Canton Sushi Maki Dadeland

6661 S. Dixie Hwy, Miami, FL 33143 · Permanent Food Service · License 2315902

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Aug 4, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 4 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
5 high priority (fixed by the Aug 4 follow-up, 3 repeats), 3 intermediate (1 repeat), 14 basic (4 repeats); basic violations cost 12 at most
-43
Administrative complaint on Aug 3, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score45

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

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 6 Basic
What was still cited
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  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 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Operator removed to be placed into washing machine.
  More time givenFixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 5 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed reach in across cook line with ambient temp of 54°F. The following TCS foods stored inside for more than 4 hours: cooked carrot (60°F - Cold Holding); raw beef (60°F - Cold Holding); peas and carrots (57°F - Cold Holding); raw bacon (59°F - Cold Holding); cooked shrimp (62°F - Cold Holding); shredded cabbage (62°F - Cold Holding); bean sprouts (61°F - Cold Holding); cooked pork (57°F - Cold Holding). Observed reach in under flat top with ambient temp of 57°F, the following TCS foods stored inside: edamame (60°F - Cold Holding); raw chicken (57°F - Cold Holding); tempura shrimp (55°F - Cold Holding).
  Repeat violationAdministrative complaint
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 3 wahoo and 6 tuna filets thawed in ROP.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in across cook line with ambient temp of 54°F. The following TCS foods stored inside: cooked carrot (60°F - Cold Holding); raw beef (60°F - Cold Holding); cooked chicken (57°F - Cooling); peas and carrots (57°F - Cold Holding); scrambled egg (59°F - Cooling); butter (59°F - Cold Holding); raw bacon (59°F - Cold Holding); cooked shrimp (62°F - Cold Holding); shredded cabbage (62°F - Cold Holding); bean sprouts (61°F - Cold Holding); sushi roll (60°F - Cooling); cooked pork (57°F - Cold Holding). Observed reach in under flat top with ambient temp of 57°F, the following TCS foods stored inside: edamame (60°F - Cold Holding); raw chicken (57°F - Cold Holding); tempura shrimp (55°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in lowboy across cook line; raw bacon behind cooked peas and carrots.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 7 live flies on boxes of sponges and trash bags above rice cookers in kitchen area, next to triple sink. Observed 1 live fly outside of walk in cooler next to microwave in kitchen area. Observed 1 live fly in warewash area on counter I kitchen area. Observed 2 live flies on monitor across cook line above reach in lowboy cooler in kitchen.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food shelves across cook line.
  Non-pitting surface rust on food-contact equipment.
  Observed on dish racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee rinsing off cord in hand sink in kitchen.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar with no label in dry storage area.
  Repeat violation
- 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.
  See stop sale. Observed 3 wahoo and 6 tuna filets thawed in ROP.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cup in sugar container. Operator removed during inspection.
  Fixed on the spotRepeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed interior walk in freezer.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 54°F. The following TCS foods stored inside: cooked carrot (60°F - Cold Holding); raw beef (60°F - Cold Holding); cooked chicken (57°F - Cooling); peas and carrots (57°F - Cold Holding); scrambled egg (59°F - Cooling); butter (59°F - Cold Holding); raw bacon (59°F - Cold Holding); cooked shrimp (62°F - Cold Holding); shredded cabbage (62°F - Cold Holding); bean sprouts (61°F - Cold Holding); sushi roll (60°F - Cooling); cooked pork (57°F - Cold Holding). Observed reach in under flat top with ambient temp of 57°F, the following TCS foods stored inside: edamame (60°F - Cold Holding); raw chicken (57°F - Cold Holding); tempura shrimp (55°F - Cold Holding).
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple equipment exterior soiled. Observed soiled gaskets in coolers across cook line.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave handle soiled.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean sheet trays on floor on warewash area.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation throughout establishment.
- Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
  Observed mop sink blocked by cases of beer.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no copy printed.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.