Phat Boy Sushi
4100 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1624700
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection5 high priority (2 fixed by the Oct 9 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Bar - glass door unit - blue cheese olives (52°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bar - glass door unit - blue cheese olives (52°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Back storage area - Raw fish stored over bags of drink ice. Operator stored all items properly.
Fixed on the spot
Raw animal food stored over or with unwashed produce.
Walk in cooler - raw fish stored over unwashed strawberries. Operator stored all items properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 157°F) second attempt 145°F. Operator set up triple sink sanitizing. Quaternary 400ppm.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
1 employee, less than 60 days, without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection.A
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Container of chicken at Cookline in standing water. Reviewed proper cooling. Operator turned cold water on to continue thawing.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice cream in Cookline area low boy. Operator voluntarily discarded item.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface - back storage walk in.
Ice buildup in reach-in freezer.
Sushi freezer by Cookline - ice at top of unit and reach in freezer in back storage room - ice at top of unit.
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.
- Stop sale
- An order that the food can’t be sold or served.