Sokai Sushi Bar Hallandale
Last inspected: Jan 26, 2026
78
Score
Going back to 2022, Sokai Sushi Bar Hallandale has 10 inspections in the public record. The most recent visit was on Jan 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “commercially processed / temperature control”, which has been cited two times.
Among Hallandale Beach restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Oct 2, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 28, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Containers of raw beef stored above containers of raw fish in reach in freezer next to triple doors cooler. Chef invented. **Corrected On-Site**
08A-17-6
Intermediate - Commercially processed / temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Manager date marked Milk 02-22 during inspection
02C-03-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen beef in reach in freezer dated 2/16
03G-54-1
74
Nov 19, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
58
Sep 23, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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. Vegetable Flip Top-; Cooked Pork Belly (48-70F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled and stored in half size pan. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable Flip Top-; Cooked Pork Belly (48-70F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed pan overfilled and stored in half size pan. See stop sale.
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen.
21-12-4
Basic - Plumbing system in disrepair. Ice bin at bar clogged. Manager unclogged during inspection. **Corrected On-Site**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink soiled
36-27-5
64
Aug 28, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
90
Feb 27, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table- ; Cooked rice (80F - Hot Holding). Per Manager food item on table less than 4 hours. Cook reheated. **Corrective Action Taken**
03B-01-6
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. Container raw shrimp stored above Container mushrooms in Migali 4 drawers reach in. Cook inverted. **Corrected On-Site** **Repeat Violation**
08A-13-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk per Manager opened over 48 hours ago not date marked. Manager date marked. **Corrected On-Site**
02C-03-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees wear hairnets during inspection. **Corrected On-Site**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bag of beef thawing in sink without running water. Manager stored under running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stoic sanitizer bucket. **Corrected On-Site**
21-12-4
58
Dec 27, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection confirmation number 226032537. **Warning**
50-17-2
High Priority - Toxic substance/chemical improperly stored. Peroxide disinfectant and glass cleaner stored on prep table front counter and back area prep table by triple sink. Manager stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Bag of raw beef stored next to bag of cooked pork in Magali reach in cooler. Manager moved cooked pork to a different location. **Corrected On-Site** **Warning**
08A-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager replaced. **Corrected On-Site** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl I with no handle in container of sauce in flip top front of grill. Employee removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at Bar. **Warning**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Sign provided. **Warning**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 98F. Utensils in standing water less than 135. Manager emptied container and placed utensils in dishwashing machine.. **Corrected On-Site** **Warning**
10-07-4
Basic - Food stored on floor. Bucket of soy sauce stored on floor in kitchen. Manager elevated. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and phone on prep table in kitchen. Employee removed.Warning** **Corrected On-Site** **Warning**
40-06-5
Basic - Shelf with rust that has pitted the surface in kitchen **Repeat Violation**
14-33-4
33
Frequently Asked Questions
When was Sokai Sushi Bar Hallandale last inspected?
The most recent health inspection at Sokai Sushi Bar Hallandale on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sokai Sushi Bar Hallandale?
Across the inspection record, “commercially processed / temperature control” has been cited two times, more than any other issue at Sokai Sushi Bar Hallandale.
How does Sokai Sushi Bar Hallandale compare to other restaurants in Hallandale Beach?
Sokai Sushi Bar Hallandale most recently scored 78 out of 100, which is about the same as the Hallandale Beach average of 80.
Has Sokai Sushi Bar Hallandale's inspection record improved over time?
Results have been roughly steady. Inspections at Sokai Sushi Bar Hallandale have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sokai Sushi Bar Hallandale 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 Sokai Sushi Bar Hallandale inspected?
Based on the inspection history on file, Sokai Sushi Bar Hallandale is inspected around three times per year on average.
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