Wabisabi by Shuji
Last inspected: Mar 11, 2026
30
Score
Wabisabi by Shuji appears in inspection records seven times, starting in 2022. Inspectors last stopped by on Mar 11, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to three violations before.
The pattern that stands out is “employee with no hair restraint while engaging”, 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.
7
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch apron and proceeded to put new gloves with no wash hands.
12A-07-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter connected at mop sink. **Repeat Violation**
29-42-4
Intermediate - Certified Food Manager 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.
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand sink to fill up bucket with water.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray with sanitizer not labeled at prep area sushi station.
41-17-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood being used to flame the sushi fish by sushi station.
14-25-5
Basic - Food storage container/container lid cracked or broken. Observed a container broken with mango pure at reach in freezer. Employee discarded. **Corrected On-Site**
14-38-4
Basic - Food stored in a location that is exposed to splash/dust. Observed employee preparing food at bar station exposed to ceiling dust. Employee removed. **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by prep area. **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed by sushi station.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed sushi to go trays not inverted by sushi station.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen tuna thawing at room temperature by sushi station. Employee stored inside reach in cooler for proper thawing. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); by sushi station, employee diluted with water ; Recheck; Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above front counter by dining area.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cups stored on top of ice machine near clean glasses.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customers at reach in cooler by ware washing areas, employee removed. **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef while preparing food.
13-03-4
30
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked quinoa (133F - Hot Holding), as per operator less than two hours in the rice cooker. Employee reheat product. Recheck; cooked quinoa (169F - Reheating). **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter connected no vacuum breaker by three compartment sink.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by dishwasher area. Employee provided. **Corrected On-Site**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and clean plates not inverted at storage above reach in freezers. **Repeat Violation**
24-05-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by three compartment sink. **Repeat Violation**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled near dishwasher.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt plastic containers stored in prep area by soup station. Employee labeled. **Corrected On-Site**
02D-01-5
55
May 14, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coming from outside and started put on gloves without wash hands. Inspector coach employee how to properly wash hands before engaging food.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (68F - Hot Holding). As per chef prepared less than 2 hours. Chef reheat miso soup. Recheck miso soup (168F - Reheating).
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray stored on prep table at bowl station. Chef stored under prep table. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum containers and sponges stored inside hand sink by ware washing area. Observed a plastic container with water stored inside hand sink sushi area.
31A-11-4
Basic - Observed mop sink blocked by three compartment sink.
29-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls stored above three compartments sink not inverted. **Repeat Violation**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing a wrist watch while preparing food. **Repeat Violation**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food. **Repeat Violation**
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Observed a rice cooker stored front of hand sink by sushi area exposed to splash.
08B-36-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed guacamole prepared and stored inside ROP not properly labeled missing production time.
03G-53-1
41
Dec 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups and glasses not inverted in wait stations area. Operator inverted cups and glasses. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-17: Still observed cups and glasses not inverted in wait stations area. **Time Extended**
24-05-4
95
Oct 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP for frozen fish shelf live 14 days, without an approved HACCP. **Warning**
03G-50-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups and glasses not inverted in wait stations area. Operator inverted cups and glasses. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist watch. Employee removed watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint while preparing food. Operator put on a bandana. **Corrected On-Site** **Warning**
13-03-4
78
Feb 20, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. Bags of chicken stored over beef in reach in freezer In ware wash area. Operator moved chicken to the bottom and beef above. **Corrected On-Site** **Repeat Violation**
08A-17-6
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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events **Corrective Action Taken**
11-26-1
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 and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events. **Corrected On-Site**
11-27-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Nov 15, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
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 edamame in freezer. Salmon was not in commercial packaging. Chef rearranged for proper storage. **Corrected On-Site**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In cooked rice, employee removed for proper storage. **Corrected On-Site**
10-01-5
61
Frequently Asked Questions
When was Wabisabi by Shuji last inspected?
The most recent health inspection at Wabisabi by Shuji on file is from Mar 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Wabisabi by Shuji?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Wabisabi by Shuji.
How does Wabisabi by Shuji compare to other restaurants in Miami?
Wabisabi by Shuji most recently scored 30 out of 100, which is lower than the Miami average of 74.
Has Wabisabi by Shuji's inspection record improved over time?
No. Recent inspections at Wabisabi by Shuji have averaged around 12 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Wabisabi by Shuji 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 Wabisabi by Shuji inspected?
Based on the inspection history on file, Wabisabi by Shuji is inspected around two times per year on average.
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