Sushi Maki
Last inspected: Dec 3, 2025
43
Score
The health department has logged 11 inspections at Sushi Maki, the earliest from 2022. On Dec 3, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 13 violations per visit.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited four times.
By comparison, the average Miami facility scores 74, putting Sushi Maki on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : 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 beef removed from original packaging stored over dumplings inside of standing reach in freezer across from dish machine. - From follow-up inspection 2025-12-03: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-03: Observed raw crushed tuna thawed completely inside reduced oxygen packaging inside walk in cooler. **Admin Complaint**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brush stored inside hand sink next to fryers. - From follow-up inspection 2025-12-03: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees. Sheng L, Xavier S. **Repeat Violation** - From follow-up inspection 2025-12-03: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked on cook line. - From follow-up inspection 2025-12-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside reach in freezers next to walk in cooler. - From follow-up inspection 2025-12-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored inside standing water 74F. - From follow-up inspection 2025-12-03: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and freezer gaskets soiled. - From follow-up inspection 2025-12-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted above prep table on cook line. - From follow-up inspection 2025-12-03: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-12-03: **Time Extended**
16-21-4
Basic - - From initial inspection : 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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler. **Repeat Violation** - From follow-up inspection 2025-12-03: Observed raw crushed tuna thawed completely inside reduced oxygen packaging inside walk in cooler. **Time Extended**
06-09-1
43
Dec 2, 2025
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 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 shrimp tempura not time marked, as per operator shrimp was prepared 20 mins prior to inspection. Operator labeled product. **Corrected On-Site**
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), operator fixed sanitizer and primed machine for final concentration Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
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 beef removed from original packaging stored over dumplings inside of standing reach in freezer across from dish machine.
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60F - Cold Holding); pooled eggs (70F - Cold Holding) at cook line, as per operator for over 4 hours. Operator discarded products.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (60F - Cold Holding); pooled eggs (70F - Cold Holding) at cook line, as per operator for over 4 hours. Operator discarded products. Observed bean sprouts (70F - Cold Holding); shrimp tempura (62F - Cold Holding) under prep table at cook line, as per operator for less than 2 hours. Operator took products to cooler.
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees. Sheng L, Xavier S. **Repeat Violation**
53B-14-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brush stored inside hand sink next to fryers.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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 raw tuna and raw diced tuna completely thawed inside reduced oxygen packaging inside walk in cooler. **Repeat Violation**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked on cook line.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside reach in freezers next to walk in cooler.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored inside standing water 74F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and freezer gaskets soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted above prep table on cook line.
25-06-4
21
Jul 22, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cracked shell eggs stored over spicy mayo inside walk in cooler. Operator relocated products for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken then touch clean utensils without changing gloves or washing hands.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna and raw yellowtail completely thawed inside reduced oxygen packages inside walk in cooler. Operator discarded raw tuna and raw yellowtail packages.
01B-13-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed no paper towels at hand sink next to reach in freezer at dish area. **Repeat Violation**
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Sheng L.
53B-14-5
Intermediate - Spray bottle not labeled. Observed spray bottle with oil not labeled at sushi bar.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled at screw. **Repeat Violation**
22-20-5
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 raw tuna and raw yellowtail completely thawed inside reduced oxygen packages inside walk in cooler. Operator discarded raw tuna and raw yellowtail packages.
06-09-1
Basic - Floor area(s) covered with standing water. Observed standing water on floor near ice machine in back area. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed containers of sushi ginger stored on floor in back area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on bottom of reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled. **Repeat Violation**
23-03-4
35
Jan 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer gasket torn at sushi bar. - From follow-up inspection 2025-01-07: Observed reach in freezer gasket torn at sushi bar. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. - From follow-up inspection 2025-01-07: Observed hood filters soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in front of cook line. - From follow-up inspection 2025-01-07: Observed standing water in bottom of reach in cooler in front of cook line **Time Extended**
29-49-6
86
Jan 6, 2025
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53F - Cold Holding); cooked shrimp (54F - Cold Holding); California roll (69F - Cold Holding) inside reach in cooler in front of cook line, as per operator products have been inside cooler for less than 3 hours. Operator took products to walk in cooler for rapid cooling. **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 shrimp tempura (90F - Hot Holding) at expo line, as per operator was prepared 30 mins ago. Operator reheated product to 167F and will utilize time as a public health control moving forward. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at hand sink near dish area.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in back area soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of brown rice. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not stored inverted near ice machine. Operator stored bucket properly. **Corrected On-Site**
24-05-4
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 with ambient temperature of 53F. Advised operator to place products inside walk in cooler.
14-74-7
Basic - Equipment in poor repair. Observed reach in freezer gasket torn at sushi bar.
14-11-5
Basic - Floor area(s) covered with standing water. Near ovens.
36-22-4
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 scoop stored inside container of black rice with handle in contact with rice. Operator properly placed scoop. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in sushi bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler in front of cook line.
29-49-6
33
Sep 16, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, located at mop sink.
29-34-4
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. Discussed with operator and provided printed form. During the inspection operator provided signed forms. **Corrected On-Site**
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the flour. Operator removed item. **Corrected On-Site**
14-01-5
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 amberjack and mahi fish in individual vacuum packages inside walk in cooler . Operator opened the packages. **Corrective Action Taken**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Reach-in freezer interior have accumulation of soil residues, located near the walk in cooler.
22-16-4
58
Jun 11, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink. - From follow-up inspection 2024-06-11: Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink. - From follow-up inspection 2024-06-11: Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. - From follow-up inspection 2024-06-11: Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. **Time Extended**
36-34-5
78
Apr 9, 2024
Routine - Food
5 critical violations. 4 major violations. 4 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 touching soiled wiping towel, and then touching cooked rice without changing gloves. Discussed and coached employee in proper methods
12A-07-5
High Priority - Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink.
29-34-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over cooked rice stored inside the walk in cooler. Employee removed items, and placed them correctly. **Corrective Action Taken**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed the establishment uses the sushi rice under 4.2 pH, no variance approved. **Warning**
03G-42-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored inside the hand sink located at front counter. **Repeat Violation**
31A-11-4
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 the establishment uses the sushi rice under 4.2 pH, no HACCP plan approved. **Warning**
03G-50-1
Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed no proof that any batch of sushi rice are tested today.
03G-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink.
14-11-5
Basic - Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of cutting board, located at cooking line.
21-12-4
26
Nov 1, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prep scallions with bare hands
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over vegetables on cooks line , corrected, employee removed eggs during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing.Whisk stored in employee hand wash sink on cooks line, corrected, employee removed whisk during inspection.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish wash area .
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per made sushi rolls in reach in cooler held over 24 hrs not date mark.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles in kitchen not labeled .
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold build up .
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine with old debris.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line .
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water .
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled across from dish washer .
02D-01-5
37
Feb 21, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen Reach in freezer.
22-16-4
86
Dec 22, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Observed fryer no working and not in use.
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside of the kitchen area.
38-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside of the prep reach in cooler
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
74
Frequently Asked Questions
When was Sushi Maki last inspected?
The most recent health inspection at Sushi Maki on file is from Dec 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at Sushi Maki?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Sushi Maki.
How does Sushi Maki compare to other restaurants in Miami?
Sushi Maki most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Sushi Maki's inspection record improved over time?
No. Recent inspections at Sushi Maki have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Maki means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sushi Maki inspected?
Based on the inspection history on file, Sushi Maki is inspected around four times per year on average.
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