Omakai Sushi
3304 Mary St, Miami, FL 33133 · Permanent Food Service · License 2337632
What drove the grade
Hole in or other damage to wall.
How the score was calculated
- Starting score100
- Violations at the Oct 30 complaint inspection1 basic (1 repeat)-2
- Safety score98
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 30, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed half of wall missing next to white chest reach in freezer in kitchen
Repeat violation
Earlier inspections 1
A95Routine inspection4 violations No follow-up needed
- First visitJul 27, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
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 for frozen reduced oxygen packages of salmon in walk in cooler.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed for several employees.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed for microwave at storage shelf in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed half of wall missing next to white chest reach in freezer in kitchen.
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.