SAKURA SUSHI BAR
1180 SW 57TH AVE, West Miami FL 33144 · 7862547931
Last inspected May 11, 2026 · 10 visits since October 2023
NOV 24
FEB 25
SEP 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016001700 | Dec 11, 2015 | Feb 18, 2016 | $680 |
Inspection history
10 visits, newest first
May 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 8 Rop packages of raw tuna, and 2 Rop packages of tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling, located above the reach in cooler in cooking 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 8 Rop packages of raw tuna, and 2 Rop packages of tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Show the remaining 8 findings ▾
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed 1 bag of tempura mixed stored on the floor at dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several of kitchen utensils stored in standing water At 107 F. During the inspection employee discarded water and clean utensils.
No conspicuously located ambient air temperature thermometer in holding unit.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interior's soiled.
Single-service articles improperly stored. Observed 1 case of to containers stored on the floor at dry storage. During the inspection employee removed items and placed them correctly.
Standing water in bottom of reach-in-cooler, located at cooking line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tile shows damage or is in disrepair.
Employee with no hair restraint while engaging in food preparation.
No conspicuously located ambient air temperature thermometer in holding unit.
Standing water in bottom of reach-in-cooler, located at cooking line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. Observed plastic container with chemical stored on the floor underneath the hand sink, located at front counter. During the inspection employee removed item.
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. Discussed and coached employee and provided email handout.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed multiple sushi rolls and sashimi plates containing raw fish; however, there were no asterisks or identifying markers indicating the presence of raw ingredients.
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. Discussed with operator. Provided email form.
Ceiling/ceiling tile shows damage or is in disrepair.
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 tuna fish, and yellow tail fish stored in 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. Discussed and coached operator in proper methods. During the inspection employee removed items from packaging.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towel.
Interior of microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit.
Standing water in bottom of reach-in-cooler, located at cooking line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding), stored in 2 doors reach in cooler, located at cooking line. As per operator rice was prepared the prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding), stored in 2 doors reach in cooler, located at cooking line. As per operator rice was prepared the prior day.
No paper towels or mechanical hand drying device provided at handwash sink, located at men's bathroom, and front counter.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen areas ceiling with holes.
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 tuna and tilapia fish in individual vacuum packages inside reach in cooler sushi station. Operator opened the packages and removed the fish.
In-use tongs stored on equipment door handle between uses. During the inspection employee removed items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Standing water in bottom of reach-in-cooler, located at preparation kitchen.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate17 Basic
Show 25 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed cloth material used as Aggie liner for bowls and other kitchen equipment.
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 and chicken in plastic wrap stored above ice cream and edamame. Observed raw beef above pork dumplings in reach in freezer in back storage area.
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. Observed no form or kit, inspector provided via email.
Handwash sink used for purposes other than handwashing. Observed at sushi counter cucumber slicer stored in hand sink. Operator moved during spection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels; operator brought during inspection.
No soap provided at handwash sink. Observed no soap at kitchen hand sink; operator brought over during inspection. Observed no soap at hand sink in sushi area.
Non-pitting surface rust on food-contact equipment. Observed on shelves in kitchen with dry storage rusted.
Spray bottle containing toxic substance not labeled. Observed spray bottle with no label on top of hand sink.
Bowl or other container with no handle used to dispense food. Observed bowl in rice bin in back storage area,
Ceiling/ceiling tile shows damage or is in disrepair. Observed next to cook line ceiling in disrepair.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on dish rack bowls not inverted for protection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on cutting board. Observed employee food on prep top table.
Equipment in poor repair. Observed ice machine in bar area leaking water.
Floor tiles missing and/or in disrepair. Observed cracked tiles in sushi bar area.
Food stored on floor. Observed soy sauce stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses. Observed on oven door handle
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
No handwashing sign provided at a hand sink used by food employees. Observed no hand sign in sushi area hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour containers soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor under three compartment sink.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler at kitchen entrance.
Storage area not maintained clean and organized. Observed back alley area unorganized. Multiple items not in use stored in back.
Stored food not covered. Observed in reach in freezer in kitchen rangoons no cover.
Toilet/urinal not flushing/functioning properly. Observed in men's room urinal out of order.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand isn't behind sushi bar with soiled rag stored inside. Observed container of rice stored in hand sink in kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door into alley.
