Village Grille Village Pump Village Sushi
Last inspected: Mar 4, 2026
95
Score
Going back to 2022, Village Grille Village Pump Village Sushi has 11 inspections in the public record. Inspectors last stopped by on Mar 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
The city-wide average for Lauderdale-By-The-Se sits at 76, putting Village Grille Village Pump Village Sushi on the better side of that line. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Mar 3, 2026
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
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 waiter touch toast for an order with bare hands. Reviewed proper procedures with employees. Cookline employee corrected order. **Corrected On-Site** **Warning**
09-01-4
High Priority - 1. Walk in cooler - Raw beef stored over/not properly separated from ready-to-eat pickles and dressings. 2. Sushi station - Raw fish stored over/not properly separated from ready-to-eat crab. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - grill drawers - butter (50F); garlic butter (53F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Observed lower right drawer open approximately 1". 2. Cookline - right flip top - French toast batter (45-48F); ham (45-48F); corned beef hash (45-48F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. 3. Cookline - left flip top - cheese (48-50F); pooled raw shell eggs (48-50F); feta cheese (48-50F); cut tomatoes (48-50F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. Observed ice build up in back of unit. 4. Prep area - right flip top - mozzarella (46-48F). Per operator item held in unit overnight. Item not prepped or portioned today. Operator voluntarily discarded. **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi station cold holding gaskets visibly soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Wall behind dish machine soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Waste line missing at soda gun holster. 1 soda gun - middle bar. **Warning**
29-17-4
47
Sep 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
74
May 13, 2025
Routine - Food
No violations found.
100
Mar 20, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-20: **Time Extended**
53B-14-5
90
Mar 13, 2025
Routine - Food
7 critical violations. 5 major violations. 4 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Dry Storage; x2 Whole Peeled Plum Tomatoes 6lbs each. **Warning**
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dish employee handled dirty dish ware to put in dish machine for washing with gloves on then proceeded to grab clean dish ware to place in storage without removing gloves and washing hands. Reviewed proper hand washing and glove usage with operator. Employee washed hands and changed gloves. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Live, small flying insects found -Observed 3 live flying insects at bar area not landing. -Observed 1 live flying insect by trash can. **Warning**
35A-02-7
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Unpacked Raw burgers stored over raw potatoes fries in reach in freezer in kitchen. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings (57F - Cold Holding),per operator pulled from walk in cooler this morning less than 4 hrs. Operator opted to discarded. -butter (72F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steam table; beef sausage (122F -140F - Hot Holding), held less than 4 hours,observed low water, operator reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm), Operator remade solution. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Bar; muddle stored in sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -Bar, operator provided **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
53B-14-5
Intermediate - Food-contact surface soiled with mold-like substance. -Bar; soda gun nozzles. **Repeat Violation** **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -Paper cup in container of breading, operators removed. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Front line, stored between reach in cooler and hot holder, operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Plumbing system in disrepair. -Sushi Bar hand washing sink, pipe disconnected from sink causing water to drain on floor. **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. -front line; left and right reach in cooler **Warning**
29-49-6
17
Nov 4, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. -Dry storage area; Monarch Brand Diced white potatoes 6lb **Warning**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook line employee handled dirty plate with gloved hands, changed gloves without washing hands and began preparing customers orders. Reviewed proper hand washing and glove usage employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; Raw tuna stored over ready to eat Alfredo sauce In walk-in cooler. Operates stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -Bottle of Clorox stored on ware washing table area, operator stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with mold-like substance. -Wait station; soda station nozzles. **Warning**
22-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink. Operator provided. **Corrected On-Site** **Warning**
16-37-1
Intermediate - Quaternary chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer at front bar triple sink. Operator provided. **Corrected On-Site** **Warning**
16-33-4
Basic - Food stored on floor. -Sushi Bar; Bulk sushi rice stored on floor, operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in sushi bar reach-in freezer. **Warning**
