RYO SUSHI
120 SE 3 AVE, Miami FL 33131 · 3058963269
Last inspected Dec 22, 2025 · 5 visits since July 2023
JUL 23
NOV 23
JUN 25
AUG 25
DEC 25
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ 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 |
|---|---|---|---|
| 1--2022018477 | Feb 10, 2022 | May 25, 2022 | $200 |
Inspection history
5 visits, newest first
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed kitchen bowls and pants inside employee hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Show the remaining 6 findings ▾
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements, observed 15 seating in the establishment DBPR license says 0 A change of evaluation former was issued to the operator.
Floor soiled/has accumulation of debris. Throughout kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Time/temperature control for safety food thawed in an improper manner. Observed frozen fish being thrown in room temp.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Kitchen floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC throughout.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 132 f in rice cooker Reheat to 165 f
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Equipment in poor repair. Kitchen Chest freezer corroded on the bottom.
Floor soiled/has accumulation of debris. Throughout kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surface of kitchen shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall soiled throughout.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with non-food grade bags in the refrigerator kitchen area.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Observed food debris throughout kitchen food Preparation area.
Food stored on floor. Observed bottle of soda in kitchen floor.
Wet mop not stored in a manner to allow the mop to dry.
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.