DirtyFLRestaurant Inspection Data

HIRO'S JAPANESE RESTAURANT

HIRO'S JAPANESE RESTAURANT maintains a 1.9/5 food safety rating based on 7 health department inspections in NORTH MIAMI BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

3007 NE 163 ST

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13619769

Met Inspection Standards

3 high, 2 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout the kitchen, area with the tools nearby the employee restroom, and the dry storage area. Observed employees cleaning during the inspection. **Corrective Action Taken**
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Back storage area: sticky traps hanging above soy sauce and vinegar seasoning, Operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler: cans of chili paste stored on the floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Covers for the walk in cooler soiled and the large fan cover by the cook line soiled. Observed employees cleaning during the inspection. **Corrective Action Taken**
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. Observed employees cleaning during the inspection.
  • 41-07-4:High Priority - Container of medicine improperly stored. Stand up reach in cooler in the dry storage area: employees probiotics, magnesium inside, and aloe Vera stored on and above shelves with cucumbers.Discussed the proper procedures with the operator. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Stand up reach in cooler in the dry storage area: Kimchi sauce stored inside a Home Depot bucket. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler in the dry storage area: raw beef stored above kimchi sauce. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Most cutting boards inside the kitchen.
  • 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. NRFSP: Kersaint D., Rodney D., Maki R., Risal F., Jorge H., Frank S., Fanes J., all expired 01/17/26

10/20/2025· 4mo ago

Visit ID: 10901999

Met Inspection Standards

1 high, 9 basic

  • 22-20-5:Basic - Accumulation of black buildup in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler/ freezer gaskets torn. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 14-33-4:Basic - Observed shelves with rust that has pitted the surface.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for pan of shrimp tempura and various containers of cut vegetables. Repeat Violation

3/18/2025· 11mo ago

1 high, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. Corrected On-Site
  • 21-05-5:Basic - Observed Cloth used as a liner for sushi rice.
  • 14-86-1:High Priority - Observed Non-food grade paper used as liner for container of raw tuna and cut vegetables. Chef removed.

10/17/2024· 1y 4mo ago

1 high, 9 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed wiping cloth lining a pan of sushi rice. Chef removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. Corrected On-Site
  • 14-36-5:Basic - Interior of freezer in disrepair/has exposed insulation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon and raw tuna thawing at room temperature. Chef moved to reach in cooler. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

5/16/2024· 1y 10mo ago

Visit ID: 8570810

Met Inspection Standards

2 high, 1 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker and stove. Chef discarded. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher soiled.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining tray of shrimp tempura.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods in reach in cooler. Chef rearranged. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl stored in hand washing sink. Located in sushi bar. Chef removed. Corrected On-Site

12/7/2023· 2y 3mo ago

Visit ID: 8357177

Met Inspection Standards

1 high, 3 int, 3 basic

  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed container of ginger being stored on floor in sushi area. Manager moved to shelf. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various foods in sushi station.
  • 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. Discussed and email form to operator. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cup and utensils being stored in sushi hand washing 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 and email form to operator. **Corrective Action Taken**

12/7/2023· 2y 3mo ago

Visit ID: 8206202

Met Inspection Standards

1 int, 1 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2023-12-07: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl being stored in sushi bar hand washing sink. Chef removed. Corrected On-Site Warning - From follow-up inspection 2023-12-07: Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl being stored in sushi bar hand washing sink. Chef removed. Warning **Time Extended**

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Last Enriched At: 5/14/2025
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