14-69-4
Basic - Interior of kitchen walk in cooler has exposed insulation. **Warning**
14-36-5
Basic - Water leaking from pipe at Sushi Bar hand washing sink. **Warning**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the 3 ice machine/bins. **Warning**
22-20-5
Basic - Ceiling shows damage. Ware washing station; Small hole in ceiling above ware washing station. **Warning**
36-32-5
30
Jan 29, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Dish employee handled soiled dishes or utensils and then picked up clean/sanitized cutting board without washing hands, reviewed proper hand washing procedures and employee properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Employee cracked raw shell eggs and then handled cleaned utensils without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar low boy - raw fish over RTE soy sauce/cooked rice. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer, raw beef burger over raw fish, Operator stored all items properly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: 1. Right cookline flip top: egg whites (47F - Cold Holding) per operator in unit approximately 3 hours, item not prepared or portioned today. Observed items in double pan. Operator moved into walk in to quick chill. 2. Left cookline flip top. provolone cheese (47F - Cold Holding); carton eggs (47F - Cold Holding) per operator in unit approximately 3 hours, item not prepared or portioned today. Observed carton eggs double panned. Operator placed in walk in cooler to quick chill. **Corrective Action Taken**
03A-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 handout to operator. **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean water pitchers under soap and paper towel dispenser at expo hand sink. Operator stored properly. **Corrected On-Site**
24-27-4
Basic - Cookline Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cookline convection oven and cook line freezer. All cookline shelving.
23-03-4
Basic - Prep area - Clean knives stored in visibly soiled containers. Operator rewashed knives and placed in cleaned containers. **Corrected On-Site**
24-06-4
29
Nov 29, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over ready to eat vegetables in prep area flip top. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Establishment advertised fresh juice, but juice was not prepared from original fruit. Breakfast menu states, "Fresh Squeezed Orange Juice" and "Fresh Squeezed Grapefruit Juice." Per operator, juices are purchased from their purveyor. Operator revised menus during inspection. **Corrected On-Site** **Admin Complaint**
52-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna steak and smoked salmon platter on lunch/dinner menu - both paper and on-line. On line sushi menu - raw fish items not marked. Reviewed menu updating with operator. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - butter. Operator filled out during inspection. **Corrected On-Site** **Warning**
03F-10-5
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. **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Dry storage room - under all shelving. **Warning**
36-73-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
39
Jun 26, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
64
Nov 21, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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....00 ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked vegetables in reach in drawer . Employee properly stored food **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45°, butter 45°, sea food 45°, cut tomatoes 46°, chicken salad 48° , raw shrimp 49°, provolone cheese 49° in flip top reach in cooler across from fryer at kitchen. Food being held less than four hours. Cook moved some food to walk in cooler and some are date marked. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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....turkey stock in walk in cooler . Employee date marked **Corrected On-Site**
02C-08-5
Intermediate - Handwash sink not accessible for employee use at all times...wire ,blender stored front of handwashing sink at bar . Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Clean utensils stored next to handwash/food preparation sink exposed to splash...cleaned plates at bar . Employee moved. **Corrected On-Site**
24-27-4
45
Frequently Asked Questions
When was Village Grille Village Pump Village Sushi last inspected?
The most recent health inspection at Village Grille Village Pump Village Sushi on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Village Grille Village Pump Village Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Village Grille Village Pump Village Sushi.
How does Village Grille Village Pump Village Sushi compare to other restaurants in Lauderdale-By-The-Se?
Village Grille Village Pump Village Sushi most recently scored 95 out of 100, which is higher than the Lauderdale-By-The-Se average of 76.
Has Village Grille Village Pump Village Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Village Grille Village Pump Village Sushi have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Village Grille Village Pump Village 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 Village Grille Village Pump Village Sushi inspected?
Based on the inspection history on file, Village Grille Village Pump Village Sushi is inspected around three times per year on average.
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