Sokai Sushi Bar Hallandale LLC
801 N Federal Hwy Ste 115-117, Hallandale Beach, FL 33009 · Permanent Food Service · License 1624711
What drove the grade
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 intermediate, 5 basic (1 repeat)-18
- Safety score82
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 visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed 5 employees on duty. 3 culinarians, 1 server, 1 custodian. No manager on duty. Executive Chef Jorge has been informed once again of this requirement
More time given
No proof of required state approved employee training provided for any employees.
Documentation not kept on property for inspection review. Executive Chef Jorge able to provide some, but not all, documentation electronically. Chef has been officially informed that the standard is 'all documentation available at the time of inspection.' Time extended until next routine inspection.
More time given
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Not Complied. Time extended until next routine inspection.
More time given
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Not Complied. Time extended until next routine inspection.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Not complied. Time extended until next routine inspection.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager could not provide and states that he believes his is expired.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 5 employees on shift. No certified Food Manager present.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide any documentation.
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knife at cook line between equipment
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in bulk sushi rice container.
Ripped/worn tin foil used as shelf cover.
Observed on multiple shelves.
Repeat violation
Hood filter missing from automatic fire suppression/exhaust system.
Operator removed all filters for cleaning during open for operation with active cooking below.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed broken sign in bar hand washing sink sink.
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.