Sushi Kong Miami
3000 SW 22 St Ste C44, Miami, FL 33145 · Permanent Food Service · License 2334724
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 2 basic (1 repeat)-12
- Safety score88
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 visitOct 26, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Stand- up reach in cooler by the ware wash area: raw beef stored above whole avocados. Discussed with the operator and provided the handout for the proper storage of food. Observed operator move the raw beef to another shelf on the bottom of the reach in cooler.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed the license with the Division expired 10/1/26. Discussed with the operator and encouraged to pay during the inspection.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. NRFSP, Maria U, Richard B., and Carlos R. All expired on 02/17/26. Discussed with the operator.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Front counter: container with limes stored on the floor.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed multiple employees preparing food h cutting fresh vegetables for the customer without hat or hair restraints.
Fixed on the spotRepeat 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.