Sushi Maki
Last inspected: Apr 8, 2026
39
Score
Sushi Maki appears in inspection records nine times, starting in 2022. On Apr 8, 2026, 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 seven violations to closer to 10 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged seven 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.
9
Inspections
4
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line multigrain rice (57F - Cold Holding) no longer under pH. Operator removed and stored at reach in cooler. **Corrective Action Taken** **Repeat Violation**
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 at heat lamp tempura shrimp (94F - Hot Holding); sweet plantain (112F - Hot Holding). As per operator less than 1 hour. Operator placed back into fryer to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added to mop sink.
29-34-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed used to wrap and cover sliced avocados.
14-86-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
51-11-4
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 for frozen tunas at reach in cooler in storage area. Operator began to remove. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed for cutting boards at prep line. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen and front line.
36-22-4
Basic - Ice scoop handle in contact with ice. Observed at front counter ice bin.
10-08-5
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 container of chives at salad bar. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of fried rice at hot box. Operator removed.
10-06-5
39
Nov 7, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line reach in cooler drawer, smoked salmon (48F - Cold Holding). As per operator less than 2 hours. Operator removed and placed into walk in cooler to cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at standing reach in freezer unit, raw beef stored on top of cooked chicken wontons. Operator removed and stored correctly. **Corrected On-Site**
08A-05-6
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 at front line reach in cooler as well as walk in cooler 15 total packages of raw tuna placed to thaw.
01B-13-4
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 at front line reach in cooler as well as walk in cooler 15 total packages of raw tuna placed to thaw.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front line prep table.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues observed throughout.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line reach in coolers.
29-49-6
Basic - Stored food not covered. Observed at front line reach in coolers containers of cooked chicken, spring rolls and tofu bowls stored uncovered. **Repeat Violation**
08B-12-5
50
May 27, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line table in a container of ice raw salmon (48F - Cold Holding); raw tuna (49F - Cold Holding). As per chef for 45 minutes. Chef added more ice and water to container to form proper ice bath for items. **Corrective Action Taken**
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 at reach in freezer at rear of kitchen raw chicken stored over sushi hamachi fish . Chef removed and stored correctly. **Corrected On-Site**
08A-02-6
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. See stop sale. Observed for sushi rice at front counter. As per chef for only 1 hour. Chef placed time stamp onto container. **Corrected On-Site**
03F-02-5
Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed for past ph logs not properly maintained and filled out completely.
03G-38-4
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.
53B-14-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed for employee prepping sushi.
13-04-4
Basic - Ice scoop handle in contact with ice. Observed at front counter.
10-08-5
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 a container of carrots at salad station. Operator removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of misago at cook line. Chef removed. **Corrected On-Site**
10-06-5
Basic - Stored food not covered. Observed at cook line reach in cooler cooked chicken not covered.
08B-12-5
41
Dec 18, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed front sushi prep counter masago (51F - Cold Holding); as per cook from reach in cooler to line about 30 minutes ago. Cook placed into reach in freezer to rapid cool. **Corrective Action Taken** **Repeat Violation** Priority: High Priority
03A-02-5
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot lamp shrimp tempura (91F - Hot Holding); as per cook about 20 minutes. Cooked reheated in fryer to 170F. Priority: High Priority
03B-01-6
High Priority - Observed: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed for bucket at front counter sushi bar Quaternary 400+ppm. Operator diluted to 300ppm. Priority: High Priority
41-15-5
Basic - Observed: Accumulation of lime scale on the inside of the dishmachine. Observed at dish machine. Priority: Basic
16-23-4
Basic - Observed: Bowl or other container with no handle used to dispense food. Observed at sushi prep line in a container of bread crumbs. Priority: Basic
14-01-5
Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Observed at front counter. Priority: Basic
51-11-4
Basic - Observed: 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 front counter reach in cooler, 2 frozen packages of tuna. Cook cut open packaging. **Corrected On-Site** Priority: Basic
06-09-1
Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at lobby ice cream reach in freezer. Priority: Basic
14-69-4
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout establishment. **Repeat Violation** Priority: Basic
22-16-4
Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
42-01-4
45
Jun 18, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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 in standing reach in freezer raw plastic wrapped beef steaks stored over plantains. **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy reach in cooler at cook line raw marinated chicken (57F - Cold Holding); raw salmon (49F - Cold Holding). As per operator for about 1 hour. Operator removed and placed into walk in cooler to rapid cool.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at front of kitchen used as dump sink.
31A-11-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets broken at several reach in coolers throughout kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and behind equipment.
36-73-4
Basic - Food stored on floor. Observed plastic bottles of water stored on floor in beverage storage.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at front counter oven/hot box
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reachbin cooler gaskets soiled with black mold like substance throughout kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all reach in coolers.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed in several reach in coolers throughout kitchen.
29-49-6
47
Apr 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above storage shelf containing clean food containers. **Warning** - From follow-up inspection 2024-04-11: **Time Extended**
36-36-4
95
Feb 5, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored above cooked salmon located in the low boy reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by dump sink: calamari raw (47F - Cold Holding)as per operator from yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by dump sink: calamari raw (47F - Cold Holding)as per operator from yesterday. **Warning**
03A-02-5
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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for poke bowls. **Warning**
02B-01-5
Basic - Ceiling tile missing. Observed above storage shelf containing clean food containers. **Warning**
36-36-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the prep area. **Warning**
31B-04-4
Basic - Stored food not covered. Observed for the cooked chicken,spring rolls located in the 4 door reach in freezer. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
39
Feb 27, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef patties stored with breads,located in the reach in freezer by the back door. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler below sushi rice sheeter: cooked salmon ,as per operator from yesterday (60F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler below sushi rice sheeter: cooked salmon ,as per operator from yesterday (60F - Cold Holding) raw salmon ,as per operator about an hour ago,operator removed to walk-in cooler for rapid cooling. (52F - Cold Holding); California rolls ,as per operator about an hour ago,operator removed to walk-in cooler for rapid cooling. (54F - Cold Holding) Corrective action taken.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on soda dispenser soiled with accumulation mold like substance.
22-02-4
Basic - Standing water in bottom of reach-in-cooler Observed in the reach in cooler opposite cookline, opposite steam table.
29-49-6
Basic - Stored food not covered. Observed for the bulk flour bin. **Repeat Violation**
08B-12-5
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 crushed peanuts at the cookline. **Corrected On-Site** **Repeat Violation**
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 52°F, for reach in cooler below sushi rice sheeter.
14-74-7
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled with accumulation grease and food debris. Observed hood filters soiled with accumulation grease. Observed exterior of microwave oven soiled with accumulation grease and food debris.
23-03-4
41
Jul 1, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. observed missing paper towel by the salad bar area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed small container with no handle using with sauces and sugar. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed by the storage area next to ice machine.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Stored food not covered. Observed cooked chicken stored the refrigerator in the back not covered. **Corrected On-Site**
08B-12-5
74
Frequently Asked Questions
When was Sushi Maki last inspected?
The most recent health inspection at Sushi Maki on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Sushi Maki?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Sushi Maki.
How does Sushi Maki compare to other restaurants in Miami?
Sushi Maki most recently scored 39 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 10 violations per visit, up from roughly seven 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 two times per year on average.
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