Sushigami
Last inspected: Feb 20, 2026
95
Score
The health department has logged 15 inspections at Sushigami, the earliest from 2022. The newest entry in the record is dated Feb 20, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food identified” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Sunrise restaurant scores 78. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Small freezer and 4 drawers under sauces in front counter. - From follow-up inspection 2026-02-20: Observed ice buildup in small reach in freezer- **Time Extended**
14-69-4
95
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
52
Oct 16, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
61
May 27, 2025
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed imitation crab legs cold held in reach in cooler at 45F. Per operator, item transfer to unit 1 hour prior to the inspection. Operator transfer item to reach in freezer for quick chill. **Corrected On-Site**
03A-02-5
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 and the time removed from temperature control cannot be determined. -Observed no time marked on sushi rice held using time as a public control. As per operator, rice prepared 2 hours prior to the inspection. Operator correctly time marked rice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at 105F in rice cooker. As per operator, rice cooked and transfer to cooker 2 hours before the inspection. Operator increase the temperature on rice cooker **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Live, small flying insects found -Observed 2 live flying insects landing on 3 compartment sink. Operator killed and sanitizer areas **Corrected On-Site**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cut vegetables in refrigerator drawers. Operator discarded raw chicken at will. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored drinking cups
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand washing sign at a hand sink at front line.
31B-04-4
41
Jan 3, 2025
Complaint Full
No violations found.
100
Jan 2, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - in rice cooker white rice (112F - Hot Holding) - at holding area next to microwave, cooked chicken (124-170F - Hot Holding); shrimp tempura (90F - Hot Holding) - at sushi station cooked potato wedges; (80F - Hot Holding). Per operator, items have been out of temperature for approximately 45 mins. **Warning**
03B-01-6
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 and the time removed from temperature control cannot be determined. - Observed items held on time as a public health control for safety on belt not time mark. Per operator, time started at approximately 11:30am, items will expire at 3:30pm. **Warning**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed krab salad prepared 01/01/25 not date marked In low boy cooler at sushi station. **Warning**
02C-02-5
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 Jenny A. Expired 4/20/24. **Warning**
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Stored food not covered. Observed rolls stored uncovered in chest freezer. Employee covered rolls. **Corrected On-Site** **Warning**
08B-12-5
55
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Observed sushi rice not time marked at sushi station. Per operator, item was prepared at 9:30. Time marked for 1:30pm. **Corrected On-Site**
03F-02-5
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 employee touching spring mix with bare hand. Inspector educated employee on the importance of avoiding bare hand contact.
09-01-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed salmon portioned 9/24 not date marked in low boy cooler under sushi prep table.
02C-03-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plate lids not stored inverted at wait station. Employee inverted lids. **Corrected On-Site**
25-06-4
64
May 28, 2024
Routine - Food
No violations found.
100
Mar 28, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
32
Dec 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed vents with an accumulation of dust. **Warning** - From follow-up inspection 2023-12-07: Still observed. **Time Extended** - From follow-up inspection 2023-12-15: Still observed. **Time Extended**
36-34-5
95
Dec 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish washing area. Observed no hot water at hand washing sink in dish washing location. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-07: Still observed. **Time Extended**
27-16-4
Basic - - From initial inspection : 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. - Low boy next to hand wash station. Observed bags of tuna thawed in ROP packaging. **Warning** - From follow-up inspection 2023-12-07: Still observed tuna thawed in reduced oxygen packaging . Re-educated operator on the correct thawing method to be used. See stop sale. **Corrected On-Site**
06-09-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed vents with an accumulation of dust. **Warning** - From follow-up inspection 2023-12-07: Still observed. **Time Extended**
36-34-5
82
Dec 6, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (56F - Cold Holding); dumplings (60F - Cold Holding); shrimp (58F - Cold Holding), spicy tuna (54F - Cold Holding); tuna salad (55F - Cold Holding); imitation krab (52F - Cold Holding); sweet pumpkin (54F - Cold Holding), pico (59F - Cold Holding); spring roll (59F - Cold Holding); sea weed salad (56F - Cold Holding). Per operator, items were not prepared or portioned today. Cooling units are not cooling adequately. See stop sale. **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy Observed salmon (56F - Cold Holding); dumplings (60F - Cold Holding); shrimp (58F - Cold Holding), spicy tuna (54F - Cold Holding); tuna salad (55F - Cold Holding); imitation krab (52F - Cold Holding); sweet pumpkin (54F - Cold Holding), pico (59F - Cold Holding); spring roll (59F - Cold Holding); sea weed salad (56F - Cold Holding). Per operator, items were not prepared or portioned today. Cooling units are not cooling adequately. See stop sale. **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish washing area. Observed no hot water at hand washing sink in dish washing location. **Repeat Violation** **Warning**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Low boy next to hand wash sink. Observed opened cuts of thawed tuna and salmon not date marked. **Warning**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle of glass cleaner not date marked. **Warning**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Front counter Observed Ice machine with an accumulation of black mold like debris. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed vents with an accumulation of dust. **Warning**
36-34-5
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. - Low boy next to hand wash station. Observed bags of tuna thawed in ROP packaging. **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Prep table above Low boy freezer. Observed employee cell phone stored on prep table. Employee removed. **Repeat Violation** **Warning**
40-06-5
33
Jun 9, 2023
Complaint Full
1 major violation.
View 1 violation
Sewage and Wastewater Properly Disposed
FL-27
70
Jun 8, 2023
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. Main kitchen dry storage food shelf- observed 3 live roaches crawling on hot sauce bottles and syrup. Customer dining area table-Observed 3 live roaches crawling on customer table.**Warning** **Warning**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dining area- observed 3 live flying insects landing on customer table. Dining area customer sushi counter- observed 2 live flying insects landing on sushi service Mobile tray line.
35A-02-6
Intermediate - Hot water supply not maintained during peak periods.
27-18-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen at soup warmer- observed soiled wiping cloths on prep table. Operator removed wiping cloths. **Corrected On-Site**
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen sushi bar- observed all plates being stored not inverted.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sushi bar- observed employee cellphone on prep station.
40-06-5
Basic - No hot running water at mop sink.
27-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter beverage station- observed employee cup of water inside cooler. Operator removed employee beverage. **Corrected On-Site**
12B-13-4
43
Sep 30, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
86
Frequently Asked Questions
When was Sushigami last inspected?
The most recent health inspection at Sushigami on file is from Feb 20, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sushigami?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Sushigami.
How does Sushigami compare to other restaurants in Sunrise?
Sushigami most recently scored 95 out of 100, which is higher than the Sunrise average of 78.
Has Sushigami's inspection record improved over time?
Results have been roughly steady. Inspections at Sushigami have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushigami 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 Sushigami inspected?
Based on the inspection history on file, Sushigami is inspected around four times per year on average.
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