DirtyFLRestaurant Inspection Data

SUSHI2MEE LLC

Health inspection records show SUSHI2MEE LLC in MIAMI has 6 inspections with a food safety rating of 2.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

11865 SW 26 ST #C26

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13538149

Met Inspection Standards

5 high, 1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed not smooth ceiling tiles over food preparation and food storage area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled ceiling tiles and vents in kitchen area and in back storage area.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed clean knives store between microwave and counter.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of clean prep table next to wok station.
  • 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 handle touching the onions inside the reach cooler in kitchen under woks.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gasket and interior door soiled for the ice machine and the door gasket of reach in cooler under wok station.
  • 08B-12-5:Basic - Stored food not covered. Observed raw beef, garlic in butter, onions, carrots and raw shrimp uncovered in the reach in cooler under wok station. Repeat Violation
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observe 3 refrigeration units in the hallway leading public bathroom unprotected and easily accessible.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started food production without washing his hands after rummaging through personal backpack.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male employee did not wash hands properly.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shumai stored above ready to eat cut lettuce in reach in cooler under wok station. Employee was coached and he repositioned items into correct storage. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw beef, raw chicken next raw beef and next to raw shrimp on same shelve in the reach in cooler under wok station. Employee was coached and he repositioned items into correct storage. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed multi purpose cleaner stored next to pitcher of water for customers on the front counter.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed twice the same employee washing his hands at the mop sink. Employee was coached.

10/2/2025· 5mo ago

Visit ID: 10889480

Met Inspection Standards

2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed fries, krab ragoons not covered inside of the reach in freezer. Employee covered fries, krab ragoons Corrected On-Site

2/19/2025· 1y ago

1 int

  • 16-32-5:Intermediate - Expired chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test strips that expired in June 2020.

10/17/2024· 1y 4mo ago

4 high, 2 int, 7 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing area.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile with water damage in kitchen area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed platters not stored inverted on cook line.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers of rice and soy sauce not stored at least 6 inches off of the floor in storage area. Coached operators on proper storage. **Corrective Action Taken**
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on premises. Provided checking poster via email.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plasticware not presented so that only the handles are touched.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle medicine stored with service product at reach in beverage cooler. Employee removed. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked salmon (50F - Cooling) in front reach in sushi cooler. As per operator, for 3 hours. Operator placed in freezer to rapidly chill. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (70F - Cold Holding) on kitchen shelf above prep area in kitchen. Per operator, for more than 4 hours. Stop sale issued.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (70F - Cold Holding). As per operator, for more than 4 hours. Stop sale issued.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shrimp tempura container at reach in cooler under fry station not labeled. As per chef, for more than 24 hours. Coached chef on proper labeling. **Corrective Action Taken**
  • 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. Observed no cleanup plan on premises. Provided via email.

4/30/2024· 1y 10mo ago

Visit ID: 8540839

Met Inspection Standards

2 high, 1 int, 1 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed sushi chef eating popsicle at sushi prep area at front line.
  • 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. At cook line observed rice under time control not time marked, as per employee put of temperature appropriate 2 hours, employee marked rice on site. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed ware washing sanitation exceeding the maximum concentration past 100 ppm.
  • 53A-15-4:Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to answer hot holding temperature, as per the food code. Coached employee food code basic temperatures.

10/31/2023· 2y 4mo ago

Visit ID: 8340756

Met Inspection Standards

3 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Measuring cups being stored in sink, operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand wash sink, operator replaced. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom, know turned off. Now working Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(413 reviews)

Opening Hours

Monday:Closed
Tuesday:11:00 AM – 9:00 PM
Wednesday:11:00 AM – 9:00 PM
Thursday:11:00 AM – 9:00 PM
Friday:11:00 AM – 10:00 PM
Saturday:11:00 AM – 10:00 PM
Sunday:5:00 – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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