SEXY FISH
1095 S MIAMI AVE, Miami FL 33130 · 305-613-4100
Last inspected May 5, 2026 · 9 visits since December 2023
MAR 24
OCT 24
APR 25
MAR 26
MAY 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025003873 | Dec 2, 2024 | May 14, 2025 | $160 |
Inspection history
9 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Spray hose at dish sink lower than flood rim of sink.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided copy of consumer advisory to operator at time of inspection. Operator printed at time of inspection.
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
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-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled.
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.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Replace were needed.
Wet mop not stored in a manner to allow the mop to dry.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 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 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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using special process, sousv raw food and cook, food, beef, chicken sauces, fish etc.
Accumulation of debris inside warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Unnecessary items/unused equipment on the premises. Garbage boxes, hallway being Stored.
Dec 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq.
Cutting board has cut marks and is no longer cleanable. Observed at sushi area.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at kitchen entrance.
Cutting board has cut marks and is no longer cleanable. Observed at sushi area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at sushi bar area.
No handwashing sign provided at a hand sink used by food employees. Observed at sushi station entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside protein walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table by tempura station.
Mar 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine interior soiled.
Handwash sink not accessible for employee use at all times. Observed hand sink in grill stations blocked by mandolin.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq.
Buildup of food debris/soil residue on equipment door handles.
Food stored on floor. Observed container of flour stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing in standing water. At the time of the inspection chef turned in cold running water.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 25, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen near frying station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed table fan soiled. Observed walk in cooler fan cover soiled.
Dec 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed kimchi held at room temperature (63F - Cold Holding)cold holding at room temperature in dry storage area, also observed milk batter (52F - Cold Holding) cold holding at kitchen cook line near fryers. At the time of the inspection chef iced bath milk batter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (85F - Hot Holding) hot holding at cook line nears fryers. Chef discarded product.
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. At the time of the inspection provided vomit and diarrheal action plan to operator.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the time of the inspection observed hand sink at cook line by fryers removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment the following raw items salmon tartare, beef tartare, yellow tail tartare. Not identified in menu as raw items.
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. At the time of the inspection provided employee reporting health agreement to chef.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds sushi rice, chopped bok choy, liquid eggs, edamame and fried rice under time. No procedures available. At the time of the inspection provided and assisted manager with time as a public health control procedures.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available.
Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in flour container.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen near frying station.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed squid flour stored on floor in kitchen line. Chef removed items from floor.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed table fan soiled. Observed walk in cooler fan cover soiled.
Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed shrimp and scallops thawing in standing water. Chef removed and placed under cold running water.
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.