Sushi Lab
Last inspected: Mar 6, 2026
86
Score
Across the available record, Sushi Lab has 10 inspections on file, the first dated 2022. The most recent visit was on Mar 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited two times.
Among Pompano Beach restaurants, the typical score is 78; Sushi Lab is comfortably above that bar. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in US reach in cooler in kitchen. **Warning** - From follow-up inspection 2026-03-06: Observed same at callback inspection. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing on cook line. **Warning** - From follow-up inspection 2026-03-06: Observed same at callback inspection. **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Light shield missing in kitchen above 3 compartment sink. **Warning** - From follow-up inspection 2026-03-06: Observed same at callback inspection. **Time Extended**
38-01-4
86
Mar 5, 2026
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Oct 30, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
39
Jan 14, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024 Operator renewed license during inspection **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen by three compartment sink, handwashing sink blocked with bus tub
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cell phone stored on cutting board.
40-06-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar in restaurant, self serve straws on bar not individually wrapped. Operator moved straws behind bar **Corrective Action Taken**
25-27-4
70
Oct 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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 - Ceiling/ceiling tile shows damage or is in disrepair. Bu three compartment sink, ceiling tiles missing.
36-32-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, knives stored between equipment
10-17-4
Basic - Standing water in bottom of reach-in-cooler. At bar, standing water in reach in cooler.
29-49-6
78
Apr 18, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, tuna 41°F not taken out of reduced oxygen package before thawed.
01B-13-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Seared ahi tuna hidden ingredients on menu.
02B-04-5
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. In reach in cooler, tuna 41°F not taken out of reduced oxygen package before thawed. **Repeat Violation** **Admin Complaint**
06-09-1
74
Nov 20, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0PPM Operator primed machine, chlorine 100 ppm **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler, mahi mahi 42°F thawed on vacuum package.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, hand wash sink blocked by rice cooker. Operator moved rice cooker **Corrected On-Site**
31A-09-4
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. In reach in cooler, mahi mahi 42°F thawed on vacuum package.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, op drink container in cutting board. Operator removed. **Corrected On-Site**
12B-07-4
61
Aug 23, 2023
Routine - Food
No violations found.
100
Jun 22, 2023
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers across 3 compartment sink.
23-24-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Paper products in dry storage area
24-26-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection
35B-01-4
Basic - Floors not constructed to be easily cleanable. Kitchen area.
36-12-4
Basic - Food stored on floor. Dry storage area
08B-38-4
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - Worn, torn and/or soiled floors/carpeting. Walk-in floor soiled.
36-10-4
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. Mahi-mahi **Corrected On-Site**
06-09-1
45
Oct 28, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by dish machine- Raw shrimp over bread - operator moved to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. At large bar handwash sink- operator provided. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice- emailed to operator. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice bowl, at storage area- operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. At second floor dry storage- cups stored on floor- operator moved off floor. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Container of flour on floor in second floor dry storage area- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At small bar area- operator provided. **Corrected On-Site**
31B-04-4
55
Frequently Asked Questions
When was Sushi Lab last inspected?
The most recent health inspection at Sushi Lab on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Lab?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Sushi Lab.
How does Sushi Lab compare to other restaurants in Pompano Beach?
Sushi Lab most recently scored 86 out of 100, which is higher than the Pompano Beach average of 78.
Has Sushi Lab's inspection record improved over time?
No. Recent inspections at Sushi Lab have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Lab 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 Sushi Lab inspected?
Based on the inspection history on file, Sushi Lab is inspected around three times per year on average.
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