SAKURA SUSHI BAR
Health inspection records show SAKURA SUSHI BAR in WEST MIAMI has 2 inspections with a food safety rating of 1.0/5. Food safety practices have remained consistent.
Last inspection: 2 weeks ago · 2 reports on file
1180 SW 57TH AVE, WEST MIAMI 33144
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
2/23/2026· 2w ago
Visit ID: 13522000
Follow-up Inspection Required1 high, 4 int, 9 basic
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
- 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 tuna fish, and yellow tail fish stored in 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. Discussed and coached operator in proper methods. During the inspection employee removed items from packaging. **Corrective Action Taken**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towel. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at cooking line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed plastic container with chemical stored on the floor underneath the hand sink, located at front counter. During the inspection employee removed item. Corrected On-Site
- 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 coached employee and provided email handout.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed multiple sushi rolls and sashimi plates containing raw fish; however, there were no asterisks or identifying markers indicating the presence of raw ingredients. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 with operator. Provided email form. Warning
9/16/2025· 5mo ago
Visit ID: 10876061
Met Inspection Standards2 high, 1 int, 7 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen areas ceiling with holes.
- 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 tuna and tilapia fish in individual vacuum packages inside reach in cooler sushi station. Operator opened the packages and removed the fish. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. During the inspection employee removed items. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at preparation kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding), stored in 2 doors reach in cooler, located at cooking line. As per operator rice was prepared the prior day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding), stored in 2 doors reach in cooler, located at cooking line. As per operator rice was prepared the prior day.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at men's bathroom, and front counter.