SEXY FISH
1001 South Miami Avenue
Miami, Florida, 33131
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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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).
Inspection on 3/25/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 08B-38-4:Basic - Food stored on floor. Observed container of flour stored on floor in kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing in standing water. At the time of the inspection chef turned in cold running water. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine interior soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in grill stations blocked by mandolin.
- 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 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. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/25/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 3/25/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
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 in kitchen near frying station. - From follow-up inspection 2024-03-25: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen near frying station. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed table fan soiled. Observed walk in cooler fan cover soiled. - From follow-up inspection 2024-03-25: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed table fan soiled. Observed walk in cooler fan cover soiled. **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 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. - From follow-up inspection 2024-03-25: 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 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 follow up inspection on March 25th no proof of submittal to OPQ. Admin Complaint
Food safety inspection conducted on 3/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/14/2023
High Priority
3
Intermediate
7
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in flour container.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen near frying station.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-38-4:Basic - Food stored on floor. Observed squid flour stored on floor in kitchen line. Chef removed items from floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed table fan soiled. Observed walk in cooler fan cover soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed shrimp and scallops thawing in standing water. Chef removed and placed under cold running water. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed kimchi held at room temperature (63F - Cold Holding)cold holding at room temperature in dry storage area, also observed milk batter (52F - Cold Holding) cold holding at kitchen cook line near fryers. At the time of the inspection chef iced bath milk batter. **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 cooked duck (85F - Hot Holding) hot holding at cook line nears fryers. Chef discarded product. Corrected On-Site
- 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. At the time of the inspection provided vomit and diarrheal action plan to operator. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the time of the inspection observed hand sink at cook line by fryers removed.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment the following raw items salmon tartare, beef tartare, yellow tail tartare. Not identified in menu as raw items.
- 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. At the time of the inspection provided employee reporting health agreement to chef. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds sushi rice, chopped bok choy, liquid eggs, edamame and fried rice under time. No procedures available. At the time of the inspection provided and assisted manager with time as a public health control procedures. **Corrective Action Taken**
- 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 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.
Food safety inspection conducted on 12/14/2023 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).