Sushi Garage Cocowalk
Last inspected: Feb 18, 2026
67
Score
Going back to 2022, Sushi Garage Cocowalk has 14 inspections in the public record. On Feb 18, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Miami facility scores 74, putting Sushi Garage Cocowalk on the weaker side. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
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 for sushi rice at sushi bar. As per chef since 11 am placed. Chef placed time stamp. **Corrected On-Site**
03F-02-5
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 at cook line, package of frozen wahoo placed in reach in to thaw not removed from packaging. Chef removed. Observed at walk in cooler frozen tuna not removed from packaging prior to thawing. Chef removed. **Corrected On-Site**
06-09-1
Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler 2 boxes of raw chicken stored on baking sheet on floor.
08B-47-4
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 rolling container of brown sugar. Chef removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line hood filters and reach in cooler gaskets soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink.
42-01-4
67
Dec 1, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 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. Observed establishment conducting reduced oxygen packaging of raw seafood items, shrimp, octopus, fish fillets without an approved HACCP. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-01: At time callback inspection observed 2 reduced oxygen packages of white fish done onsite. **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expires 6/16/2025. **Warning** - From follow-up inspection 2025-12-01: At time of callback inspection still observed establishment unable to provide and proof of training for any employee. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in a container of seeds at counter. **Warning** - From follow-up inspection 2025-12-01: At time of callback inspection still observed in containers of spices. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open cup stored on prep shelf next to service plates. Chef removed and discarded. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-01: At time of callback inspection still observed at cook line prep table. **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line ovens. Chef removed. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-01: At time of callback inspection still observed. **Time Extended**
10-20-4
70
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler flip top garlic in oil (64F - Cold Holding). As per chef less than 3 hours. **Warning**
03A-02-5
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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw seafood items, shrimp, octopus, fish fillets without an approved HACCP. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expires 6/16/2025. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of seeds at counter. **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open cup stored on prep shelf next to service plates. Chef removed and discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line ovens. Chef removed. **Repeat Violation** **Warning**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed at sushi bar center island, to go boxed not stored inverted, or with over head protection. **Warning**
25-06-4
55
May 21, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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 4 employees engaging in food preparation, 2 at sushi bar, 2 at kitchen area, with no certified manager present. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-21: At time of callback, inspections still observed no certified food manager present with more than four employees engaging in food preparation. **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in a container of edamame at cook line cooler. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-05-21: At time of callback inspection still observed. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed at walk in freezer boxes of hamachi stored on floor. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep tables throughout area and cooler at cook line. Chef removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-21: At time of callback inspection still observed knives start between cooler at cook line. **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed for plates outdoors. **Warning** - From follow-up inspection 2025-05-21: Still observed at outside table setting. **Time Extended**
24-01-4
Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar. **Warning** - From follow-up inspection 2025-05-21: Still observed at bar. **Time Extended**
25-27-4
70
Mar 21, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line garlic in oil (64F - Cold Holding). As per chef for 1 hour during prep. Chef placed onto ice bath to cool. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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 4 employees engaging in food preparation, 2 at sushi bar, 2 at kitchen area, with no certified manager present. **Repeat Violation** **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. Observed at hand sink at dish washing area. Employee provided. **Corrected On-Site** **Warning**
31B-03-4
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. Observed for packages of raw beef, steaks, and shrimp in walk in freezer and cook line coolers. **Repeat Violation** **Warning**
03G-50-1
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed for plates outdoors. **Warning**
24-01-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar. **Warning**
25-27-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed at walk in cooler and freezer no lights available. **Warning**
38-04-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of raw beef, chicken, and shrimp in walk in freezer. **Repeat Violation** **Warning**
03G-54-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at smaller ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of edamame at cook line cooler. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Food stored on floor. Observed at walk in freezer boxes of hamachi stored on floor. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep tables throughout area and cooler at cook line. Chef removed. **Corrected On-Site** **Warning**
10-17-4
43
Nov 13, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 12, 2024
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed establishment still using reduced oxygen method on sea bass raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer. **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ladder at rear of kitchen next to three compartment sink. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed sink still blocked by ladder. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Operator provided. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed no paper towels available. **Time Extended**
31B-02-4
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. Observed establishment conducting reduced oxygen packaging of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer held more than 48 hours. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed establishment still using reduced oxygen method on sea bass raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer date marked 6/6/24, 7/17/24 and 8/18/24. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed for filter connected to ice machine. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed water treatment device still not inspected. **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen accumulation of dust. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed utensils in standings water if 110F **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler where salad mix and cheese cakes are stored. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed water still present in cooler. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp date marked 8/31/24, 7/7/24 and 6/18/24 in walk in freezer. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed establishment still using reduced oxygen method on sea bass raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer date marked 6/6/24, 7/17/24 and 8/18/24. **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen accumulation of dust. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed faucet at hand wash sink at rear of kitchen. **Warning** - From follow-up inspection 2024-09-12: At time of callback inspection observed faucet still leaking, **Time Extended**
