SUSHI2MEE LLC
11865 SW 26 ST #C26, Miami FL 33175
Last inspected Aug 26, 2026 · 7 visits since October 2023
OCT 24
FEB 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male employee did not wash hands properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink Sanitizer (Quaternary 0ppm). Chef discarded water.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter inside RIC by restrooms.
Handwash sink used for purposes other than handwashing. Observed plastic cup inside HWS, cook removed.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of clean prep table next to work station.
Time/temperature control for safety food thawed in an improper manner. Observed tuna thawing at ambient temperature on top of RIC front counter. Coached cook on correct procedures.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observe 3 refrigeration units in the hallway leading public bathroom unprotected and easily accessible.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started food production without washing his hands after rummaging through personal backpack.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male employee did not wash hands properly.
Raw animal food stored over or with unwashed produce. Observed raw shumai stored above ready to eat cut lettuce in reach in cooler under wok station. Employee was coached and he repositioned items into correct storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw beef, raw chicken next raw beef and next to raw shrimp on same shelve in the reach in cooler under wok station. Employee was coached and he repositioned items into correct storage.
Toxic substance/chemical improperly stored. Observed multi purpose cleaner stored next to pitcher of water for customers on the front counter.
Employee washed hands in a sink other than an approved handwash sink. Observed twice the same employee washing his hands at the mop sink. Employee was coached.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed not smooth ceiling tiles over food preparation and food storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled ceiling tiles and vents in kitchen area and in back storage area.
Clean utensils stored between equipment and wall. Observed clean knives store between microwave and counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of clean prep table next to wok station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching the onions inside the reach cooler in kitchen under woks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gasket and interior door soiled for the ice machine and the door gasket of reach in cooler under wok station.
Stored food not covered. Observed raw beef, garlic in butter, onions, carrots and raw shrimp uncovered in the reach in cooler under wok station.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observe 3 refrigeration units in the hallway leading public bathroom unprotected and easily accessible.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.
Stored food not covered. Observed fries, krab ragoons not covered inside of the reach in freezer. Employee covered fries, krab ragoons
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Expired chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test strips that expired in June 2020.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Container of medicine improperly stored. Observed a bottle medicine stored with service product at reach in beverage cooler. Employee removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked salmon (50F - Cooling) in front reach in sushi cooler. As per operator, for 3 hours. Operator placed in freezer to rapidly chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (70F - Cold Holding) on kitchen shelf above prep area in kitchen. Per operator, for more than 4 hours. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (70F - Cold Holding). As per operator, for more than 4 hours. Stop sale issued.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shrimp tempura container at reach in cooler under fry station not labeled. As per chef, for more than 24 hours. Coached chef on proper labeling.
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. Observed no cleanup plan on premises. Provided via email.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile with water damage in kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed platters not stored inverted on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch.
Food not stored at least 6 inches off of the floor. Observed containers of rice and soy sauce not stored at least 6 inches off of the floor in storage area. Coached operators on proper storage.
No Heimlich maneuver/choking sign posted. Observed no choking poster on premises. Provided checking poster via email.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed plasticware not presented so that only the handles are touched.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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. At cook line observed rice under time control not time marked, as per employee put of temperature appropriate 2 hours, employee marked rice on site.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed ware washing sanitation exceeding the maximum concentration past 100 ppm.
Person in charge unable to answer basic questions about allergens. Person in charge unable to answer hot holding temperature, as per the food code. Coached employee food code basic temperatures.
Employee eating in a food preparation or other restricted area. Observed sushi chef eating popsicle at sushi prep area at front line.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Measuring cups being stored in sink, operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Prep hand wash sink, operator replaced.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom, know turned off. Now working
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.