SHIBUYA SUSHI ART

Name: SHIBUYA SUSHI ART
Address: 2600 GLADES CIR STE 700, WESTON, FL, 33327, US
Rating: 84.8

2600 GLADES CIR STE 700, WESTON, FL 33327

License #1620822

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.8 Grade C / 100

Mixed Health Record

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Quick take

SHIBUYA SUSHI ART in WESTON currently holds an InspectFL Health Score of 84.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 19 total violations — 12 critical, 2 major, 5 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 shows 6 observation rows: 5 critical, 0 major, and 1 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*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: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (110-118F - Hot Holding) per operator held out of temperature approximately 30 minutes. Operator turned up temperature.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed in flip top cooler raw shell egg stored in same container with raw asparagus, peeled red onion and container of butter. Operator removed.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of eel sauce,mayo,cream cheese mix dated 2/16
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station hamachi fish (47F - Cold Holding) per operator removed from walk-in cooler and placed at sushi station not portion or prepared today per operator held out of temperature less than 15 minutes. Operator placed in walk-in cooler to chill.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of eel sauce,mayo,cream cheese mix dated 2/16

Disposition: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to dishwasher.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee engaged in food manipulation without proof of training.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed on top of reach in freezer next to dishwasher area. Approximately 100 dead small flying insects. Operator cleaned and sanitized area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male restroom, door not self closing.
[08B-12-5] Stored food not covered. Observed at expo bay - container of sugar not covered. Operator covered.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) without label.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale.
[35A-09-4] Presence of insects, rodents, or other pests. Observed at expo bay in kitchen - observed approximately 20 ants crawling in sugar container, microwave and wall. Container was left open over night.

Community reaction

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Community pulse