Sushi Maki
Last inspected: Nov 18, 2025
58
Score
Public records show seven inspections at Sushi Maki stretching back to 2022. The most recent report on file is from Nov 18, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “employee failed to wash hands before putting on gloves”, which has been cited three times.
Restaurants in Coral Gables average 68, so Sushi Maki trails the local norm. On the whole, the file is mixed but not concerning.
7
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw shell eggs over raw beef. Person in charge replaced eggs to the bottom of the unit's shelf.
08A-20-5
Intermediate - No soap provided at handwash sink. Observed at cook line.Person in charge placed a soap container on sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation**
35B-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
58
Apr 10, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area. - From follow-up inspection 2025-04-10: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance. - From follow-up inspection 2025-04-10: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area, dishwasher and dry storage. - From follow-up inspection 2025-04-10: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage. - From follow-up inspection 2025-04-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit. - From follow-up inspection 2025-04-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled. - From follow-up inspection 2025-04-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room. - From follow-up inspection 2025-04-10: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen. - From follow-up inspection 2025-04-10: **Time Extended**
21-12-4
61
Apr 8, 2025
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several towels raw shell eggs stored over raw salmon and beef.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (57F - Cold Holding); salmon (59F - Cold Holding); egg rolls (58F - Cold Holding); chopped chicken (81F - Cold Holding); raw shrimp (57F - Cold Holding); Giosas (58F - Cold Holding) at each-in cooler kitchen line. As per chef for less than 4 hours, operator was instructed to relocated the products to a working unit immediately. **Corrective Action Taken**
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 chicken breast (121F - Hot Holding) at Alto-Shaam unit, as per staff for less than four hours; staff was instructed to raise the temperature of the unit and coached on proper hold holding temperatures. **Corrective Action Taken**
03B-01-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed at reach at some tables by dishwasher machine area.
22-31-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaned sanitized foos residue inside handwashing sink by kitchen entrance.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 inside flour containers.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen area, dishwasher and dry storage.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized strainers stored over rust surface under a table by dishwasher station.
24-07-4
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 at cook line not holding temperature at proper range, staff was instructed to discontinue the use of the unit till fix.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at preparation tables and in storage.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed reach in at rear door exit.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at kitchen line , staff cleaned the floor. **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed behind equipments and mop sink area.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at reach in cooler unit at kitchen line.
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach several units with not ambient thermometer or digital display temperature.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units and reach in cooler freezer gaskets soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several all throughout the kitchen.
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in cooler at storage room.
22-16-4
23
Oct 28, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees when changing tasks must wash hands before put gloves on.
12A-07-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards replaced.**Corrected On-Site** **Corrected On-Site**
14-09-4
Basic - Equipment in poor repair. Gaskets torn.
14-11-5
Basic - Floors not constructed to be easily cleanable. Underneath equipment at kitchen.
36-12-4
Basic - Food stored on floor. At walk in freezer onions bag and a box with broccoli stored on floor. Employee removed items to shelves. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood needs to be clean.
36-68-5
Basic - Light not functioning. By walk in cooler entrance.
36-62-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen.
29-49-6
58
Apr 30, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Personal in the kitchen should hand wash if they change tasks from clean to soiled equipment and the other way around.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.observed filters soiled.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
14-09-4
Basic - Insect control device installed over food preparation area. Observed bug zapper right beside tea at delivery counter.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wheel for fryer at cook line soiled with accumulated grease.
23-03-4
Basic - Wood food-contact surface not properly sealed. Cart for condiments at cook line.
14-06-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed at kitchen floor soiled underneath cooking equipment.
36-10-4
58
Sep 27, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Observed rice for sushi using time no time marked. According to the manager they work the 4 hours time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 45°f at sushi station. According to the manager the employee left the unit door opened. Took item to freezer.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.
10-17-4
Basic - Worn, torn and/or soiled floors/carpeting. At mop sink
36-10-4
61
Nov 21, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line.
23-24-4
Basic - Equipment in poor repair. Reach in cooler at front, door loose.
14-11-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood soiled.
36-63-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting.
36-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
74
Frequently Asked Questions
When was Sushi Maki last inspected?
The most recent health inspection at Sushi Maki on file is from Nov 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Sushi Maki?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited three times, more than any other issue at Sushi Maki.
How does Sushi Maki compare to other restaurants in Coral Gables?
Sushi Maki most recently scored 58 out of 100, which is lower than the Coral Gables average of 68.
Has Sushi Maki's inspection record improved over time?
No. Recent inspections at Sushi Maki have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Maki 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 Maki inspected?
Based on the inspection history on file, Sushi Maki is inspected around two times per year on average.
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