Soya Sushi Bar of Florida
11402 NW 41 St Unit 116-118, Doral, FL 33178 · Permanent Food Service · License 2337524
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitSep 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Observed Dishwasher (Chlorine 0ppm) at warewashing area. Dishwasher Bar Area(Chlorine 200ppm).
Administrative complaintFixed on the spot
At the first visit
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) at warewashing area. Dishwasher (Chlorine 0ppm); Dishwasher Bar Area(Chlorine 0ppm).
Intermediate1
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.
More time given
At the first visit
Observed establishment had no written plans for sushi rice. Emailed manager time as a public health control form.
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visit
Observed cutting board at sushi line with deep marks and not easily cleaned.
Equipment in poor repair.
Observed gasket at reach in cooler at cook line torn.
More time given
At the first visit
Observed gasket at reach in cooler at cook li e torn.
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
At the first visit
Observed interior of ice machine at kitchen area soiled.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
At the first visit
Observed standing water in reach in cooler at cold line at kitchen area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
At the first visit
Observed CO tank at bar area not secured.
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.