Suviche
Last inspected: Mar 4, 2026
50
Score
Across the available record, Suviche has seven inspections on file, the first dated 2022. The latest inspection on file is from Mar 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded two times.
Suviche's latest score of 50 falls below the Miami average of 74. There are enough flags in the record to merit a second thought.
7
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked breaded shrimp (129F - Hot Holding). As per manager, less than 2 hours. Manager discarded product. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at kitchen blocked by bin. Bin was removed. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at kitchen area.
14-09-4
Basic - Equipment in poor repair. Observed RIC gaskets at kitchen in disrepair.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIF at kitchen entrance.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handles in contact with shrimp at RIC at kitchen area. Scoops were stored correctly. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets at kitchen soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.
36-02-5
50
Feb 10, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature by fryers, as per chef for approximately 30 minutes prior. Coached operator on correct procedures.
03A-03-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line.
36-22-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at grill area.
10-07-4
74
Sep 13, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed server delivering food to the tables no hair restraint.
13-03-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
82
Feb 29, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Employee placed paper towels at sink. **Corrected On-Site**
31B-02-4
90
Feb 8, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed tuna in reduced oxygen environment fully thawed out. Person in charge says they vacuum seal their fish at their commissary DBPR Licensed 2329454 Suviche International Llc. See stop sale.
03G-04-5
High Priority - Stop Sale issued due to adulteration of food product. Observed Reduced oxygen fish fully thawed and not removed from its reduced oxygen environment.
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sushi rice roller soiled with food debris.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above food prep flip-top cooler. Person in charge removed cell from food area. **Corrected On-Site**
40-06-5
64
Mar 1, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
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 fish, tuna and cooked octopus not kept frozen entire time.
06-09-1
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled across from cook line. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
67
Nov 22, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. True cooler.
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around 3 compartment sink wall.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen cook.
13-03-4
64
Frequently Asked Questions
When was Suviche last inspected?
The most recent health inspection at Suviche on file is from Mar 4, 2026. The public record contains seven inspections in total.
What is the most common violation at Suviche?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Suviche.
How does Suviche compare to other restaurants in Miami?
Suviche most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Suviche's inspection record improved over time?
Results have been roughly steady. Inspections at Suviche have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Suviche 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 Suviche inspected?
Based on the inspection history on file, Suviche is inspected around two times per year on average.
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