Origin Asian Bistro and Sushi
Last inspected: Jan 29, 2026
45
Score
Origin Asian Bistro and Sushi has been inspected seven times since 2022. The most recent report on file is from Jan 29, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to 10 violations per visit.
“Wall soiled with accumulated grease, food debris, and/or dust” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Miami restaurant, which scores around 74. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
0
Critical latest
1
Major latest
14
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 14 minor violations.
View 15 violations
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed test strips expired on 2025.
16-43-4
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. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at large and small white cutting boards at cook line. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef doing food preparation with no hair restraint at cook line.
13-03-4
Basic - Equipment in poor repair. Observed WIC gaskets in disrepair, RIC gaskets at cook line in disrepair, RIF gaskets in disrepair at kitchen entrance, and RIF interior panel of door in disrepair at second floor. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed bag of red potatoes and frying oil on floor at kitchen entrance and plastic containers of soy sauce at kitchen area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside RIF near stairs.
14-69-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over area holding metal pans, napkins, sauce bottles next to stairs.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets and door soiled, RIC at cook line gaskets soiled, and RIF gaskets soiled at kitchen entrance. **Repeat Violation**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic forks not stored face down at kitchen area.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen entrance wall next to stairs. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at cook line.
02D-01-5
45
Feb 19, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Nov 18, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
45
Sep 10, 2024
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored over raw pork inside walk in cooler.
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature of (77F - Cold Holding). As per person in charge for approximately 1 hour prior, operator placed raw shell eggs inside reach in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Prapast Sumonthee certified by National Registry expired on 12-22-2023. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on top of reach in cooler at cook line soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub inside hand washing sink at sushi area.
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training of Maria Hunton missing date of birth.
53B-10-4
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. Observed Maria Hunton, Jesus Carnen, Friedman Gutierrez, and Kristine Oliveros certification expired on 07-29-2024. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at sushi area ice machine and by the steam table at kitchen area.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside oil container at cook line.
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout cook line.
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout kitchen area and sushi preparation area. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled above 3 compartment sink.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf near cook line.
24-05-4
Basic - Food stored on floor. Observed oil container stored on floor at cook line. Observed bottles of water stored on floor at kitchen entrance. Observed soy sauce container stored on floor by steam table.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at cook line. Observed scoop stored in standing water on top of steam table. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler at sushi station.
21-12-4
17
Feb 6, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over noodles in reach in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling shows water damage or is in disrepair.At front service station.
36-32-5
Basic - Hole in or other damage to wall. Observed near cook line.
36-24-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
36-27-5
50
Jan 26, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
64
Sep 16, 2022
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed bucket of soy sauce stored on floor in walk in cooler.
08B-38-4
Basic - Hole in or other damage to wall. Observed near cook line.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in cooler soiled. Observed walk in cooler shelves soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Stored food not covered. Observed raw chicken and sauces stored in walk in cooler uncovered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near ware washing area.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
47
Frequently Asked Questions
When was Origin Asian Bistro and Sushi last inspected?
The most recent health inspection at Origin Asian Bistro and Sushi on file is from Jan 29, 2026. The public record contains seven inspections in total.
What is the most common violation at Origin Asian Bistro and Sushi?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited four times, more than any other issue at Origin Asian Bistro and Sushi.
How does Origin Asian Bistro and Sushi compare to other restaurants in Miami?
Origin Asian Bistro and Sushi most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Origin Asian Bistro and Sushi's inspection record improved over time?
Yes. Recent inspections at Origin Asian Bistro and Sushi have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Origin Asian Bistro and 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 Origin Asian Bistro and Sushi inspected?
Based on the inspection history on file, Origin Asian Bistro and Sushi is inspected around two times per year on average.
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