Dr Limon Fiu
Last inspected: Mar 4, 2026
86
Score
Dr Limon Fiu appears in inspection records 11 times, starting in 2022. The most recent report on file is from Mar 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 16 violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
That puts the facility ahead of the local pack: the average Miami restaurant scores 74. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen to the left of dish machine blocked by metal table. **Warning** - From follow-up inspection 2026-03-04: Observed hand wash sink at kitchen to the left of dish machine blocked by metal table. **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covers in walk in cooler. **Warning** - From follow-up inspection 2026-03-04: Observed soiled vent covers in walk in cooler. **Time Extended**
23-03-4
86
Mar 2, 2026
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink to the left of walk in freezer Triple Sink (Quaternary 500ppm). Employee corrected concentration of Triple Sink (Quaternary 200ppm). **Corrected On-Site** **Warning**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler below cook line raw salmon (48F - Cold Holding); raw snapper (56F - Cold Holding); raw beef heart (53F - Cold Holding); mahi mahi (51F - Cold Holding) as per operator less than 4 hours. Operator stored on ice in reach in unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles at soda machine at soda station. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen to the left of dish machine blocked by metal table. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink to the left of soda machine with discarded ice. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator primed sanitizer, retest Dishwasher (Chlorine 50ppm). **Corrected On-Site** **Warning**
16-59-1
Basic - Blocked mop sink or curbed cleaning facility provided at establishment. Observed mop sink used as storage for clean equipment and not accessible. Employee removed items from mop sink. **Corrected On-Site** **Warning**
29-27-4
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 Commercially processed mahi in reduced oxygen packaging defrosting in walk in cooler. Operator removed mahi from packaging. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on preparation table across from sushi station at front counter. Operator discarded water bottle. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees throughout kitchen engaging in food preparation with a watch on. All employees removed and stored watches. **Corrected On-Site** **Warning**
13-07-4
Basic - Food stored on floor. Observed case of chicken stored on floor at walk in freezer. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor of walk in freezer. **Warning**
14-69-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over preparation table across from ceviche station at front counter. Observed bug zapper installed over soda machine at server station. **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave across from three compartment sink soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covers in walk in cooler. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table at front counter bar station. Employee discarded towel. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at preparation table across from ceviche station at front counter Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar at bar station at front counter without common name. Employee labeled container. **Corrected On-Site** **Warning**
02D-01-5
27
Sep 24, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing utensils at bar hand sink. **Repeat Violation**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored between 2 perp tables at prep area. Operator removed the knives. **Corrective Action Taken**
10-17-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
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 ROP commercially processed package inside walk in cooler. Operator removed fish from package. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed blue cutting board at prep station at kitchen.
14-09-4
Basic - Floor area(s) covered with standing water. Observed through washing area. Employee dried out water. **Corrected On-Site**
36-22-4
70
Mar 7, 2025
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
15
Aug 13, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Observed burn spray stored on make table across cook line. Employee removed the medicine. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions. Employee properly arranged products by cooking tempetures. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Obviously fish stock (73F - Hot Holding); chicken stock (85F - Hot Holding) on grill as per employee for approximately an hour. Employee turned on grill for reheating. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed at kitchen.
22-31-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area at kitchen. Employee removed the towel. **Corrected On-Site**
21-04-4
Basic - Ice scoop handle in contact with ice. Observed at soda station. Employee placed handle upwards. **Corrected On-Site**
10-08-5
Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed at front counter.
36-58-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over prep area next to single service items at front counter. Also observed employee bag on storage rack used for dry storage. Employee removed the items.
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle inside rice container at kitchen. Employee removed the item. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance. Employee cleaned during inspection. **Corrected On-Site**
22-20-5
35
Oct 3, 2023
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad (40F-Cold Holding) labeled 9/25/23 more than 7 days inside reach in cooler at sushi station. Operator discarded the tuna salad.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad (40F-Cold Holding) labeled 9/25/23 more than 7 days inside reach in cooler at sushi station. Operator discarded the tuna salad. **Corrected On-Site**
02C-01-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed corn juice stored in Nonfood-grade buckets inside walk in cooler.
