OHANA SUSHI & FUSION
12374 SW 127 AVE, Miami FL 33186 · 407.808.2013
Last inspected Feb 12, 2026 · 9 visits since July 2023
FEB 24
AUG 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna at reach in cooler in front counter raw tuna loin (51F - Cold Holding). Operator discarded tuna loin.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent above three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in dry storage area to the right of exit door.
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink water with gloves on and use personal phone without discarding gloves. Coached operator on proper procedure. Operator proceeded to take off gloves and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna at reach in cooler in front counter raw tuna loin (51F - Cold Holding). Operator discarded tuna loin.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler beef gyoza (52F - Cold Holding);tofu (52F - Cold Holding); imitation Krab (48F - Cold Holding), as per operator less than 4 hours. Operator placed in different unit to cool. Took second observed tofu (41F - Cold Holding); imitation krab (42F - Cold Holding); beef gyoza (42F - Cold Holding)
Handwash sink used for purposes other than handwashing. Observed discarded ice in hand wash sink at kitchen area. Operator discarded ice from sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sign. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler to the left of ice machine, noodles and rice, as per operator prepared on site more than 24 hours.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle in tempura floor, rice in containers below cook line. Operator removed bowls from containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vent above three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone at front counter above preparation area. Employee removed personal phone.
Food stored on floor. Observed buckets of soy sauce and fryer oil stored on floor to the left of cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in dry storage area to the right of exit door.
In-use spatula stored in cracks between pieces of equipment. Observed spatula stored in crack of preparation sink and reach in cooler across from cook line. Operator removed and placed to be washed in three compartment sink.
Insect control device installed over food preparation area. Observed bug zapper over clean meat grinder to the right of reach in cooler at kitchen area.
Single-service articles improperly stored. Observed to go bags stored on floor at entrance of kitchen area. Operator stored 6 inches off of floor.
Wet mop not stored in a manner to allow the mop to dry. Observed at mip sink.
Working containers of food removed from original container not identified by common name. Observed various bottles of oil, soy sauce, and sauces without label at cook line. Observed bottles of oil, soy sauce, and sauces without label at reach in cooler across from cook line.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe at kitchen standing reach in coolers container of raw swai stored over containers and trays of cooked noodles and croquettes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen reach in cooler white rice (51F - Cold Holding). As per operator was used 4 hours ago. Operator segregated to discard. Observed at serves window at entrance of sushi area a block of cream cheese (51F - Cold Holding). As per operator for less than 45 minutes. Operator placed into cooler to cool. Observed at sushi bar reach in cooler swai ceviche (47F - Cold Holding). As per operator for 2 hours. Operator placed into cooler to freezer to rapid cool.
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 no time mark on container of sushi rice at sushi bar. As per operator was made 1 hour ago. Operator place time mark onto container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar prep table, misago cream cheese (71F - Hot Holding). As per operator for less than 2 hours after microwaving. Operator placed into cooler into cooler to cool.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm);.
Handwash sink used for purposes other than handwashing. Observed both hand sinks used as dump sinks with evidence of discarded ice and food particles.
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 5 employees present engaging in food preparation with no certified manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar hand sink.
Bowl or other container with no handle used to dispense food. Observed in containers throughout kitchen, rice, vinegar, flour.
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 package of frozen tuna not removed from vacuum seal to thaw at front counter reach in cooler. Operator removed.
Food stored on floor. Observed bucket of soy sauce and cook oil stored on the floor next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers throughout soiled.
Single-service articles not stored inverted or protected from contamination. Observed trays at front counter.
Stored food not covered. Observed at sushi area container of crispy wontons stored on counter uncovered.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle of various sauces, oils and vinegar at cook line not labeled.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice and food remnants in handwashing sink at entrance to kitchen. Operator cleaned during inspection. Also observed sanitizer bucket and sponge stored in handwashing sink at front counter sushi station. Operator removed bucket and sponge during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with a large accumulation of grease.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter sushi station.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator added sanitizer to the water. Final solution Triple Sink (Quaternary 200ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over spicy mayo sauce in reach in cooler across from cook line in kitchen area. Also observed raw beef stored over assorted sauces and whipped cream in standing reach in cooler next to handwashing sink in kitchen area. Operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spicy tuna (56F - Cold Holding); cream cheese (53F - Cold Holding); ceviche (44F - Cold Holding);salmon cream cheese (47F - Cold Holding); masago (47F - Cold Holding); seaweed (48F - Cold Holding); krab salad (47F - Cold Holding); krab 53 (47F - Cold Holding) in reach in cooler at sushi station. As per operator for less than 2 hours for all items. Operator placed products inside freezer for rapid cooling. Retest spicy tuna (42F - Cold Holding); cream cheese (41F - Cold Holding); ceviche (44F - Cold Holding);salmon cream cheese (47F - Cold Holding); masago (40F - Cold Holding); seaweed (41F - Cold Holding); krab salad (38F - Cold Holding). Also observed tofu (60F - Cold Holding) as per operator for less than 2 hours. Operator place container of tofu on ice. Retest tofu (38F - Cold Holding).
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500ppm). Operator diluted the solution. Final solution Sanitizer Bucket (Quaternary 300ppm).
Handwash sink used for purposes other than handwashing. Observed ice and food remnants in handwashing sink at entrance to kitchen. Operator cleaned during inspection. Also observed sanitizer bucket and sponge stored in handwashing sink at front counter sushi station. Operator removed bucket and sponge during inspection.
