The Sushi Bar
Last inspected: Dec 10, 2025
35
Score
Going back to 2023, The Sushi Bar has eight inspections in the public record. Inspectors last stopped by on Dec 10, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly eight violations before.
The pattern that stands out is “floor soiled/has accumulation of debris”, which has been cited four times.
That's lower than the typical Miami restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
8
Inspections
5
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cucumbers inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding) at prep table in kitchen, as per operator for 15 mins. Operator put product inside walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Food preparation table has soil/old food residue. Observed prep table where shrimp tempura is prepared with old food debris in kitchen area across from fryers. **Repeat Violation**
22-35-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of raw wahoo and krab sticks at sushi bar.
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored over unwashed avocados inside walk in cooler. **Repeat Violation**
08A-04-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At screen door in back area. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor underneath cooking equipment at cook line heavily soiled with grease buildup. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile cracked at front of bathroom. **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F on prep table next to rice cooker. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table and shelf underneath cooking equipment soiled with old food debris and grease buildup. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at prep table where knife magnet is stored. **Repeat Violation**
36-27-5
35
Aug 13, 2025
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
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 diced tuna and raw whole tuna completely thawed inside reduced oxygen package inside walk in cooler.
01B-13-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored over unwashed avocados inside walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked rice inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Food preparation table has soil/old food residue. Observed prep table where tempura shrimp is made soiled with old food debris.
22-35-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink in kitchen
31A-11-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in kitchen
31B-03-4
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 diced tuna and raw whole tuna completely thawed inside reduced oxygen package inside walk in cooler. **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Observed gasket broken at walk in cooler door. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of screen door in kitchen.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor underneath cooking equipment soiled.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile cracked at employee bathroom.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 120F on prep table in kitchen.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath cooking equipment heavily soiled with grease.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at prep table by magnetic knife holder.
36-27-5
29
Mar 4, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 3, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
May 14, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw fish inside the hands sink, located at cooking line. Employee removed item. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
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 fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package.
06-09-1
Basic - Floors not maintained smooth and durable, throughout the kitchen, and front counter area.
36-11-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris, located near the preparation area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed walk in cooler fans guard soiled.
23-03-4
Basic - Observed ice buildup in reach-in freezer, located at front counter.
14-69-4
Basic - Observed standing reach-in cooler interior have accumulation of soil residues, located at cooking line.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Feb 20, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sushi roller inside hand washing station. Operator removed item. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed package items inside standing water. Operator placed items under running water. **Corrected On-Site**
06-01-5
70
May 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed soiled floors throughout kitchen, front area, and under equipment **Repeat Violation** - From follow-up inspection 2023-05-18: Observed front counter area floor soiled **Time Extended**
36-73-4
95
Mar 15, 2023
Routine - Food
2 major violations. 13 minor violations.
View 15 violations
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. Observed Jonathan Cama,, Yeston Sorto employee training certification expired on 01/05/23.
53B-05-5
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. **Repeat Violation**
11-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler doors handle with heavy soiled
23-24-4
Basic - Cardboard/rubber carpet used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed rubber carpet with heavy soiled.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent with heavy soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. observed walk cooler gasket in disrepair **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed soiled floors throughout kitchen, front area, and under equipment **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven oven soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed front counter area hand washing sink soiled., observed outside of the ice machine with heavy soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler soiled
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor throughout the establishment. **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves in walk-in cooler **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls with heavy soiled.
36-27-5
43
Frequently Asked Questions
When was The Sushi Bar last inspected?
The most recent health inspection at The Sushi Bar on file is from Dec 10, 2025. The public record contains eight inspections in total.
What is the most common violation at The Sushi Bar?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at The Sushi Bar.
How does The Sushi Bar compare to other restaurants in Miami?
The Sushi Bar most recently scored 35 out of 100, which is lower than the Miami average of 74.
Has The Sushi Bar's inspection record improved over time?
No. Recent inspections at The Sushi Bar have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at The Sushi Bar 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 The Sushi Bar inspected?
Based on the inspection history on file, The Sushi Bar is inspected around three times per year on average.
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