SUSHI MAKI
Arrivals
Florida, 33266
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 12/18/2024
High Priority
3
Intermediate
0
Basic
7
Total
10
Inspection Details:
- 16-23-4:Basic - Observed: Accumulation of lime scale on the inside of the dishmachine. Observed at dish machine. Priority: Basic
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Observed at sushi prep line in a container of bread crumbs. Priority: Basic
- 51-11-4:Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Observed at front counter. Priority: Basic
- 06-09-1:Basic - Observed: 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 at front counter reach in cooler, 2 frozen packages of tuna. Cook cut open packaging. **Corrected On-Site** Priority: Basic
- 14-69-4:Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at lobby ice cream reach in freezer. Priority: Basic
- 22-16-4:Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout establishment. **Repeat Violation** Priority: Basic
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed front sushi prep counter masago (51F - Cold Holding); as per cook from reach in cooler to line about 30 minutes ago. Cook placed into reach in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation** Priority: High Priority
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot lamp shrimp tempura (91F - Hot Holding); as per cook about 20 minutes. Cooked reheated in fryer to 170F. Priority: High Priority
- 42-01-4:Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
- 41-15-5:High Priority - Observed: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed for bucket at front counter sushi bar Quaternary 400+ppm. Operator diluted to 300ppm. Priority: High Priority
Food safety inspection conducted on 12/18/2024 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).