14-15-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 200ppm). Operator verified connections and last reading Dishwasher (Chlorine 100ppm). **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish sauce (49F - Cooling from ambient) Operator put ice and stored inside reach in cooler for rapid cooling and last reading fish sauce (47F-Cold Holding). **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned the blade. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary test kit **Repeat Violation**
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all food handler certificate incompleteed.
53B-10-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board throughout the kitchen. Operator removed the cloths. **Corrected On-Site**
21-04-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee bags stored over seasonings under prep table at front counter. Operator removed the bags. **Corrected On-Site**
40-01-4
Basic - Old food stuck to clean dishware/utensils. Observed cleaned containers with food residue on shelves across dish machine.
16-48-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler. At the front counter.Operator removed the drink. **Corrected On-Site**
12B-13-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed sanitizing solution not clean at 3 compartment sink. Operator discarded the solution and refilled with clean solution. **Corrected On-Site**
16-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizing solution at front counter and throughout the kitchen. Operator removed the cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket (Chlorine-200 plus ppm) in kitchen area.
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand wash sink across ceviche station. Operator removed from the floor the bucket. **Corrected On-Site**
21-38-4
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 used as scoop inside sugar container located at front counter. Operator removed the bowl. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and bottle stored on prep table at front counter. Operator removed the items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board throughout kitchen area.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over kitchen area.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage throughout the kitchen area.
36-32-5
18
Aug 1, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-01: massago (48°F - cold holding); raw tuna (52°F - cold holding) cooked shrimp (48°F - cold holding); quinoa (47° -cold holding) at reach in cooler front counter at sushi station. As per operator for four hours. Operator discarded the products that are out of temperature. **Admin Complaint**
01B-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato (63F - Cold Holding); green mussels (53F - Cold Holding); cooked corn (53F - Cold Holding); creme cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); massago (49F - Cold Holding); raw tuna (52F - Cold Holding); corvine raw fish (50F - Cold Holding); sliced boiled eggs (50F - Cold Holding); kitchen area: diced tomato (50F - Cold Holding); cut lettuce (50F - Cold Holding) at reach in cooler. As per operator for less than 2 hours. Operator put ice at some of the products and send other to the walk in cooler for rapid cooling.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-08-01: Observed Green mussels (43°F-cold holding); sweet potato (39°-cold holding); cooked corn (43°F cold holding); cream cheese (41°F - cold holding); tuna salad (40°F- cold holding); chicken salad (40° F - cold holding); diced tomatoes (40°F - cold holding); cooked octopus (40° - cold holding). And massago (48°F - cold holding); raw tuna (52°F - cold holding) cooked shrimp (48°F - cold holding); quinoa (47° -cold holding) at reach in cooler front counter at sushi station. As per operator for four hours. Operator discarded the products that are out of temperature. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2023-08-01: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher. **Warning** - From follow-up inspection 2023-08-01: No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2023-08-01: Accumulation of pink mold-like substance in the interior of the ice machine **Time Extended**
22-20-5
61
Jul 31, 2023
Complaint Full
8 critical violations. 2 major violations. 12 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products. **Corrective Action Taken** **Warning**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato (63F - Cold Holding); green mussels (53F - Cold Holding); cooked corn (53F - Cold Holding); creme cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); massago (49F - Cold Holding); raw tuna (52F - Cold Holding); corvine raw fish (50F - Cold Holding); sliced boiled eggs (50F - Cold Holding); kitchen area: diced tomato (50F - Cold Holding); cut lettuce (50F - Cold Holding) at reach in cooler. As per operator for less than 2 hours. Operator put ice at some of the products and send other to the walk in cooler for rapid cooling.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products. **Corrective Action Taken** **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored over raw fish at walk in cooler. Operator rearranged the products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over sauce containers at reach un cooler located in front counter. Operator moved the tuna to the bottom part. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish. Operator stated to relocate the products. **Corrective Action Taken** **Warning**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 5 live flies landing in utensils at bar area. Operator moved the utensils to the dishwasher to be cleaned and sanitized. **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee was cleaning the preparation sink with gloves and after that touching RTE food. Manager was informed and employee washed her hands. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing food and utensils in the hand wash sink. **Repeat Violation** **Warning**
