Magna Sushi
Last inspected: Mar 4, 2026
78
Score
Across the available record, Magna Sushi has eight inspections on file, the first dated 2024. Magna Sushi was last inspected on Mar 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
“Food stored on floor” comes up most often, recorded four times in the inspection record.
Among Miami Beach restaurants, the typical score is 69; Magna Sushi is comfortably above that bar. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes in the hand sink at the bar. The cook removed them.
31A-11-4
Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor. The cook moved it to a shelf. **Corrected On-Site**
08B-38-4
78
Oct 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor. The manager put it on a shelf. **Corrected On-Site**
08B-38-4
86
May 28, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Glass stem/sensor thermometer in use with no shatterproof coating. **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
05-01-4
86
May 7, 2025
Complaint Full
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Glass stem/sensor thermometer in use with no shatterproof coating. **Warning**
05-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Daniel working in the kitchen. As per Daniel he has been working for approximately 6 months. **Repeat Violation** **Warning**
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a white spray bottle with a liquid inside not labeled throughout. As per the manager it's window cleaner. **Warning**
41-17-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
50
Mar 11, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the restroom. The waiter put towels in the restroom. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Daniel working in the kitchen. As per Daniel he has been working for approximately 4 months. **Warning**
53B-02-5
Basic - Food stored on floor. Observed 2 large plastic containers with cooking oil on the floor. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 5 tongs on the oven door. **Warning**
10-20-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
64
Nov 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in the upright refrigerator. The owner moved the eggs to the bottom shelf. **Warning** - From follow-up inspection 2024-11-26: High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in the upright refrigerator. The owner moved the eggs to the bottom shelf. **Warning** **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has a quaternary test kit for the triple sink but doesn't have a chlorine test kit for the dish machine. **Warning** - From follow-up inspection 2024-11-26: Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has a quaternary test kit for the triple sink but doesn't have a chlorine test kit for the dish machine. **Warning** **Time Extended**
16-32-5
78
Sep 24, 2024
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The distributor Valmar seafood and more sent the letter during the inspection. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in the upright refrigerator. The owner moved the eggs to the bottom shelf. **Warning**
08A-04-5
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. Form provided via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Identity of food or food product misrepresented. Observed crab on the menu that is actuallyimitation crab. **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed several items on the on the menu that are severed raw. Tuna tartare, Spicy Tuna, salmon hamachi**Warning** **Warning**
02B-01-5
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. Firm provided via email. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has a quaternary test kit for the triple sink but doesn't have a chlorine test kit for the dish machine. **Warning**
16-32-5
Basic - Food stored on floor. Observed a plastic container with cooking on the floor in the kitchen. **Warning**
08B-38-4
37
Apr 18, 2024
Food-Licensing Inspection
3 major violations. 4 minor violations.
View 7 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. Form provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the operator uses quaternary sanitizer in the triple sink and chlorine in the dish machine and only has quaternary test strips.
16-32-5
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. Form provided via email. **Corrective Action Taken**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the unisex restroom.
31B-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - No Heimlich maneuver/choking sign posted. Form provided via email. **Corrective Action Taken**
51-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Frequently Asked Questions
When was Magna Sushi last inspected?
The most recent health inspection at Magna Sushi on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Magna Sushi?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Magna Sushi.
How does Magna Sushi compare to other restaurants in Miami Beach?
Magna Sushi most recently scored 78 out of 100, which is higher than the Miami Beach average of 69.
Has Magna Sushi's inspection record improved over time?
Yes. Recent inspections at Magna Sushi have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Magna Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Magna Sushi inspected?
Based on the inspection history on file, Magna Sushi is inspected around four times per year on average.
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