Bonsai Sushi Bar Restaurant

10832 NW 58 St, Doral, FL 33178 · Permanent Food Service · License 2330581

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
3 high priority (2 fixed by the Jul 22 follow-up), 4 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-35
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul142026

Complaint inspection

20 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
14 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over frozen commercially packaged raw beef at WIF. Coached manager on correct procedure.
  More time given
Intermediate3
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed krab sticks being defrosted inside 3CS with no water running. Water was opened.
  More time givenFixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic container of seafood mix on floor at WIF.
  More time given
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 3 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 6 packs of commercially processed salmon fully thawed at cooling drawer at cook line.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed commercially package raw chicken stored over frozen commercially packaged fries at WIF. Coached manager on correct procedure.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed cup machine with (Chlorine 0ppm).
Intermediate4
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed filter with no service date under hws at cook line.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at hws at front counter.
  No soap provided at handwash sink.
  Observed at hws at front counter.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed staff member not knowing proper concentration of chlorine at dish machine. Coached staff on correct procedure.
  Fixed on the spot
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed squeeze bottles not labeled at RIC used for desserts.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed krab sticks being defrosted at room temperature. Product was placed in WIC for defrosting.
  Fixed on the spot
  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 6 packs of commercially processed salmon fully thawed at cooling drawer at cook line. Coached manager on correct procedure.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic container of soy sauce on floor near exit and seafood mix on floor at WIF.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Scoop was properly stored.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle used to scoop rice. Bowl was removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed grooved green cutting board at warewashing area.
  Equipment in poor repair.
  Observed WIC gaskets in disrepair and RIC gaskets in disrepair at unit used for desserts.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed RICs gaskets at cook line soiled and WIC fan guards soiled.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed metal tongs stored on filter hose at hws at cook line. Utensil was removed.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on metal containers at ware washing area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed missing at men's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back exit door.
Official report, on the Florida DBPR website

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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.