31A-11-4
Basic - Ice scoop handle in contact with ice at front counter. Operator removed the handle. **Corrected On-Site** **Warning**
10-08-5
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 utensils handle touching the flour in kitchen area. The operator removed the handle. **Corrected On-Site** **Warning**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher. **Warning**
31B-04-4
Basic - Observed 3 Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Single-service articles not stored inverted or protected from contamination at front counter. **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet towels on preparation table located in front counter. **Warning**
21-12-4
Basic - Accumulation of pink mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle inside of the rice container in kitchen area. Operator removed the container. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on shelf in kitchen area. Operator inverted the container. **Corrected On-Site** **Warning**
24-05-4
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 with the label inside ROP. Operator opened the package **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone in front of the microwave at bar area. And back pack over the pineapple juice in the preparation area. Operator removed the phone and the back pack. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Observed plastic water bottles stored in the floor next to the walk in cooler. **Warning**
08B-38-4
14
Mar 3, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish broth (53F - Cold Holding); chicken broth (52F - Cold Holding) as per employee approximate 2 hours. Employee moved to reach in cooler. **Corrective Action Taken** - From follow-up inspection 2023-03-03: Still observed. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at the kitchen area next to dishwasher machine. As per Manager they removed hand wash sink because dishwasher machine do not have enough water pressure. - From follow-up inspection 2023-03-03: Still observed. **Admin Complaint**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary tests strips available for 3 compartment sink. - From follow-up inspection 2023-03-03: Still observed. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in metal containers next to dishwasher machine. - From follow-up inspection 2023-03-03: Still observed. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation area. Manager removed during inspection. **Corrected On-Site** - From follow-up inspection 2023-03-03: Still observed. **Time Extended**
21-04-4
64
Mar 2, 2023
Routine - Food
6 critical violations. 7 major violations. 9 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish broth (53F - Cold Holding); chicken broth (52F - Cold Holding) as per employee approximate 2 hours. Employee moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooking pasta inside walk-in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
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. Provided form during inspection l
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at the kitchen area next to dishwasher machine. As per Manager they removed hand wash sink because dishwasher machine do not have enough water pressure.
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink in sushi area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary tests strips available for 3 compartment sink.
16-37-1
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. Provided form during inspection.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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 cook pasta and cook rice not date marked, as per Manager food was cooked yesterday.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table in kitchen area.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in metal containers next to dishwasher machine.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation area. Manager removed during inspection. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed in clean containers next to dishwasher machine.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cook line.
12B-13-4
Basic - Single-service articles improperly stored. Observed Togo containers not inverted in rack in expo area.
25-05-4
Basic - Stored food not covered. Observed ice container not covered next to soda machine.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fruit pure bags partially frozen inside hand wash sink at the bar area. Employee removed during inspection l **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
13
Oct 3, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Dr Limon Fiu last inspected?
The most recent health inspection at Dr Limon Fiu on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Dr Limon Fiu?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Dr Limon Fiu.
How does Dr Limon Fiu compare to other restaurants in Miami?
Dr Limon Fiu most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Dr Limon Fiu's inspection record improved over time?
Yes. Recent inspections at Dr Limon Fiu have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a low risk rating mean?
A low risk rating at Dr Limon Fiu means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dr Limon Fiu inspected?
Based on the inspection history on file, Dr Limon Fiu is inspected around three times per year on average.
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