Ohana Sushi
Last inspected: Feb 5, 2026
30
Score
Going back to 2022, Ohana Sushi has eight inspections in the public record. The latest inspection on file is from Feb 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to seven violations before.
“Equipment in poor repair” comes up most often, recorded five times in the inspection record.
By comparison, the average Doral facility scores 73, putting Ohana Sushi on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
5
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna thawed in original ROP packaging at reach in cooler at front counter.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (121F - Hot Holding) at steam table. Employee placed soup on burner to reheat with a final temp of 168F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
29-34-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1st, 2025 more than sixty days ago. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked noodles at reach in cooler at kitchen area.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw shrimp thawing in handwashing sink at warewashing area. Operator removed shrimp from hand sink. **Corrected On-Site**
31A-11-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at ice machine missing service date.
29-28-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed in original ROP packaging at reach in cooler at front counter.
06-09-1
Basic - Equipment in poor repair. Observed gasket at chest freezer torn and in poor condition located at kitchen area.
14-11-5
Basic - Food stored on floor. Observed fry oil at dry storage area stored on the floor.
08B-38-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed at walk in cooler shelves soiled mold like substance.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water. Operator removed shrimp at placed in walk in cooler. **Corrective Action Taken**
06-01-5
30
Aug 25, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted.
22-31-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters missing service date.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a handless bowl in a container of cooked rice at reach in cooler at cook line. Manager removed item. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen area not smooth and easily cleaned. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over workstation next to AC vent at kitchen area with water damage. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi with deep cuts and no longer easily cleaned. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food and drink in reach in cooler at cook line not separated from ready to eat food. Manager removed items. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed gasket at chest freezer torn and in poor condition. Observed chest freezer lid at kitchen area in poor repair.
14-11-5
Basic - Food stored on floor. Observed a case of fry oil stirred on the floor at dry storage area. Operator removed item and stored on shelf. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
22-16-4
Basic - Stored food not covered. Observed a container of raw fish filets on rack at walk in cooler not covered.
08B-12-5
50
Mar 19, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded shrimp stored over cooked chicken and octopus at walk-in cooler. Staff arranged food accordingly. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at splitter connection to washer.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream cheese and salmon salad with no date marking at walk-in cooler. As per chef, less than 2 days. **Repeat Violation**
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter by hand washing sink with no service date marking.
29-28-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed plastic containers of soy sauce stored on floor at walk-in cooler. Coached operator on correct procedure.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach-in freezer across from stove and inside chest freezer next to cook line.
14-69-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Observed leaking pipe under 3 compartment sink.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles of different sauces not labeled at reach-in cooler at preparation area. Staff labeled bottles. **Corrected On-Site**
02D-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Served at kitchen area,
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at kitchen area near preparation tables. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2024.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed reach-in gaskets in disrepair at unit at preparation area across from cook line. **Repeat Violation**
14-11-5
35
Dec 6, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Jul 7, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed brown paper towel lining a container of shrimp tempura inside top portion of prep cooler, located across from cookline.
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (119F - Hot Holding) located at kitchen area, less than 4 hours. Advised to Manager to turn on warmer unit, to reheat to 135F and above. **Corrective Action Taken** **Repeat Violation**
03B-01-6
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. Emailed employee reporting agreement forms to Manager. At time of inspection Manager printed forms, discussed with each employee their reporting responsibilities and employees signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap due to needing batteries, located next to three compartment sink at kitchen area.
31B-06-4
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. Emailed to Manager, who printed and posted at kitchen area. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food located inside sauce container, stored inside walk in cooler. Manager removed plastic deli cup stored inside a container of sauce. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling tiles throughout kitchen area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair located above kitchen prep cooler, across from cookline. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed food containers of flour and Panko bread crumbs, stored under kitchen counter, not properly identified. Employee labeled each food container. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Jan 30, 2023
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (96F - Hot Holding) as per the cook it was on line since 11:00 am.
03B-01-6
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. Poster provided via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board solid at the entrance door. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic cart blocking the hand washing sink in the back of kitchen. The cook moved it. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ the manager came during the inspection. **Corrected On-Site**
53A-05-6
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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage above the preparation reach in cooler.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the front counter area.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the front counter area. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed the door for the chest freezer lose. Observed the reach in cooler gaskets torn in the kitchen. Observed the preparation reach in cooler handle broken. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer. Observed in the chest freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled in the kitchen. Observed the hood filters soiled.
23-03-4
Basic - Single-service articles improperly stored. Observed in a container not inverted on top of the preparation reach in cooler.
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the front counter area. the cook labeled the items. **Corrected On-Site** **Repeat Violation**
02D-01-5
29
Jul 26, 2022
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed wrapped raw salmon over commercially packaged raw vegetables in the upright freezer. The chef moved the item. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over milk and juice in the upright refrigerator. The chef moved the item. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (102F - Hot Holding); as per the chef the soup was on line for approximately one hour the chef reheated the soup to (179F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board on the front counter preparation reach in cooler soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in a large container of rice. The chef removed the bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the preparation reach in cooler across from the chest freezer.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed thought out the kitchen area.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn across from the chest freezer.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Food stored on floor. Observed a case of avocados under a shelf. The cook moved the item. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed in the ice machine also observed a water bottle in the ice machine.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a bowl in the large container of rice. The chef removed the bowl. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the microwave soiled. **Repeat Violation**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed at the preparation reach in cooler across from the chest freezer.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed several sauce squeeze bottles not labeled at the preparation reach in cooler.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed on the front line preparation reach in cooler.
14-09-4
30
Frequently Asked Questions
When was Ohana Sushi last inspected?
The most recent health inspection at Ohana Sushi on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Ohana Sushi?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Ohana Sushi.
How does Ohana Sushi compare to other restaurants in Doral?
Ohana Sushi most recently scored 30 out of 100, which is lower than the Doral average of 73.
Has Ohana Sushi's inspection record improved over time?
No. Recent inspections at Ohana Sushi have averaged around 13 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Ohana 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 Ohana Sushi inspected?
Based on the inspection history on file, Ohana Sushi is inspected around two times per year on average.
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