SOKAI PERUVIAN SUSHI BAR
8888 SW 136 ST #383, Miami FL 33176 · 786.732.7584
Last inspected Mar 9, 2026 · 10 visits since November 2023
MAR 24
NOV 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on krab meat at sushi bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022042918 | Jun 17, 2022 | Dec 8, 2022 | $160 |
| 1--2018011109 | Feb 26, 2018 | Jul 5, 2018 | $400 |
Inspection history
10 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
Equipment in poor repair. Observed reach in cooler in disrepair, not in use, near dish area.
Mar 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over quinoa inside walk in cooler. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corvina ceviche (50F - Cold Holding); raw tuna mix (51F - Cold Holding); raw salmon mix (52F - Cold Holding); krab salad (50F - Cold Holding) at reach in cooler across from sushi bar.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator added more water for final concentration Quaternary 200ppm.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at sushi area.
Equipment in poor repair. Observed reach in cooler in disrepair, not in use, near dish area.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked at walk in freezer and at drain on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line.
Floor tiles missing and/or in disrepair. Observed tile cracked at walk in freezer.
Reach-in cooler shelves with rust that has pitted the surface. At sushi area.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (45F - Cooling) inside walk in cooler, as per operator was prepared one day prior to inspection and has been inside walk in cooler since previous day.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel,inning container with wonton taco shells. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over crab salad inside reach in cooler at sushi bar. Operator relocated products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (45F - Cooling) inside walk in cooler, as per operator was prepared one day prior to inspection and has been inside walk in cooler since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); raw chicken (45F - Cold Holding); rice pudding (49F - Cold Holding); risotto (49F - Cold Holding) inside reach in cooler across from cook line, as per operator for 3 hours. Operator took products to walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura (110F - Hot Holding); plantains (112F - Hot Holding) at sushi prep area, as per operator for 20 mins. Operator opting to use time as public health control moving forward for items.
Handwash sink used for purposes other than handwashing. Observed knives stored inside hand sink at sushi bar area. Operator removed knives.
No soap provided at handwash sink. Observed no soap at hand sink in sushi area. Operator replaced soap.
Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside containers of rice and breadcrumbs inside dry storage. Operator removed cups.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line with ambient temperature 51F.
Floor area(s) covered with standing water. Observed standing water inside cracked floor tile at walk in freezer.
Floor tiles missing and/or in disrepair. Observed tile cracked at walk in freezer.
In-use tongs stored on equipment door handle between uses. At cook line.
Reach-in cooler shelves with rust that has pitted the surface. At sushi area.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding).
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across the cook line.
Standing water in bottom of reach-in-cooler. Observed across cook line and across dry storage in 2 coolers.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on krab meat at sushi bar.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer in three compartment sink at 0 ppm. Inspector helped operator to attach correct sanitizer to faucet; final reading 200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon in cooler at sushi bar stored above honey mustard dressing. Chef moved items at time of inspection.
Stop Sale issued due to adulteration of food product. Observed employee Gatorade stored in ice used for customers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding).
Handwash sink used for purposes other than handwashing. Observed spoon in hand sink at kitchen entrance. Observed employee use hand sink to wash eye glasses.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 7 employees on site, no food certified manager present.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet at counter.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Gatorade stored inside ice used for customers.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line. Chef moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 70F. Chef moved to stove to heat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across the cook line.
Standing water in bottom of reach-in-cooler. Observed across cook line and across dry storage in 2 coolers.
Stored food not covered.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed utensil stored in hand sink at sushi bar area, operator discarded utensil.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine in back of kitchen.
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 soap where sanitizer should be in sink, discussed with operator proper set up, operator dumped sanitizer and soap and refilled sink.
Food stored on floor. Observed cases of water on floor of walk in cooler. Chef moved to shelf.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed 2 sanitizer buckets stored on counter top of sushi prep. Coached employee on proper storage, items were placed below holding unit.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing sushi rolls, and cleaning his hands with soiled wet towels. Discussed and coached employee in proper methods. Employee washed hands, and changed gloves.
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed krab meat cream cheese sushi rolls (48F - Cold Holding); cooked pork belly (47F - Cold Holding), stored in reach in cooler #2. As per operator for more than 6 hours.
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab meat, cream cheese sushi rolls (48F - Cold Holding); cooked pork belly (47F - Cold Holding), stored in reach in cooler #2. As per operator for more than 6 hours.
Observed: Accumulation of debris inside warewashing machine.
Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler, located at cooking line running at 57F.
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloth on top of preparation area at front counter. Operator removed them, and placed them in sanitizer bucket.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed aluminum bowl inside hand sink, located near three compartment sink. Operator removed it.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at the time of inspection walk in cooler running at 70F as per operator waiting for parts,observed no TCS food inside of the walk in cooler
Food stored on floor. Observed oil container stored on the floor, near walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs on oven door handle, located at cook line. Employee removed them.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water for less than 85F, located at cook line.
In-use wet wiping cloth/towel used under cutting board, located at preparation area.
Light not functioning. Observed a missing light inside of the walk in freezer.
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.