All* fish that is served raw or undercooked in the US (in a commercial setting) must have been frozen to a certain temperature for a certain length of time (FDA Food Code 3.402.11-12). This has nothing to do with it being "sushi-grade", which is indeed an unregulated term.

*The only exceptions are certain species of tuna (presumably because their risk of parasites is low), and aquaculture fish that are raised in a controlled manner that prevents parasites.