SAN VILLA ASIAN FUSION
30 NE 3 AVE, Miami FL 33131 · 786.534.8280
Last inspected Jun 1, 2026 · 7 visits since October 2023
SEP 24
MAR 25
AUG 25
NOV 25
JUN 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
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
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019045692 | Jun 28, 2019 | Jan 3, 2020 | $160 |
| 1--2015040115 | Aug 4, 2015 | Nov 6, 2015 | $200 |
Inspection history
7 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Show the remaining 7 findings ▾
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. Most kitchen employees hand wash sinks.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen reach in coolers.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook touching body parts than engaging in food preparation.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cook soups from over 10 day in the cooker exceeds 7 day.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Floor soiled/has accumulation of debris. Observed Kitchen, front line floor soiled throughout.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Main kitchen next to three Compartment sink.
Soiled dry wiping cloth in use.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi fish at 46 f in the. Sushi line Person in charge placed iced on top of the product.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Buildup of food debris/soil residue on equipment door handles. Observed top surface of all kitchen shelves soil.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed kitchen reach in freezer soil.
Stored food not covered. Observed most cooked foods not covered inside kitchen reach in coolers.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside of employees 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.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Repair damage kitchen ceiling where needed.
Food stored on floor. Observed boxes of fish on kitchen floor.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of all kitchen shelves throughout.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
Accumulation of debris in three-compartment sink.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Wet mop not stored in a manner to allow the mop to dry.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 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 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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.