Iron Sushi
Last inspected: Dec 1, 2025
41
Score
The health department has logged eight inspections at Iron Sushi, the earliest from 2022. The latest inspection on file is from Dec 1, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Observed exterior of freezer” comes up most often, recorded six times in the inspection record.
That's lower than the typical North Miami Beach restaurant, which scores around 72. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Observed Non-food grade paper/paper towel used as liner for various food containers. **Repeat Violation**
14-86-1
High Priority - Observed establishment open and Operating with an expired Division of Hotels and Restaurants license as of 10/1/25.
50-17-3
High Priority - Observed raw salmon stored over or with various unwashed fruits and vegetables in kitchen reach in cooler.
08A-04-5
Intermediate - Observed various foods prepared onsite and held more than 24 hours not properly date marked in reach in cooler.
02C-02-5
Intermediate - Observed Employee washed hands in 3 compartment sink. Advised employee that hand washing must be done only in approved handwash sink.
12A-03-4
Basic - Cardboard used to line food-contact shelves in dry storage area.
14-05-4
Basic - Cardboard used to line top of reach in freezer.
14-45-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Observed Exterior of freezer in disrepair/has exposed insulation. **Repeat Violation**
14-36-5
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
41
Jul 14, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various pans of food in reach in coolers.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over various ready to eat foods in reach in cooler.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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. Discussed and emailed form to operator.
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on prep tables and shelves in kitchen area.
22-31-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Observed avocado not washed prior to preparation.
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Chef cleaned. **Corrected On-Site**
29-49-6
Basic - Cardboard used to line food-contact shelves. Located in kitchen area and lining top of reach in freezer. **Repeat Violation**
14-05-4
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. **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and warewash shelves in disrepair.
14-11-5
Basic - Food stored on floor. Observed bucket of sauce and oil on floor in kitchen area.
08B-38-4
Basic - Observed Interior of freezer in disrepair and has exposed insulation. **Repeat Violation**
14-36-5
35
Dec 5, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jul 1, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
61
Jan 3, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice without time marking. As per chef rice was made today at 10:00am. Chef added time marking. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in kitchen hand washing sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee clothing and bags being stored on shelf above food in dry storage area.
40-06-5
Basic - Cardboard used to line food-contact shelves. Located on various shelves throughout kitchen area.
14-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and shelf in ware wash area in disrepair.
14-11-5
Basic - Food stored on floor. Observed cases of oil and soy sauce being stored on floor in kitchen area.
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
14-36-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing at room temperature. Located on top of white chest freezer.
06-01-5
52
Jul 17, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; shrimp (46F - Cold Holding); raw tuna (49F - Cold Holding); krab meat (45F - Cold Holding); cooked shrimp (48F - Cold Holding) All were located in table top sushi cooler. As per chef food had only been in cooler for less than an 1 hour. Chef moved all foods to below reach in cooler.
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw salmon then proceeded to cut vegetables without changing gloves.
12A-12-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of cooked chicken. Located in reach in cooler.
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. **Repeat Violation**
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
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 emailed form to operator. **Corrective Action Taken**
11-27-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed cases of vegetables being stored on floor in dining room area. Chef moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. **Repeat Violation**
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Located in restroom.
31B-04-4
Basic - Cardboard used to line food-contact shelves. Located in in kitchen area.
14-05-4
32
Jan 26, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of corn being stored in hand washing sink. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.
31B-02-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed case of takeout containers being stored on floor in dining room area.
24-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
14-36-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water.
06-01-5
64
Aug 31, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of raw salmon. **Warning** - From follow-up inspection 2022-08-31: High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of raw salmon. **Warning** **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2022-08-31: Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** **Time Extended**
05-08-4
Basic - - From initial inspection : 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. Cooler had an ambient temperature of 53F. **Warning** - From follow-up inspection 2022-08-31: 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 no food in cooler at time of inspection. Establishment has other reach in coolers. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Exterior of freezer in disrepair/has exposed insulation. **Warning** - From follow-up inspection 2022-08-31: Basic - Exterior of freezer in disrepair/has exposed insulation. **Warning** **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2022-08-31: Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located in restroom. **Warning** - From follow-up inspection 2022-08-31: Basic - No handwashing sign provided at a hand sink used by food employees. Located in restroom. **Warning** **Time Extended**
31B-04-4
64
Frequently Asked Questions
When was Iron Sushi last inspected?
The most recent health inspection at Iron Sushi on file is from Dec 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Iron Sushi?
Across the inspection record, “observed exterior of freezer” has been cited six times, more than any other issue at Iron Sushi.
How does Iron Sushi compare to other restaurants in North Miami Beach?
Iron Sushi most recently scored 41 out of 100, which is lower than the North Miami Beach average of 72.
Has Iron Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Iron Sushi have averaged around eight violations per visit across the recent 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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