Bonsai Thai + Sushi Restaurant
Last inspected: Jan 27, 2026
45
Score
Bonsai Thai + Sushi Restaurant has been inspected eight times since 2022. The latest inspection on file is from Jan 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
When inspectors have written things up, “container of medicine improperly stored” has been the most frequent reason, cited three times.
By comparison, the average Miami facility scores 74, putting Bonsai Thai + Sushi Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed bottle of pepto stored above clean knives at sushi station. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired license since 10/01/25. Operator paid during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 sushi rice no time marked at sushi station. As per operator for more than 4 hrs.
01B-19-5
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 sushi rice no time marked at sushi station. As per operator for more than 4 hrs.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled. Operator placed item on triple sink to clean. **Corrective Action Taken**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal bottle water on prep table at sushi station. Operator removed the bottle. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at sushi station. Operator removed the bottle. **Corrected On-Site**
12B-13-4
45
Sep 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw beef stored over washed veggies inside reach in cooler across cook line. Operator properly rearranged by cooking temperatures. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed fish thawing inside hand sink at sushi station. Operator removed the fish. **Corrected On-Site**
31A-11-4
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 raw tuna still inside commercialy processed rop for less than 4 hrs. Operator took the product out of the package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup on prep table at sushi station.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer at storage area.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing on standing water inside hand sink at sushi station. Operator discarded water and placed fish inside cooler for proper thawing. **Corrected On-Site**
06-01-5
64
Jan 16, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (56F - Cold Holding) inside reach in cooler across cook line. As per operator for approximately 2 hrs. Operator added ice for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken skewers in the same container with raw beef skewers inside reach in freezer. Operator properly separated products. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed hands with gloves on. Coached employee on proper handwashing procedures. Employee proceeded to take off gloves and hand wash. **Corrected On-Site**
12A-09-4
High Priority - Container of medicine improperly stored. Observed ice balm inside reach in cooler across cook line. Operator removed the item. **Corrected On-Site** **Repeat Violation**
41-07-4
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 raw tuna (frozen) still in ROP inside walk in cooler. Operator opened the package. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed plastic container with rice stored on floor at storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.operator removed the cloth. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles in disrepair at storage area.
36-32-5
43
Aug 22, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Observed 2 medicine on shelf next to single service containers over prep cooler at kitchen. Employee removed the items. **Corrected On-Site**
41-07-4
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 raw chicken stored over rangoons inside reach in freezer at storage area. Employee removed the chicken from over rangoons. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice without time mark at sushi station. As per employee for 4hrs. Also observed tuna 42F inside ROP at walk in cooler for more than 4 hrs. **Repeat Violation**
01B-13-4
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 sushi rice without time mark at sushi station. As per employee for 4hrs. **Repeat Violation**
03F-02-5
High Priority - 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 Sanitizer Bucket (Chlorine 200+ppm) next to cook line. Employee diluted with water, retest Sanitizer Bucket (Chlorine 100+ppm) **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee started to clean during inspection. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink. Employee provided the paper towels. **Repeat Violation**
31B-02-4
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 42F inside ROP at walk in cooler for more than 4 hrs. **Repeat Violation**
06-09-1
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 bowl inside flour container at dry storage. Employee removed the bowl. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on make table across cook line. Employee removed the towel. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in freezer. Employee removed from the unit. **Corrected On-Site**
12B-13-4
30
Jun 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical kit provided. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-04: Observed no chlorine chemical kit provided. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed on reach in cooler across cook line and on preparation table next to reach in cooler. Employee removed the towels. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-06-04: Observed on reach in cooler across cook line and on preparation table next to reach in cooler. **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line. **Warning** - From follow-up inspection 2024-06-04: Observed reach in cooler door gaskets soiled across cook line. **Time Extended**
23-03-4
82
Apr 5, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
32
Mar 13, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (46F - Cold Holding); salmon (46F - Cold Holding); cream cheese (45F - Cold Holding); cooked octopus (45F - Cold Holding) Employee moved every item from the sushi bar unit. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2023-03-07: Still observed. As per Manager technician is coming to fix it on Friday. Reach in cooler unit is empty at the time of the inspection. **Time Extended** - From follow-up inspection 2023-03-13: As per Manager parts are ordered and waiting to be fixed. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door in kitchen area. - From follow-up inspection 2023-03-07: Still observed. **Time Extended** - From follow-up inspection 2023-03-13: Still observed. **Time Extended**
35B-01-4
82
Jul 19, 2022
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked chicken in walk in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (46F - Cold Holding); imitation crab (46F - Cold Holding ) at 2:00 pm. Manager moved food to walk in cooler. Then tuna (43F - Cold Holding); imitation crab (42F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled in kitchen area, manager discarded during inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed pans inside hand wash sink in kitchen area. Employee removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed front hand wash with food residues.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed in kitchen area. Employee restocked during inspection **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice is using for 4 hours. Provided form to Manager.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth in cooler without date marked , as per manager food was prepared 3 day ago.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl using as a scoop in containers of rice and sauces, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 86°F. In kitchen area. Manager removed and replaced with hot water and put on top of grill during inspection. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside cooler. Manager discarded during inspection. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
27
Frequently Asked Questions
When was Bonsai Thai + Sushi Restaurant last inspected?
The most recent health inspection at Bonsai Thai + Sushi Restaurant on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Bonsai Thai + Sushi Restaurant?
Across the inspection record, “container of medicine improperly stored” has been cited three times, more than any other issue at Bonsai Thai + Sushi Restaurant.
How does Bonsai Thai + Sushi Restaurant compare to other restaurants in Miami?
Bonsai Thai + Sushi Restaurant most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Bonsai Thai + Sushi Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bonsai Thai + Sushi Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bonsai Thai + Sushi Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bonsai Thai + Sushi Restaurant inspected?
Based on the inspection history on file, Bonsai Thai + Sushi Restaurant is inspected around two times per year on average.
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