JAPANESE SOKAI PERUVIAN SUSHI BAR
10141 W FLAGLER ST UNIT D130-D140, Miami FL 33174 · 786-534-7007
Last inspected Jul 9, 2026 · 10 visits since December 2023
AUG 24
MAR 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked octopus inside walk in cooler. Employee properly arranged products by cooking temperatures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019043200 | Jun 19, 2019 | Mar 4, 2020 | $400 |
Inspection history
10 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. Observed aspirin container stored above clean utensils at ware washing area. Employee removed aspirin and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored over Sushi fish rolls, inside cooler under grill. Operator stored properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at bar area dish machine.
Show the remaining 5 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and freezer handles soiled.
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 raw frozen tuna inside walk in cooler, Thawing, not remove from ROP. Tuna temperature 33F. Operator removed from ROP for proper thawing.
Equipment in poor repair. Observed torn gaskets in reach in coolers.
Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi area SS containers not inverted. Employee inverted SS containers.
Wet mop not stored in a manner to allow the mop to dry.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Observed cream cheese tubes (52F - Cold Holding) inside reach in cooler at sushi station. As per operator for more than a day. Operator segregated the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese tubes (52F - Cold Holding) inside reach in cooler at sushi station. As per operator for more than a day. Operator segregated the product
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on flip top cooler at ceviche station. Operator removed the bucket.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across fryers. Operator dried during inspection.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over mashed potatoes inside cooler drawers at cook line. Operator properly rearranged.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) over hand sink next to cook line. Operator diluted with water, retest Sanitizer Bucket (Chlorine 100ppm).
Food stored on floor. Observed soy sauce stored on floor under hand sink at washing area. Operator placed at 6 inches from floor.
Mar 21, 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 cutting board soiled with mold like substance at sushi station.
Handwash sink used for purposes other than handwashing. Observed strainer in bar hand sink. Operator removed the strainer.
Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled under hand sink at cook line.
Soiled dry wiping cloth in use. Observed on cutting board at cook line. Operator removed the towels.
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked octopus inside walk in cooler. Employee properly arranged products by cooking temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (48F - Cold Holding); raw salmon (45F - Cold Holding); krab (45F - Cold Holding); octopus (46F - Cold Holding) inside display cooler at sushi station, as per employee for 3 hrs. Manager stated that the unit is constantly opened.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Bar Dishwasher (Chlorine 0ppm). Instructed manager to discard the use of the bar dish machine and use manual washing or utilize kitchen dish machine until the issue is resolved. Sanitizer Bucket (Chlorine 50ppm); Triple Sink (Chlorine 50ppm);
Bowl or other container with no handle used to dispense food. Observed bowl inside corn starch container. Manager removed the bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent dusty at washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled in all units at cook line. Also observed hood filters soiled.
Working containers of food removed from original container not identified by common name. Observed plastic container with cornstarch without label.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed reach in cooler door gaskets torn at ceviche station.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from door oven handle at grill station.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at grill station.
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded.
0 High priority5 Intermediate15 Basic
Show 20 findings ▾
Handwash sink used for purposes other than handwashing. Observed food residue on hand sink next to grill station and the other hand sink next to noodles station. Also observed cleaned frying pans stored inside hand sink next to ice machine.
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/ Observed 4+ food employees without a CFM present. Manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand was sink next to grill station. Also observed at bar hand sink. Employee provided the paper towels.
No soap provided at handwash sink. Observed hand sanitizer instead of soap at hand sink next to grill station. Also observed at bar hand sink. Employee provided the soap.
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. Observed raw beef (42F - Cold Holding); raw wagyu (42F - Cold Holding) inside walk in cooler as per employee for more than 48 hrs.
Bowl or other container with no handle used to dispense food. Observed containers without handle inside AP Flour container and rice container. Employee removed the containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table across grill.
Equipment in poor repair. Observed reach in cooler door gaskets torn at ceviche station.
Food storage container/container lid cracked or broken. Observed 2 plastic containers broken stored on shelves over triple sink.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from door oven handle at grill station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 53F at bar.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at grill station.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink next to ceviche station. Also observed at hand sink at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Old labels stuck to food containers after cleaning. Observed old labels on plastic containers on shelves over triple sink
Open dumpster lid. Observed recycle container lid open.
Soiled dry wiping cloth in use. Observed 1 cloth on cutting board at sushi station.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board at sushi station.
Dec 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with dust throughout kitchen area.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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. Observed Dishwasher (Chlorine 0ppm). Employee set up 3 compartment sink (Chlorine 50ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish ceviche (50F - Cold Holding); raw tuna mix (50F - Cold Holding); cooked shrimp (48F - Cold Holding); imitation crab (48F - Cold Holding); tuna (47F) at sushi station. As per chef for 2 hours. Also observed white rice (47F - Cold Holding); raw chicken (49F - Cold Holding); raw beef (45F - Cold Holding); cut tomato (50F - Cold Holding) inside reach in cooler at cook line. Employee added ice for rapid cooling at cook line food items.
No paper towels or mechanical hand drying device provided at handwash sink. Observe No paper towels at at hand wash sink located next to we're washing area. Employee provided the paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with dust throughout kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table next to walk in cooler.
In-use metal scraper stored in cracks between pieces of equipment. Observed between prep table and dump sink at sushi station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83 F. Chef discarded the water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed on shelve next to walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle inside reach in cooler across fryer at cook line. Employee removed the water.
Utensils in poor condition. Observed strainer used for fryer in poor repair.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm).
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.