Shibui Rest
10141 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2316399
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 Nov 2 routine inspection6 high priority (1 fixed on the spot, 2 repeats), 5 basic (4 repeats)-46
- Safety score54
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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pooled eggs (51°F - Cold Holding) at cook line, as per operator for less than one hour. Operator opting to use time as a public health control moving forward.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken removed from original packaging stored over blueberries and cooked pork inside white standing freezer next to walk in cooler. Operator relocated products for proper storage.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over washed limes inside reach in cooler across cook line.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining container of shrimp tempura at cook line.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up triple sink until unit is repaired.
Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
Observed hose attached to faucet at prep sink in upstairs sushi bar area.
Repeat violation
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 90°F at cook line.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining shelf inside walk in freezer.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler shelves rusted.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on floor inside walk in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves soiled.
Repeat violation
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.