Ruson Japanese Steakhouse
Last inspected: Mar 9, 2026
95
Score
The health department has logged 11 inspections at Ruson Japanese Steakhouse, the earliest from 2022. On Mar 9, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
“Single-service articles not stored inverted or protected” comes up most often, recorded four times in the inspection record.
Restaurants in Miami average 74, so Ruson Japanese Steakhouse is doing better than most peers. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. - From follow-up inspection 2026-03-09: **Time Extended**
23-03-4
95
Mar 2, 2026
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Observed hydrogen peroxide stored on prep shelf in sushi area. Operator removed bottle. **Corrected On-Site**
41-07-4
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 Dishwasher (Chlorine 0ppm). Operator set up Triple Sink (Chlorine 100ppm).
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of cut tomatoes and wrapped herbs inside drink reach in cooler in kitchen. Observed non food grade paper towel lining containers of raw fish in sushi area. **Repeat Violation**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked chicken in flip top portion of reach in cooler across from cook line. **Repeat Violation**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator added water for final concentration Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cookies stored on shelf in sushi area.
08B-49-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board in prep area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
41
Nov 3, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Non-food grade paper/towel used as liner for food container. Observed non food grade towel lining container of kale inside walk in cooler. **Repeat Violation**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over krab sticks inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 completely thawed inside reduced oxygen packaging at sushi bar.
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 shrimp tempura (113F - Hot Holding) at sushi bar, as per operator for less than 2 hours. Operator opting to use TPHC moving forward.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed WD40 stored on dry storage shelf where clean plates and equipment is kept.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.
29-42-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
23-24-4
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 completely thawed inside reduced oxygen packaging at sushi bar.
06-09-1
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside of cooler in kitchen area.
10-08-5
35
Mar 27, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non- food grade paper towels used as a liner for raw salmon in reach in cooler at front counter sushi station.
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken stored over ell sauce in reach in cooler across from cook line. Operator stored properly. Also observed raw chicken stored over cooked beef in reach in cooler across from cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (60F - Cold Holding) on prep table at sushi station. As per operator since yesterday 03/26. Operator discarded masago during inspection. **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) on prep table in kitchen area.
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at front counter. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored in handwashing sink at front counter.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of rice on shelf next to dishwasher. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage cup stored on prep table at front counter sushi station.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on drying rack next to three compartment sink.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white chest reach in freezer across from cook line.
14-69-4
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 handle inside container of tempura mix on bottom shelf next to cook line.
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of fish eggs at front counter cooler. Operator removed. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 73F at front counter sushi station. **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station. Also observed on top of prep table across from cook line. **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout front counter sushi station and kitchen area.
21-12-4
27
Aug 29, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200 ppm) at sushi station. Operator added water to get 100 ppm. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over shrimp at reach in cooler located at the back of preparation area.
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of sink at two sink located next to dishwasher machine.
29-37-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed potatoes at walk in cooler. Operator started to relocate the products. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell stored over cooked eggs and carrots And raw chicken stored over noodles and vegetables at reach in cooler. Operator moved the raw eggs and raw chicken to the bottom part of the reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the sushi that contains raw fish not identified at the menu at appetizer section.
02B-01-5
Basic - Cloth used as a food-contact surface. Observed towel touching the shredded carrot at sushi station.
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed the sushi rice container stored on floor. Operator relocated the container on a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside of water at 77°F. Operator discarded the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at sushi station.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination at the top of sushi refrigerator unit. Operator inverted the single service articles. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler with sodas and glasses.
29-49-6
30
May 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-16: **Time Extended**
35B-01-4
95
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200 ppm,operator diluted to 100 ppm. **Corrected On-Site** **Warning**
41-27-4
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 for Lith P,Phet P, Lang P,Kanjana K as per operator all working at the establishment for more than 2 months. **Warning**
53A-03-7
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation** **Warning**
35B-01-4
Basic - Food stored on floor. Observed boxes containing bubble tea mix stored on the dry storage floor. Observed jugs containing cooking oils stored on the dry storage floor. **Warning**
08B-38-4
70
Nov 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at the prep reach in cooler. **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
14-09-4
95
Sep 13, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked portioned rice ,as per operator from yesterday. (49F - Cooling) **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above noodles located in the prep reach in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked portioned rice ,as per operator from yesterday. (49F - Cooling) **Warning**
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200 ppm, operator diluted to 100 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
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. **Warning**
11-26-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed for the portioned cooked rice located in the walk-in cooler,as per operator wrapped hot. **Warning**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the prep reach in cooler. **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning**
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep table. **Corrected On-Site** **Warning**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed on top shelf opposite cookline. **Corrected On-Site** **Repeat Violation** **Warning**
25-06-4
Basic - Stored food not covered. Observed ice cream bucket not covered,chest freezer. **Corrected On-Site** **Warning**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above entrance to the walk-in cooler soiled. **Repeat Violation** **Warning**
36-34-5
32
Feb 23, 2023
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
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 chlorine strength at 0 ppm, operator replaced empty sanitizer bucket. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the 3 compartment sink. **Repeat Violation**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm, operator diluted to 100ppm **Corrected On-Site**
41-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for the ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the dry storage area **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen, ware washing,storage area.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed for the salmon cuttings located in the front domestic unit.
08B-49-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,prep unit.
14-11-5
Basic - Food stored on floor. Observed boxes containing raw chicken stored on the floor of the walk-in freezer.
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed togo food containers located at the cookline not inverted. **Corrected On-Site**
25-06-4
Basic - Unclean building components, attachments or fixtures. Observed fan cover in the walk-in cooler soiled with accumulation dust. **Repeat Violation**
36-50-4
43
Aug 8, 2022
Routine - Food
6 critical violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked eel with raw shrimp located in the chest freezer at the front counter. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken livers above beef satay,located in the reach in freezer opposite cookline. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: white rice , as per operator over 6 hrs ago. (64F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: white rice , as per operator over 6 hrs ago. (64F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer bucket stored on prep counter,kitchen. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the 3 compartment sink. **Repeat Violation**
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the dry storage area.
36-32-5
Basic - Food stored on floor. Observed bag containing rice stored on the dry storage floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the ice cream unit. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease.
23-03-4
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation grease. **Repeat Violation**
36-50-4
30
Frequently Asked Questions
When was Ruson Japanese Steakhouse last inspected?
The most recent health inspection at Ruson Japanese Steakhouse on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ruson Japanese Steakhouse?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited four times, more than any other issue at Ruson Japanese Steakhouse.
How does Ruson Japanese Steakhouse compare to other restaurants in Miami?
Ruson Japanese Steakhouse most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Ruson Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Ruson Japanese Steakhouse have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Ruson Japanese Steakhouse 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 Ruson Japanese Steakhouse inspected?
Based on the inspection history on file, Ruson Japanese Steakhouse is inspected around three times per year on average.
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