Hoshi and Sushi Fusion Cuisine
Last inspected: Mar 31, 2026
26
Score
Inspectors have visited Hoshi and Sushi Fusion Cuisine 10 times, with records going back to 2023. The most recent visit was on Mar 31, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to eight violations per visit.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded four times in the inspection record.
Hoshi and Sushi Fusion Cuisine's latest score of 26 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
29-45-4
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray on counter with plates. Observed oven cleaner above clean food cooking equipment at kitchen entrance. Operator removed and placed below during inspection. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 packages of tuna thawed in ROP. Inspector provided handout and explained tuna cannot be used for customer. **Corrective Action Taken**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over mushrooms in reach in across cook line. Operator corrected during inspection. Observed raw salmon above sauces in sushi cooler at front counter. Operator corrected during inspection. **Corrected On-Site**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid can spray next to cook line.
41-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed near ice machine on floor. **Repeat Violation**
41-17-4
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 2 packages of tuna thawed in ROP. Inspector provided handout and explained tuna cannot be used for customer. **Corrective Action Taken**
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed toaster on cook line soiled during inspection. Observed interior microwave soiled.
22-08-4
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed interior soiled several reach in coolers in kitchen.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed toaster and microwave handles soiled.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler upstairs no longer cold holding properly. As per operator, not in use. No TCS foods stored inside.
14-74-7
26
Nov 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed detergent inside spray bottle next to hand sink at sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-17: Observed detergent inside spray bottle next to hand sink at sushi station. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at kitchen. **Warning** - From follow-up inspection 2025-11-17: Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at kitchen. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area. **Warning** - From follow-up inspection 2025-11-17: In-use wet wiping cloth/towel used under cutting board. Observed at prep area. **Time Extended**
21-04-4
82
Nov 7, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at display cooler Sushi station: hamachi (50F - Cold Holding); salmon (48F - Cold Holding); white tuna (50F - Hot Holding); tuna (49F - Cold Holding); krab sticks (47F - Cold Holding); cream cheese (48F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed peeler inside hand sink at sushi station. Operator removed the item. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed detergent inside spray bottle next to hand sink at sushi station. **Repeat Violation** **Warning**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at kitchen. **Warning**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area. **Warning**
21-04-4
64
May 9, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (100F - Hot Holding) at kitchen. As per operator for approximately an hour. Operator placed on stove for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding); lobster (47F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for Darwing.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label at kitchen.
41-17-4
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 inside rop at kitchen, operator open the package. **Corrected On-Site**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken, raw tuna thawing at room temperature on prep table at kitchen. Operator placed product inside reach in cooler for proper thawing. **Corrective Action Taken**
06-01-5
Basic - Food stored on floor. Observed sugar container stored on floor at storage on second floor. Operator placed container at 6 inches from floor. **Corrected On-Site**
08B-38-4
52
Jan 6, 2025
Routine - Food
No violations found.
100
Nov 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
78
Nov 6, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon (50F - Cold Holding); raw tuna (51F - Cold Holding); krab (51F - Cold Holding) inside reach in cooler at sushi station. As per employee for approximately 2 hrs. Also observed at display cooler raw salmon; (50F - Cold Holding); raw fish (51F - Cold Holding); cream cheese (51F - Cold Holding); tuna (50F - Cold Holding) as per employee for approximately 2 hrs. **Warning**
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. Discussed and provided via email to person in charge. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed for Genry Garcia 5/27/24. **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to ice machine. Employee provided the paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. Provided via email. **Warning**
51-13-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside reach in cooler not properly segregated across cook line. Employee removed the food. **Corrected On-Site** **Warning**
08B-49-4
50
Jul 13, 2023
Food-Licensing Inspection
5 major violations. 4 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed pans inside HWS in kitchen. Operator removed immediately. **Corrected On-Site**
31A-09-4
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.
11-27-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observe test kit for chlorine with no color chart.
16-36-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at HWS at front counter.
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.
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen soiled.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled in kitchen by stove.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No HWS by sink at front counter.
31B-04-4
Basic - No container installed for catching grease from hood drip tray. Observed missing drip pan at hood system.
14-73-4
50
Jun 26, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Plumbing Installed; Proper Backflow Devices
FL-28
Lighting Adequate; Required Shields in Place
FL-36
82
Jan 17, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hoshi and Sushi Fusion Cuisine last inspected?
The most recent health inspection at Hoshi and Sushi Fusion Cuisine on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hoshi and Sushi Fusion Cuisine?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Hoshi and Sushi Fusion Cuisine.
How does Hoshi and Sushi Fusion Cuisine compare to other restaurants in Miami?
Hoshi and Sushi Fusion Cuisine most recently scored 26 out of 100, which is lower than the Miami average of 74.
Has Hoshi and Sushi Fusion Cuisine's inspection record improved over time?
No. Recent inspections at Hoshi and Sushi Fusion Cuisine have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Hoshi and Sushi Fusion Cuisine 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 Hoshi and Sushi Fusion Cuisine inspected?
Based on the inspection history on file, Hoshi and Sushi Fusion Cuisine is inspected around three times per year on average.
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