Shibuya Sushi Art
Last inspected: Mar 3, 2026
45
Score
Public records show eight inspections at Shibuya Sushi Art stretching back to 2023. The most recent visit was on Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
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.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 72, which Shibuya Sushi Art's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
45
Oct 9, 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. Observed 1 employee engaged in food manipulation without proof of training. - From follow-up inspection 2025-10-09: **Time Extended**
53B-01-5
90
Oct 6, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
26
Apr 30, 2025
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. Observed at sushi bar - sushi rice (98F - Hot Holding) as per operator item held out of temperature for approximately 2 hours.
03B-01-6
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. Observed employee drop off dirty plates then proceeded to touch clean napkins and plates without washing hands.
12A-29-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed spray can of Raid stored at rear of establishment by entrance.
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw chicken (not commercially packaged) stored over cooked salmon (not commercially packaged). Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vegan mayo (62F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Item made with mayo that requires refrigerator. Item not portioned or prepared today. Operator stored item in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand washing sink at rear used for storing evident by bucket. Employee stored correctly. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. **Repeat Violation**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Frigidaire reach in freezer
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar.
21-12-4
37
Mar 10, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
70
May 20, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna cold held at 44 degrees Fahrenheit in front line cooler. Per operator, fish transfer from walk-in cooler 2.5 hours prior to the inspection. Operator placed ice pack on fish for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at 2 hand wash sinks in kitchen areas. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bags with unwashed apples and bananas stored over cooked rice in walk-in cooler. Operator relocate unwashed fruits. **Corrected On-Site**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on in-use food preparation table. Operator removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance buildup inside mop sink. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Observed plumbing system at an hand wash sink in kitchen in disrepairs.
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name. Operator label container. **Corrected On-Site**
02D-01-5
50
Feb 26, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. tempura rolls (50F - Cold Holding); tofu rolls (51F - Cold Holding), per employee food held less than 4 hours, observed food stored on double panel, employee removed and placed inside walk in cooler for a quick chill **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Left side of hood filters from cook line. -mop sink build up of black like substance
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table in expo station.
22-08-4
67
Feb 3, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Shibuya Sushi Art last inspected?
The most recent health inspection at Shibuya Sushi Art on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Shibuya Sushi Art?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Shibuya Sushi Art.
How does Shibuya Sushi Art compare to other restaurants in Weston?
Shibuya Sushi Art most recently scored 45 out of 100, which is lower than the Weston average of 72.
Has Shibuya Sushi Art's inspection record improved over time?
Yes. Recent inspections at Shibuya Sushi Art 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 Shibuya Sushi Art 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 Shibuya Sushi Art inspected?
Based on the inspection history on file, Shibuya Sushi Art is inspected around three times per year on average.
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