IRON SUSHI
9432 NE 2ND AVE, Miami Shores Village FL 33138 · 954.793.9228
Last inspected Apr 20, 2026 · 13 visits since January 2024
AUG 24
JAN 25
MAY 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 crawling on lid to rice cooker (with rice cooking inside), 1 crawling on the side of ice machine (the ice machine does not work, not in use), and 1 with egg sack attached crawling on wall behind same ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024042125 | Apr 1, 2024 | Aug 29, 2024 | $160 |
| 1--2021050891 | Oct 28, 2021 | Jan 6, 2022 | $400 |
Inspection history
13 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station tuna (48F - Cold Holding); tilapia (47F - Hot Holding). As per operator for less than 4 hrs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit provided.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee Jose read and filled out form.
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. Observed tuna 32F still inside package inside reach in cooler at sushi station.
Show the remaining 7 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation without hair restraint.
Equipment in poor repair. Observed chest freezer lid in disrepair by domestic cooler at kitchen.
Food stored in a location that is exposed to splash/dust. Observed rice cooker with rice next to hand sink at kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee juice container inside cooler at kitchen. Operator removed the juice.
Utensils in poor condition. Observed strainer in disrepair over triple sink at kitchen. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station on cutting board. Operator placed inside sani bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed inside triple sink at sushi station. Operator added chlorine. Retest, Sanitizer Bucket (Chlorine 100ppm)
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 5 seconds front counter. Coached employee to wash hands properly.
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.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked with plastic wrap stored inside. Employee removed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed no soap at hand sink by white chest freezers near ice machine.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Employee wrapped with plastic wrap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler by sushi station used as a table disconnected. No TCS food stored.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored inside reach in cooler front counter. Employee removed.
Employee with no hair restraint while engaging in food preparation. Observed employee no hair restraint while preparing food.
Equipment in poor repair. Observed white chest freezer lid in disrepair near storage.
Food stored in a location that is exposed to splash/dust. Observed a rice cooker with cooked rice stored near hand sink by three compartment sink.
Food stored on floor. Observed cooking oil stored on floor by kitchen entrance.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves rusted not smooth and easy cleanable under rice cooker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled under sushi box cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by front counter sushi station.
Wet mop not stored in a manner to allow the mop to dry. At mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by sushi station.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled by cook line.
Jul 21, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training German Ajquiy hired more than 1 year.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats used for sushi in direct contact with food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area, ware washing area, sushi station and storage area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at prep area at kitchen.
Employee with no hair restraint while engaging in food preparation. Observed a cook while prep food.
Equipment in poor repair. Observed reach in cooler disconnected not in used broken at sushi rice station. No TCS food stored.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at sushi area slow draining.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at preparation area and sushi area.
May 21, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
Manager or person in charge lacking proof of food manager certification. Observed no proof of manager certificate for Luis Calel.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training German Ajquiy hired more than 1 year.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof for David Calel hired less than 60 days.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats used for sushi in direct contact with food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area, ware washing area, sushi station and storage area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at prep area at kitchen.
Employee with no hair restraint while engaging in food preparation. Observed a cook while prep food.
Equipment in poor repair. Observed reach in cooler disconnected not in used broken at sushi rice station. No TCS food stored.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at sushi area slow draining.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at preparation area and sushi area.
May 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 28 recorded, 3 high priority.
3 High priority9 Intermediate16 Basic
Show 28 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to washed hands and proceeded to put gloves on and prepared sushi. Inspector coached employee how to properly wash hands hand wash before starting preparing food.
Employee washed hands with no soap. Observed employee washing hands with no soap at hand sink by three compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed one package of raw tuna thawing under refrigerator inside ROP, as per employee more than 24 hours.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Coach employee how to properly wash hands in an approved HWS.
Handwash sink used for purposes other than handwashing. Observed a speaker stored at hand sink near three compartment sink. Employee removed.
Manager or person in charge lacking proof of food manager certification. Observed no proof of manager certificate for Luis Calel.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink sushi area. Observed no paper at hand sink at kitchen near three compartment sink. Employee provided.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training German Ajquiy hired more than 1 year.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof for David Calel hired less than 60 days.
No soap provided at handwash sink. Observed no soap at hand sink sushi area. Observed no soap at hand sink at kitchen near three compartment sink. Employee provided.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats used for sushi in direct contact with food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area, ware washing area, sushi station and storage area.
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. Observed one package of raw tuna thawing under refrigerator inside ROP, as per employee more than 24 hours.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at prep area at kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water stored at prep table by sushi station. Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a wrist watch while preparing food.
Employee with no hair restraint while engaging in food preparation. Observed a cook while prep food.
