NAMI SUSHI
12711 MIRAMAR PKWY, Miramar FL 33027 · 9544368388
Last inspected Dec 15, 2025 · 7 visits since July 2023
JUL 24
AUG 24
DEC 24
AUG 25
DEC 25
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm) see stop sale. Poster on cooling methods provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022055382 | Sep 24, 2022 | Dec 9, 2022 | $200 |
Inspection history
7 visits, newest first
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed steamed noodles stored inside to go bag, in cook line flip top cooler 2. Operator properly stored.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed fried chicken stored inside flip top cooler 1, at cook line, without date marking. Per operator, food pulled from freezer yesterday. Operator put date marking on food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tiles above cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor and shelves inside walk in freezer.
Show the remaining 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between flip top cooler lids at cook line. Operator removed.
Working containers of food removed from original container not identified by common name. Observed ponzu sauce and ginger sauce stored at flip top cooler 3 without labels. Operator labeled.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Walk in Freezer door missing the correct lash to properly closed.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside door and near by shelves.
In-use knife/knives stored in cracks between pieces of equipment. 3 Knives between flip top corner and door in cook line. Employee removed to be clean and sanitize
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled with food residues. Cook line. Employee removed food residues
Single-service articles not stored inverted or protected from contamination. Cook line- serving spoons not inverted. Employee inverted.
Dec 4, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cut lettuces (52F - Cold Holding, per operator food held less than 4 hours. Observed lettuces stored above the rim line, employee moved food out of temperature and stored inside walk in cooler for a quick chill.
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. Sushi rice, per employee rice on time one hour ago. Employee dated.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, door and entrance shelves.
Aug 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee emptied bucket and made new solution, quaternary sanitizer at 200 ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken wings, chicken nuggets and noodles, per employee made yesterday and Saturday. Employee begins to place date labels.
Clean utensils or equipment stored in dirty drawer or rack. Cooking pans on top of empty cardboard cartons of raw shell eggs, employee removed cooking pans to be wash and sanitize.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to blender in expo station, manager removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, entrance curtains and shelves, substantial building up of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled, cleaning brushes, brooms and equipment inside mop sink.
Time/temperature control for safety food thawed in an improper manner. Ground tuna being defrost to ambient temperature, employee placed under cold running water.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed pot of sushi rice covered by a regular wiping cloth, employee removed.
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. Sushi rice, per chef rice on time at 11:00 am. Employee placed label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled with food spills - -tiles above food preparation in rear cook line -tiles from dish ware area.
Cleaned and sanitized equipment or utensils not properly stored. Sushi station-To go Plastic containers and lids, next to hand wash sink, subjects to splash when employee wash hands. Manager removed
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door, curtains and left side shelves inside walk in freezer.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Bowl or other container with no handle used to dispense food. Cook line flip top-Plastic cup inside container of chicken breast, employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass drink on prep table in sushi station, employee removed
Floor area(s) covered with standing water. Below lower cooler in rear kitchen.
Food stored on floor. One box of food, inside walk in freezer, employee over to shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Substantial build up of ice by walk in freezer door, curtains and floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spoons on water temperature of 70F, employee removed to be wash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm) see stop sale. Poster on cooling methods provided to operator.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm). Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food left to ambient temperature noodles (70F - Cold Holding); raw shell eggs (75F - Cold Holding), per operator food held for an hour, employee removed and placed on WIC for a quick chill.
Food stored on floor. One bag of sugar and box of soy sauce bottles in dry goods storage area, employee moved to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. WIF ice build up on floor and curtains next to door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line, build up of grease.
Wet mop not stored in a manner to allow the mop to dry. Two mops seating on mop sink, employee removed, cleaned and stored properly
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in sushi bar, rear kitchen, employee placed on sanitizer solution
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.