Paperfish
Last inspected: Apr 2, 2026
52
Score
Across the available record, Paperfish has eight inspections on file, the first dated 2022. Inspectors last stopped by on Apr 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
When inspectors have written things up, “menu does not identify which items contain raw” has been the most frequent reason, cited four times.
By comparison, the average Miami Beach facility scores 69, putting Paperfish on the weaker side. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over scallops in the drawer reach in cooler at the cook line. The chef moved the beef patties to the bottom drawer. **Corrected On-Site**
08A-20-5
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. As per the chef in was put there approximately two hours ago. The chef labeled it. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spray bottle and pad in the hand washing sink by the coffee machine. The chef removed the items. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the following items on the menu that as per the manager are severed raw; salmon aburi, paper tuna, acevichado, salmon furan, rib katsu, misuna, tiradito apassionado, hamachi triadito, classic ceviche and smoked rocoto ceviche. The manager put asterisks next to each raw item on the menu and had a sever do it to all the menus. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed three spray bottles with different chemicals not labeled.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
52
Oct 7, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Hamachi Tiradito, Classic Ceviche, Nikkei ceviche and Ceviche sampler. As per the manager those items are served raw. The manager put asterisks next to each item on the menu during the inspection. **Corrected On-Site**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the hand wash sink at the bar. The manager removed it. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed it. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the hand washing sink and speed well at the bar. The manager removed it. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled.
02D-01-5
70
Apr 21, 2025
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled. The manager cleaned it. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed two plastic squeeze containers containing wasabi in the hand wash sink at sushi station. The chef removed them.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the following items on the menu Tiradito Apadsionsdo, Hamachi Triadito, Classice Ceviche, Wagyu Ishiyaki stone. As per the chef those items are served raw. The chef put and asterisk next to those items with a pen. **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink. Observed at the sushi station.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the sushi station.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice scoop handle in contact with ice. Observed at the sushi station and ice machine. The chef inverted the scoops. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between a speed well and dump sink.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The chef removed it. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed several tuna filets in a metal pan defrosting . The chef turned on the water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the sushi station.
02D-01-5
39
Oct 22, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen. **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler by entrance of kitchen.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping sushi with no hair restraint, employee placed hairnet on. **Corrected On-Site**
13-03-4
86
May 10, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink by coffee machine blocked with cans of sodas.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form via email to operator.
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Observed Squeeze bottles with no label at preparation table. Chef placed labels on squeeze bottles. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment.
21-12-4
Basic - Food not stored at least 6 inches off of the floor. Obseved boxes with vegetables not 6 inches off of the floor. Chef had staff removed the from floor. **Corrected On-Site**
08B-47-4
64
Jan 31, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line soiled.
22-02-4
Basic - Equipment in poor repair. Observed reach-in freezer gasket at preparation area in disrepair.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign on hand washing sign at front counter.
31B-04-4
Basic - Stored food not covered. Observed cooked chicken and rice not covered at cook line.
08B-12-5
78
Mar 1, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seabass (63F - Cold Holding); hamachi (60F - Cold Holding); black cod fish (58F - Cold Holding) located at cooler unit, at kitchen area due to reach in cooler not plugged into wall outlet, less than 4 hours. Chef plugged unit back into wall outlet, to turn unit back on. Begin to submerge food containers in ice to lower temperatures to 41F and below. Observed ambient temperature at 41F displayed on cooler unit. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining various food containers, such as scallions and cilantro, located at kitchen prep coolers.
14-86-1
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 no chlorine sanitizer attached to dispensing system located at kitchen dish machine, tested at 0ppm. Establishment had dish detergent attached to sanitizer tubing. Chef replaced detergent container with chlorine, rechecked chlorine sanitizer at 100ppm. **Corrected On-Site**
22-41-4
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 written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times located next to water/beverage station.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar and kitchen areas. Manager provided a stack of paper towels at each handwash sink. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured located at bar/sushi station.
51-11-4
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 not removed from commercially processed reduced oxygen packaging before thawing, stored inside walk in cooler.
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knives stored between kitchen prep coolers. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 67F located next to kitchen cookline.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees located at bar/sushi station.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer buckets stored on kitchen floors.
21-38-4
35
Sep 16, 2022
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Displayed food/ Kitchen equipment not properly protected from contamination at lobby prep station. Observed no sneezeguards or barrier protecting reach in cooler units at lobby prep station. At the time of inspection operator supplied a sushi display cooler, placed in front of reach in coolers at lobby prep station, as a barrier. **Corrected On-Site**
08B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed restroom not fitted with a self closing door, restroom used by food employees and customers. At the time of inspection hinged was placed at restroom door, to allow door to self close. **Corrected On-Site**
32-04-4
82
Frequently Asked Questions
When was Paperfish last inspected?
The most recent health inspection at Paperfish on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Paperfish?
Across the inspection record, “menu does not identify which items contain raw” has been cited four times, more than any other issue at Paperfish.
How does Paperfish compare to other restaurants in Miami Beach?
Paperfish most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Paperfish's inspection record improved over time?
No. Recent inspections at Paperfish have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Paperfish 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 Paperfish inspected?
Based on the inspection history on file, Paperfish is inspected around two times per year on average.
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