Sushiato

7961 N University Dr, Parkland, FL 33076 · Permanent Food Service · License 1625552

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep182026

Routine inspection

10 violations found

First visitSep 18, 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.
10 violations found:
- 5 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged raw tuna loin bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed beef gyoza (57°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler. Item store in commercial packaging inside of pan. Per employee, item was removed from neighboring reach in cooler less then 2 hours ago. Operator moved to below cooler to chill.
  Fixed on the spot
  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 and the time removed from temperature control cannot be determined.
  No time mark on sushi rice held on time at front prep area. Per operator, item has been held for approximately 3 hours, operator applied appropriate time mark.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  -Observed Non food grade paper towels used to line green onion and krab sticks in sushi flip top cooler. Operator replaced with parchment paper.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Chlorine 200+ppm) at kitchen prep shelf. Operator, diluted solution, retesting at 100ppm
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna (47°F - Ambient Cooling @ 3:18 for 2 hours, 47°F at 4:16) in left sushi display reach in. At current rate of cooling, item will not reach 41°F within required 4 hour window.
  Operator moved to neighboring cooler to increase cooling rate.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Glass cleaner not labeled at front counter. Operator labeled.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw tuna loin bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic pint containers with no handle stored directly in flour in dry storage area.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.