SUSHI MAKI
11531 NORTH KENDALL DRIVE, Miami FL 33176 · 786-507-3308
Last inspected Aug 18, 2026 · 10 visits since November 2023
SEP 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prep scallions with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked chicken inside reach in cooler across cook line. Operator relocated products for proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Observed raw diced tuna thawed completely inside reduced oxygen packaging in walk in cooler.
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 establishment utilizing time as public health control for shrimp tempura, no time mark. As per operator shrimp tempura was prepared 15 mins prior to inspection, operator added time mark.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 5 findings ▾
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. See stop sale. Observed raw diced tuna thawed completely inside reduced oxygen packaging in walk in cooler.
Equipment in poor repair. Observed reach in cooler broken at cook line, not in use.
Floor area(s) covered with standing water. Observed standing water on floor in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawers gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler drawers at cook line soiled.
Dec 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef removed from original packaging stored over dumplings inside of standing reach in freezer across from dish machine.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler.
Handwash sink used for purposes other than handwashing. Observed scrub brush stored inside hand sink next to fryers.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees. Sheng L, Xavier S.
Accumulation of debris on exterior of warewashing machine.
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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside reach in freezers next to walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored inside standing water 74F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and freezer gaskets soiled.
Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted above prep table on cook line.
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), operator fixed sanitizer and primed machine for final concentration Dishwasher (Chlorine 100ppm)
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef removed from original packaging stored over dumplings inside of standing reach in freezer across from dish machine.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60F - Cold Holding); pooled eggs (70F - Cold Holding) at cook line, as per operator for over 4 hours. Operator discarded products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60F - Cold Holding); pooled eggs (70F - Cold Holding) at cook line, as per operator for over 4 hours. Operator discarded products. Observed bean sprouts (70F - Cold Holding); shrimp tempura (62F - Cold Holding) under prep table at cook line, as per operator for less than 2 hours. Operator took products to cooler.
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 shrimp tempura not time marked, as per operator shrimp was prepared 20 mins prior to inspection. Operator labeled product.
Handwash sink used for purposes other than handwashing. Observed scrub brush stored inside hand sink next to fryers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees. Sheng L, Xavier S.
Accumulation of debris on exterior of warewashing machine.
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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler.
Floor tiles missing and/or in disrepair. Observed floor tiles cracked on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside reach in freezers next to walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored inside standing water 74F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and freezer gaskets soiled.
Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted above prep table on cook line.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cracked shell eggs stored over spicy mayo inside walk in cooler. Operator relocated products for proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken then touch clean utensils without changing gloves or washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna and raw yellowtail completely thawed inside reduced oxygen packages inside walk in cooler. Operator discarded raw tuna and raw yellowtail packages.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed no paper towels at hand sink next to reach in freezer at dish area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Sheng L.
Spray bottle not labeled. Observed spray bottle with oil not labeled at sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled at screw.
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 raw tuna and raw yellowtail completely thawed inside reduced oxygen packages inside walk in cooler. Operator discarded raw tuna and raw yellowtail packages.
Floor area(s) covered with standing water. Observed standing water on floor near ice machine in back area.
Food stored on floor. Observed containers of sushi ginger stored on floor in back area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on bottom of reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
Jan 7, 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 ▾
Equipment in poor repair. Observed reach in freezer gasket torn at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Standing water in bottom of reach-in-cooler in front of cook line.
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53F - Cold Holding); cooked shrimp (54F - Cold Holding); California roll (69F - Cold Holding) inside reach in cooler in front of cook line, as per operator products have been inside cooler for less than 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 (90F - Hot Holding) at expo line, as per operator was prepared 30 mins ago. Operator reheated product to 167F and will utilize time as a public health control moving forward.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at hand sink near dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back area soiled.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of brown rice. Operator removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not stored inverted near ice machine. Operator stored bucket properly.
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 with ambient temperature of 53F. Advised operator to place products inside walk in cooler.
Equipment in poor repair. Observed reach in freezer gasket torn at sushi bar.
Floor area(s) covered with standing water. Near ovens.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of black rice with handle in contact with rice. Operator properly placed scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Standing water in bottom of reach-in-cooler in front of cook line.
Sep 16, 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 ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, located at mop sink.
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. Discussed with operator and provided printed form. During the inspection operator provided signed forms.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed handle touching the flour. Operator removed item.
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 amberjack and mahi fish in individual vacuum packages inside walk in cooler. Operator opened the packages.
Exterior door has a gap at the threshold that opens to the outside.
Reach-in freezer interior have accumulation of soil residues, located near the walk in cooler.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink.
Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink.
Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled wiping towel, and then touching cooked rice without changing gloves. Discussed and coached employee in proper methods
Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over cooked rice stored inside the walk in cooler. Employee removed items, and placed them correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed no proof that any batch of sushi rice are tested today.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed the establishment uses the sushi rice under 4.2 pH, no variance approved.
Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored inside the hand sink located at front counter.
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 the establishment uses the sushi rice under 4.2 pH, no HACCP plan approved.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink.
Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of cutting board, located at cooking line.
Nov 1, 2023Inspection 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 touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prep scallions with bare hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over vegetables on cooks line, corrected, employee removed eggs during inspection.
Handwash sink used for purposes other than handwashing.Whisk stored in employee hand wash sink on cooks line, corrected, employee removed whisk during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish wash area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per made sushi rolls in reach in cooler held over 24 hrs not date mark.
Spray bottle containing toxic substance not labeled. Several spray bottles in kitchen not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold build up.
Accumulation of debris on exterior of warewashing machine. Top of dish machine with old debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line.
Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled across from dish washer.
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.