Sushi Boat
Last inspected: Jan 22, 2026
43
Score
Sushi Boat appears in inspection records 12 times, starting in 2022. On Jan 22, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Restaurants in Pompano Beach average 78, so Sushi Boat trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu stored in flip top cooler at 51 F. Per operator, food not prepped or portioned today. Food moved from reach in cooler, and placed in flip top cooler approximately two hours ago. Advised manager to move food to reach in cooler to quick chill. Food was moved back to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Emailed poster to manager.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Advised manager to provide paper towels at handwashing sink.
31B-02-4
Basic - Food stored on floor. Rice stored in bucket on floor in kitchen. Manager removed rice from floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Manager removed cloth under cutting board. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled opposite stove in kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on flip top cooler in kitchen. Educated manager on storing wiping cloths in sanitizing solution between uses. Manager removed cloth from cutting board. **Corrected On-Site**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored upright in rack on shelf in kitchen. Manager inverted utensils. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. Floor tile broken on floor in front reach in cooler in kitchen.
36-17-5
43
Nov 10, 2025
Routine - Food
No violations found.
100
Sep 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw fish stored over ready to eat dumplings. **Warning**
08A-02-6
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. **Warning**
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line, cutting board has deep cut markd **Warning**
14-09-4
74
Nov 20, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
86
Jul 17, 2024
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
82
Dec 19, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
67
Nov 16, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw. **Warning** - From follow-up inspection 2023-08-17: **Time Extended** - From follow-up inspection 2023-08-21: **Time Extended**
02B-01-5
90
Aug 17, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54F - Cold Holding); cooked rice (54F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-17: At flip top cooler; cut cabbage 58°F. Operator stated not prepped or portioned today, being held in cooler overnight. See Stop Sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. At flip top cooler; cut cabbage (54F - Cold Holding); cooked rice (54F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale. **Warning** - From follow-up inspection 2023-08-17: 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. At flip top cooler; cut cabbage 58°F. Operator stated not prepped or portioned today, being held in cooler overnight. See Stop Sale. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw. **Warning** - From follow-up inspection 2023-08-17: **Time Extended**
02B-01-5
67
Aug 16, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white chest freezer; plastic wrapped raw pork stored on top or ready to eat noodles. Operator moved noodles. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut cabbage (54°F - Cold Holding); cooked rice (54°F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. At flip top cooler; cut cabbage (54°F - Cold Holding); cooked rice (54°F - Cold Holding). Operator stated items not prepped or portioned today being held in cooler more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50°F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler; raw shell eggs (50°F/Ambient - Cold Holding). Operator stated not prepped or portioned today, being held in cooler more than 4 hours. See Stop Sale. **Warning**
03A-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers sushi served with raw fish, not identified as being raw. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container stored on shelf with clean dishes. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
47
Jan 31, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu 50° (cold holding),per operator 2 hours ,raw shell eggs, 64°F ( cold holding)per operator 2 hours. Per operator did not prepare or portion today. Operator moved items to reach in **Corrective Action Taken**
03A-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. Emailed poster to operator to post. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator forms **Corrective Action Taken**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system filters
23-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Flour, ginger, oil stored on floor in front of cook line. Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris.throughout the restaurant
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar on cook line. Observed container of flour not labeled on rack across from cook line. Operator labeled **Corrected On-Site**
02D-01-5
50
Sep 12, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice not time marked. Operator states rice out less than four hours. Sushi rice time marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Two plastic container stored in hand sink at three compartment sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice bucket. Operator removed. **Warning**
14-01-5
Basic - Food stored on floor. Rice bucket and vegetable oil on floor at cook line. **Warning**
08B-38-4
Basic - Floor tiles missing and/or in disrepair-under three compartment sink. **Warning**
36-17-5
61
Frequently Asked Questions
When was Sushi Boat last inspected?
The most recent health inspection at Sushi Boat on file is from Jan 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sushi Boat?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sushi Boat.
How does Sushi Boat compare to other restaurants in Pompano Beach?
Sushi Boat most recently scored 43 out of 100, which is lower than the Pompano Beach average of 78.
Has Sushi Boat's inspection record improved over time?
No. Recent inspections at Sushi Boat have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Boat 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 Boat inspected?
Based on the inspection history on file, Sushi Boat is inspected around four times per year on average.
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