San Villa Asian Fusion
Last inspected: Nov 10, 2025
52
Score
Going back to 2022, San Villa Asian Fusion has eight inspections in the public record. San Villa Asian Fusion was last inspected on Nov 10, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 10 violations per visit.
The most common issue across all inspections has been “clean glasses”, showing up four times.
The city-wide average sits at 74, which San Villa Asian Fusion's 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook touching body parts than engaging in food preparation.
12A-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cook soups from over 10 day in the cooker exceeds 7 day.
02C-01-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Floor soiled/has accumulation of debris. Observed Kitchen, front line floor soiled throughout.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Main kitchen next to three Compartment sink.
31B-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
52
Aug 11, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi fish at 46 f in the. Sushi line Person in charge placed iced on top of the product. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Corrected On-Site**
11-01-5
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed top surface of all kitchen shelves soil. **Repeat Violation**
23-24-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed kitchen reach in freezer soil.
22-16-4
Basic - Stored food not covered. Observed most cooked foods not covered inside kitchen reach in coolers.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
37
Mar 10, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
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
50
Sep 25, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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.
11-26-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Feb 27, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. **Repeat Violation**
11-27-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Corrected On-Site**
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Repeat Violation**
21-09-4
58
Oct 19, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
74
Jun 30, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 100 f less then 2 hours/ Corrective action cook Reheat pork to 165 f and rice to 165 f . **Corrective Action Taken**
03B-01-6
High Priority - Displayed food not properly protected from contamination. Buffet dessert. **Corrected On-Site**
08B-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers .
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Nov 3, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Intermediate - Equipment drain line draining into handwash sink. Coffee station area.
31A-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed Plywood to kitchen food preparation area. **Repeat Violation**
36-58-4
64
Frequently Asked Questions
When was San Villa Asian Fusion last inspected?
The most recent health inspection at San Villa Asian Fusion on file is from Nov 10, 2025. The public record contains eight inspections in total.
What is the most common violation at San Villa Asian Fusion?
Across the inspection record, “clean glasses” has been cited four times, more than any other issue at San Villa Asian Fusion.
How does San Villa Asian Fusion compare to other restaurants in Miami?
San Villa Asian Fusion most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has San Villa Asian Fusion's inspection record improved over time?
No. Recent inspections at San Villa Asian Fusion have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at San Villa Asian Fusion 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 San Villa Asian Fusion inspected?
Based on the inspection history on file, San Villa Asian Fusion is inspected around three times per year on average.
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