Sokai Sushi Bar
Last inspected: Sep 29, 2025
86
Score
Going back to 2022, Sokai Sushi Bar has 10 inspections in the public record. The most recent report on file is from Sep 29, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing four times across the record.
Sokai Sushi Bar's latest score of 86 sits above the Doral average of 73. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at front counter grooved. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket at reach in freezer next to fryer torn. Observed gasket at reach in cooler next to kitchen exit in poor repair. **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler #17 soiled. **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
23-03-4
86
Aug 14, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket at 500ppm at prep area. Employee diluted solution with a final reading of 400ppm. **Corrected On-Site**
41-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting at ware washing area drying rack.
24-08-4
Basic - Equipment in poor repair. Observed gasket at prep area reach in cooler torn. Observed gasket at reach in cooler at front counter in poor repair.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid.
33-16-4
67
Jul 28, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed fish in ROP done onsite as per manager. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed PORK BELLY (50F - Cooling) 1.43lbs, as per manager more than four hours. Observed fish in ROP packaging done onsite as per manager. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed PORK BELLY (50F - Cooling) 1.43lbs, as per manager more than four hours. **Warning**
03D-07-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at kitchen area soiled with debris. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at front counter grooved. **Repeat Violation** **Warning**
14-09-4
Basic - Equipment in poor repair. Observed gasket at reach in freezer next to fryer torn. Observed gasket at reach in cooler next to kitchen exit in poor repair. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer next to fryer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler #17 soiled. **Warning**
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 raw wagyu meat in ROP package not properly labeled. **Warning**
03G-53-1
47
Jan 29, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves with no hand wash. Coached employee on correct procedure. Employee washed hands before wearing gloves. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board at preparation area soiled.
22-02-4
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/
53A-05-6
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 health control method but not written plan/form. New form was emailed to person in charge.
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by employees.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at preparation area grooved and white cutting boards at front counter grooved. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch a cookline while doing food preparation.
13-07-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair next to cookline and reach-in cooler gaskets across from heat lamps. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach-in cooler gaskets next to cookline and chest freezer at front counter. **Repeat Violation**
14-69-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Observed both dumpsters lids missing.
33-16-4
Basic - Observed garbage on the ground around dumpster.
33-19-4
41
Nov 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
86
Aug 27, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Breaded shrimp (117F - Hot Holding) at front counter head lamp. As per manager, product is being rotated every 4 hours. Also, indicated on time marking at product. Provided manager with Time as health control form during inspection. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed Breaded shrimp (117F - Hot Holding) at front counter head lamp. As per manager, product is being rotated every 4 hours. Also, indicated on time marking at product. Provided manager with Time as health control form during inspection. **Corrective Action Taken** **Warning**
03F-10-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection. **Warning**
16-62-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed walk-in cooler and freezer, three compartment sink, and dry storage area being used by establishment at locale next door not included on plan review on file. **Warning**
51-16-7
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans stored under hand washing sink at cook line. **Warning**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers at ware washing area. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at cook line and unit at front counter. **Warning**
14-11-5
Basic - Food stored on floor. Observed flour and peanuts stored on floor at dry storage area. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in cooler door at cook line, chest freezer at front counter, and at cooling unit inside walk-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler at cook line. Unit under rice cooker. **Warning**
05-09-4
45
Mar 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining food containers of various food items located under heat lamps at sushi station.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal container stored in handwash sink located at kitchen area. Employee removed item stored in handwash sink. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon stored in standing water at 46F located at top portion of prep cooler, at sushi station.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board located at kitchen prep counter next to cookline.
21-04-4
70
Oct 3, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed seating food service license restaurant operating with an expired license dated October 1, 2023. Observed employees engaged in food preparation of various sushi rolls and serving approximately 7+ customers. Contact DBPR Customer Service at 850.487.1395 or at www.myfloridalicense.com regarding license renewal.
50-17-3
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection. **Repeat Violation**
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Upon arrival soap provided at handwash sink at kitchen area, not dispensing. Manager adjusted soap container and soap began to dispense. **Corrected On-Site**
31B-06-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager provided chlorine test strips, when using quaternary sanitizer for sanitizer buckets. Quaternary test strips not provided at time of inspection.
16-32-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on table, located in front of rice cooker and miso soup container at kitchen area.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cup stored inside sugar container located on top shelf above prep counter, at kitchen area.
14-01-5
Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection.
50-09-4
Basic - Food stored in a prohibited area/unlicensed facility. Observed establishment using next door food service establishment as a storage/food storage space, currently licensed under POKE LIFE LLC - 2332157. POKE LIFE 305 is no longer utilizing location space and it was advised to operator that owner must apply for change of ownership for location next door.
08B-37-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 42F located at top portion of reach in cooler, at sushi station.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board located at sushi station.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi display cooler.
05-09-4
45
Mar 3, 2023
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. The chef installed it. **Corrected On-Site**
29-34-4
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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Form provided via email. **Corrective Action Taken**
11-26-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter at the drink station not dated.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor in the kitchen. The chef moved it. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. Observed at the drink station.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed in the ice machine. The chef removed it. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the wall and sink.the chef removed it. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven. The chef removed it. **Corrected On-Site**
10-20-4
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 in the large plastic containers at the kitchen entrance. The chef removed the items. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gasket soiled.
23-03-4
Basic - Equipment in poor repair. Observed the front counter reach in cooler gasket torn. **Repeat Violation**
14-11-5
33
Aug 18, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water at 89°F. The chef poured out the water. **Corrected On-Site**
10-05-5
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 over vegetables. The chef moved the chicken. **Corrected On-Site**
08A-17-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers stacked in the ware wash area.
24-08-4
Basic - Equipment in poor repair. Observed the gasket on the reach in cooler by the ware wash area torn.
14-11-5
Basic - Food stored on floor. Observed a large container of condensed milk. The chef moved the item. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed next to the fryer. The chef removed the towel. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled. Observed the hood filters soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled next to the oven. **Repeat Violation**
02D-01-5
52
Frequently Asked Questions
When was Sokai Sushi Bar last inspected?
The most recent health inspection at Sokai Sushi Bar on file is from Sep 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sokai Sushi Bar?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Sokai Sushi Bar.
How does Sokai Sushi Bar compare to other restaurants in Doral?
Sokai Sushi Bar most recently scored 86 out of 100, which is higher than the Doral average of 73.
Has Sokai Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Sokai Sushi Bar have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sokai 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 Sushi Bar inspected?
Based on the inspection history on file, Sokai Sushi Bar is inspected around three times per year on average.
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