Sushi Raku
Last inspected: Jan 27, 2026
74
Score
Inspectors have visited Sushi Raku eight times, with records going back to 2022. Inspectors last stopped by on Jan 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
That's lower than the typical Tamarac restaurant, which scores around 77. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
74
Oct 1, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
61
Mar 25, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles bags of carrots and peppers. Employee moved eggs to bottom of cooler for proper separation. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Kool It reach in cooler in back prep area, cartons of raw shell eggs on middle shelf above bottles sauces. Employee moved eggs to bottom of cooler golf proper separation. 2) I Atosa 2 Door reach in under sushi case, trays of prepared raw fish for sushi on top of box of tempura shrimp. Employee rearranged cooler for proper separation of items. **Corrected On-Site**
08A-05-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In prep area Kool It reach in cooler, employee bagged food items on top shelf along with public food items. Employee moved food away from public items. **Corrected On-Site**
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At front counter, knife between hand sink and Atosa cooler. Manager removed knife. **Corrected On-Site**
10-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket for back kitchen reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
64
Oct 21, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose attached to faucet. Per operator used to clean rice. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate original written plan. New plan provided to operator **Corrective Action Taken**
03F-10-5
82
Feb 5, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Observed: 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 and the time removed from temperature control cannot be determined. Brown rice 11 -3 pm Priority: High Priority Observed: 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 and the time removed from temperature control cannot be determined. Brown rice 11 -3 pm Priority: High Priority
03F-02-5
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. 1)At sushi station. Glove change no hand wash before preparing shrimp roll. Employee wash hands. 2) kitchen: employee washed hands with gloves on. Instructed to removed gloves and wash hand. **Corrected On-Site** **Corrected On-Site** Priority: High Priority
12A-07-5
Intermediate - Observed: Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not accurate 2 degrees over 32F. Priority: Intermediate
05-06-4
Basic - Observed: Hallway: ginger bucket stored on floor. Operator elevated. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator prepared new mix. Now 50ppm Priority: Basic
21-07-4
Basic - bserved: Floor not cleaned when the least amount of food is exposed. Storage room: food debris under shelves. Priority: Basic
36-01-4
Basic - Observed: Bowl with no handle to dispense garlic into soup. Priority: Basic
14-01-5
55
Sep 19, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice time marked for 9-18/ 1:30-2:00. Operator states unknown time when cooked. See Stop Sale
01B-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. Provided to operator. Operator printed and posted **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by sushi rice mixing bowl. Operator removed and made accessible **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to hand wash sink leading to rice washer. Operator removed **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Observed throughout. Discussed with operator
16-46-4
52
Jun 29, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw tuna stored above cream cheese at sushi station reach in cooler. Operator inverted products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station: cream cheese 46°, salmon 45°, imitation crab 45°. Per operator in unit less than 2 hours. Operator time marked products 12-4pm. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink in kitchen not accessible for employee use at all times. Observed a hose connected to faucet. Operator removed hose. **Corrected On-Site**
31A-09-4
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. Provided procedures. Operator completed during inspection. **Corrected On-Site**
03F-10-5
61
Oct 18, 2022
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
86
Frequently Asked Questions
When was Sushi Raku last inspected?
The most recent health inspection at Sushi Raku on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Raku?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Sushi Raku.
How does Sushi Raku compare to other restaurants in Tamarac?
Sushi Raku most recently scored 74 out of 100, which is lower than the Tamarac average of 77.
Has Sushi Raku's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Raku have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Raku means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Raku inspected?
Based on the inspection history on file, Sushi Raku is inspected around two times per year on average.
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