Unnecessary items/unused equipment on the premises. Observed fridge, shelving units, old equipment stored in back of restaurant next to dumpster.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and flour not labeled.
Nov 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine not sanitizing properly. Chlorine at 0ppm.
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. Observed no form or kit, inspector emailed operator form.
Handwash sink used for purposes other than handwashing. Observed hand isn't behind sushi bar with soiled rag stored inside. Observed container of rice stored in hand sink in kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no indication of raw items on menu.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof of employee training.
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. Observed manager unable to prove employees are informed of their responsibilities. Inspector emailed manager form.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door into alley.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior toaster behind sushi bar soiled. Observed double oven in kitchen area soiled on the inside.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler to the right of kitchen entrance.
Unnecessary items/unused equipment on the premises. Observed fridge, shelving units, old equipment stored in back of restaurant next to dumpster.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and flour not labeled.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority10 Intermediate16 Basic
Show 32 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine not sanitizing properly. Chlorine at 0ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaning dishes at three compartment sink, then begin removing ready to eat food from fryer with no handwash. Inspector coached manager on proper handwashing techniques in between tasks.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating on prep table and then stir noodles in pot without handwash. Inspector coached manager on proper handwash techniques between tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over fresh herbs. Operator reversed order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in reach in freezers, operator moved order.
Toxic substance/chemical improperly stored.
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. Observed no form or kit, inspector emailed operator form.
Handwash sink used for purposes other than handwashing. Observed hand isn't behind sushi bar with soiled rag stored inside. Observed container of rice stored in hand sink in kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no indication of raw items on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen area. Employee brought inspector napkins.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof of employee training.
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. Observed manager unable to prove employees are informed of their responsibilities. Inspector emailed manager form.
No soap provided at handwash sink. Observed no soap at handwash sink in kitchen area. Employee gave inspector soap.
Spray bottle containing toxic substance not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed both hand sinks with water at 80F.
Bowl or other container with no handle used to dispense food. Observed bowls used as scoops for rice. Inspector explained to operator the proper utensils to use, manager removed bowls from rice.
Employee eating in a food preparation or other restricted area. Observed employee eating ceviche on top of prep table while engaging in food cooking.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging on prep table cutting board. Observed bag of change stored above clean plates behind sushi area.
Employee with no hair restraint while engaging in food preparation. Observed chef in kitchen preparing food with no hair restraint.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing dishes in water with soap and Clorox. Sanitizer wasn't set up. Inspector explained proper order, employee dumped water and restarted the triple sink in proper order.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door into alley.
Food stored on floor. Observed container of rice stored on floor in back storage behind restaurant. Manager moved to higher shelf. Observed container of soy sauce stored on floor by exit door. Manager moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 112F. Explained to employee the proper temperature for utensils to be in water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior toaster behind sushi bar soiled. Observed double oven in kitchen area soiled on the inside.
Reuse of single-service or single-use articles. Observed containers of soy sauce used to hold sugar.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler to the right of kitchen entrance.
Time/temperature control for safety food thawed in an improper manner. Observed frozen salmon being thawed on top of bucket ambiently. Inspector coached manager on proper thawing methods. Operator put fish into reach in cooler.
Unnecessary items/unused equipment on the premises. Observed fridge, shelving units, old equipment stored in back of restaurant next to dumpster.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and flour not labeled.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee Touching face no hand washing.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice from 4-06-24
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Most kitchen RIC.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.
No handwashing sign provided at a hand sink used by food employees. Most kitchen handwashing sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wiping cloth sanitizing solution stored on the floor.
Oct 16, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is open to the public at the time of the inspection. Observed 5 customers at the time of the inspection.
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.
Ceiling tile shows damage or is in disrepair nearby the cook line above the stand-up reach in cooler.
Equipment in poor repair. Small reach in cooler at the front counter, gaskets torn/broken.
Faucet/handle missing at plumbing fixture. Hand washing sink by the three compartment sink missing the handle.
Floors not constructed to be easily cleanable. Kitchen.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. By the front counter. Provided the sign to the operator.
Unnecessary items/unused equipment on the premises. By the mop sink, outside: broken standup refrigerator and broken ice machine.
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.