Equipment in poor repair. Observed reach in cooler disconnected not in used broken at sushi rice station. No TCS food stored.
Food not stored at least 6 inches off of the floor. Observed a plastic container with ginger liquid stored on floor at storage area. Observed a plastic container with rice stored on floor under three compartment sink.
Single-service articles improperly stored. Observed SS bowls stored on floor at front counter. Employee rearranged 6 inches off the floor.
Single-service articles not stored inverted or protected from contamination. Observed Togo bowls stored at sushi station not inverted. Employee inverted.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at sushi area slow draining.
Time/temperature control for safety food thawed in an improper manner. Observed cooked pork frozen thawing inside three compartment sink at room temperature. Employee stored inside reach in cooler for thawing properly.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at preparation area and sushi area.
Mar 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate Luis Maeda 11-11-2024.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area and storage area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed a reach in cooler stored at front counter near three compartment sink in disrepair.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed an employee while preparing food.
Floor tiles missing and/or in disrepair. Observed at kitchen area.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at sushi preparation area.
Single-service articles not stored inverted or protected from contamination. Observed single service plastic lids stored not inverted at preparation area.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded.
0 High priority6 Intermediate13 Basic
Show 19 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate Luis Maeda 11-11-2024.
Handwash sink not accessible for employee use at all times. Observed hand sink next to ice machine blocked with white chest freezer.
Handwash sink used for purposes other than handwashing. Observed food residue inside at hand sink near three compartment sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at hand sink near three compartment sink. Operator provided.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Operator wrapped the bamboo mat.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area and storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored not inverted across three compartment sink at sushi preparation area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed a reach in cooler stored at front counter near three compartment sink in disrepair.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Operator discarded.
Employee with no hair restraint while engaging in food preparation. Observed an employee while preparing food.
Equipment in poor repair. Observed three white chest reach in freezer lid rusted at kitchen area.
Floor tiles missing and/or in disrepair. Observed at kitchen area.
Food stored on floor. Observed a plastic container with soy sauce stored at floor across white chest freezer. Operator stored correctly.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at sushi preparation area.
Single-service articles not stored inverted or protected from contamination. Observed single service plastic lids stored not inverted at preparation area.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed handwashing sink next to white chest freezer.
No soap provided at handwash sink. Observed at hand wash sink next to three compartment sink.
Cardboard used to line nonfood-contact shelves. Observed under prep area at kitchen shelve with cardboard as liner.
Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraints at kitchen while preparing food.
Equipment in poor repair. Observed lid on chest freezer at kitchen broken hinges and severely rusted.
Food stored on floor. Observed buckets with soy sauce,rice container and ginger on the floor at storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer.
Time/temperature control for safety food thawed in an improper manner.
Wet mop not stored in a manner to allow the mop to dry. Observed mops stored not properly to allow mop to dry at mop sink.
Apr 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Hot water supply not maintained during peak periods. Hot water heater turned off due to a leak, operator called technician to fix.
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.
Dead roaches on premises. Multiple dead roaches inside ice machine that is not in use. 2 empty egg sacks inside same ice machine.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority7 Intermediate5 Basic
Show 16 findings ▾
Employee washed hands with cold water. Employees prepping food for the days and hot water heater was turned off, employees turned on hot water.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish sushi roll over lettuce in reach in cooler in kitchen.
Roach activity present as evidenced by live roaches found. Observed 1 crawling on lid to rice cooker (with rice cooking inside), 1 crawling on the side of ice machine (the ice machine does not work, not in use), and 1 with egg sack attached crawling on wall behind same ice machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (64F - Cold Holding); lettuce (58F - Cold Holding) at sushi bar held at room temperature, employee placed items back in cooler. Retemped lettuce 45F employee used all the fish roe. cooked chicken (48F - Cold Holding) item on counter next to cooks line. Employee placed back in cooler. Retemped 46F. sushi rice (90F - Cold Holding) item on counter, they have a time chart but not time marked for current rice no time as a public health control application either.
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.
Handwash sink used for purposes other than handwashing. Plastic container in Handwash sink at sushi bar, inspector moved item to wash hands.
Hot water supply not maintained during peak periods. Hot water heater turned off due to a leak, operator called technician to fix.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at Handwash sink next to ice machine.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Dead roaches on premises. Multiple dead roaches inside ice machine that is not in use. 2 empty egg sacks inside same ice machine.
Floor soiled/has accumulation of debris. Behind reach in coolers at sushi bar and on cooks line under cooking equipment.
Floors not constructed to be easily cleanable. Floor area around trap in kitchen, you can see the grease on floor through opened space.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 74F on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden blocks at sushi bar in reach in cooler holding lid open.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.