Hiro's Sushi Express
Last inspected: Feb 5, 2026
70
Score
Inspectors have visited Hiro's Sushi Express nine times, with records going back to 2022. On Feb 5, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Miami average 74, so Hiro's Sushi Express trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Observed the test kit is for quaternary and the establishment uses chlorine.
16-32-5
Basic - Floor soiled/has accumulation of debris. Observed under the triple sink. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 79°F. The cook pouted out the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the kitchen entrance.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled in the kitchen and front line. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mop in the mop bucket. **Repeat Violation**
42-01-4
70
Aug 19, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a food handler rinsing out a plastic pitcher in the hand washing sink at the front counter.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a yellow liquid. The manager labeled. **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. Observed in the kitchen.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed under the triple sink.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed some broken floor tiles and low grout lines at the cook line and by the triple sink.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler shelves and fan guard soiled. Observed the walk in freezer door and gasket soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. The manager hung up the mops. **Repeat Violation**
42-01-4
64
Jan 22, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook touch is ear and then continue to prepare food.
12A-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 a vacuum pack of tuna with an internal temperature of 42°F. in the walk-in cooler.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled.
22-02-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand washing sink at the kitchen entrance. **Repeat Violation**
29-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the handwashing sink soiled at the kitchen entrance. Observed the walk-in cooler gasket soiled.
23-03-4
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 a vacuum pack of tuna with an internal temperature of 42°F. in the walk-in cooler. **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed a large plastic container of soy sauce on the kitchen floor.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. **Repeat Violation**
36-73-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed a cup with tea on top of the cutting board at the cook line.
12B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed under the triple sink.
36-27-5
45
Aug 21, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed two serving trays in the sink at the front counter.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The owner removed it.
14-01-5
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 8 packages of tuna with an internal temperature of 33°F. still in the vacuum in the walk-in cooler. The owner had the bags cut opened. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris. Observed around the cooking equipment.
36-73-4
Basic - Food stored on floor. Observed two large plastic containers of soy sauce on the floor at the kitchen entrance.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in freezer gasket soiled.
23-03-4
Basic - Standing water or very slow draining water in handwashing sink. Observed by the kitchen entrance.
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. The owner inverted the mop. **Corrected On-Site**
42-01-4
64
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
52
Sep 26, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a case of shell eggs in the dry storage room. As per the manager it was delivered approximately an hour ago. She had it moved to the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 83°F. The manager poured out the water. **Corrected On-Site**
10-05-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the kitchen filled with shopping bags. The manager removed the items. **Corrected On-Site**
31A-09-4
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at the sushi station.
14-08-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed several reach in cooler door handles cracked.
14-11-5
Basic - Food stored on floor. Observed several plastic containers with cooking oil on the floor in the dry storage area. Observed cases of different products on the walk-in freezer floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler and freezer gaskets and door frames soiled.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The manager put the towels in the sanitizer bucket.
21-09-4
50
Jun 22, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
58
Feb 17, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed a package of "Japanese Amberjack Fillet/ hamachi" which is raw fish, stored on top of bottles of beer, inside walk in cooler. **Repeat Violation**
08A-11-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed brown paper towel covering food container of breaded chicken, inside reach in cooler, across from cookline. **Repeat Violation**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp dumplings (54F - Cold Holding); cheesecake rolls (53F - Cold Holding) located at reach in cooler across from kitchen cookline. Advised to removed mentioned food items from cooler unit and place into reach in freezer to lower temperatures to 41F and below.
03A-02-5
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. Emailed management for employees to follow in response to a vomiting or diarrheal event clean up.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area, next to kitchen entrance door way. Employee refilled paper towel dispenser. **Corrected On-Site**
31B-02-4
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. Emailed employee reporting agreement form to management.
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit located across from kitchen cookline.
05-09-4
Basic - Equipment in poor repair. Observed torn reach in cooler gaskets located across from kitchen cookline.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed a box of shrimp and plastic containers of pickled ginger stored on floor of walk in freezer.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers inside walk in cooler at kitchen area. Observed soiled reach in cooler gaskets, at unit located across from cookline.
23-03-4
39
Sep 14, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Observed a box of chicken thighs stored on floor of walk in cooler. **Warning** - From follow-up inspection 2022-09-14: Observed food items on floor of walk in cooler due to recent delivery. **Time Extended**
08B-38-4
95
Frequently Asked Questions
When was Hiro's Sushi Express last inspected?
The most recent health inspection at Hiro's Sushi Express on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Hiro's Sushi Express?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Hiro's Sushi Express.
How does Hiro's Sushi Express compare to other restaurants in Miami?
Hiro's Sushi Express most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Hiro's Sushi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Hiro's Sushi Express have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hiro's Sushi Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hiro's Sushi Express inspected?
Based on the inspection history on file, Hiro's Sushi Express is inspected around three times per year on average.
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