Hiro's Japanese Restaurant
Last inspected: Jan 28, 2026
39
Score
Across the available record, Hiro's Japanese Restaurant has seven inspections on file, the first dated 2022. The newest entry in the record is dated Jan 28, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Clean pots and pans not stored inverted” accounts for the largest share of issues, appearing five times across the record.
Restaurants in North Miami Beach average 72, so Hiro's Japanese Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
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**
41-07-4
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**
14-15-4
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**
08A-05-6
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
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Most cutting boards inside the kitchen.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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**
36-73-4
Basic - Food stored on floor. Walk in cooler: cans of chili paste stored on the floor. **Corrected On-Site**
08B-38-4
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**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. Observed employees cleaning during the inspection.
36-27-5
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**
35B-08-4
39
Oct 20, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for pan of shrimp tempura and various containers of cut vegetables. **Repeat Violation**
14-86-1
Basic - Accumulation of black buildup in the interior of the ice machine/bin.
22-20-5
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
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.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler/ freezer gaskets torn. **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Observed shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
55
Mar 18, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Observed Non-food grade paper used as liner for container of raw tuna and cut vegetables. Chef removed.
14-86-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. **Corrected On-Site**
10-07-4
Basic - Observed Cloth used as a liner for sushi rice.
21-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
67
Oct 17, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
03A-03-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Cloth used as a food-contact surface. Observed wiping cloth lining a pan of sushi rice. Chef removed. **Corrected On-Site**
21-05-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. **Corrected On-Site**
10-07-4
Basic - Interior of freezer in disrepair/has exposed insulation.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
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**
06-01-5
55
May 16, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
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.
14-86-1
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**
08A-05-6
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**
31A-09-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
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**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in kitchen area.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher soiled.
36-27-5
45
Dec 7, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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.
14-86-1
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**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cup and utensils being stored in sushi hand washing sink.
31A-09-4
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**
11-26-1
Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed container of ginger being stored on floor in sushi area. Manager moved to shelf. **Corrected On-Site**
08B-38-4
55
Dec 12, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs being stored at ambient temperature of 65°F and located next to fryer. Chef stated eggs had only been out for about an hour. Placed eggs back in cooler. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of flour. **Warning**
14-01-5
Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a bowl of white rice. Manager removed. **Corrected On-Site** **Warning**
21-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located next to rice cooker. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris. **Warning**
23-03-4
47
Frequently Asked Questions
When was Hiro's Japanese Restaurant last inspected?
The most recent health inspection at Hiro's Japanese Restaurant on file is from Jan 28, 2026. The public record contains seven inspections in total.
What is the most common violation at Hiro's Japanese Restaurant?
Across the inspection record, “clean pots and pans not stored inverted” has been cited five times, more than any other issue at Hiro's Japanese Restaurant.
How does Hiro's Japanese Restaurant compare to other restaurants in North Miami Beach?
Hiro's Japanese Restaurant most recently scored 39 out of 100, which is lower than the North Miami Beach average of 72.
Has Hiro's Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Hiro's Japanese Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hiro's Japanese 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 Hiro's Japanese Restaurant inspected?
Based on the inspection history on file, Hiro's Japanese Restaurant is inspected around two times per year on average.
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