SUSHI MAKI
2334 Ponce de Leon Boulevard
Florida, 33134
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-04-10: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage. - From follow-up inspection 2025-04-10: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit. - From follow-up inspection 2025-04-10: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled. - From follow-up inspection 2025-04-10: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room. - From follow-up inspection 2025-04-10: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen. - From follow-up inspection 2025-04-10: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance. - From follow-up inspection 2025-04-10: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area. - From follow-up inspection 2025-04-10: **Time Extended**
Food safety inspection conducted on 4/10/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 4/8/2025
High Priority
3
Intermediate
3
Basic
14
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside flour containers.
- 36-34-5:Basic - 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.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized strainers stored over rust surface under a table by dishwasher station.
- 14-74-7:Basic - 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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at kitchen line , staff cleaned the floor. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed behind equipments and mop sink area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at reach in cooler unit at kitchen line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach several units with not ambient thermometer or digital display temperature.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen.
- 08A-20-5:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 03B-01-6:High Priority - 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. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area.
Food safety inspection conducted on 4/8/2025 revealed 20 total violations (3 high priority, 3 intermediate, 14 basic).
Inspection on 10/28/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards replaced.**Corrected On-Site** **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Underneath equipment at kitchen.
- 08B-38-4:Basic - Food stored on floor. At walk in freezer onions bag and a box with broccoli stored on floor. Employee removed items to shelves. **Corrected On-Site**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood needs to be clean.
- 36-62-4:Basic - Light not functioning. By walk in cooler entrance.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Kitchen.
- 12A-07-5:High Priority - 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.
Food safety inspection conducted on 10/28/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).