BLUE RIBBON SUSHI BAR & GRILL
336 21ST STREET, Miami Beach FL 33139 · 305.535.2542
Last inspected Feb 23, 2026 · 8 visits since September 2023
AUG 24
OCT 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed short rib (51F - Cooling); duck confit (53F - Cooling); as per the chef the items were cooked yesterday.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed a bar tender enter the bar and began to remove clean cups and bottles without washing his hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzles soiled at the bar.
Handwash sink used for purposes other than handwashing. Observed a piece of fruit in the hand washing sink at the bar.
Ice buildup in reach-in freezer. Observed the small black freezer at the bar.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought towels.
No soap provided at handwash sink. Observed at the bar.
No handwashing sign provided at a hand sink used by food employees.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Observed a stack of to go containers in front of the sink at the sushi bar. The sushi chef removed it.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with an a clear liquid not labeled. The manager labeled it.
Oct 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter without last service date indicated at bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer and on door at walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler, refrigerated drawer at cook line and dessert low boy. Also observed build up of dust on walk in cooler fan guard.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelving rusted. As per manager, new shelving is on order.
Oct 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority6 Intermediate12 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. Observed one can of piquillo peppers and one can of preserved lemon rusted at dry storage area. Informed manager of stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi line; cooked rice (122F - Hot Holding); as per manager for less than 4 hours. Provided manger TPHC document via email.
Toxic substance/chemical improperly stored. Observed a gallon jug of cleaner stored next to food products on shelf next to back door.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher without knowledge of quaternary concentration minimum ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cut board at dessert line soiled.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature of 149F at cup washer at dishwashing station. Informed manager to discontinue use of machine per until repaired.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed rice at sushi bar under time control. As per operator, sushi rice is put under time as a public health control, but no paperwork provided.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a can of WD40 stored on shelf at cook line.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter without last service date indicated at bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent on cook line.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed grill brush stored on the floor at cook line. Operator removed from floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored dishes stacked not inverted at dish area shelving.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored over food preparation area. Employee removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer and on door at walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop touching product in sushi rice and panko containers.
Insect control device installed over food preparation area. Observed bug zapper installed over food preparation area. Manager moved zapper to floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler, refrigerated drawer at cook line and dessert low boy. Also observed build up of dust on walk in cooler fan guard.
Plumbing system in disrepair. Observed leak from spray nozzle at dish area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelving rusted. As per manager, new shelving is on order.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at cook line at zero ppm. Informed manager of concentration level.
Working containers of food removed from original container not identified by common name. Observed sugar and flour containers not labeled at dessert station.
Aug 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed short rib (51F - Cooling); duck confit (53F - Cooling); as per the chef the items were cooked yesterday.
Dented/rusted cans present. See stop sale. Observed two 6 pound cans of tomatoes dented.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed short rib (51F - Cooling); duck confit (53F - Cooling); as per the chef the items were cooked yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles and holders soiled at the bar.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with an orange liquid not labeled at the bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed the reach in cooler and freezer gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vegetable walk-in cooler fan guards and gasket soiled.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the bartender come front outside and prepared drink with ice without washing his hands.
Oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. Observed at the out side bar.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the outset bar.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Observed egg whiltes over peppers in the walk-in cooler.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the bar.
Floor area(s) covered with standing water. Observed in the ware washing room.
Ice bucket stored on inverted between uses. Observed at the bar. The manager inverted the buckets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager moved it.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.