Varsol by Akashi
3423 Main Hwy, Coconut Grove, FL 33133 · Permanent Food Service · License 2337134
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate, 15 basic (1 repeat); basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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. See stop sale. Observed at walk in cooler 4 packages of minced tuna thawed.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at sushi line tuna (63°F - Cold Holding) crispy rice (53°F - Cold Holding). As per operator less then 3 hours. Operator stored into cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at cook line stove shelf, tempura shrimp (81°F - Hot Holding). As per operator less than 1 hour.
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.
See stop sale. Observed at sushi line container of sushi rice not time marked. As per operator from 3 hours ago. Operator placed time stamp.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at sushi line reach in cooler raw beef strips stored on top of container shredded carrots.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at sushi line and at rear kitchen area used as dump sinks with evidence of food remnants inside.
Basic15
Code 06, Food properly thawed: 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.
See stop sale. Observed at walk in cooler 4 packages of minced tuna thawed.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at sushi line reach in cooler containers of krab salad and veggies stored uncovered.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.observed interior steamer pot of white rice.
In-use knife/knives stored in cracks between pieces of equipment.
Observed at sushi line chopping knife stored between crack of sushi display case and table.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed 2 employees at sushi line and a rear kitchen cook line drinking while prepping.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed under cutting board at rear kitchen prep.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave and cook line oven soiled with food and grease build up.
Reach-in freezer interior/shelves have accumulation of soil residues.
Observed at standing reach in freezer next to walk in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed stove stop soiled with food and grease build up.
Buildup of food debris/soil residue on equipment door handles.
Observed at microwave at rear kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at sushi line reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed at sushi line and at rear kitchen area with discard fish pieces and grease debris.
Unclean building components, attachments or fixtures.
Observed hood filters soiled with grease build up.
Floor soiled/has accumulation of debris.
Observed throughout.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed at sushi line storage shelf employee backpack stored on top of trays of premade sushi rolls. Operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.