Nami Sushi
Last inspected: Dec 15, 2025
64
Score
The health department has logged nine inspections at Nami Sushi, the earliest from 2022. On Dec 15, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
“Ice buildup in reach-in freezer and/or walk-in freezer” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 78, which Nami Sushi's 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
64
Aug 15, 2025
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
78
Dec 4, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
70
Aug 12, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee emptied bucket and made new solution, quaternary sanitizer at 200 ppm. **Corrected On-Site**
41-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken wings, chicken nuggets and noodles, per employee made yesterday and Saturday. Employee begins to place date labels. **Corrective Action Taken**
02C-02-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pans on top of empty cardboard cartons of raw shell eggs, employee removed cooking pans to be wash and sanitize. **Corrective Action Taken**
24-06-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, entrance curtains and shelves, substantial building up of ice. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled, cleaning brushes, brooms and equipment inside mop sink.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground tuna being defrost to ambient temperature, employee placed under cold running water. **Corrected On-Site**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to blender in expo station, manager removed. **Corrected On-Site**
12B-07-4
61
Jul 30, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
64
Nov 17, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Bowl or other container with no handle used to dispense food. Cook line flip top-Plastic cup inside container of chicken breast, employee removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass drink on prep table in sushi station, employee removed **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Below lower cooler in rear kitchen.
36-22-4
Basic - Food stored on floor. One box of food, inside walk in freezer , employee over to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Substantial build up of ice by walk in freezer door, curtains and floor. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spoons on water temperature of 70F, employee removed to be wash. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line. **Repeat Violation**
23-03-4
70
Jul 28, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm) . Employee discarded.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food left to ambient temperature noodles (70F - Cold Holding); raw shell eggs (75F - Cold Holding), per operator food held for an hour, employee removed and placed on WIC for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. WIC-cooked fried rice (147F - Cooling- since 11:00 am, actual time 3:00 pm) see stop sale. Poster on cooling methods provided to operator.
03D-01-5
Basic - Food stored on floor. One bag of sugar and box of soy sauce bottles in dry goods storage area, employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. WIF ice build up on floor and curtains next to door .
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along cook line, build up of grease.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops seating on mop sink, employee removed, cleaned and stored properly **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables in sushi bar, rear kitchen, employee placed on sanitizer solution **Corrected On-Site**
21-12-4
50
Apr 19, 2023
Food-Licensing Inspection
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (42-50F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line, Employee removed food out of temperature and stored on WIC. -Right flip top; mix vegetables (50F - Cold Holding), per operator food held less than 4 hours, ice bath container for a quick chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef ribs over French fries, Employee moved bags of French fries on top shelf **Corrected On-Site**
08A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm)
22-49-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. WIC- shelves
14-17-4
61
Sep 24, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Left side Cook line- cooling unit-bean sprouts (50F - Cold Holding); fried lobster (55F - Cold Holding); chicken cutlets (50F - Cold Holding) -Right side -Cook line; shrimps (52F - Cold Holding); beef cutlets (50F - Cold Holding); cooked pork (50F - Cold Holding); diced ham (51F - Cold Holding). Manager stated food held less than 4 hours. Iced added to All food items for a quick chill. Advised operator not to leave any TCS foods inside units. Operator contacted technician **Corrective Action Taken** - From follow-up inspection 2022-09-24: Left side Cook line-Cooling Unit-(Fried chicken (50F-Cold Holding) ; Noodles(48F-Cold Holding). Raw chicken(48F-Cold Holding). Right side Cook line- cooling unit-fried chicken (48F-Cold Holding; bean sprouts (45F-Cold Holding). Per manager Food left overnight. See stop sale **Admin Complaint**
03A-02-5
86
Frequently Asked Questions
When was Nami Sushi last inspected?
The most recent health inspection at Nami Sushi on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Nami Sushi?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited three times, more than any other issue at Nami Sushi.
How does Nami Sushi compare to other restaurants in Miramar?
Nami Sushi most recently scored 64 out of 100, which is lower than the Miramar average of 78.
Has Nami Sushi's inspection record improved over time?
Yes. Recent inspections at Nami Sushi have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nami Sushi 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 Nami Sushi inspected?
Based on the inspection history on file, Nami Sushi is inspected around three times per year on average.
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