Sawa
Last inspected: Mar 30, 2026
43
Score
Going back to 2022, Sawa has nine inspections in the public record. The latest inspection on file is from Mar 30, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 15 violations lately compared to roughly 10 violations before.
“Interior of refrigerator or freezer” accounts for the largest share of issues, appearing seven times across the record.
Restaurants in Coral Gables average 68, so Sawa trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
1
Major latest
12
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed at sushi station reach in cooler wiping cloth covering premade sushi rolls. Operator removed. **Corrected On-Site**
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed at storage area hand sink used as dump sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at storage area ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of flour at dry storage area.
14-01-5
Basic - Ceiling tile missing. Observed above coffee prep station. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents throughout kitchen soiled.
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at waiter station between reach in coolers. Operator removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at oven door handle. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed throughout. Operator removed. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at both microwaves in kitchen. Operator began to clean during inspection. **Corrected On-Site**
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing reach in cooler next to dish washing area. **Repeat Violation**
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at dish washing area hand sink.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of salmon filet and box of calamari on storage rack thawing at room temperature. Operator removed and placed into running water. **Corrective Action Taken**
06-01-5
Basic - Unclean building components, attachments or fixtures. Observed hood filters at cook line soiled with grease build up.
36-50-4
43
Oct 16, 2025
Routine - Food
3 critical violations. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at waiters station tofu (48F - Cold Holding); tzatziki (47F - Cold Holding). As per operator for less than 3 hours. Operator removed. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired dated 10/1/25.
50-17-3
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 4 packages of tuna not removed from packaging prior to thawing.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in storage area.
22-20-5
Basic - Ceiling tile missing. Observed above coffee prep station. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout. **Repeat Violation**
36-34-5
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 4 packages of tuna not removed from packaging prior to thawing.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout. **Repeat Violation**
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Observed at hand sink in dish area handles are missing.
29-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed at dry storage area plastic gallons of cooking oil and base stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed throughout kitchen. Chef removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing reach in cooler next to dish washing area. **Repeat Violation**
14-36-5
Basic - Stored food not covered. Observed at standing reach in cooler unit in kitchen for containers of tempura shrimp
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed at hand sink in dish area.
29-11-4
33
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at waiter station prep cooler tofu (52F - Cold Holding); tzatziki (51F - Cold Holding). As per employee for 2 hours from prep. **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line cooler, raw chicken, lamb and beef stored over, raw fish, shrimp and octopus. Chef removed and stored correctly. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sinks used as dump sinks. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sinks used in coffee area.
31B-02-4
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 at dry storage area in a container of rice, manager removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing reach in cooler next to dish washing area. **Repeat Violation**
14-36-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored in prep table at cook line.
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line, to go trays not inverted.
25-06-4
Basic - Food stored on floor. Observed cooking oil, onions and limes stored on floor in office area.
08B-38-4
Basic - Ceiling tile missing. Observed at coffee prep station. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover sushi rolls in reach in cooler. **Repeat Violation**
21-05-5
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 packages of fish not removed from seal to thaw in reach in cooler at cook line. Chef removed to open packaging. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout. **Repeat Violation**
36-73-4
33
Oct 1, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken kebabs stored over raw pork pieces. Operator removed and stored on lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at servers station prep cooler tofu (62F - Cold Holding); tzatziki (61F - Cold Holding). As per operator for 3 hours. Operator removed and placed in reach in freezer to cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked at prep line. As per operator sushi rice was place at 12pm to be discarded at 4pm. Operator placed time stamp. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at servers coffee prep area used as dump sink.
31A-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled at entrance of kitchen.
36-06-4
Basic - Ceiling tile missing. Observed tile missing above coffee prep station.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and pans stored on top of mop sink. Operator and placed to be rewashed. **Corrective Action Taken**
24-07-4
Basic - Cloth used as a food-contact surface. Observed in reach in cooler in a container of premade sushi rolls to line container. Chef removed. **Corrected On-Site**
21-05-5
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 in reach in cooler frozen packages of tuna and mahi mahi not removed from packaging to thaw. Operator began cutting packages open during inspection. **Corrective Action Taken**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards at prep table. Operator removed and replaced with new cutting board. **Corrected On-Site**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
36-73-4
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 heated rice.
10-06-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler at rear of kitchen doors. **Repeat Violation**
14-36-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
25-27-4
33
Apr 25, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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 lobster stored above mixed vegetables,raw calamari stored above maduros located in the standing reach in freezer. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. standing glass door unit; falafel (48F - Cold Holding); grape leaves (49F - Cold Holding); baba ganoush (48F - Cold Holding); veggie kibbeh (48F - Cold Holding); kibbeh (48F - Cold Holding) as per operator from 2 days ago **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. standing glass door unit; falafel (48F - Cold Holding); grape leaves (49F - Cold Holding); baba ganoush (48F - Cold Holding); veggie kibbeh (48F - Cold Holding); kibbeh (48F - Cold Holding) as per operator from 2 days ago **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed for Diego V,Said S as per operator working at the establishment for more than 2 months. **Warning**
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no thermal strips or non reversible thermometers available at the time of the inspection. **Repeat Violation** **Warning**
16-62-1
Basic - Beverage tubing/cold plate not separated from stored ice. Observed at the bar. **Warning**
14-18-4
Basic - Food stored on floor. Observed jugs containing cooking oil stored on the dry storage floor. **Warning**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed for the standing reach in cooler by the ware washing area. **Repeat Violation** **Warning**
14-36-5
45
Feb 20, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for sushi items,tuna tartare. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal labels or non reversible thermometers available. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed in the womens bathroom. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair. Salad station. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed for standing unit opposite ware washing area. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
31B-04-4
67
Dec 21, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooked cauliflower,located in the prep cooler. **Corrected On-Site** **Warning**
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 stored above raw beef located in the standing reach in freezer. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station:; blue cheese crumbles (52F - Cold Holding); shredded lettuce (52F - Cold Holding); cut tomatoes (54F - Cold Holding)as per operator about two hrs ago, operator removed to other reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At the time of the inspection no thermal labels or non reversible thermometers available. **Warning**
16-62-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for sushi items,tuna tartare. **Warning**
02B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation of dust,ware washing area, above sushi station. **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 47F for reach in cooler,salad station. **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. Observed in the womens bathroom. **Warning**
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed in the prep area. **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair. Salad station. **Repeat Violation** **Warning**
14-11-5
Basic - Hole in or other damage to wall. Observed in the mens bathroom. **Warning**
36-24-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed for standing unit opposite ware washing area. **Repeat Violation** **Warning**
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom. **Repeat Violation** **Warning**
31B-04-4
35
May 22, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
45
Aug 8, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cups inside the kitchen hand wash sink. The operator removed all items. **Corrected On-Site**
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen) thawing in prep sink. The operator removed the raw beef. **Corrected On-Site**
06-01-5
86
Frequently Asked Questions
When was Sawa last inspected?
The most recent health inspection at Sawa on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Sawa?
Across the inspection record, “interior of refrigerator or freezer” has been cited seven times, more than any other issue at Sawa.
How does Sawa compare to other restaurants in Coral Gables?
Sawa most recently scored 43 out of 100, which is lower than the Coral Gables average of 68.
Has Sawa's inspection record improved over time?
No. Recent inspections at Sawa have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sawa 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 Sawa inspected?
Based on the inspection history on file, Sawa is inspected around two times per year on average.
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