Mayu
177 SW 7 St, Miami, FL 33130 · Permanent Food Service · License 2332246
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
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 21, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw salmon stored over cooked vegetables in reach cooler at sushi station.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Observed at spray hose next to dishwasher machine at coffee station.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed alcohol bottle stored over prep table across electrical outlet.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed two chlorine sanitation solutions buckets at 200 ppm. Operator add more water to buckets.
Fixed on the spot
Intermediate2
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.
Observed cream cheese and truffle butter maintained with time, however no written procedures at time of inspection. Person in charge add to the form at time of inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No Hot temperature thermometer to check inside dismachine.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen tuna and frozen swain being thawed inside commercially packaged. Coached chef. Operator removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water at 79°F.
Code 21, Wiping cloths and linens: Observed Cloth used as a food-contact surface in sushi station with cut and whole avocado are stored.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed utensils in dry storage area not properly stored.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reporting only1
Code 49, Flammable materials: Flammables stored near a source of ignition.
For reporting purposes only. Observed restaurant lamps stored in water heater room alongside paint can. Person in charge removed at time of inspection.
Fixed on the spot
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.