Phat Boy Sushi
Last inspected: Feb 3, 2026
67
Score
Across the available record, Phat Boy Sushi has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
67
Nov 3, 2025
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
78
Mar 26, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects found -2 live flying insects observed at front waiting area separate from kitchen. Landing on window surface, operator exterminated. -1 live flying insects observed landing on electric panel by kitchen, operator exterminated. Observed exterior back door does not have self closing component. **Corrected On-Site** **Warning**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler; case of raw shell eggs over raw lobster, raw salmon. Operator stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline; cooked shrimp (42-49F - Cold Holding); cooked lobster tempura (42-49F - Cold Holding); // beef dumplings (47F - Cold Holding); raw beef (45F - Cold Holding) items not prepared or portioned today held in unit overnight, observed items above the fill line. Operator removed excess and stored in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee handling delivery of boxes entered kitchen and started to prep without washing hands. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee dried hands on soiled towel after washing. -Sushi Station: after preparing raw sushi order employee dried hands on dry soiled wiping cloth and then prepared a ready to eat cooked eel roll for customers order. **Warning**
12A-18-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched his cellphone to handle a phone call then began rinsing dish ware to store clean dishes on storage rack. Reviewed proper hand washing and glove usage with employee, employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - No soap provided at handwash sink. -Rear storage room, operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Food stored on floor. -counter of sugar stored on floor by prep area. -Container of spicy mayo stored on floor at sushi storage area. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease. Cookline hood filters. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning at ware washing area left dry rack. **Warning**
16-46-4
Basic - Outer openings not protected with self-closing doors at to go station door. **Warning**
35B-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -Cookline quart in container of oil -Walk in cooler bowl stored in container of spicy mayo Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves at rice hot holder station. **Warning**
14-45-4
26
Dec 17, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. -Prep area; Quart container used as scoop for rice at prep area. -Back room walk in cooler; quart container in bulk sauce container. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buildup in reach-in freezer fan.
14-69-4
90
Jul 29, 2024
Complaint Full
No violations found.
100
May 30, 2024
Complaint Full
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Left cookline flip top - raw shell eggs and raw shrimp in upper section - ready to eat fruit, sprouts and vegetables in lower section. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area - low boy - raw fish stored over ready to eat cooked crab. Operator stored all items properly. **Corrected On-Site** **Warning**
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 cold held at greater than 41 degrees Fahrenheit. Walk in cooler #2 - raw salmon (44-48F); cooked octopus (50-52F); conch (50-52F); cooked eel (46-47F); cream cheese (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler #2 - raw salmon (44-48F); cooked octopus (50-52F); conch (50-52F); cooked eel (46-47F); cream cheese (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowl and Raw fish items on lunch menu. **Warning**
02B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by trays of dishes. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Sushi area - dry rice. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave - sushi area. **Warning**
23-24-4
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. Walk in cooler - ROP tuna - per operator, item was just thawed under cold running water. Reviewed proper procedures and operator opened packages. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf with dry storage items in assembly room next to sushi bar. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under shelving in food assembly room next to sushi bar. **Warning**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on visibly soiled ice machine. Operator removed. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle in cooked rice - cookline. Operator stored properly. **Corrected On-Site** **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 80F. Per operator storage container was unplugged. Operator plugged back in. **Corrective Action Taken** **Repeat Violation** **Warning**
10-07-4
30
Feb 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 85°F with ladle. Operator removed **Corrected On-Site**
10-07-4
95
Nov 14, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee unscrewed cap on plastic water bottle, drank and resealed water bottle - then engaged in food preparation on the cookline without washing hands/changing gloves. Reviewed proper hand washing. Employee washed hands and put on new gloves. **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish in upper section over ready to eat vegetables in lower section. Operator stored all items properly. **Corrected On-Site**
08A-13-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish items on lunch menu. Operator updated menus during inspection. **Corrected On-Site**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Visibly soiled ice accumulation around opening of reach in freezer at bar containing drink ice.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Cookline - tongs removed. **Corrected On-Site**
10-20-4
61
Jan 24, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Nov 21, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above Brussels sprouts in sandwich table Operator reversed **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); in sandwich table at cook line chicken (45F - Cold Holding); in walk-in cooler As per operator food out of temperature for 30 minutes; food not prepared or portioned today; operator moved food to freezer As per operator food out of temperature for 30 minutes; food not portioned or prepared today; food moved to the back of the cooler; **Corrective Action Taken**
03A-02-5
Basic - Bowl used to dispense rice sushi station; Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoops stored in 98 ° F water at cook line Operator discarded water; **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in three compartment sink Operator turned cold water on. **Corrected On-Site**
06-01-5
64
Frequently Asked Questions
When was Phat Boy Sushi last inspected?
The most recent health inspection at Phat Boy Sushi on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Phat Boy Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Phat Boy Sushi.
How does Phat Boy Sushi compare to other restaurants in Fort Lauderdale?
Phat Boy Sushi most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Phat Boy Sushi's inspection record improved over time?
Yes. Recent inspections at Phat Boy Sushi have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Phat Boy 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 Phat Boy Sushi inspected?
Based on the inspection history on file, Phat Boy Sushi is inspected around three times per year on average.
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