Zz's Sushi Bar
Last inspected: Mar 19, 2026
33
Score
Zz's Sushi Bar has been inspected seven times since 2022. The most recent report on file is from Mar 19, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited five times.
The city-wide average sits at 74, which Zz's Sushi Bar's 33 doesn't quite reach. The pattern in the record is worth a careful look.
7
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 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 scallops still inside pack. As per operator since the night before. Operator segregated. **Corrective Action Taken**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over pickled ginger. Operator rearranged. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (52F - Cold Holding) inside cooler across tartare station. As per operator for 2 hrs. Operator added ice for rapid cooling. **Corrective Action Taken**
03A-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/
53A-05-6
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
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. Observed Jose, Mario, Luis, John all hired for more than 60 days.
53B-13-5
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 raw scallops still inside pack. As per operator since the night before. Operator segregated. **Corrective Action Taken**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 food employees engaging in food preparation at kitchen without hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on storage shelves across triple sink. Operator started to flip container for proper air dry. **Corrective Action Taken**
24-08-4
Basic - Ice bucket stored on floor between uses. Operator removed from floor. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed across grill at cook line.
31B-04-4
33
Nov 19, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator discarded and replenished with new solution. Retest Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over fried miso inside reach in cooler at cook line. Operator properly rearranged. **Corrected On-Site**
08A-05-6
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 at sushi bar without time mark. As per operator for less than 4 hrs. Operator mark product . **Corrected On-Site**
03F-02-5
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi roll station. **Repeat Violation**
31B-04-4
Basic - Food stored on floor. Observed cooking oil on floor across walk in cooler door. Operator placed at six inches from floor.
08B-38-4
47
May 6, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi rolls containing raw fish no identified on the menu s raw. **Repeat Violation**
02B-01-5
Basic - Food stored on floor. Observed boxes with unwashed produce on the floor inside walk in cooler. Chef stored food boxes six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - Cloth used as a food-contact surface. Observed wet towel covering clams. Chef replaced towel with a cheese cloth, food grade. **Corrected On-Site**
21-05-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at small bar by kitchen.
31B-04-4
64
Jan 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** - From follow-up inspection 2025-01-02: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Time Extended**
02B-01-5
90
Oct 22, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator discarded the solution and replenished with new solution, retest Triple Sink (Chlorine 100ppm). **Warning**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over bread inside walk in freezer. **Warning**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Employee printed out and posted advisory. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Food manager certification expired. 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 certificate expired for Marianna Braganca 9/10/24. **Warning**
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Employee ring out and posted advisory. **Corrected On-Site** **Warning**
02A-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on storage shelves across triple sink. **Warning**
24-08-4
47
Feb 6, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked sweet potato. Employee moved sweet potato from speed rack in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen near dish area. Educated employees on flies.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep tables.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping liquid in hand sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of managers certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in server station. Employee refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in kitchen. Employee picked up ice bucket and sent to dish to be cleaned.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar build up of ice. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.
22-08-4
43
Nov 1, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked mushrooms. Chef rearranged for proper storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed quart containers wet nesting. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water 82°F. Chef discarded water. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer.
14-69-4
74
Frequently Asked Questions
When was Zz's Sushi Bar last inspected?
The most recent health inspection at Zz's Sushi Bar on file is from Mar 19, 2026. The public record contains seven inspections in total.
What is the most common violation at Zz's Sushi Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Zz's Sushi Bar.
How does Zz's Sushi Bar compare to other restaurants in Miami?
Zz's Sushi Bar most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has Zz's Sushi Bar's inspection record improved over time?
No. Recent inspections at Zz's Sushi Bar have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Zz's 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 Zz's Sushi Bar inspected?
Based on the inspection history on file, Zz's Sushi Bar is inspected around two times per year on average.
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