RUSON JAPANESE STEAKHOUSE
13856 SW 88 ST, Miami FL 33186 · 3866685
Last inspected Mar 9, 2026 · 9 visits since September 2023
MAR 24
AUG 24
MAR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 30 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked portioned rice,as per operator from yesterday. (49F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed hydrogen peroxide stored on prep shelf in sushi area. Operator removed bottle.
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). Operator set up Triple Sink (Chlorine 100ppm).
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of cut tomatoes and wrapped herbs inside drink reach in cooler in kitchen. Observed non food grade paper towel lining containers of raw fish in sushi area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked chicken in flip top portion of reach in cooler across from cook line.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator added water for final concentration Sanitizer Bucket (Chlorine 100ppm)
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cookies stored on shelf in sushi area.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/towel used as liner for food container. Observed non food grade towel lining container of kale inside walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over krab sticks inside walk in cooler.
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 raw tuna completely thawed inside reduced oxygen packaging at sushi bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura (113F - Hot Holding) at sushi bar, as per operator for less than 2 hours. Operator opting to use TPHC moving forward.
Toxic substance/chemical improperly stored. Observed WD40 stored on dry storage shelf where clean plates and equipment is kept.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
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 tuna completely thawed inside reduced oxygen packaging at sushi bar.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside of cooler in kitchen area.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non- food grade paper towels used as a liner for raw salmon in reach in cooler at front counter sushi station.
Raw animal food stored in same container as ready-to-eat food. Observed raw chicken stored over ell sauce in reach in cooler across from cook line. Operator stored properly. Also observed raw chicken stored over cooked beef in reach in cooler across from cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (60F - Cold Holding) on prep table at sushi station. As per operator since yesterday 03/26. Operator discarded masago during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) on prep table in kitchen area.
Handwash sink used for purposes other than handwashing. Observed containers stored in handwashing sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at front counter. Operator provided paper towels.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed bowl in container of rice on shelf next to dishwasher. Operator removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup stored on prep table at front counter sushi station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on drying rack next to three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white chest reach in freezer across from cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle inside container of tempura mix on bottom shelf next to cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of fish eggs at front counter cooler. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 73F at front counter sushi station.
Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station. Also observed on top of prep table across from cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout front counter sushi station and kitchen area.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed potatoes at walk in cooler. Operator started to relocate the products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell stored over cooked eggs and carrots And raw chicken stored over noodles and vegetables at reach in cooler. Operator moved the raw eggs and raw chicken to the bottom part of the reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over shrimp at reach in cooler located at the back of preparation area.
Spray hose at dish sink lower than flood rim of sink at two sink located next to dishwasher machine.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200 ppm) at sushi station. Operator added water to get 100 ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi that contains raw fish not identified at the menu at appetizer section.
Cloth used as a food-contact surface. Observed towel touching the shredded carrot at sushi station.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed the sushi rice container stored on floor. Operator relocated the container on a shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside of water at 77°F. Operator discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at sushi station.
Single-service articles not stored inverted or protected from contamination at the top of sushi refrigerator unit. Operator inverted the single service articles.
Standing water in bottom of reach-in-cooler with sodas and glasses.
May 16, 2024□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200 ppm,operator diluted to 100 ppm.
Food manager certification expired. 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 for Lith P,Phet P, Lang P,Kanjana K as per operator all working at the establishment for more than 2 months.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed boxes containing bubble tea mix stored on the dry storage floor. Observed jugs containing cooking oils stored on the dry storage floor.
Nov 15, 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 ▾
Cutting board has cut marks and is no longer cleanable. Observed at the prep reach in cooler.
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked portioned rice,as per operator from yesterday. (49F - Cooling)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above noodles located in the prep reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked portioned rice,as per operator from yesterday. (49F - Cooling)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200 ppm, operator diluted to 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed for the portioned cooked rice located in the walk-in cooler,as per operator wrapped hot.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above entrance to the walk-in cooler soiled.
Cutting board has cut marks and is no longer cleanable. Observed at the prep reach in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
In-use wet wiping cloth/towel used under cutting board. Observed on the prep table.
Single-service articles not stored inverted or protected from contamination. Observed on top shelf opposite cookline.
Stored food not covered. Observed ice cream bucket not covered,chest freezer.
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.