Ohana Sushi & Fusion

12374 SW 127 Ave, Miami, FL 33186 · Permanent Food Service · License 2337499

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 complaint inspection
3 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic (1 repeat)
-17
Safety score83

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct162026

Complaint inspection

6 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 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 in reach in cooler across from cook line shrimp tempura (51°F - Cold Holding); raw shrimp (50°F - Cold Holding), as per operator less than 2 hours. Operator placed in reach in freezer for rapid cooling. Observed in reach in cooler across from cook line shumai (50°F - Cold Holding) , as per operator less than 2 hours. Operator placed in reach in freezer for rapid cooling. Observed in reach in cooler to the left of hand wash sink cooked white rice (47°F - Cold Holding). As per operator less than 2 hours. Operator placed in reach in freezer for rapid cooling.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed to the right of cook line miso soup (130°F - Hot Holding); beef stock (113°F - Hot Holding). Employee reheated beef stock (167°F - Reheating); miso soup (171°F - Reheating).
  Fixed on the spot
- 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 beef stored over raw swai in reach in cooler across from cook line. Employee stored raw swai away from raw beef.
  Fixed on the spot
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed during time of inspection a service charge billed to a table of one guest when menu states it will be charged for groups of 6 or more. Service charge advisory is posted on menu and on receipt when printed.
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed container of rice wine vinegar on floor. Employee removed container from floor. Observed box of Oreos on floor. Employee removed box from floor during time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle bowl being used to serve quinoa in kitchen. Employee removed no handle bowl during time of inspection. Observed no handle bowl being used to serve fruits in front counter. Employee removed no handle bowl during time of inspection.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep302026C77Routine inspection13 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed swai used for ceviche preparation without proof of parasite destruction. Swai ceviche was discarded during time of inspection.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Observed swai used for ceviche preparation without proof of parasite destruction. Swai ceviche was discarded during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler at front sushi counter diced raw salmon (47°F - Cold Holding); spicy tuna mix (46°F - Cold Holding); krab (51°F - Cold Holding); raw swai (48°F - Cold Holding), as per operator less than 2 hours. Items were placed over ice in reach in cooler for rapid cooling. Observed at reach in cooler across from cook line cooked chicken breast (56°F - Cold Holding) as per operator less than 2 hours. Chicken was placed in freezer for rapid cooling.
  Fixed on the spot
- 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 beef stored over raw shrimp in reach in cooler across from cook line. Operator removed raw beef from above shrimp during time of inspection. Observed raw beef stored over beef gyoza in reach in freezer at dry storage area. Operator removed raw beef from above gyozas during time of inspection.
  Fixed on the spot
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed Rosa F. Engaging in food preperation without proof of reporting agreement. Reporting agreement was provided and signed during time of inspection.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bucket of soy sauce stored on floor across from three compartment sink. Operator stored bucket off of floor during time of inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee coffee on cutting board on preperation table across from cook line.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee water bottle stored in reach in cooler across from sushi counter. Operator discarded of water bottle during time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle bowl in bucket of rice, panko, tempura below cook line. Operator removed containers during time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed accumulation of food debris in microwave at cook line.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean plastic containers on drying rack to the left of three compartment sink not inverted. Operator inverted during time of inspection.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed single service to go containers not inverted over sushi station at front counter. Employee inverted during time of inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed bug zapper installed over ice machine. Operator moved bug zapper and installed on wall away from preparation area during time of inspection.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.