Iron Sushi
Last inspected: Dec 22, 2025
47
Score
Going back to 2022, Iron Sushi has seven inspections in the public record. The latest inspection on file is from Dec 22, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
“No chemical test kit provided when using sanitizer” comes up most often, recorded five times in the inspection record.
Restaurants in Miami average 74, so Iron Sushi trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
0
Critical latest
5
Major latest
5
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
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 - Handwash sink used for purposes other than handwashing. Observed kitchen bowls and pants inside employee hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements, observed 15 seating in the establishment DBPR license says 0 A change of evaluation former was issued to the operator.
51-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish being thrown in room temp.
06-01-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen area.
36-73-4
47
Aug 4, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 - Floor soiled/has accumulation of debris. Kitchen floor.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC throughout.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
55
Jun 9, 2025
Food-Licensing Inspection
No violations found.
100
Nov 16, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 132 f in rice cooker Reheat to 165 f **Corrected On-Site**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Equipment in poor repair. Kitchen Chest freezer corroded on the bottom.
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen area. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surface of kitchen shelves soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall soiled throughout. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
37
Jul 12, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with non-food grade bags in the refrigerator kitchen area.
14-31-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed food debris throughout kitchen food Preparation area.
36-73-4
Basic - Food stored on floor. Observed bottle of soda in kitchen floor.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Jan 18, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
52
Sep 12, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
27-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed Sushi maker Preparing food with no hair protection.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest Freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Mildew like substance, to all kitchen coolers and front Sushi cooler.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall with accumulation of grease spills throughout.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen area.
21-38-4
45
Frequently Asked Questions
When was Iron Sushi last inspected?
The most recent health inspection at Iron Sushi on file is from Dec 22, 2025. The public record contains seven inspections in total.
What is the most common violation at Iron Sushi?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at Iron Sushi.
How does Iron Sushi compare to other restaurants in Miami?
Iron Sushi most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Iron Sushi's inspection record improved over time?
Yes. Recent inspections at Iron Sushi have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Iron Sushi 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 Iron Sushi inspected?
Based on the inspection history on file, Iron Sushi is inspected around two times per year on average.
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