Shibui Rest
Last inspected: Mar 3, 2026
19
Score
Going back to 2022, Shibui Rest has nine inspections in the public record. The latest inspection on file is from Mar 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 18 violations per visit lately, up from roughly six violations before.
Across the inspection history, “ice buildup in reach-in freezer and/or walk-in freezer” is the issue that surfaces most often, recorded five times.
By comparison, the average Miami facility scores 74, putting Shibui Rest on the weaker side. This restaurant has more on its record than most do.
9
Inspections
7
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
7 critical violations. 1 major violation. 10 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Observed bottle of sanitizer stored with clean cutting boards under prep table in back area.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached missing vacuum breaker.
29-34-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on pair of gloves to begin preparing sushi without first washing hands.
12A-07-5
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose attached at triple sink stored inside sink, no air gap. Operator hung up hose. **Repeat Violation**
29-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of all 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 chicken stored over sliced carrots inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site** **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 mahi thawed completely inside reduced oxygen package inside reach in cooler across from sushi station.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink in kitchen area.
31A-11-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in freezer. **Repeat Violation**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
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 raw mahi thawed completely inside reduced oxygen package inside reach in cooler across from sushi station.
06-09-1
Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles at kitchen entrance near rice cooker. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 94F at cook line. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment doing reduced oxygen packaging of raw beef without HACCP plan and not properly labeling packages with date and time. As per operator packages are open within 48 hours.
03G-53-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. **Repeat Violation**
14-17-4
19
Nov 6, 2025
Complaint Full
4 critical violations. 1 major violation. 12 minor violations.
View 17 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 chicken removed from original packaging stored over raw shrimp inside walk in freezer.
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored inside broken reach in cooler in dry storage area, 78F. As per operator for less than 4 hours. Operator moved eggs to walk in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed multiple raw fish wrapped in non food grade paper towels in sushi prep area. **Repeat Violation**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over margarine inside reach in cooler near walk in cooler. Operator relocated products. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink next to sushi prep area.
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in cooler.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. Operator posted current license. **Corrected On-Site**
50-09-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked in kitchen area. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored inside standing water 74F next to rice cookers.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed exterior door unable to close by itself.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at cook line. Operator inverted boxes. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled/dusty.
22-16-4
27
Sep 24, 2025
Routine - Food
5 critical violations. 1 major violation. 13 minor violations.
View 19 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing sushi with ready to eat raw ingredients with bare hands. Advised employee to wear gloves when handling ready to eat foods.
09-01-4
High Priority - Employee washed hands with no soap. Observed employee wash hands without soap in prep area.
12A-20-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to wrap raw salmon stored inside reach in cooler.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over butter inside reach in cooler across from flat top grill.
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw salmon then touched trash can and grabbed clean tray continue to prepare food without changing gloves and washing hands.
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink near walk in cooler. Operator removed container. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back area near side door. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen.
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles crack by hand sink across from cook line.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area.
21-04-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table where sushi rice is stored.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to sushi prep area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf at cook line
25-06-4
22
Mar 11, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer **Repeat Violation**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled in back area **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to ice machine. Operator secured tank **Corrected On-Site**
51-11-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining walk in cooler shelves
14-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored inside standing water 75F next to rice cooker. Operator removed paddle **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled on cook line
23-03-4
74
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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 raw fish inside reach in cooler by walk in cooler. Operator relocated products for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as a public health control for sushi rice with no written procedures. Provided operator with form. Operator printed and filled out form. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled in back area near back door.
22-20-5
Basic - Food stored on floor. Observed bucket of ginger stored on floor inside walk in cooler. Operator picked up ginger and placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer near ice machine.
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 scoop with handle stored inside container of sugar in contact with sugar at drink station by dish area.
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bucket of raw chicken thawing at room temperature in back prep area.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at drink station by dish area.
02D-01-5
58
Feb 22, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 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. Discussed with operator, and provided printed handout. **Corrected On-Site**
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. Discussed with operator, and provided printed forms. Operator, and employees signed the agreement. **Corrected On-Site**
11-26-1
Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at back preparation area. Operator cleaned it. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line. Operator cleaned it. **Corrected On-Site**
22-16-4
74
Jan 18, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine with mold build up . **Repeat Violation** **Warning** - From follow-up inspection 2024-01-18: Interior ice machine with mold build up . **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-18: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
21-12-4
90
Oct 30, 2023
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles , soup , and held over 24 hrs not date marked . **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled, corrected , operator labeled bottle during inspection. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometers in sushi cases at upstairs sushi bar . **Warning**
05-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine with mold build up . **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tile soiled and in disrepair. **Repeat Violation** **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables, corrected, employees removed drinks during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Hole in or other damage to wall. Several areas in kitchen and prep area with wall damage. **Repeat Violation** **Warning**
36-24-5
Basic - Reuse of single-service or single-use articles. Single use containers reused . B. To go containers not inverted at back prep area . **Warning**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in bucket . **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
41
Dec 29, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the kitchen next to the prep sink observed raw beef (46F - Cold Holding); cooked chicken (46F - Cold Holding), as per manager for less than 4 hours. Employee transferring food to the cooler next to it for a rapid cool.
03A-02-5
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
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the kitchen area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed a Tong stored on the oven handle, oven located in the kitchen area.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease accumulation, oven located next to the fryer in the kitchen area. Microwave interior soiled, microwave located in the prep area.
22-08-4
61
Frequently Asked Questions
When was Shibui Rest last inspected?
The most recent health inspection at Shibui Rest on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Shibui Rest?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited five times, more than any other issue at Shibui Rest.
How does Shibui Rest compare to other restaurants in Miami?
Shibui Rest most recently scored 19 out of 100, which is lower than the Miami average of 74.
Has Shibui Rest's inspection record improved over time?
No. Recent inspections at Shibui Rest have averaged around 18 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Shibui Rest 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 Shibui Rest inspected?
Based on the inspection history on file, Shibui Rest is inspected around three times per year on average.
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