Sushi Ato
Last inspected: Feb 25, 2026
50
Score
Across the available record, Sushi Ato has 12 inspections on file, the first dated 2023. Sushi Ato was last inspected on Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
That's lower than the typical Weston restaurant, which scores around 72. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
55
Jun 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at sushi station - sanitizing solution at 200+ppm. Employee dumped and made new solution. 100ppm **Corrected On-Site**
41-15-5
86
Apr 11, 2025
Routine - Food
No violations found.
100
Apr 10, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at sushi bar - raw corvina stored right above spice mayo and other sauces. Operator stored correctly. Observed at reach in cooler across from triple sink - raw shell eggs stored on top of cooked rice. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects found Observed at coffee station/ sushi bar - approximately 15 small flying insects landing on clean cups, clean plates and shelves.
35A-02-7
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 - fried plantain (123F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. Held at room temperature for next order. Operator placed item in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station - grilled eel (47F - Cold Holding); cooked shrimp (46F - Cold Holding) s per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 3 hours. Operator placed item in another cooler. Observed on cart in ice bath - tofu (56F - Cold Holding); seasoned salmon (57F - Cold Holding); fried plantains (53F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Items not portioned or prepared today. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed under cash register- spray bottles without label. Employee labeled properly. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front counter
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with silver bracelet on wrist. Employee removed item. **Corrected On-Site**
13-07-4
45
Mar 20, 2025
Routine - Food
No violations found.
100
Jan 2, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
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. Observed operator grabbing ice with bare hands from ice machine. See stop sale.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer - Raw shrimp over seaweed salad. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. 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. Observed operator grabbing ice with bare hands from ice machine. See stop sale. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee open container of coffee with mouth then proceeded to put capsule in coffee maker. See stop sale.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - container of spicy mayo (69F - Cold Holding) stored at room. As per operator item not portioned or prepared today. Item held out of temperature for approximately 3 hours. Operator stored in freezer. **Corrective Action Taken**
03A-02-5
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 - shrimp tempura (101F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator discarded at will.
03B-01-6
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. Observed 4 employees on duty with expired training.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee open container of coffee with mouth then proceeded to put capsule in coffee maker. See stop sale.
08B-19-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaged in food preparation without hair restraint. **Repeat Violation** **Warning**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food preparation duties while wearing wrist watch. Employees removed item. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Observed buckets of ginger stored directly on the floor at front counter near handwashing sink. Operator stored correctly. **Corrected On-Site**
08B-38-4
33
Feb 23, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine at 50 ppm **Corrected On-Site**
22-42-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs batter (51F - Cold Holding), observed eggs on container with low ice, per employee eggs held less than two hours, employee ice bath container of eggs batter for a quick chill. **Corrective Action Taken**
03A-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employee did not know how check the correct amount of chlorine sanitizer for the sanitizer compartment.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- employee washing container and spoon. After instructed employee went to triple sink. **Corrective Action Taken**
31A-11-4
Basic - Ice scoop handle in contact with ice. Rear kitchen, manager removed. **Corrected On-Site**
10-08-5
Basic - Employee with no hair restraint while engaging in food preparation. 3 employees without hair restraint.
13-03-4
55
Aug 24, 2023
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Jun 27, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
64
Jan 13, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
74
Frequently Asked Questions
When was Sushi Ato last inspected?
The most recent health inspection at Sushi Ato on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sushi Ato?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Sushi Ato.
How does Sushi Ato compare to other restaurants in Weston?
Sushi Ato most recently scored 50 out of 100, which is lower than the Weston average of 72.
Has Sushi Ato's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Ato have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Ato 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 Sushi Ato inspected?
Based on the inspection history on file, Sushi Ato is inspected around four times per year on average.
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