DirtyFLRestaurant Inspection Data

SUSHI MAKI

Arrivals
Florida, 33266
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10754292

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed for employee prepping sushi.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at front counter.
  • 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 in a container of carrots at salad station. Operator removed. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of misago at cook line. Chef removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed at cook line reach in cooler cooked chicken not covered.
  • 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 at reach in freezer at rear of kitchen raw chicken stored over sushi hamachi fish . Chef removed and stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line table in a container of ice raw salmon (48F - Cold Holding); raw tuna (49F - Cold Holding). As per chef for 45 minutes. Chef added more ice and water to container to form proper ice bath for items. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed for sushi rice at front counter. As per chef for only 1 hour. Chef placed time stamp onto container. Corrected On-Site
  • 03G-38-4:Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed for past ph logs not properly maintained and filled out completely.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/18/2024

  • 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

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8605723

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets broken at several reach in coolers throughout kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and behind equipment.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of water stored on floor in beverage storage.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at front counter oven/hot box
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reachbin cooler gaskets soiled with black mold like substance throughout kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all reach in coolers.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in several reach in coolers throughout kitchen.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in standing reach in freezer raw plastic wrapped beef steaks stored over plantains. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy reach in cooler at cook line raw marinated chicken (57F - Cold Holding); raw salmon (49F - Cold Holding). As per operator for about 1 hour. Operator removed and placed into walk in cooler to rapid cool.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at front of kitchen used as dump sink.

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8605689

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above storage shelf containing clean food containers. Warning - From follow-up inspection 2024-04-11: **Time Extended**

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8347018

  • 36-36-4:Basic - Ceiling tile missing. Observed above storage shelf containing clean food containers. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the prep area. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed for the cooked chicken,spring rolls located in the 4 door reach in freezer. Corrected On-Site Repeat Violation Warning
  • 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 salmon stored above cooked salmon located in the low boy reach in cooler. Corrected On-Site Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by dump sink: calamari raw (47F - Cold Holding)as per operator from yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by dump sink: calamari raw (47F - Cold Holding)as per operator from yesterday. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for poke bowls. 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

Additional Information

Contact Information

Google Rating

★★★½☆ (3.8/5)
(1,797 reviews)

Price Level

$$

Opening Hours

Monday:6:00 AM – 10:00 PM
Tuesday:6:00 AM – 10:00 PM
Wednesday:6:00 AM – 10:00 PM
Thursday:6:00 AM – 10:00 PM
Friday:6:00 AM – 10:00 PM
Saturday:6:00 AM – 10:00 PM
Sunday:6:00 AM – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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