Imasa Sushi
8570 Stirling Rd Ste 101, Pembroke Pines, FL 33024 · Permanent Food Service · License 1624658
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 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 visitRoutine inspection
- First visitNov 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.
11 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 due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice at the front counter with a time mark of 11am. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed left flip top) chicken gyoza (56°F Cold Holding) held over the items in the cooler. Operator placed inside the cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Observed sushi rice at the front counter with a time mark of 11am. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored behind cooked shrimp in the right flip top cooler exposing the ready to eat shrimp to drippping from the raw steak. Operator stored properly.
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 paper towels used to line the bottom of a container chips. Operator removed paper towels.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink blocked with a rack of cups. Operator removed item blocking sink.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knives stored in cracks between pieces of equipment.
Operator removed knives.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth used under cutting board.
Operator removed wiping cloth.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean containers left behind the sink exposed to splash. Operator removed plastic containers.
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.
Observed employees phone store over the prep table. Operator removed employees phone.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.