Sexy Fish
Last inspected: May 5, 2026
78
Score
Sexy Fish appears in inspection records 10 times, starting in 2022. The latest inspection on file is from May 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
The most common issue across all inspections has been “operator is doing a special process”, showing up four times.
The city-wide average for Miami sits at 74, putting Sexy Fish on the better side of that line. The record reflects steady performance over time.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 5, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided copy of consumer advisory to operator at time of inspection. Operator printed at time of inspection. **Corrected On-Site**
02A-01-5
78
Mar 10, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled.
22-02-4
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 - Walk-in cooler/freezer shelves with rust that has pitted the surface. Replace were needed.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
May 13, 2025
Routine - Food
No violations found.
100
Apr 2, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 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. **Warning**
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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using special process, sousv raw food and cook, food, beef, chicken sauces, fish etc. **Warning**
03G-50-1
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards. **Warning**
14-09-4
Basic - Unnecessary items/unused equipment on the premises. Garbage boxes, hallway being Stored. **Warning**
33-31-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
58
Dec 2, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-02: At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi area. - From follow-up inspection 2024-12-02: **Time Extended**
14-09-4
86
Oct 1, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available. During inspection operator emailed to opq. **Repeat Violation** **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin at kitchen entrance.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi area.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at sushi bar area.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi station entrance.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside protein walk in cooler.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table by tempura station.
21-12-4
61
Mar 25, 2024
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
55
Dec 14, 2023
Complaint Full
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed kimchi held at room temperature (63F - Cold Holding)cold holding at room temperature in dry storage area, also observed milk batter (52F - Cold Holding) cold holding at kitchen cook line near fryers. At the time of the inspection chef iced bath milk batter. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (85F - Hot Holding) hot holding at cook line nears fryers. Chef discarded product. **Corrected On-Site**
03B-01-6
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. At the time of the inspection provided vomit and diarrheal action plan to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the time of the inspection observed hand sink at cook line by fryers removed.
31A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment the following raw items salmon tartare, beef tartare, yellow tail tartare. Not identified in menu as raw items.
02B-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. At the time of the inspection provided employee reporting health agreement to chef. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds sushi rice, chopped bok choy, liquid eggs, edamame and fried rice under time. No procedures available. At the time of the inspection provided and assisted manager with time as a public health control procedures. **Corrective Action Taken**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment smokes and vacuum seals salmon, also observed establishment ferments kimchi at room temperature and vacuum seals sauces. No HACCP plan available.
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in flour container.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen near frying station.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed squid flour stored on floor in kitchen line. Chef removed items from floor. **Corrected On-Site**
08B-38-4
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 - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed table fan soiled. Observed walk in cooler fan cover soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed shrimp and scallops thawing in standing water. Chef removed and placed under cold running water. **Corrected On-Site**
06-01-5
19
Mar 16, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs at 117 f stem table. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most employees wearing Watches While in food preparation.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
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
58
Dec 13, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled. Observed dehydrated fruit rack soiled. Observed interior of microwave soiled. Observed interior of ice machine soiled. - From follow-up inspection 2022-12-13: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled. Observed dehydrated fruit rack soiled. Observed interior of microwave soiled. Observed interior of ice machine soiled. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups with no lids stored on prep tables throughout kitchen. - From follow-up inspection 2022-12-13: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups with no lids stored on prep tables throughout kitchen. **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-12-13: Equipment and utensils not properly air-dried - wet nesting. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2022-12-13: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Time Extended**
16-38-5
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2022-12-13: No container installed for catching grease from hood drip tray. **Time Extended**
14-73-4
74
Frequently Asked Questions
When was Sexy Fish last inspected?
The most recent health inspection at Sexy Fish on file is from May 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sexy Fish?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Sexy Fish.
How does Sexy Fish compare to other restaurants in Miami?
Sexy Fish most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Sexy Fish's inspection record improved over time?
Yes. Recent inspections at Sexy Fish have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sexy Fish 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 Sexy Fish inspected?
Based on the inspection history on file, Sexy Fish is inspected around three times per year on average.
Nearby Restaurants