MIDORIE MIAMI
3444 MAIN HWY #9, Miami FL 33133 · 786-660-1644
Last inspected Jul 21, 2026 · 5 visits since August 2024
AUG 24
MAR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station salmon (47F - Cold Holding);as per chef for 2 hours. Chef added ice to rapid cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with splitter.
Bowl or other container with no handle used to dispense food. Observed in container of sugar at dry storage shelf. Operator removed.
Food stored on floor. Observed 2 plastic buckets of ginger and 1 box of soy beans stored on floor under rear kitchen prep table.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler tuna stored over wasabi sauce. Operator removed.
Raw animal food stored over canned/bottled drinks. Observed at reach in cooler under point of sale system, raw shelled eggs stored over gallon of milk.
Handwash sink not accessible for employee use at all times. Observed sushi area hand sink blocked by sushi rice maker and metal portion containers stored inside.
Employee with no hair restraint while engaging in food preparation. Observed for all food prep and dish washing employees.
Floor area(s) covered with standing water. Observed under hand wash sink in rear kitchen area.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Observed for sushi rice at prep line not time marked. As per operator sushi rice has been placed since 12 pm. Operator stated they will keep rice at station during period of time 12-4, 4-8 etc.
Handwash sink not accessible for employee use at all times. Observed sushi area hand sink blocked by sushi rice maker and metal portion containers stored inside.
Handwash sink used for purposes other than handwashing. Observed employee use front counter hand sink to rinse whole fish before preparation.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not test kit available for chlorine dish machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at sushi prep counter, bowls at end of prep table not inverted or protected overhead.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter next to multigrain rice maker, I utensils in standing water of 63F.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw chicken raw beef stored over edamame.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station salmon (47F - Cold Holding);as per chef for 2 hours. Chef added ice to rapid cool.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station.
No soap provided at handwash sink. Observed at sushi station.
Bowl or other container with no handle used to dispense food. Observed in a container of rice and dry seasoning.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest reach in freezer.
Aug 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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 dish washing machine Dishwasher (Chlorine 0ppm); Operator replaced then prime new solution Dishwasher (Chlorine 100ppm).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at splitter on mop sink.
Bowl or other container with no handle used to dispense food. Observed in container of red quinoa.
Ceiling tile missing. Observed at rear kitchen dry storage area missing.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen exit door.
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.