STICKY RICE AND SUSHI

Name: STICKY RICE AND SUSHI
Address: 5885 LAKE WORTH RD, GREENACRES, FL, 33463, US
Rating: 40.7

5885 LAKE WORTH RD, GREENACRES, FL 33463

License #6019316

🍱 Japanese/Sushi ℹ️

40.7 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 14 findings · 3 critical

Routine - Food

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Major

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Minor

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Quick take

STICKY RICE AND SUSHI in GREENACRES currently holds an InspectFL Health Score of 40.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 68 total violations — 29 critical, 11 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 4, 2025

The latest inspection on September 23, 2026 shows 14 observation rows: 3 critical, 0 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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STICKY RICE AND SUSHI 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] 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.
[14-11-5] Equipment in poor repair. 1. Observed torn door gasket at walk in freezer door.
[08B-38-4] Food stored on floor. Observed cases of beef stored directly on floor in walk in freezer. Advised operator to place on shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at sushi prep counter.
[23-03-4] 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.
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at front counter. Advised operator to post sign.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (131F - Hot Holding) at front counter. Operator prepared less than three hours ago. Advised operator to reheat to 165F.
[12A-28-4] 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.
[12A-05-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spoon for dispensing rice in 76F utensil water in prep area.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine in kitchen. Advised operator to clean and sanitize.
[16-46-4] 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.
[24-06-4] 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by back door interior has Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize unit.
[08B-38-4] Food stored on floor. In walk in freezer containers of food stored on floor, discussed with operator who removed products from floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen at cook line tongs stored on oven door handle, discussed with operator who removed tongs.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler interior selves have rusted and pitted, discussed with operator to repair or replace.
[02D-01-5] Working containers of food removed from original container not identified by common name. Throughout kitchen multiple sauce and oil bottles not labeled, discussed with operator to label all bottles.
[41-07-4] Container of medicine improperly stored. In reach in cooler cough medicine stored on top of drinks, discussed with operator who removed medication.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw pooled eggs and without washing hands employee prepared fried rice and plated customers food, discussed with operator employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Hand washing paper towels used as liner for cheese wontons, discussed with operator who removed paper towels.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on cut cabbage (62F - Cooling) at 12:15 since 10:55 to 61F at 12:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in cooler.

Disposition: Emergency order recommended
[06-09-1] Commercially processed reduced oxygen packaged fish (Hamachi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[35A-03-4] Dead roaches on premises. 1 dead roach in kitchen on wall behind hand sink. 2 dead roaches under shelf on expo line.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area then handled clean equipment and utensils used to store/prepare food without washing hands. Operator discussed with employee who then washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above teriyaki sauce in walk in cooler. Advised operator of proper storage, operator moved bacon.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in kitchen on shelf with clean dishes. Approximately 10 rodent droppings on floor behind white chest freezer. Advised operator to remove clean and sanitize.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (Hamachi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Tempura shrimp, cut lettuce, cut tomato, sushi rice, pooled raw shell eggs, bean sprouts; time marked/held since 11:00am, not discarded as on 3:30pm. See stop sale.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Tempura shrimp, cut lettuce, cut tomato, sushi rice, pooled raw shell eggs, bean sprouts; time marked/held since 11:00am, not discarded as on 3:30pm. See stop sale.
[31A-10-4] Equipment drain line draining into hand wash sink. Hand washing sink next to sushi bar, drainage line from sushi bar cold holder draining in to handwashing sink. Operator moved drainage line out of hand wash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink next to sushi bar, drainage line from sushi bar cold holder emptied in to handwashing sink. Advised operator to move drainage line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened cream cheese, rehydrated rice noodles, bean sprouts, no date marking. Operator stated items held 2 days. Operator date marked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In kitchen containers with no handles used to portion and scoop flour, sugar and corn starch out of containers. Discussed with operator who replaced bowls with handle scoops.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee open cup of coffee stored directly above flip top cooler. Discussed with operator who moved drink.
[08B-38-4] Food stored on floor. In walk in cooler buckets of raw shrimp and sauces stored on floor discussed storage with operator who placed buckets on shelf.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line spray bottle of sunflower seed oil, and Vegetable oil not labeled . Discussed with operator who added label.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into wok and without washing hands employee handled clean to go container to plate food. Discussed hand washing with operator employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer bag of raw pork stored stored over individually wrapped bags of rice. Operator corrected storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In sushi flip top cooler raw fish eggs ( masago ) stored above cooked shrimp and imitation krab meat. Operator corrected storage. In walk in cooler raw salmon stored above buckets of sauces. Operator corrected storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter next to flip top cooler bean sprouts (50F - Cold Holding) per operator product not portioned or prepared today and left out of cooler for approximately 1 hour operator moved products and back into reach in cooler to 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. See stop sale. In kitchen on table cut lettuce identified on time is a public health control written procedures not properly time marked. Operator added time mark.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator and provided print out of Big 6
[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. Discussed with operator and provided clean up poster.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to answer basic code question on employee health reporting requirements. Discussed with operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer containers of house made soups and sauces not date marked per operator products made yesterday and placed in freezer last night. Operator added date marking labels.