S 3
Last inspected: Apr 8, 2026
64
Score
The health department has logged 13 inspections at S 3, the earliest from 2023. The most recent report on file is from Apr 8, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about seven violations before that.
“Operator is doing a special process” comes up most often, recorded five times in the inspection record.
By comparison, the average Fort Lauderdale facility scores 80, putting S 3 on the weaker side. Nothing in the record is alarming, but there's room to improve.
13
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
High Priority - 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. The sushi rice on the cook line was not marked. The rice was removed from heat at 12:00. The batch was time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the first soda gun nozzle was soiled. The gun was cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In the prep area, the hand sink was obstructed by a rolling bin. The bin was moved. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At the bar, a spray bottle of degreaser was not labeled. The bar tender labeled the bottle. **Corrected On-Site**
41-17-4
64
Mar 19, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
86
Jan 20, 2026
Routine - Food
No violations found.
100
Nov 20, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
33
Apr 7, 2025
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In ice room on prep table, employee prepping fresh limes with no gloves. Discussed with employee they must wear gloves while prepping any ready to eat foods. Employee washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment vacuum sealing fresh marinated salmon. Product not frozen before sealing in vacuum package. Discussed with operator that fish has to be frozen before and during vacuum sealing process. Operator discarded product. 10 lbs of raw salmon
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, bowl stored in handwashing sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. O secondary easing devices for high temp dishwasher.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towels provided at handwashing sink at sushi bar. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink at cook line handwashing sink. Operator supplied soap **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice being held on TIME AS A PUBLIC HEALTH CONTROL . supplied to operator **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. In ice room, spray bottle containing sanitizer not labeled. Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. At sushi counter, employee has personal food stored on cook line. Operdiscarded food. **Corrective Action Taken**
12B-02-4
33
Feb 6, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 5, 2025
Routine - Food
6 critical violations. 6 major violations. 3 minor violations.
View 15 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. 2 cracked shell eggs in container with raw shell eggs in cookline drawer unit. See stop sale. **Warning**
01B-14-4
High Priority - 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 50ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi prep - cooked eel - ambient cooling starting at 11:59am (57-62F - Cooling) at 12:40pm 60F. At this rate proper cooling will not occur. Operator moved item to reach in to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area low boy - cream (50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. See stop sale. **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cookline cutting boards. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by cart. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By expo drink station. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. By expo drink station. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided form to operator and reviewed. Operator filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packing fresh garlic, oil and spices. Per operator items packed today. Operator properly labeled. Also vacuum packing moist bacon. Package of bacon in walk in per operator vacuum packed 3 days ago. Reviewed with OPQ SD. See stop sale. **Repeat Violation** **Warning**
03G-50-1
Basic - Floor area(s) covered with standing water. Sushi area, by ice machines and by dish machine. **Repeat Violation** **Warning**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Back cookline - utensils in water 90F. **Warning**
10-07-4
Basic - Standing water in floor drain/floor drain draining very slowly. Bt dish machine. **Warning**
29-19-4
19
Jun 12, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - butter (93F - Hot Holding). Reviewed proper hot holding and Time as a Public Health Control. Operator moved to stovetop to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pantry - drawer unit - raw fish stored over ready to eat cooked vegetables. Sushi area - raw fish stored over ready to eat cooked shrimp. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale.
01B-13-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Operator filled out Time as a Public Health Control form during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator HACCP Plan was submitted 2 weeks ago. Establishment does not have email receipt. Provided email address to operator to resubmit. Establishment is ROP raw meat (beef). Establishment also ROP cooked bone marrow - ROP on site on 5-11-2024 and Cooked sauce - ROP 3 days ago. See stop sale. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Floor area(s) covered with standing water. Sushi area and cookline.
36-22-4
50
Apr 24, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-04-24: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. By mop sink. **Warning** - From follow-up inspection 2024-04-24: Observed same. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2024-04-24: Observed same. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under shelving in dry storage room. **Warning** - From follow-up inspection 2024-04-24: Observed same. **Time Extended**
36-73-4
78
Apr 23, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - cut tomatoes 45F; low boy drawers - fryer station - cooked chicken (50F); raw chicken (50F); cut cabbage (45-48F). Per operator all items placed in units less than 2 hours ago. No items prepped or portioned today. Advised Operator to move items to freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left flip top - Raw shell eggs stored over ready to eat cooked mushrooms. Pantry - drawers - ceviche with raw fish stored over ready to eat berries. Also, raw fish stored over ready to eat corn. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. Main dish machine - Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing. **Warning**
22-41-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - One bar soda gun. Operator cleaned during inspection. - Cookline open top cutting boards. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by trash can pieces. Hand sink by ice machines blocked by large containers of linen. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw beef. Date marked 4-19-2024. **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Bar. Operator stored properly. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine. Operator removed. **Corrected On-Site** **Warning**
10-12-5
Basic - Carbon dioxide tanks not adequately secured. By mop sink. **Warning**
51-11-4
Basic - Floor soiled/has accumulation of debris. Under shelving in dry storage room. **Warning**
36-73-4
33
Feb 23, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2023-02-23: Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cookline and bar areas. **Warning** - From follow-up inspection 2023-02-23: Cookline **Time Extended**
36-22-4
86
Feb 22, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle drawer unit - chick peas (45-48F); quinoa (45-48F). Pantry Drawers - fish (49-50F); cooked chicken (49-50F); cooked shrimp (49-50F). Per operator all items placed in units approximately an hour ago. No items pooled or portioned today. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw fish stored over/not properly separated from ready-to-eat cooked shrimp in sushi area. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All bar soda guns. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 95F. Operator moved to heat source. **Corrective Action Taken** **Warning**
10-07-4
Basic - Floor area(s) covered with standing water. Cookline and bar areas. **Warning**
36-22-4
55
Jan 19, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
29
Frequently Asked Questions
When was S 3 last inspected?
The most recent health inspection at S 3 on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at S 3?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at S 3.
How does S 3 compare to other restaurants in Fort Lauderdale?
S 3 most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has S 3's inspection record improved over time?
Yes. Recent inspections at S 3 have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at S 3 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is S 3 inspected?
Based on the inspection history on file, S 3 is inspected around four times per year on average.
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