Sticky Rice and Sushi
5885 Lake Worth Rd, Greenacres, FL 33463 · Permanent Food Service · License 6019316
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (no follow-up needed), 11 basic (2 repeats); basic violations cost 12 at most-21
- Safety score79
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 visitSep 23, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Miso soup (131°F - Hot Holding) at front counter. Operator prepared less than three hours ago. Advised operator to reheat to 165°F.
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee drinking from personal water bottle in dining area then entering the kitchen immediately after and handling cleaned food utensils without first handwashing. Advised employee to wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wipe pants with gloved hands then handled cleaned food utensils without first hand washing and changing gloves. Advised employee to wash hands.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of beef stored directly on floor in walk in freezer. Advised operator to place on shelves.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in use spoon for dispensing rice in 76°F utensil water in prep area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic container with no handles stored in dry rice storage container in dry storage area.
Equipment in poor repair.
1. Observed torn door gasket at walk in freezer door.
Code 16, Dishwashing facilities and test kits: Old labels stuck to clear food containers after cleaning and stored at clean utensil rack in warewash area.
Advised operator to remove labels and rewash containers.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on cutting board at sushi prep counter.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine in kitchen.
Advised operator to clean and sanitize.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Door gasket at walk in cooler. 2. Door gaskets a two door reach in cooler at sushi prep counter.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed cleaned cheesecloths draped over soiled handles of dolly in kitchen. Advised operator to rewash cheesecloths and store in sanitary manner.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at front counter.
Advised operator to post sign.
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.