Muchi Sushi 305
3610 NW 183 St, Miami Gardens, FL 33056 · Permanent Food Service · License 2334447
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 1 basic-11
- Safety score89
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 visitSep 15, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sushi rice (120°F - Hot Holding) held in the rice maker for less than 30 minutes, operator requested to use TPHC.
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 raw tuna tartar and salmon not identified in the menu. Operator marked items.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
By the rice maker.
No paper towels or mechanical hand drying device provided at handwash sink.
Operator placed roll.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
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.