Sushi Moto
Last inspected: Feb 13, 2026
50
Score
Sushi Moto, located at 12020 S Shore Blvd Unit 700 in Wellington, FL, underwent a high-risk inspection on February 13, 2026. This inspection identified three critical, two major, and one minor violation. Notably, violations concerning sanitizing solution strength, employee handwashing after touching clothing, and improper storage of raw food over ready-to-eat items were corrected on-site during the inspection.
9
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
50
Aug 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
70
Aug 12, 2025
Routine - Food
6 critical violations. 1 minor violation.
39
Jun 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
70
Oct 3, 2024
Routine - Food
No violations found.
100
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
58
Dec 7, 2023
Routine - Food
1 critical violation. 1 minor violation.
82
Jan 25, 2023
Routine - Food
1 critical violation. 2 minor violations.
74
Jul 25, 2022
Routine - Food
2 critical violations. 4 minor violations.
61
Violations — Feb 13, 2026 Inspection
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat to put on then handled clean lid of pot with sushi rice; no hand wash. Employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: raw spicy tuna stored over Krab salad. Employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler in kitchen: half and half (45F - Cold Holding) As per employee, stored over night in unit. Not prepped or portioned today. See stop Sale. **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked chicken (56F at 11:45am; 56F at 12:15pm- Cooked Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Stored double panned and over stacked. ; cut cabbage (47Fat 11:45am; 47F at 12:15pm - Ambient Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored double panned and over stacked. Advised operator to quick chill Items.
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu: escolar hand roll; party platters with raw fish not identified as raw.
02B-01-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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