Sushi Zen & Izakaya
Last inspected: Mar 2, 2026
35
Score
Public records show seven inspections at Sushi Zen & Izakaya stretching back to 2023. Sushi Zen & Izakaya was last inspected on Mar 2, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 11 violations.
“Ice buildup in reach-in freezer” accounts for the largest share of issues, appearing five times across the record.
Sushi Zen & Izakaya's latest score of 35 falls below the Sunny Isles Beach average of 74. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
11
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Employee touching limes with bare hands and placing them to glass cup for customer. Coached employee who discarded limes, washed hands and put on gloves. Establishment has no approved Alternative Operating Procedure.
09-01-4
High Priority - Non-food grade paper towel used as liner for various containers of vegetables.
14-86-1
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/
53A-05-6
Intermediate - Observed Handwash sink in bar not accessible for employee use at all times due to pan of lettuce being stored inside sink.
31A-09-4
Basic - Cardboard used to line food-contact shelves next to fryer. **Repeat Violation**
14-05-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between reach in coolers in kitchen area.
10-17-4
Basic - In-use tongs stored on stove door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink in sushi bar used by food employees.
31B-04-4
Basic - Observed Floor tiles in sushi missing and in disrepair due to establishment undergoing renovation. **Repeat Violation**
36-17-5
Basic - Observed container of avocado stored on floor in sushi area.
08B-38-4
Basic - Observed kitchen wall in disrepair due to establishment undergoing renovation.
36-24-5
Basic - Observed krab meat thawing at room temperature on prep table in sushi area.
06-01-5
Basic - Observed cases of takeout containers stored on floor at entrance of kitchen.
25-05-4
35
Oct 22, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Observed raw salmon stored over/not properly separated from ready-to-eat foods in walk in cooler. **Repeat Violation**
08A-05-6
Basic - Cardboard used to line food-contact shelves in reach in cooler.
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Located on prep shelves in kitchen area.
14-45-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floor tiles in walk in cooler in disrepair.
36-17-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Observed cases of sauces stored on floor in dry storage area.
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
58
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Observed Non-food grade paper/paper towel used as a liner for various food containers.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over various ready to eat foods in walk in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef in sushi station feeling up pitcher of water from hand washing sink.
31A-11-4
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 and emailed form to operator.
11-26-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed containers of sauces stored on floor throughout kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in coolers. Chef removed. **Corrected On-Site**
10-17-4
50
Sep 23, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw conch and cooked octopus stored in same container. Located in reach in cooler. Chef separated. **Corrected On-Site**
08A-20-5
Intermediate - Equipment drain line draining into handwash sink. Located in sushi area.
31A-10-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed prep shelves in kitchen area rusted.
22-31-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pan of cooked beef thawing at room temperature. Located on prep table.
06-01-5
47
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cooked pork chops in walk in cooler.
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Due to dead battery. Manager changed. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor in dry storage area.
25-05-4
70
Aug 25, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Jan 10, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Frequently Asked Questions
When was Sushi Zen & Izakaya last inspected?
The most recent health inspection at Sushi Zen & Izakaya on file is from Mar 2, 2026. The public record contains seven inspections in total.
What is the most common violation at Sushi Zen & Izakaya?
Across the inspection record, “ice buildup in reach-in freezer” has been cited five times, more than any other issue at Sushi Zen & Izakaya.
How does Sushi Zen & Izakaya compare to other restaurants in Sunny Isles Beach?
Sushi Zen & Izakaya most recently scored 35 out of 100, which is lower than the Sunny Isles Beach average of 74.
Has Sushi Zen & Izakaya's inspection record improved over time?
No. Recent inspections at Sushi Zen & Izakaya have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Zen & Izakaya 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 Zen & Izakaya inspected?
Based on the inspection history on file, Sushi Zen & Izakaya is inspected around two times per year on average.
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