Ohana Sushi

3887 NW 107 Ave #103, Doral, FL 33178 · Permanent Food Service · License 2334690

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 15, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Aug 15 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 complaint inspection
4 high priority (3 fixed by the Aug 15 follow-up, 1 fixed on the spot), 3 intermediate, 15 basic (10 repeats); basic violations cost 12 at most
-33
Safety score67

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug142026

Complaint inspection

22 violations found · Inspector came back once

Follow-up visitAug 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 9 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic9
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  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 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 4 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed sushi rice at front counter and tempura paste at cook line with no time marking with more than 4 hours out of temperature control while using time as a public health control.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Unit at cook line: krab (48°F - Cold Holding); tofu (45°F - Cold Holding); gyoza pork (45°F - Cold Holding); cooked chicken (45°F - Cold Holding). As per operator, less than 4 hours.
  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 sushi rice at front counter and tempura paste at cook line with no time marking.
  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 raw shell eggs stored over ready to eat miso paste at WIC.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed menu items with raw fish not properly identified on menu.
- 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 cutting board soiled.
Basic15
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed platano rolls not covered at RIC at front counter.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop in water at 71°F.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards at front counter.
  Repeat violation
  Equipment in poor repair.
  Observed lid and gaskets of white chest freezer in disrepair
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed WIC with rust that pits the surface.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at RIF door near kitchen entrance. Observed ice buildup inside white chest freezer next to cook line.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at front counter. Corrected during inspection.
  Fixed on the spotRepeat violation
- 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 with accumulated grease.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box of chopsticks stored on floor at office.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at women bathroom.
  Repeat violation
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed at both bathrooms.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  Observed no cove molding at dry storage area near back exit door.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed at cook line, storage, and warewashing areas.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license posted from October 1, 2924.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul212026B81Routine inspection15 violations, 1 high priority No follow-up needed

First visitJul 21, 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.
15 violations found:
- 1 High priority
- 1 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), corrected to 200PPM.
  Fixed on the spot
Intermediate1
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed water filters at ice machine missing service date.
  Repeat violation
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed assorted sauces and flour at cook line not labeled. Staff labeled all products.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic boxes of frying oil on floor at storage area near back exit door. Boxes were removed off floor.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed staff doing food preparation at cook line with no hair restraint. Staff started wearing hair restraint.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed lid and gaskets of white chest freezer in disrepair.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rust that pitted the surface at WIC shelves.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside RIF across cook line and inside white chest freezer next to cook line. Ice was removed from RIF.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Observed wet wiping cloth not stored in sanitizing solution between uses at kitchen area.
  Wet wiping cloths were stored in bucket with sanitizer.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed chopsticks box on floor at office area. Boxes was removed from floor.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at bathroom closer to kitchen entrance.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed at bathroom closer to kitchen entrance.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed at cook line, storage, and warewashing areas.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license posted from October 1, 2024.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Stop sale: An order that the food can’t be sold or served.