29-11-4
43
Sep 3, 2024
Routine - Food
1 critical violation. 7 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar display case raw salmon (46F - Cold Holding); scallops (46F - Cold Holding). As per operator for about 2 hours. Operator placed into cooler to rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer. **Warning**
03G-43-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ladder at rear of kitchen next to three compartment sink. **Warning**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine final rinse at Dishwasher (Temperature 171) after 5 cycles. **Warning**
22-56-4
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 4 employees engaging in food preparation. Manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
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. Observed establishment conducting reduced oxygen packaging of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp in walk in freezer held more than 48 hours. **Warning**
03G-50-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed for filter connected to ice machine. **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of lentils and a container of rice in kitchen. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen accumulation of dust. **Warning**
36-34-5
Basic - Food stored on floor. Observed a plastic gallon of cooking oil at rear of kitchen next to blast freezer on floor. **Warning**
08B-38-4
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 containers of rice and flour at rear of kitchen. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler gaskets throughout kitchen. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler where salad mix and cheese cakes are stored. **Warning**
29-49-6
Basic - Stored food not covered. Observed a container of rice near blast freezer on prep table not covered. Observed a container of bread in walk in freezer not covered. **Warning**
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of raw beef, octopus, tunas, steaks, cooked beef medallions, shrimp date marked 8/31/24, 7/7/24 and 6/18/24 in walk in freezer. **Warning**
03G-54-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen accumulation of dust. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed faucet at hand wash sink at rear of kitchen. **Warning**
29-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler where salad mix and cheese cakes are stored. **Warning**
22-16-4
22
Apr 9, 2024
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers front counter: #1:; raw salmon strips (44F - Cold Holding); spicy tuna (46F - Cold Holding); krab salad (46F - Cold Holding)as per operator about an hr ago,operator removed to the walk in cooler for rapid cooling. #3top unit:; raw tuna (47F - Cold Holding); raw salmon (46F - Cold Holding); scallops (46F - Cold Holding); cooked octopus (46F - Cold Holding)as per operator about 1.5 hrs ago,operator place in walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw spicy tuna stored above cut cucumbers.located in the 4 door reach in cooler. **Corrected On-Site** **Warning**
08A-02-6
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
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. **Repeat Violation** **Warning**
11-26-1
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 approximately 44F, #1 drawer unit,front counter. **Warning**
14-74-7
58
Jan 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2024-01-12: **Admin Complaint**
50-17-3
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 non reversible thermometer or thermal strips available for the high temperature dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-12: **Time Extended**
16-62-1
78
Oct 25, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
29-42-4
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/ At the time of the inspection observed 5 employees engaging in food preparation. **Warning**
53A-05-6
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 non reversible thermometer or thermal strips available for the high temperature dish machine. **Repeat Violation** **Warning**
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. **Warning**
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. Provided operator with form, completed during inspection. **Corrected On-Site** **Warning**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed for the edamame located in the reach in cooler,drawers. **Repeat Violation** **Warning**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed at the sushi bar. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Observed container with raw pork stored on the floor of the walk-in freezer. **Corrected On-Site** **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed for the bulk bins,flour,sugar,rice. **Corrected On-Site** **Warning**
02D-01-5
41
Apr 12, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,drawers front counter: raw salmon ,as per operator about an hour ago,operator placed in blast freezer for rapid cooling. (46F - Cold Holding) Sushi bar: raw salmon ,as per operator about an hour ago,operator placed in blast freezer for rapid cooling. (46F - Cold Holding) Drawers,opposite cookline; opposite cookline,drawers ; raw beef steak (53F - Cold Holding); raw squid (52F - Cold Holding); cooked chicken breast (52F - Cold Holding)as per operator about 2 hrs ago.operator removed to blast freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for time as a method of control for food safety. **Corrected On-Site**
03F-10-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed for the edamame **Corrected On-Site**
14-01-5
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 approximately 54F for reach in cooler #1 opposite cookline.
14-74-7
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
10-20-4
45
Jul 21, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the sushi bar area, sushi rice (113F - Hot Holding). As per operator, they are using 4 hours time as public health control. Did not observed any time label on the rice. It's been holding less than 1 hour. The operator put the time label. **Corrective Action Taken**
03B-01-6
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. Observed at the sushi bar area, sushi rice (113F - Hot Holding). As per operator, they are using 4 hours time as public health control. Did not observed any time label on the rice. It's been holding less than 1 hour. The operator put the time label. **Corrective Action Taken**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed sushi bar hand sink missing paper towel. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed sushi bar hand sink missing soap. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chefs with no hair restraints.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed sushi bar hand wash sink missing hand washing signs.
31B-04-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed cleaned glasses presetting on the tables outside.
24-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at the prep sink, raw shrimps frozen thawing in prep sink. The operator removed the shrimps to the cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
45
Frequently Asked Questions
When was Sushi Garage Cocowalk last inspected?
The most recent health inspection at Sushi Garage Cocowalk on file is from Feb 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Sushi Garage Cocowalk?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sushi Garage Cocowalk.
How does Sushi Garage Cocowalk compare to other restaurants in Miami?
Sushi Garage Cocowalk most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Sushi Garage Cocowalk's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Garage Cocowalk have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Garage Cocowalk means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Garage Cocowalk inspected?
Based on the inspection history on file, Sushi Garage Cocowalk is inspected around four times per year on average.
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