DirtyFLRestaurant Inspection Data

SUSHI MAKI CONC D

SUSHI MAKI CONC D maintains a 3.0/5 food safety rating based on 7 health department inspections in MIAMI. Recent inspections show improving food safety practices.

4200 NW 21 ST CONC D-29

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/28/2025

Inspection #: Visit ID: 13505973

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in the kitchen area. - From follow-up inspection 2025-08-28: Observed ceiling vents soiled in the kitchen area. **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust. - From follow-up inspection 2025-08-28: Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust. **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-08-28: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled. - From follow-up inspection 2025-08-28: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled. **Time Extended**

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10890426

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing by the dishwasher area, ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in the kitchen area.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed soiled towel to cut fish.
  • 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 four doors cooler ambient temperature 56 F, observed front counter area reach in cooler ambient temperature 49 F
  • 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 salmon on a 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. Manager removed salmon from bags. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed four doors cooler ambient temperature 56 F observed front counter area reach in cooler ambient temperature 49 F
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on reach in cooler door.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep cooler located in the kitchen area with heavy soiled, observed sushi cooler with heavy soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed three compartment faucet leaking.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine 0 ppm. Manager fixed sanitizer hose . Chlorine 100 ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the four drawer cooler Chicken gyoza (62 F - Cold Holding); Spring rolls (62 F - Cold Holding); Noddles (67 F - Cold Holding) Eels (48 F - Cold Holding); spicy tuna (49 F - Cold Holding); crab meat (51 F - Cold Holding); Seaweed salad (49 F - Cold Holding) according to manager for more than four hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the four drawer cooler Chicken gyoza (62 F - Cold Holding); Spring rolls (62 F - Cold Holding); Noddles (67 F - Cold Holding) Eels (48 F - Cold Holding); spicy tuna (49 F - Cold Holding); crab meat (51 F - Cold Holding); Seaweed salad (49 F - Cold Holding) according to manager for more than four hours
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles soiled.
  • 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. Observed seaweed salad prepared onsite not date marked.

Inspection Date: 1/27/2025

  • 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 packaged . Observed bags of salmon being thawed out in reduced oxygen packaged. Manager removed salmon from bags. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Observed prep reach in cooler no in use.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed glass reach in cooler soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the dishwasher area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed containers inside of the dishwasher area hand washing sink.

Inspection Date: 9/30/2024

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean glasses stored under a dirty fan cover
  • 14-11-5:Basic - Equipment in poor repair. Observed two doors cooler in disrepair no in use.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the kitchen prep reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath flat grill with heavy soiled, glass reach in cooler fan cover soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of the kitchen prep cooler with heavy soiled
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking in the three compartment sink.

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8481583

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout the kitchen area. Repeat Violation
  • 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. Kitchen prep cooler.ambient temperature running at 52 F.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the kitchen reach in cooler. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath flat grill soiled l
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee put eggs on cooler. **Corrective Action Taken**
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water on kitchen hand washing sink.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8481001

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with heavy soiled. - From follow-up inspection 2023-10-23: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with heavy soiled. **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife to cut sushi rolls on standing water. - From follow-up inspection 2023-10-23: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife to cut sushi rolls on standing water. **Time Extended**

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8383720

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with heavy soiled.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on unit. On front of the hood system Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer located in expo line with ice buildup.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife to cut sushi rolls on standing water.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler soiled
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager Sanders M Paul without a manager certification, he is being a manager for more than 30 days.
  • 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. For all employees

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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