Bowl or other container with no handle used to dispense food. Observed plastic bowl in container of tempura batter at cook line. Operator removed and discarded bowl during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in standing reach in cooler next to handwashing sink in kitchen area. Operator removed food during inspection.
Food stored on floor. Observed bucket of soy sauce stored on the floor next to cook line. Operator moved and stored bucket properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with a large accumulation of grease.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter sushi station.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked rice and observed cooked octopus next to raw eggs in reach in cooler in front of gas sauté station.
No Heimlich maneuver/choking sign posted. No choking poster posted. Provided to operator via email.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet soiled wiping cloth on top of cutting board at front sushi counter area. Operator discarded wiping cloth.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 9 high priority.
9 High priority5 Intermediate12 Basic
Show 26 findings ▾
Nonfood-grade bags used in direct contact with food. Observed fish scraps stored in thank you bags in each in freezer by 3 compartment sink. Operator discarded the thank you bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over vegetables at reach in freezer. Operator rearranged products correctly.
Raw animal food stored over or with unwashed produce. Observed at front sushi reach in cooler raw cucumber stored next to raw tuna. And raw carrots stored on top of cooked rice at upright reach in cooler. Employee rearranged products properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked rice and observed cooked octopus next to raw eggs in reach in cooler in front of gas sauté station.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored next to raw fish in upright reach in freezer by three compartment sink. Operator relocated items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon cream cheese mix (46F - Cold Holding) at front reach in cooler at sushi station. As per operator, product on hand for 2 days. Operator discarded product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50F - Cold Holding); at reach in cooler in kitchen. As per operator, for less than 2 hours. Operator moved product to cooler for rapid cooling. Observed eel (51F - Cold Holding); as per operator for less than 2 hours, operator put eel in the bottom of cooler for rapid cooling. Observed salmon cream cheese mix (46F - Cold Holding) at front reach in cooler at sushi station. As per operator for 2 days. Operator discarded product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef broth (121F - Hot Holding) and miso soup (122F - Hot Holding) at prep area in kitchen. As per operator, for less than 3 hours. Operator turn on the steam pot to reheat the products. Second temperature reading; beef broth at (175F hot holding). Observed salmon and cream cheese mix (92F - Hot Holding); operator states small portion of salmon and cream cheese mix is microwaved to be used within 10 minute increments. Operator states product will be added to the existing time as a public health control process being utilized for the sushi rice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary + 500 ppm) spray bottle front counter. Employee corrected concentration 300 ppm.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocking by cutting board at sushi station.
Handwash sink used for purposes other than handwashing. Observed sponges in hand wash sink. Operator discarded sponges.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed identifying symbol on individual items. Identifying symbol does not indicated "raw"on menu. Operator states he will print out stickers to put on menu with symbol indicating raw product.
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. Observed employees Eneko and Alain hired more than two years with no proof of food handler certification. As per operator, employee certification cards are at other restaurant location, where they also are employed.
Spray bottle containing toxic substance not labeled. Observed 3 spray bottles containing sanitizer not labeled.
Bowl or other container with no handle used to dispense food. Observed ramekin stored in and used as a scoop in sugar at front counter. Observed to go container used and stored as scoop in container in reach in cooler in front of grill station. Observed to go container stored in bucket of panko crumbs.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed preparation bowls and containers stored not inverted on shelf at 3 compartment sink. Operator inverted items.
Cutting board has cut marks and is no longer cleanable. Observed at cook line in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with service food at front reach in cooler at sushi station. Customer employee removed food.
Food stored in a location that is exposed to splash/dust. Observed condiment containers stored next to hand sink at sushi counter. Operator removed the containers.
No Heimlich maneuver/choking sign posted. No choking poster posted. Provided to operator via email.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of cutting board in kitchen. Operator moved sanitizer bucket to prep sink.
Silverware/utensils stored upright with the food-contact surface up. Observed soup spoons with food contact surface stored up at server station by sushi counter. Operator inverted the spoons.
Single-service articles not stored inverted or protected from contamination. Observed unwrapped plasticware utensils in a container at front counter not inverted. Employee correctly stored plastic ware.
Wet mop not stored in a manner to allow the mop to dry. Observed set mop not properly stored.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet soiled wiping cloth on top of cutting board at front sushi counter area. Operator discarded wiping cloth.
Working containers of food removed from original container not identified by common name. Observed buckets of tempura flour, flour and panko bread crumbs not labeled under flat top grill.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish fillets stored above cooked rice located in the standing reach cooler.
Employee with no hair restraint while engaging in food preparation. Observed at the cookline.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed jugs containing cooking oil stored on the floor by the 3 compartment sink.
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooked octopus located in the reach in cooler opposite the cookline. Observed raw shrimp stored above cooked rice located in the reach in cooler by the ice machine.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw salmon stored over edamame located in the reach in freezer by the 3 compartment sink.
Bowl or other container with no handle used to dispense food. Observed for the fruit cocktail located in the prep unit at the front counter.
Cutting board has cut marks and is no longer cleanable. Observed for the units opposite the cookline.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed jugs containing cooking oil stored on the kitchen floor.
Single-service articles not stored inverted or protected from contamination. Observed at the sushi bar.
Wet mop not stored in a manner to allow the mop to dry. Observed at the mop sink.
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.