Fisho Sushi & Thai
10430 W. Atlantic Blvd., Coral Springs, FL 33071 · Permanent Food Service · License 1624762
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed carb salad (cold held at front line refrigerator at 48°F). As per operator , crab salad placed in unit from overnight and did not remove since.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed carb salad (48°F); Fish (48°F - Cold Holding). As per operator , crab salad placed in unit from overnight and did not remove since. Fish transfer to unit 1.5 hours prior to the inspection. Operator placed ice on fish for quick chill. See stop sale for crab salad .
Code 22, Food-contact surfaces clean and sanitized: 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 chlorine sanitizer at dishwashing machine reads 00 ppm. Operator replenished sanitizer. Final reads at 100 ppm.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed box with seasoning stored on dry storage floor. Operator removed to shelf.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed 2 wet wiping cloths at front line not stored in sanitizer solution between uses. Operator placed cloths in sanitizer solution.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases with takeout containers stored on passageway floor. Operator placed boxes on creates.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.