SUSHI MAKI
11531 Southwest 88th Street
Miami, Florida, 33173
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer gasket torn at sushi bar. - From follow-up inspection 2025-01-07: Observed reach in freezer gasket torn at sushi bar. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. - From follow-up inspection 2025-01-07: Observed hood filters soiled. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in front of cook line. - From follow-up inspection 2025-01-07: Observed standing water in bottom of reach in cooler in front of cook line **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/6/2025
High Priority
3
Intermediate
1
Basic
11
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back area soiled.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of brown rice. Operator removed cup. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not stored inverted near ice machine. Operator stored bucket properly. Corrected On-Site
- 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 with ambient temperature of 53F. Advised operator to place products inside walk in cooler.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in freezer gasket torn at sushi bar.
- 36-22-4:Basic - Floor area(s) covered with standing water. Near ovens.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of black rice with handle in contact with rice. Operator properly placed scoop. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in sushi bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler in front of cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53F - Cold Holding); cooked shrimp (54F - Cold Holding); California roll (69F - Cold Holding) inside reach in cooler in front of cook line, as per operator products have been inside cooler for less than 3 hours. Operator took products to walk in cooler for rapid cooling. **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 shrimp tempura (90F - Hot Holding) at expo line, as per operator was prepared 30 mins ago. Operator reheated product to 167F and will utilize time as a public health control moving forward. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at hand sink near dish area.
Food safety inspection conducted on 1/6/2025 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the flour. Operator removed item. Corrected On-Site
- 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 amberjack and mahi fish in individual vacuum packages inside walk in cooler . Operator opened the packages. **Corrective Action Taken**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues, located near the walk in cooler.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, located at mop sink.
- 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. Discussed with operator and provided printed form. During the inspection operator provided signed forms. Corrected On-Site
Food safety inspection conducted on 9/16/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 6/11/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink. - From follow-up inspection 2024-06-11: Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. - From follow-up inspection 2024-06-11: Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink. - From follow-up inspection 2024-06-11: Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink. **Time Extended**
Food safety inspection conducted on 6/11/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 4/9/2024
High Priority
5
Intermediate
4
Basic
4
Total
13
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. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink.
- 36-34-5:Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of cutting board, located at cooking line.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled wiping towel, and then touching cooked rice without changing gloves. Discussed and coached employee in proper methods
- 29-34-4:High Priority - Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over cooked rice stored inside the walk in cooler. Employee removed items, and placed them correctly. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item. **Corrective Action Taken**
- 03G-38-4:Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed no proof that any batch of sushi rice are tested today.
- 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed the establishment uses the sushi rice under 4.2 pH, no variance approved. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored inside the hand sink located at front counter. Repeat Violation
- 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. Observed the establishment uses the sushi rice under 4.2 pH, no HACCP plan approved. Warning
Food safety inspection conducted on 4/9/2024 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold build up .
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine with old debris.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line .
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water .
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled across from dish washer .
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prep scallions with bare hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over vegetables on cooks line , corrected, employee removed eggs during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Whisk stored in employee hand wash sink on cooks line, corrected, employee removed whisk during inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish wash area .
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per made sushi rolls in reach in cooler held over 24 hrs not date mark.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles in kitchen not labeled .
Food safety inspection conducted on 11/1/2023 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).