DirtyFLRestaurant Inspection Data

SUVICHE SOBE

SUVICHE SOBE in MIAMI BEACH has 6 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

1119 16TH ST

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13495615

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn at the cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled at the cook line. Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP with shrimp with an internal temperature of 34°F. still in the vacuum. The manager removed the shrimp from the vacuum. Corrected On-Site Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over pure leaf tea bottles in the walk in cooler. The manager moved the eggs to the bottom shelf. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal bowls and plastic squeeze bottles blocking the hand washing sink at the front counter. The manager removed the items. Corrected On-Site Warning
  • 53B-05-5:Intermediate - 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 the follow have expired Kyle, Mariam, Stephanie, Warning

8/18/2025· 6mo ago

Visit ID: 10919101

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the dish machine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic squeeze bottles and metal bowls in front of the hand washing sink at the front counter. The manager removed the items. Corrected On-Site

1/10/2025· 1y 2mo ago

1 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed two plastic containers not labeled by the ice machine.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a sushi chef come from the back and put in gloves and portioned rice. Removed gloves and put on new gloves without washing hands.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the front t counter.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the expiration date as 12-20-2023

9/24/2024· 1y 5mo ago

1 high, 1 int, 7 basic

  • 14-08-4:Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed a sushi chef drinking while preparing food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. The cook put the towel in a sanitizer bucket. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with different foods inside not labeled.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher handle dirty dishes and then put clean dishes on the self without washing his hands.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles with different liquids not labeled.

4/26/2024· 1y 10mo ago

Visit ID: 8545920

Met Inspection Standards

4 high, 4 basic

  • 06-09-1:Basic - 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 5 tuna filets defrosted in the vacuum.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw liquid eggs over raw fish in the walk-in cooler. The manager moved the liquid eggs to the bottom shelf. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed the server bring back dirty dishes to the warehouse washing area and than handled clean plates with out washing his hands.
  • 01B-13-4:High Priority - 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 5 tuna filets defrosted in the vacuum.

11/6/2023· 2y 4mo ago

Visit ID: 8370420

Met Inspection Standards

1 high, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink with a lid on the front counter preparation reach in cooler. The manager threw it away. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the front counter preparation reach in cooler cutting board. The manager put it in the sanitizer bucket. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several large containers with different types of food not labeled in the ware washing area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(1,196 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 11:00 PM
Tuesday:11:30 AM – 11:00 PM
Wednesday:11:30 AM – 11:00 PM
Thursday:11:30 AM – 11:00 PM
Friday:11:30 AM – 11:00 PM
Saturday:12:30 – 11:00 PM
Sunday:12:30 – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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