn gaskets. **Warning**
14-36-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Prep area: Raw chicken thawing under no temperature control. Operator placed in reach in cooler to thaw. **Corrected On-Site** **Warning**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. -Cookline, operator stored properly. **Corrected On-Site** **Warning**
21-38-4
47
Oct 16, 2024
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Sushi bar; employee dried hands on dirty towel and continued preparing sushi orders. Reviewed proper hand towel storage, glove use and handwashing. Employee then stored wiping cloth in sanitizing solution, employee washed hands and changed gloves.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Prep reach in cooler; raw steak stored over ready to eat spring rolls. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler next to clean dish storage; raw chicken stored with raw beef in same container. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Server handled soiled dishes or utensils dried hands on a damp towel then picked up plated food. **Corrected On-Site**
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cookline; employee left Cookline area, returned and did not wash hands and change gloves.
12A-09-4
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. - Prep reach in cooler across from fryer; Cooked chicken dumplings 46F at 1:30(Cooling for 2hrs) to 46F at 2:40PM; raw chicken 47F at 1:30PM ( Cooling for 2hrs) to 50F at 2:40PM. At this rate items will not reach 41F within 4 hours. Operator moved items to reach in freezer to quick chill. **Corrective Action Taken**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -prep reach in cooler across from fryer observed foods cooling covered. Reviewed cooling with operator and advised to move items in reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Sushi Bar; 2 towels on counter top. Instructed operator to store in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Reach in cooler next to microwave; Unwashed spring onions and celery over ready to eat cut cabbage and bell peppers. Operator stored properly. **Corrected On-Site**
08B-17-4
Basic - Two employee beverage containers on expo line area next to sauces, Operator removed stored properly. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. -Prep area across from dishwasher; bowl used as scoop in containers of rice and sushi rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in chest freezer at wait station.
14-69-4
Basic - Food stored on floor. -Across from cook line handwashing sink, Bulk rice stored on floor. Operator stored properly. **Corrected On-Site**
08B-38-4
27
Mar 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. Food safety first **Warning** - From follow-up inspection 2024-03-28: **Time Extended**
53B-14-5
90
Mar 21, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Dec 13, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area - display - raw fish (41-45F); cooked eel (41-45F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 11am-3pm. Current time 4:10pm. See stop sale.
03F-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat spring rolls in left cookline flip top. Raw fish stored over top ready to eat sauce in storage area glass door cooler. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice marked 11am-3pm. Current time 4:10pm. See stop sale.
01B-02-5
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. Provided handout to operator. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)
16-55-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of pork thawing on countertop. Reviewed proper thawing procedures. Operator moved item to refrigerator. **Corrected On-Site**
06-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display case.
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils - water 81F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Hole in or other damage to wall. Next to wait area drinking glass storage.
36-24-5
32
Jun 26, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
58
Jul 15, 2022
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Basic - Food stored on floor. Bag of Sugar **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Frequently Asked Questions
When was Musashi Thai and Sushi Restaraunt last inspected?
The most recent health inspection at Musashi Thai and Sushi Restaraunt on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Musashi Thai and Sushi Restaraunt?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited three times, more than any other issue at Musashi Thai and Sushi Restaraunt.
How does Musashi Thai and Sushi Restaraunt compare to other restaurants in Fort Lauderdale?
Musashi Thai and Sushi Restaraunt most recently scored 37 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Musashi Thai and Sushi Restaraunt's inspection record improved over time?
Yes. Recent inspections at Musashi Thai and Sushi Restaraunt have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Musashi Thai and Sushi Restaraunt means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Musashi Thai and Sushi Restaraunt inspected?
Based on the inspection history on file, Musashi Thai and Sushi Restaraunt is inspected around three times per year on average.
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