Japanese Sokai Peruvian Sushi Bar
Last inspected: Feb 2, 2026
58
Score
Japanese Sokai Peruvian Sushi Bar has been inspected 11 times since 2022. Japanese Sokai Peruvian Sushi Bar was last inspected on Feb 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese tubes (52F - Cold Holding) inside reach in cooler at sushi station. As per operator for more than a day. Operator segregated the product. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese tubes (52F - Cold Holding) inside reach in cooler at sushi station. As per operator for more than a day. Operator segregated the product **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on flip top cooler at ceviche station. Operator removed the bucket. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across fryers. Operator dried during inspection. **Corrected On-Site**
29-49-6
58
Aug 21, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over mashed potatoes inside cooler drawers at cook line. Operator properly rearranged. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) over hand sink next to cook line. Operator diluted with water, retest Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-27-4
Basic - Food stored on floor. Observed soy sauce stored on floor under hand sink at washing area. Operator placed at 6 inches from floor. **Corrected On-Site**
08B-38-4
70
Mar 21, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in bar hand sink. Operator removed the strainer. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled under hand sink at cook line.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with mold like substance at sushi station.
22-02-4
Basic - Soiled dry wiping cloth in use. Observed on cutting board at cook line. Operator removed the towels. **Corrected On-Site**
21-10-4
70
Aug 5, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked octopus inside walk in cooler. Employee properly arranged products by cooking temperatures. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (48F - Cold Holding); raw salmon (45F - Cold Holding); krab (45F - Cold Holding); octopus (46F - Cold Holding) inside display cooler at sushi station, as per employee for 3 hrs. Manager stated that the unit is constantly opened. **Warning**
03A-02-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Bar Dishwasher (Chlorine 0ppm). Instructed manager to discard the use of the bar dish machine and use manual washing or utilize kitchen dish machine until the issue is resolved. Sanitizer Bucket (Chlorine 50ppm); Triple Sink (Chlorine 50ppm); **Warning**
16-59-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside corn starch container. Manager removed the bowl. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent dusty at washing area. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food prep table. **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled in all units at cook line. Also observed hood filters soiled. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with cornstarch without label. **Warning**
02D-01-5
52
Jun 4, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at ceviche station. **Warning** - From follow-up inspection 2024-06-04: Observed Equipment in poor repair. Observed reach in cooler door gaskets torn at ceviche station. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from door oven handle at grill station. **Warning** - From follow-up inspection 2024-06-04: Observed tongs hanging from door oven handle at grill station. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at grill station. **Warning** - From follow-up inspection 2024-06-04: Observed wiping cloth under cutting board at preparation area. **Time Extended**
21-04-4
86
Apr 1, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
29
Dec 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with dust throughout kitchen area. **Warning** - From follow-up inspection 2023-12-05: Observed ceiling tiles and vents soiled with dust throughout kitchen area. **Time Extended**
36-34-5
95
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee set up 3 compartment sink (Chlorine 50ppm). **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish ceviche (50F - Cold Holding); raw tuna mix (50F - Cold Holding); cooked shrimp (48F - Cold Holding); imitation crab (48F - Cold Holding); tuna (47F) at sushi station. As per chef for 2 hours. Also observed white rice (47F - Cold Holding); raw chicken (49F - Cold Holding); raw beef (45F - Cold Holding); cut tomato (50F - Cold Holding) inside reach in cooler at cook line. Employee added ice for rapid cooling at cook line food items. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe No paper towels at at hand wash sink located next to we're washing area. Employee provided the paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table next to walk in cooler. **Warning**
12B-07-4
Basic - In-use metal scraper stored in cracks between pieces of equipment. Observed between prep table and dump sink at sushi station. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83 F. Chef discarded the water. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed on shelve next to walk in cooler. **Repeat Violation** **Warning**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle inside reach in cooler across fryer at cook line. Employee removed the water. **Corrected On-Site** **Warning**
12B-13-4
Basic - Utensils in poor condition. Observed strainer used for fryer in poor repair. **Warning**
14-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). **Warning**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with dust throughout kitchen area. **Warning**
36-34-5
41
Mar 13, 2023
Routine - Food
6 critical violations. 4 major violations. 14 minor violations.
View 24 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm)
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked potatoes inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade cheese sauce dated on 02/27/2023 inside reach in cooler in kitchen area. Manager discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade cheese sauce dated on 02/27/2023 inside reach in cooler in kitchen area. Manager discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut onions (47F - Cold Holding); cut tomato (47F - Cold Holding) as per manager less than 2 hours, Manager add ice during inspection. **Corrective Action Taken**
03A-02-5
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. See stop sale. Observed sushi rice and shrimp tempura without time marked. As per employee approximate 1 hour, establishment open at 12:00 pm.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards in sushi station.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can and white bin blocking access to hand wash sink in cook line. Employee removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to reach in cooler in kitchen area. Employee restocked during inspection.
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. Provided form during inspection.
11-26-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler in front counter.
05-09-4
Basic - Old labels stuck to food containers after cleaning. Observed in clean containers in rack above 3 compartment sink. **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. Observed cases of Togo containers stored on floor, as per manager they received a delivery today in the morning.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed in units in sushi station.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) in container with water. Employee removed from water and placed inside reach in cooler. **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed in panko container, Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled reach in cooler handles in kitchen area, also soiled sushi rice handle.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in shelve next to dishwasher machine.
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment in cook line.
36-01-4
Basic - Food stored on floor. Observed bag of flour stored on floor in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 48° F in sushi station.
10-07-4
14
Jul 25, 2022
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container with sauce dated with more than 7 days. Employee discarded during.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (47F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked octopus (48F - Cold Holding) As per Manager food was held less than 1 hour. Employee moved to reach in cooler during inspection.
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating while his preparing food and no hand wash.
12A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in walk in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer in shelve next to walk in cooler door.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink in preparation line. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in front walk in cooler door entrance. Manager restocked during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with sanitizer solution not labeled. Manager labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.
21-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed a no handle bowl inside of rice container. Manager removed during inspection.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in preparation table at front counter.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal in prep table. Employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed cases of food stored on floor inside walk in freezer. Also in walk in cooler. Manager rearranged properly during inspection. Observed cooking oil container stored on floor in kitchen area. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning. Observed container in shelves above 3 compartment sink.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooler near to cook line.
12B-13-4
Basic - Plumbing system in disrepair. Observed pipe from mop sink. **Repeat Violation**
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw octopus (frozen) and imitation crab (frozen) in 3 compartment sink. Employee turn on water. **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers with Peruvian cancha and temperature flakes not labeled with common name in front counter.
02D-01-5
17
Frequently Asked Questions
When was Japanese Sokai Peruvian Sushi Bar last inspected?
The most recent health inspection at Japanese Sokai Peruvian Sushi Bar on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Japanese Sokai Peruvian Sushi Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Japanese Sokai Peruvian Sushi Bar.
How does Japanese Sokai Peruvian Sushi Bar compare to other restaurants in Miami?
Japanese Sokai Peruvian Sushi Bar most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Japanese Sokai Peruvian Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Japanese Sokai Peruvian Sushi Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Japanese Sokai Peruvian Sushi Bar 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 Japanese Sokai Peruvian Sushi Bar inspected?
Based on the inspection history on file, Japanese Sokai Peruvian Sushi Bar is inspected around three times per year on average.
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