Iron Sushi
9432 NE 2nd Ave, Miami Shores Village, FL 33138 · Permanent Food Service · License 2331730
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (no follow-up needed), 5 intermediate (1 repeat), 10 basic (5 repeats); basic violations cost 12 at most-31
- Safety score69
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 visitNov 6, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed one package of raw tilapia,4 packages of raw tuna and 4 packages of cooked eel stored inside ROP PACKAGE at reach in cooler front counter. As per employee since day prior.
Intermediate5
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands at prep sink front counter.
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed shelves under prep area rusted by cook line.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink by freezer.
No soap provided at handwash sink.
Observed no soap at hand sink by freezer.
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed one package of raw tilapia,4 packages of raw tuna and 4 packages of cooked eel stored inside ROP PACKAGE at reach in cooler front counter. As per employee since day prior.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee beverage at reach in cooler sushi station.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed two employees while preparing food.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn by three compartment sink. Observed lid from white chest freezer in disrepair at kitchen.
Repeat violation
Ice buildup in reach-in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed by front counter by sushi station.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled by sushi station. Observed hoods soiled at kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles dusty above sushi station. Observed ceiling soiled back kitchen.
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 a scooter and a bicycle stored by freezer at back kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside mop bucket by mop sink.
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
- 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.
Safest restaurants in Miami Shores Village
No other A-grade restaurants in Miami Shores Village yet.