IZZIBAN SUSHI & BBQ IN LAUDERHILL

Name: IZZIBAN SUSHI & BBQ IN LAUDERHILL
Address: 7225 W OAKLAND PARK BLVD, LAUDERHILL, FL, 33313, US
Rating: 54.3

7225 W OAKLAND PARK BLVD, LAUDERHILL, FL 33313

License #1618515

🍱 Japanese/Sushi ℹ️

54.3 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 9 findings · 1 critical

Routine - Food

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Quick take

IZZIBAN SUSHI & BBQ IN LAUDERHILL in LAUDERHILL currently holds an InspectFL Health Score of 54.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 81 total violations — 11 critical, 16 major, 54 minor.

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Record snapshot

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The latest inspection on March 2, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

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Inspector notes

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IZZIBAN SUSHI & BBQ IN LAUDERHILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In walk in cooler , bowls with no handle used to dispense sauces. Operator removed during the inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top in kitchen opposite Hand washing sink.
[36-24-5] Hole in or other damage to wall. Section of wall covering missing in back left wall of kitchen.
[14-69-4] Ice buildup in walk-in freezer on shelves and floor.
[08B-12-5] Stored food not covered. 1. In kitchen chest freezer , ice cream stored uncovered. 2. Raw pork stored uncovered in chest freezer in ware washing area. Operator covered during the inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 1. Observed in triple sink in kitchen, raw shrimp thawing in standing water. Operator opened cold running water on item. 2. Raw pork ribs thawing on counter next triple sink in kitchen at room temperature. Operator placed item in refrigerator to properly thaw.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed in flip top opposite stove in kitchen , raw chicken stored behind ready to eat unsalted margarine. Operator reorganized storing raw chicken to the front of flip top. 2. Observed in walk in cooler , Raw pork over bean sprouts , Raw beef over soy sauce . Educated manager on proper storage / separation. Operator reorganized storing raw meats to the lower shelf.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi case hose attached draining into right hand washing sink at sushi bar. Operator removed hose during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink opposite flip top in kitchen. Operator provided during the inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup in both ice machines. Manager cleaned both.
[36-36-4] Ceiling tile missing. Above dishwasher in kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket between machines not inverted. Manager inverted and placed on ice machine.
[36-22-4] Floor area(s) covered with standing water. Standing water outside of walk in freezer.
[36-24-5] Hole in or other damage to wall. Section of wall covering missing in back left wall of kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelves and floor in walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddies in container with water next to rice cooker. Manager removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Towel under cutting board on back prep table in kitchen. Manager removed towel.
[21-10-4] Soiled dry wiping cloth in use. Employee had soiled wiping cloth in apron. Advised manager to have employees remove cloths.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill on shelf directly above cutting board on back prep table.
[08B-12-5] Stored food not covered. Walk in cooler has multiple prepared foods not covered, all foods at correct temperature. Manager covered all items.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Back left wall in kitchen soiled and exterior wall of walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple clean wet towels on back prep table.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi case draining into right hand washing sink at sushi bar.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical in spray bottle on table in dining room. Manager labeled as cleaner.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to scoop rice held in standing water at 78F. PIC educated about prober storage methods.
[21-10-4] Soiled dry wiping cloth in use. Observed on preparation table next to hand wash sink.
[08B-12-5] Stored food not covered. Observed pan of cream cheese stored uncovered in walk-in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored over uncovered ready to eat cream cheese in walk-in cooler. PIC removed and stored appropriately.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored next to vegetables salad in flip top cooler in kitchen next to cook line. PIC removed pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler next to kitchen entrance beans (49F - Cold Holding); tofu (47F - Cold Holding); raw shrimp (49F - Cold Holding). Per operator items were placed in unit r from walk-in cooler approximately 3hours prior to inspection. Items have been out temperature for approximately 2.5 hours. Items S returned to walk-in cooler to rapid cool.
[03F-02-5] 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. Observed sushi rice held on time as a public health control for safe T not time marked. Per operator, time started at 2:00pm. PIC marked time.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler next to kitchen entry door, pork (51F - Cold Holding); raw shrimp (50F - Cold Holding); spicy chicken (49F - Cold Holding); spicy pork (50F - Cold Holding). Per operator items, have been cooling since approximately 12:30. PIC discarded items. Items cooled in cooler that has an ambient temperature of 48F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of food debris on slicer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by rice cooker at sushi bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Throughout establishment.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense food in walk-in cooler. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at sushi station. Operator removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in walk-in cooler container of sauce with handle in contact with sauce. Operator removed
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator poster
[08B-12-5] Stored food not covered. Observed multiple pans of beef not covered in walk-in freezer.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm. Operator primed machine rechecked 100 Ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over kimchi in walk-in cooler. Operator placed chicken on lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station reach in cooler salmon (50F - Cold Holding); tuna (50F - Cold Holding) per operator held less than two hours. Operator placed items in walk-in cooler for quick chill.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator bulletin
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink at sushi station blocked by rice cooker. Operator re
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator forms.