Sushi Jungle
Last inspected: Feb 17, 2026
61
Score
Across the available record, Sushi Jungle has 11 inspections on file, the first dated 2022. On Feb 17, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 13 violations before that.
“Toxic substance/chemical improperly stored” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 73, which Sushi Jungle's 61 doesn't quite reach. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (123F - Hot Holding). As per operator for less than 20 minutes. During the inspection employee reheat sushi rice (168F - Reheating). **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of chemical (alcohol) stored on top of spicy mayonnaise sauce at front counter. During the inspection employee removed item. **Corrected On-Site**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. During the inspection employee marked with the asterisk raw items. **Corrected On-Site**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
24-05-4
61
Sep 23, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Live, small flying insects found. Observed three flies flying around the dishwasher area . **Repeat Violation** **Admin Complaint**
35A-02-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the hand washing sink located in the dishwasher machine
40-06-5
Basic - Reuse of single-service or single-use articles. Observed shredded imitation crab inside a container labeled Masago.
25-32-4
Basic - Straws provided for customer not individually wrapped or in an approved dispenser. Observed straws provided for customer not individually wrapped or in an approved dispenser in the front counter area.
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled behind equipments
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
67
Nov 20, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
74
Nov 19, 2024
Routine - Food
9 critical violations. 4 major violations. 18 minor violations.
View 31 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed by the dishwasher, 2 live flies landing on the walls and the dishwasher and 1 live fly by the cookline landing on the prep table.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel inside a container with fried imitation crab. **Corrected On-Site**
14-86-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed spray cans of Raid, ortho and Black Flag on a shelf in the warehouse wash area.
41-05-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dishwasher: 0 ppm. Operator purchased sanitizer.
22-43-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Sushi flip top reach in cooler: raw tuna stored inside a container with cooked octopus. **Corrected On-Site**
08A-08-5
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. Stand up reach in freezer: raw chicken stored above shrimps **Corrected On-Site**
08A-17-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed in the warehouse wash area: a rack with approximately 25+ rodent droppings on top of a bucket of sanitizer, approximately 15+ rodent droppings on top of a lid with detergent, approximately 20+ rodent droppings in a edge behind the mop sink, approximately 10 rodent droppings underneath the dishwasher, approximately 15+ rodent droppings on the floor by the mop sink, and approximately 25+ rodent droppings in a corner by the sushi area.
35A-04-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi area: sushi rice (99F - Hot Holding). As per operator, cooked 1 hour before the inspection. Operator reheated to 166F. Discussed Time As A Public Health Control and provided the operator with the handout. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Butane cans stored on a shelf in the dry storage area with can goods and chips. Spray bottle by on a rack in the kitchen by can sodas. Front counter : winded stored by containers with coco **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
31B-02-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed operator has no knowledge of of how to calibrate the thermometer. Inspector discussed, provided hand out and trained the employee during the inspection. **Corrective Action Taken** **Repeat Violation**
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both quaternary and chlorine test kit expired 3/22 and 8/24.
16-37-1
Basic - Drain cover(s) missing. Observed underneath the three compartment sink.
29-18-4
Basic - Duct tape used to repair nonfood-contact surface. Sushi mat repaired with duct tape, and covered with plastic.
14-71-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Observed opening/hole in the ceiling in the dry storage area above the stand up reach in cooler.
36-24-5
Basic - Ice buildup in the chest reach-in freezer.
14-69-4
Basic - Light shield damaged/in disrepair. Thoughtout the kitchen.
38-01-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Repeat Violation**
16-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
23-03-4
Basic - Reach-in cooler interior and shelves have accumulation of soil residues. All coolers and the chest reach in cooler soiled.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a bucket with bleach stored on the table by the cookline above cooking oil. **Corrected On-Site**
21-44-1
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation**
38-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm.
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Storage containers with rice..
