Iron Sushi

840 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2327112

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 9, 2026

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
2 intermediate (1 fixed on the spot, 2 repeats), 8 basic (8 repeats); basic violations cost 12 at most
-19
Safety score81

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

Inspection history

2 inspections · 2 visits

Latest inspection

Jul92026

Complaint inspection

10 violations found

First visitJul 9, 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.
10 violations found:
- 2 Intermediate
- 8 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed outside of rice maker soiled. Observed fry baskets, heavily soiled with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed o appear towels at handwashing sink at front counter. Employee provided paper towels during inspection.
  Fixed on the spotRepeat violation
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket at reach in cooler at kitchen area torn and in poor condition.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup at all three chest freezers.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Observed cover missing for drain at cook line in kitchen area.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign at handwashing sink next to three compartment sink at warewashing area.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at rear exit of restaurant.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed ceiling tiles missing over chest freezer at pathway to kitchen.
  Repeat violation
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed grease condensation on hood at cook line.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed an unsecured CO tank at Kit area.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026B80Complaint inspection15 violations No follow-up needed

First visitJul 7, 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:
- 3 Intermediate
- 12 Basic
What the inspector cited
Intermediate3
- 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 no written plan for sushi rice held in time I emailed manager, he printed and filled out form during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed outside of rice maker soiled. Observed fry baskets, heavily soiled with food debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at handwashing sink at sushi area.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a case of fry oil stored on the floor in pathway to kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket at res in cooler at kitchen area torn and in poor condition.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup at reach in freezer at front counter.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at sushi area a wet wiping cloth not stored in sanitizing solution.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gasket at react in cooler at cook line soiled with food debris.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Observed cover missing for drain at cook line in kitchen area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observe no handwashing sign at handwashing sink next to three compartment sink at warewashing area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at rear exit of restaurant.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed ceiling tiles missing over chest freezer at pathway to kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed grease condensation on hood at cook line.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop not hung to dry properly
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed a CO tank at front line not secured.
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.
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.