Sushi Addicts
2909 Stirling Rd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1624594
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 Nov 3 routine inspection5 high priority (1 fixed on the spot), 4 intermediate, 1 basic-40
- Safety score60
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 visitNov 3, 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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Lower reach in cooler- Cooked Brown Rice (49°F - Cooling); Cooked Quinoa (50°F - Cooling. Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. Observed water condensation in containers. See Stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sushi Station- ; Krab Meat (48°F - Cold Holding); Raw Tuna (47°F - Cold Holding) .Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick cill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Lower reach in cooler- Cooked Brown Rice (49°F - Cooling); Cooked Quinoa (50°F - Cooling. Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. Observed water condensation in containers. See Stop sale
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
No hot water in entire establishment resulting in employees using only cold water to wash their hands.
Employee washed hands with no soap while engaging in food preparation.
Reviewed proper handwashing procedures. Employee washed hands correctly.
Intermediate4
Code 03, Food out of temperature: Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is adding vinegar to Sushi rice without an approved HACCP plan and process waiver.
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Code 27, Water source: No hot running water at three-compartment sink.
Water Temperature 81°F. No hot water in entire establishment.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water Temperature 81°F No hot water in entire establishment.
Basic1
Code 27, Water source: No hot running water at mop sink.
No hot water in entire establishment.
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.