Magie / Manoli
3540 Main Hwy, Unit CU2 -104 & CU2-105, Miami, FL 33133 · Permanent Food Service · License 2336381
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed by the Oct 19 follow-up), 5 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 at scratch kitchen sushi area raw beef and chicken stored in same container over raw fish.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
Observed sign posted behind bar. Operator removed and posted at entrance window.
Fixed on the spot
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment using reduced oxygen packaging for fish, beef, lamb, chicken, and sauces held more than 48 hours with out an approved HACCP.
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 none available for quaternary and chlorine sanitizers.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at front counter of SCRATCH KITCHEN/ MAGIE sushi bar.
No soap provided at handwash sink.
Observed at front counter of SCRATCH KITCHEN/ MAGIE sushi bar.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at front counter of SCRATCH KITCHEN/ MAGIE sushi bar.
Code 36, Floors, walls, ceilings and ventilation: Utility lines are unnecessarily exposed.
Observed at scratch kitchen sushi bar rear kitchen area.
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.