Sokai Peruvian Sushi Bar
Last inspected: Mar 9, 2026
95
Score
Public records show 11 inspections at Sokai Peruvian Sushi Bar stretching back to 2023. On Mar 9, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to four violations per visit.
When inspectors have written things up, “buildup of food debris/soil residue on equipment door handles” has been the most frequent reason, cited four times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. There isn't much in the file that would give a customer pause.
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 - Equipment in poor repair. Observed reach in cooler in disrepair, not in use, near dish area. - From follow-up inspection 2026-03-09: Observed reach in cooler across from cook line in disrepair. **Time Extended**
14-11-5
95
Mar 6, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500+ppm). Operator added more water for final concentration Quaternary 200ppm. **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over quinoa inside walk in cooler. Operator relocated products. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corvina ceviche (50F - Cold Holding); raw tuna mix (51F - Cold Holding); raw salmon mix (52F - Cold Holding); krab salad (50F - Cold Holding) at reach in cooler across from sushi bar. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at sushi area. **Repeat Violation**
23-24-4
Basic - Equipment in poor repair. Observed reach in cooler in disrepair, not in use, near dish area.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked at walk in freezer and at drain on cook line. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
52
Oct 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line. **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tile cracked at walk in freezer. - From follow-up inspection 2025-10-24: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At sushi area. **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
14-33-4
86
Oct 23, 2025
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (45F - Cooling) inside walk in cooler, as per operator was prepared one day prior to inspection and has been inside walk in cooler since previous day.
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel ,inning container with wonton taco shells. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over crab salad inside reach in cooler at sushi bar. Operator relocated products. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (45F - Cooling) inside walk in cooler, as per operator was prepared one day prior to inspection and has been inside walk in cooler since previous day. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); raw chicken (45F - Cold Holding); rice pudding (49F - Cold Holding); risotto (49F - Cold Holding) inside reach in cooler across from cook line, as per operator for 3 hours. Operator took products to walk in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 shrimp tempura (110F - Hot Holding); plantains (112F - Hot Holding) at sushi prep area, as per operator for 20 mins. Operator opting to use time as public health control moving forward for items.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed knives stored inside hand sink at sushi bar area. Operator removed knives. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in sushi area. Operator replaced soap. **Corrected On-Site**
31B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. At sushi area. **Repeat Violation**
14-33-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line. **Repeat Violation**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside containers of rice and breadcrumbs inside dry storage. Operator removed cups. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled next to cook line. **Repeat Violation**
23-24-4
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 reach in cooler across from cook line with ambient temperature 51F. **Repeat Violation**
14-74-7
Basic - Floor area(s) covered with standing water. Observed standing water inside cracked floor tile at walk in freezer.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed tile cracked at walk in freezer.
36-17-5
23
Feb 26, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
86
Feb 25, 2025
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on krab meat at sushi bar. **Warning**
35A-02-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer in three compartment sink at 0 ppm. Inspector helped operator to attach correct sanitizer to faucet; final reading 200 ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon in cooler at sushi bar stored above honey mustard dressing. Chef moved items at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Observed employee Gatorade stored in ice used for customers. **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning**
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet at counter. **Warning**
22-31-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon in hand sink at kitchen entrance. Observed employee use hand sink to wash eye glasses. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 7 employees on site, no food certified manager present. **Warning**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Warning**
23-24-4
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 reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Gatorade stored inside ice used for customers. **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line. Chef moved to shelf. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 70F. Chef moved to stove to heat. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers across cook line. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across the cook line. **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed across cook line and across dry storage in 2 coolers. **Warning**
29-49-6
Basic - Stored food not covered. **Warning**
08B-12-5
17
Nov 18, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Mar 15, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
55
Dec 6, 2023
Routine - Food
No violations found.
100
Nov 29, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum bowl inside hand sink, located near three compartment sink. Operator removed it. **Corrected On-Site**
31A-11-4
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 at the time of inspection walk in cooler running at 70F as per operator waiting for parts,observed no TCS food inside of the walk in cooler
14-74-7
Basic - Food stored on floor. Observed oil container stored on the floor, near walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs on oven door handle, located at cook line. Employee removed them. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water for less than 85F, located at cook line.**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area.
21-04-4
Basic - Light not functioning. Observed a missing light inside of the walk in freezer.
36-62-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Jan 13, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
37
Frequently Asked Questions
When was Sokai Peruvian Sushi Bar last inspected?
The most recent health inspection at Sokai Peruvian Sushi Bar on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sokai Peruvian Sushi Bar?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited four times, more than any other issue at Sokai Peruvian Sushi Bar.
How does Sokai Peruvian Sushi Bar compare to other restaurants in Miami?
Sokai Peruvian Sushi Bar most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Sokai Peruvian Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Sokai Peruvian Sushi Bar have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sokai Peruvian Sushi Bar 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 Sokai Peruvian Sushi Bar inspected?
Based on the inspection history on file, Sokai Peruvian Sushi Bar is inspected around three times per year on average.
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