Japanese Sokai Peruvian Sushi Bar

10141 W Flagler St Unit D130-D140, Miami, FL 33174 · Permanent Food Service · License 2335011

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 complaint inspection
3 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 12 basic (6 repeats); basic violations cost 12 at most
-28
Safety score72

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

Oct142026

Complaint inspection

18 violations found

First visitOct 14, 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.
18 violations found:
- 3 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at prep table kitchen raw beef (50°F - Cold Holding); raw fish (50°F - Cold Holding); according to cook placed 30 minutes ago, operator added ice to food items for rapid chill. 10 minutes after, raw beef (40°F - Cold Holding); raw fish (41°F - Cold Holding);
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed above clean utensils, by dish machine bottle with pain relief. Operator removed.
  Fixed on the spot
  Sanitizer not used in accordance with the manufacturer's recommendations.
  Observed chlorine. Sanitizer Bucket (Chlorine 0ppm); operator added chlorine to bucket, Sanitizer Bucket (Chlorine 100ppm)
  Fixed on the spot
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 poke bowls containing raw fish no identify as raw. Operator fix menus at the time of inspection.
  Fixed on the spot
- 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.
  Provided form, operator printed and filled.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink blocked at prep area. Operator cleared hand sink.
  Fixed on the spotRepeat violation
Basic12
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.observed inside flour.
  Operator stored with handle upwards.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed at prep table, operator discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gaskets on reach in coolers at cook line torn.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed inside walk in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in coolers and walk in cooler soiled.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed handles soiled on walk in cooler and walk in freezer.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed on shelve under hand sink, not protected from water splash. Operator removed and stored toilet n a clean surface.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed under hand sink, next to ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled by dishwasher area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dusty tiles and vents kitchen and ware washing areas.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul92026B82Routine inspection9 violations, 2 high priority No follow-up needed

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.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw hamburger patties stored over Sushi fish rolls, inside cooler under grill. Operator stored properly.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed aspirin container stored above clean utensils at ware washing area. Employee removed aspirin and stored properly.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed at bar area dish machine.
Basic5
- 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 raw frozen tuna inside walk in cooler , Thawing , not remove from ROP. Tuna temperature 33°F. Operator removed from ROP for proper thawing .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gaskets in reach in coolers .
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed walk in cooler and freezer handles soiled.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed at front counter sushi area SS containers not inverted. Employee inverted SS containers.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.