SUSHI MAKI
2334 PONCE DE LEON BLVD, Coral Gables FL 33134 · 4482896
Last inspected May 27, 2026 · 8 visits since September 2023
APR 24
OCT 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several towels raw shell eggs stored over raw salmon and beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016054947 | Oct 20, 2016 | Jan 4, 2017 | $560 |
Inspection history
8 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Reach-in cooler shelves with rust that has pitted the surface. Observed units at kitchen with shelves pitted.
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 51 F, pork 51F, crab 51F, shrimp 51F. Manager discarded the items and called technical support.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris on exterior of warewashing machine.
Reach-in cooler shelves with rust that has pitted the surface. Observed units at kitchen with shelves pitted.
Standing water in bottom of reach-in-cooler. Observed at drawers at reach in cooler that is not cooling properly.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwashing area.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw shell eggs over raw beef. Person in charge replaced eggs to the bottom of the unit's shelf.
No soap provided at handwash sink. Observed at cook line.Person in charge placed a soap container on sink.
Accumulation of debris on exterior of warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance.
Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area, dishwasher and dry storage.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage.
Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen.
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several towels raw shell eggs stored over raw salmon and beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (57F - Cold Holding); salmon (59F - Cold Holding); egg rolls (58F - Cold Holding); chopped chicken (81F - Cold Holding); raw shrimp (57F - Cold Holding); Giosas (58F - Cold Holding) at each-in cooler kitchen line. As per chef for less than 4 hours, operator was instructed to relocated the products to a working unit immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (121F - Hot Holding) at Alto-Shaam unit, as per staff for less than four hours; staff was instructed to raise the temperature of the unit and coached on proper hold holding temperatures.
Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance.
No probe thermometer provided to measure temperature of food products.
Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed inside flour containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area, dishwasher and dry storage.
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized strainers stored over rust surface under a table by dishwasher station.
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 at cook line not holding temperature at proper range, staff was instructed to discontinue the use of the unit till fix.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage.
Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit.
Floor area(s) covered with standing water. Observed at kitchen line, staff cleaned the floor.
Floor soiled/has accumulation of debris. Observed behind equipments and mop sink area.
In-use knife/knives stored in cracks between pieces of equipment. Observed at reach in cooler unit at kitchen line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed reach several units with not ambient thermometer or digital display temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees when changing tasks must wash hands before put gloves on.
Cutting board has cut marks and is no longer cleanable. Cutting boards replaced.
Equipment in poor repair. Gaskets torn.
Floors not constructed to be easily cleanable. Underneath equipment at kitchen.
Food stored on floor. At walk in freezer onions bag and a box with broccoli stored on floor. Employee removed items to shelves.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood needs to be clean.
Light not functioning. By walk in cooler entrance.
Reach-in freezer interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. Kitchen.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Personal in the kitchen should hand wash if they change tasks from clean to soiled equipment and the other way around.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook
Buildup of food debris/soil residue on equipment door handles.observed filters soiled.
Cutting board has cut marks and is no longer cleanable. At cook line.
Insect control device installed over food preparation area. Observed bug zapper right beside tea at delivery counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wheel for fryer at cook line soiled with accumulated grease.
Wood food-contact surface not properly sealed. Cart for condiments at cook line.
Worn, torn and/or soiled floors/carpeting. Observed at kitchen floor soiled underneath cooking equipment.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 45°f at sushi station. According to the manager the employee left the unit door opened. Took item to freezer.
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. Observed rice for sushi using time no time marked. According to the manager they work the 4 hours time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
In-use knife/knives stored in cracks between pieces of equipment. Cook line.
Worn, torn and/or soiled floors/carpeting. At mop sink
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.