Sakura Suhsi and Omakase
2790 Stirling Rd Bay 5, Hollywood, FL 33020 · Permanent Food Service · License 1624322
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-15
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In left fliptop lower cooler, raw tuna and hamachi over edible flowers and micro greens. Employee rearranged to properly separate.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Empty sauce container in hand sink at front counter. Employee removed container.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in pump spray bottle under triple sink. Advised employee to mark when able.
Repeat violationAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of avocados on floor in hallway to kitchen entrance.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle buried in bulk rice container. Employee removed scoop from rice.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone and wireless speaker on shelf next to to go trays above left fliptop unit in kitchen.
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.