HOSHI & SEO MIAMI
5401 COLLINS AVE, Miami Beach FL 33140 · 3055965655
Last inspected Jan 29, 2026 · 6 visits since August 2023
JAN 24
AUG 24
DEC 24
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked scramble eggs inside reach in cooler in front of the cook line. Employee inverted them.
Food stored on floor. Observed plastic 5 gallon with cooking oil on the floor.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed jar handle touching the rice.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed mixer and scoop in standing water.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched the hair after washing his hands, then engaged in food prep. Employee rewashed his hands.
Bowl or other container with no handle used to dispense food. Observed plastic containers used to scoop sugar.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean trays stored on the floor by the table with the rice cookers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of water on the side of the cooler, next to the food. Employee discarded the water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water ( water at ambient temperature of 70F). Employee discarded the water.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning. Observed old sticker stuck on clean container ready to use.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside 3CS. Employee washed his hands correctly.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink located in the kitchen. Employee restocked the station.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked using ice water and thermometer was Inaccurate. Person in charge ordered thermometers immediately.
Bowl or other container with no handle used to dispense food. observed plastic containers with no handle used to dispense rice and flour.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table. Employee moved it.
Food stored on floor. Observed cooking oil container stored in the kitchen floor.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Employee moved them.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee replaced the towel for a plastic mat.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 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. Employee used the restroom and return to work with food only wearing new gloves. As per employee, he washed his hands inside the restroom. Employee was explained about double handwashing, first at the restroom and upon returning to the establishment before putting gloves on to work with food.Employee washed his hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago 70 F left outside for approximately 30 minutes after finishing the crab salad. Employee placed the masago in ice bath inside sushi cooler.
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. Observed sushi rice at 114 F without time mark. Establishment opened at 12 pm, and according to the employee he forgot the label when they open 2 hrs ago. Employee label the sushi rice.
Handwash sink used for purposes other than handwashing. Observed 1 empty container inside the hand sink at the kitchen. Employee moved it immediately.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop.
Floor area(s) covered with standing water. Observed accumulation of water on broken tile by 3 compartment sink leg.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete by the 3 compartment leg.
Wet mop not stored in a manner to allow the mop to dry. Employee corrected it.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside shopping market bags inside the reach in freezer. Employee started changing all the bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken already portioned above vegetables in the reach in freezer. Employee changed them.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside 3 compartment sink. Employee was coached about it.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager when 7 employees
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle to scoop sesame seeds.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans with food contact surface up.
Equipment and utensils not properly air-dried - wet nesting. Observed water residue inside clean pots and pans stored with food contact surface up.
No copy of latest inspection report available.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago at 52 F left on the top of the sushi bar ( as per employee for less than 4 hrs). Employee placed the food item inside the cooler.
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing certified manager present where there are 5 employees engaged in food preparation.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for Hernan.
Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical agent used to clean without label. Employee labeled the bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed vacuum packaging tuna inside the sealed bag when already defrosted. Employee opened all the bags.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water ( water temperature 79 F). Employee discarded it.
No conspicuously located ambient air temperature thermometer in holding unit. One thermometer missing at the sushi bar.
No copy of latest inspection report available.
Wet wiping cloth not stored in sanitizing solution between uses.
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.