SEXY FISH
1001 South Miami Avenue
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Warning**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Garbage boxes, hallway being Stored. **Warning**
- 11-27-4:Intermediate - 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. **Warning**
- 11-26-1:Intermediate - 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. **Warning**
- 03G-50-1:Intermediate - 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. Using special process, sousv raw food and cook, food, beef, chicken sauces, fish etc. **Warning**
Food safety inspection conducted on 4/2/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi area. - From follow-up inspection 2024-12-02: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-02: At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. **Admin Complaint**
Food safety inspection conducted on 12/2/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/1/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at kitchen entrance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at sushi bar area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi station entrance.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside protein walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table by tempura station.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03G-50-1:Intermediate - 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. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq. **Repeat Violation** **Warning**
Food safety inspection conducted on 10/1/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).