Ushio Sushi
Last inspected: Feb 13, 2026
86
Score
Inspectors have visited Ushio Sushi nine times, with records going back to 2022. On Feb 13, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The pattern that stands out is “time/temperature control for safety food identified”, which has been cited two times.
That puts the facility ahead of the local pack: the average Davie restaurant scores 79. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
86
Jan 16, 2026
Routine - Food
No violations found.
100
Nov 18, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
May 1, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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 and the time removed from temperature control cannot be determined. -Observed no time mark on sushi rice held using time as a public health control. Operator determined that rice cooked 2.5 hours prior to the inspection. Operator correctly time marked. **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in refrigerator drawers. Operator relocate raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk in cooler. Per operator, chicken cooked from yesterday more than 24 hours. Operator correctly date marked. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Observed wiping cloth stored in hand washing sink at sushi bar. Operator removed and **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Admin Complaint**
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Admin Complaint**
51-11-4
Basic - Food stored on floor. -Observed container with fish stored on walk in cooler floor. Operator removed over and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
41
Feb 21, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
29
May 14, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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.
22-41-4
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed steel scrub in hand wash sink. Operator removed. **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. Observed frozen, vacuum sealed Hamachi in cooler. Instructed operator to follow printed directions. Operator removed from vacuum. **Corrected On-Site**
06-09-1
67
Mar 21, 2024
Routine - Food
No violations found.
100
May 3, 2023
Routine - Food
3 critical violations. 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. Observed Dishwasher (Chlorine 0ppm). Operator set up three compartment sink to wash, rinse, and sanitize dishware. **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw short ribs stored in to go bag inside reach in freezer at cook line. Operator removed short ribs from to go bag and properly stored. **Corrected On-Site**
14-31-5
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 sushi rice at cook line without time mark. Per operator, sushi rice put on cook line approximately one hour prior to inspection. Operator put time mark on sushi rice. **Corrected On-Site**
03F-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at cook line.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substance inside ice machine in kitchen.
22-20-5
58
Aug 8, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled. - Observed spray bottle not labeled. Operator labeled. **Corrected On-Site**
41-17-4
90
Frequently Asked Questions
When was Ushio Sushi last inspected?
The most recent health inspection at Ushio Sushi on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Ushio Sushi?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Ushio Sushi.
How does Ushio Sushi compare to other restaurants in Davie?
Ushio Sushi most recently scored 86 out of 100, which is higher than the Davie average of 79.
Has Ushio Sushi's inspection record improved over time?
Yes. Recent inspections at Ushio Sushi have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Ushio Sushi 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 Ushio Sushi inspected?
Based on the inspection history on file, Ushio Sushi is inspected around three times per year on average.
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