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food in most storage container in in the warehouse wash area.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
7
Aug 15, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Kitchen drain line from the water filter draining into the hand washing sink by the prep table. - From follow-up inspection 2024-08-15: Kitchen drain line from the water filter draining into the hand washing sink by the prep table. **Time Extended**
31A-10-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Flip top reach in coolers - From follow-up inspection 2024-08-15: Cutting board has cut marks and is no longer cleanable. Flip top reach in coolers **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. - From follow-up inspection 2024-08-15: No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Time Extended**
16-04-4
82
Aug 14, 2024
Routine - Food
8 critical violations. 7 major violations. 16 minor violations.
View 31 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter the kitchen with gloves on and touch a covered pan on the prep table with cut vegetables without hand washing. Inspector coached the employee. Employee washed hands properly. **Corrected On-Site**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in the kitchen: 1 live flying insect flying throughout the kitchen and 2 live flies in the warehouse wash area landing on the dish machine.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in freezer: raw salmon stored above a container of ice cream Discussed with the operator the proper storage of food and provided the handout. Operator began rearrange the food inside the reach in freezer. **Corrective Action Taken**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. As per operator, thawed the frozen solid raw salmon on the prep table more than 4 hours. Reach in cooler: salmon (58-61F - cooling)
01B-13-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. As per operator, thawed the frozen solid raw salmon on the prep table more than 4 hours. Reach in cooler: salmon (58-61F - Cooling)
03D-06-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle ps of alcohol stored on a rack by bottles air water and whole avocados. Spray a pan of air freshener stored on a shelf in the kitchen with cinnamon and nutmeg **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Bottle of aspirin stored on a shelf in the kitchen with cinnamon and nutmeg. Spray a pan of air freshener stored on a shelf in the kitchen with cinnamon and nutmeg **Corrected On-Site**
41-07-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee enter the kitchen with gloves on and touch a covered pan on the prep table with cut vegetables without hand washing. Inspector coached the employee. Employee washed hands properly.
53B-15-4
Intermediate - Equipment drain line draining into handwash sink. Kitchen drain line from the water filter draining into the hand washing sink by the prep table.
31A-10-4
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink with a blender cup inside.
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. All food handlers cards missing the name of the company. **Corrected On-Site**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with alcohol and another bottle with purple liquid not labeled.
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Kitchen can of paint stored inside the kitchen
41-04-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Small stall.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Flip top reach in coolers
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting vegetables without hair restraint. Observed employee put on a hairnet. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. By the dish machine, cookline and underneath the epuipment.
36-73-4
Basic - Ice buildup in reach-in freezer by the dry storage area.
14-69-4
Basic - Ice scoop handle in contact with ice in the kitchen ice machine.
10-08-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the kitchen
38-07-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Ware wash area.
36-64-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
38-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. As per operator, thawed the frozen solid raw salmon on the prep table more than 4 hours. Reach in cooler: salmon (58-61F - thawing) . Discussed with the operator and provided the operator with the form for the proper thawing methods of food.
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Kitchen between the reach in cooler and the reach in freezer: wood, ladder, and miscellaneous items stored in the kitchen.
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Front counter: sugar and coconut flakes. Bottles with sauces not labeled.
02D-01-5
7
Mar 20, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
74
Sep 18, 2023
Food-Licensing Inspection
No violations found.
100
Aug 29, 2023
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
64
Nov 17, 2022
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled next to grill line.
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout the kitchen area.
36-30-4
78
Frequently Asked Questions
When was Sushi Jungle last inspected?
The most recent health inspection at Sushi Jungle on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Jungle?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Sushi Jungle.
How does Sushi Jungle compare to other restaurants in Doral?
Sushi Jungle most recently scored 61 out of 100, which is lower than the Doral average of 73.
Has Sushi Jungle's inspection record improved over time?
Yes. Recent inspections at Sushi Jungle have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Jungle 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 Jungle inspected?
Based on the inspection history on file, Sushi Jungle is inspected around three times per year on average.
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