Sushimas
Last inspected: Jan 22, 2026
78
Score
Going back to 2022, Sushimas has eight inspections in the public record. The latest inspection on file is from Jan 22, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “observed cases of water stored on floor behind front counter”, showing up five times.
Sushimas' latest score is in line with the Aventura average of 76. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Observed cases of water stored on floor behind front counter. **Repeat Violation**
08B-38-4
78
Sep 5, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times due to garbage can blocking path. Located in prep area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Food stored on floor. Observed cases of sodas stored on floor in kitchen area. Manager instructed employee to moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife stored in cracks between pieces of equipment. Manager removed. **Corrected On-Site**
10-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature. Located in 3 compartment sink.
06-01-5
64
Mar 11, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. **Corrective Action Taken**
11-26-1
Intermediate - Observed Handwash sink behind 3 compartment sink not accessible for employee use at all times due to garbage can being stored in front.
31A-09-4
Basic - Food stored on floor. Observed various cases of sauces on floor in dry storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. Observed take out container tops stop on floor behind front counter. **Repeat Violation**
25-05-4
67
Sep 9, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura stored under heat lamp at 104F - Hot Holding. As per manager food had only been out for about 1 hour and heat lamp was off. Manager turned on.
03B-01-6
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/ Observed 4+ employees present and engaging in food preparation with no certified manager present.
53A-05-6
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
14-08-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee beverage container on a food preparation table.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados not washed prior to preparation.
08B-39-4
Basic - Single-service articles improperly stored. Observed case 3 oz cups being stored on floor behind front counter. Manager moved to shelf. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Observed ice cream balls stored uncovered in reach cooler. Food also in direct contact with metal baskets with no protection.
08B-12-5
55
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
64
Oct 23, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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/ Observed about 5 employees present and engaging in food preparation with no certified manager.
53A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food being stored in hand washing sink. Chef removed. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Observed case of vegetables being stored on floor in prep area.
08B-38-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Located in reach in freezer.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.
21-12-4
67
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
61
Aug 25, 2022
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 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 being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time. **Warning**
03B-01-6
High Priority - Employee washed hands with cold water. Hot water shut off at hand washing sink in front prep area. **Warning**
12A-19-4
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 sushi rice being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time. **Corrected On-Site** **Warning**
03F-02-5
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/ Observed about 5 employees engaging in food preparation with no certified food manager. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to mop sink. **Warning**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge only provided one employee training for Maymar C. And it was expired as of 8/14/22. **Warning**
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in front prep area. **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of tempura and sesame seeds. **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81°F and located next to rice cooker. **Warning**
10-07-4
Basic - Food stored on floor. Observed case of onions being stored on floor in dry storage area. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
32
Frequently Asked Questions
When was Sushimas last inspected?
The most recent health inspection at Sushimas on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushimas?
Across the inspection record, “observed cases of water stored on floor behind front counter” has been cited five times, more than any other issue at Sushimas.
How does Sushimas compare to other restaurants in Aventura?
Sushimas most recently scored 78 out of 100, which is about the same as the Aventura average of 76.
Has Sushimas' inspection record improved over time?
Results have been roughly steady. Inspections at Sushimas have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushimas means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sushimas inspected?
Based on the inspection history on file, Sushimas is inspected around two times per year on average.
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