Okinawa Teriyaki & Sushi Express
2600 W Broward Blvd Unit C102, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624827
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed pilled high on Flat Top Grill-chicken (123-131°F - Hot Holding); veggie mix (110-132°F - Hot Holding) Per operator held less than 4 hours. Operator reheated to 165f.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed foods cooling inside deep containers at room temperature rice (121°F - Cooling) for 30 minutes at 1:10pm; to 86f at 2:00pm and noodles (111 - Cooling) for 30 minutes at 1:10pm to 82f at 2:00pm. At this rate food will not cool to 70f. Operator moved products to freezer to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed inside walk-in cooler raw shell eggs stored above bottled drinks for customers. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed and employee at the front counter using his phone then immediately begin using clean Utensils without first washing hands. Employee washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at kitchen handwashing sink and employee rinsing dishes. Discussed proper sink usage.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed at kitchen prep table a yellow chemical inside an unlabeled spray bottle. Employee labeled cleaner.
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer inside sushi box.
Operator provided.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed in walk-in cooler unwashed ginger stored above ready to eat noodles. Operator reorganized.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed at front counter an employee drink next to sushi cooler. Operator moved to proper area.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed inside sushi bar cooler an employee drink next to ready to crab salad. Operator moved drink to proper area.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Operator stored properly.
Fixed on the spot
Earlier inspections 1
B86Routine inspection6 violations, 4 high priority No follow-up needed
- First visitJul 17, 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 priority4
Code 03, Food out of temperature: 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
1. Front line sushi rice no time marking, operator time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Front line reach in cooler raw beef stored over cut ready to tofu and raw salmon, operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
1. Employee entered front line from back prep area put gloves on without washing hands and touched containers of food for sushi line set up.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
1. Front line sushi station reach in cooler, container of sliced cucumbers lined with non food grade napkins.
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
1. Prep area standing reach in freezer door handles soiled.
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated grease.
At front line.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.