SUSHI GARAGE COCOWALK
3015 GRAND AVE STE 155, Miami FL 33133 · 786-239-1311
Last inspected Aug 18, 2026 · 13 visits since October 2023
SEP 24
MAR 25
SEP 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
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 →
Inspection history
13 visits, newest first
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at sushi bar area sushi rice container. As per chef since 12pm placed. Operator placed time stamp.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed all certified manager certifications expired for Cristian Mancilla 7/16/2021 and Gabriel Garcia Ghersy 7/16/2021.
Handwash sink used for purposes other than handwashing. Observed at waiter station hand sink used as dump sink with evidence of food remnants inside.
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 present and no certified manager on site.
Show the remaining 5 findings ▾
No soap provided at handwash sink. Observed at bar area hand sink. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at both ice machines.
Bowl or other container with no handle used to dispense food. Observed in a stored container of parsley mix.
Stored food not covered. Observed at reach in cooler tray of créme brûlée and spicy tuna mix stored uncovered. Operator covered.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed for sushi rice at sushi bar. As per chef since 11 am placed. Chef placed time stamp.
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 at cook line, package of frozen wahoo placed in reach in to thaw not removed from packaging. Chef removed. Observed at walk in cooler frozen tuna not removed from packaging prior to thawing. Chef removed.
Food not stored at least 6 inches off of the floor. Observed in walk in cooler 2 boxes of raw chicken stored on baking sheet on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rolling container of brown sugar. Chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line hood filters and reach in cooler gaskets soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink.
Dec 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 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. Observed establishment conducting reduced oxygen packaging of raw seafood items, shrimp, octopus, fish fillets without an approved HACCP.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expires 6/16/2025.
Bowl or other container with no handle used to dispense food. Observed in a container of seeds at counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open cup stored on prep shelf next to service plates. Chef removed and discarded.
In-use tongs stored on equipment door handle between uses. Observed stored on cook line ovens. Chef removed.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler flip top garlic in oil (64F - Cold Holding). As per chef less than 3 hours.
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. Observed establishment conducting reduced oxygen packaging of raw seafood items, shrimp, octopus, fish fillets without an approved HACCP.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expires 6/16/2025.
Bowl or other container with no handle used to dispense food. Observed in a container of seeds at counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open cup stored on prep shelf next to service plates. Chef removed and discarded.
Ice scoop handle in contact with ice. Observed at bar ice bin.
In-use tongs stored on equipment door handle between uses. Observed stored on cook line ovens. Chef removed.
Single-service articles not stored inverted or protected from contamination. Observed at sushi bar center island, to go boxed not stored inverted, or with over head protection.
May 21, 2025□ 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 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 4 employees engaging in food preparation, 2 at sushi bar, 2 at kitchen area, with no certified manager present.
Bowl or other container with no handle used to dispense food. Observed in a container of edamame at cook line cooler. Chef removed.
Food stored on floor. Observed at walk in freezer boxes of hamachi stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep tables throughout area and cooler at cook line. Chef removed.
Presetting of unwrapped silverware and/or tableware outdoors. Observed for plates outdoors.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line garlic in oil (64F - Cold Holding). As per chef for 1 hour during prep. Chef placed onto ice bath to cool.
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 4 employees engaging in food preparation, 2 at sushi bar, 2 at kitchen area, with no certified manager present.
No soap provided at handwash sink. Observed at hand sink at dish washing area. Employee provided.
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. Observed for packages of raw beef, steaks, and shrimp in walk in freezer and cook line coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at smaller ice machine.
Bowl or other container with no handle used to dispense food. Observed in a container of edamame at cook line cooler. Chef removed.
Food stored on floor. Observed at walk in freezer boxes of hamachi stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep tables throughout area and cooler at cook line. Chef removed.
Presetting of unwrapped silverware and/or tableware outdoors. Observed for plates outdoors.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed at walk in cooler and freezer no lights available.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of raw beef, chicken, and shrimp in walk in freezer.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ladder at rear of kitchen next to three compartment sink.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed for filter connected to ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen accumulation of dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen accumulation of dust.
Water leaking from pipe and/or faucet/handle. Observed faucet at hand wash sink at rear of kitchen.
Sep 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ladder at rear of kitchen next to three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Operator provided.
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. Observed establishment conducting reduced oxygen packaging of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer held more than 48 hours.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed for filter connected to ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen accumulation of dust.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler where salad mix and cheese cakes are stored.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp date marked 8/31/24, 7/7/24 and 6/18/24 in walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen accumulation of dust.
Water leaking from pipe and/or faucet/handle. Observed faucet at hand wash sink at rear of kitchen.
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 1 high priority.
1 High priority7 Intermediate13 Basic
Show 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar display case raw salmon (46F - Cold Holding); scallops (46F - Cold Holding). As per operator for about 2 hours. Operator placed into cooler to rapid cool.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ladder at rear of kitchen next to three compartment sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine final rinse at Dishwasher (Temperature 171) after 5 cycles.
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 4 employees engaging in food preparation. Manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Operator provided.
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. Observed establishment conducting reduced oxygen packaging of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer held more than 48 hours.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed for filter connected to ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Observed in a container of lentils and a container of rice in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen accumulation of dust.
Food stored on floor. Observed a plastic gallon of cooking oil at rear of kitchen next to blast freezer on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of rice and flour at rear of kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler where salad mix and cheese cakes are stored.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler where salad mix and cheese cakes are stored.
Stored food not covered. Observed a container of rice near blast freezer on prep table not covered. Observed a container of bread in walk in freezer not covered.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp date marked 8/31/24, 7/7/24 and 6/18/24 in walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen accumulation of dust.
Water leaking from pipe and/or faucet/handle. Observed faucet at hand wash sink at rear of kitchen.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or non reversible thermometers available at the time of the inspection.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw spicy tuna stored above cut cucumbers.located in the 4 door reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers front counter: #1:; raw salmon strips (44F - Cold Holding); spicy tuna (46F - Cold Holding); krab salad (46F - Cold Holding)as per operator about an hr ago,operator removed to the walk in cooler for rapid cooling. #3top unit:; raw tuna (47F - Cold Holding); raw salmon (46F - Cold Holding); scallops (46F - Cold Holding); cooked octopus (46F - Cold Holding)as per operator about 1.5 hrs ago,operator place in walk-in cooler for rapid cooling.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or non reversible thermometers available at the time of the inspection.
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.
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 ambient temperature at approximately 44F, #1 drawer unit,front counter.
Jan 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no non reversible thermometer or thermal strips available for the high temperature dish machine.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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/ At the time of the inspection observed 5 employees engaging in food preparation.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no non reversible thermometer or thermal strips available for the high temperature dish machine.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form, completed during inspection.
Bowl or other container with no handle used to dispense food. Observed for the edamame located in the reach in cooler,drawers.
Employee with no hair restraint while engaging in food preparation. Observed at the sushi bar.
Food stored on floor. Observed container with raw pork stored on the floor of the walk-in freezer.
Working containers of food removed from original container not identified by common name. Observed for the bulk bins,flour,sugar,rice.
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.