Happy Fish Sushi
15933 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1625056
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 2 basic-11
- Safety score89
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 visitAug 3, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
1) flip top-; raw shell eggs (51°F - Cold Holding) Per employee eggs held less than 4 hours, observed eggs stored on bowl above the rim line. Employee moved eggs out of temperature and stored inside walk in cooler for a quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee wearing gloves, washed a soiled container , then proceed to cook line to prepare customer order using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dishwasher area- Employee washing a plastic saucer inside sink. After manager instructed, employee removed container.
Fixed on the spotRepeat violation
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Several boxes of frozen food inside walk in freezer floor.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Sushi station-open cup of coffee and open bottle of water on counter, employee removed.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.