El Sushi by Soya
9901 NW 41 St, Doral, FL 33178 · Permanent Food Service · License 2333836
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority, 10 intermediate (1 repeat), 13 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-42
- Safety score58
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 visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed teriyaki roll (54°F - Cold Holding); sushi rice (84°F - Cold Holding); at prep and cook line. As per chef, less than 2 hours. Products were moved to unit for rapid cooling.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed license expired 10.01.26.
Intermediate10
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed form not completed.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed sodas dispenser backplate soiled at server station closer to bathrooms.
Non-pitting surface rust on food-contact equipment.
Observed rust on WIC shelves.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at HWS at drink station at entrance to establishment and HWS at drink station near bathrooms.
No soap provided at handwash sink.
Observed at HWS at drink station at entrance to establishment and HWS at drink station near bathrooms.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle of degreaser not labeled at cook line.
Code 53, Manager certification and employee training: 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/
Repeat violation
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed staff not knowing quaternary concentration at 3CS. Coached PIC in correct procedure.
Basic13
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer at RIC across cookline wok section.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of ramen on floor at warewashing area. Container was moved off floor. Observed plastic containers of soy sauce on floor at prep area.
Fixed on the spotRepeat violation
Food not stored at least 6 inches off of the floor.
Observed several plastic containers of different food products not six inches off floor at prep area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in 65°F water at cook line.
Ice scoop handle in contact with ice.
Observed at ice machine at server station closer to bathrooms. Ice scoop was correctly stored.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed WIF gaskets in disrepair and RIC gaskets at prep area near kitchen entrance in disrepair. Observed table top sushi refrigerated display case missing doors at prep area.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on WIF door and door frame.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood soiled at wok area, WIC gaskets and fan guards soiled, and WIF gaskets soiled.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at HWS at drink station at entrance to establishment and HWS at drink station near bathrooms.
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 employee water bottle at RIC at prep area. Bottle was removed.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided via email.
No copy of latest inspection report available.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.