Sushi Lico LLC

15892 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2326462

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 39 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
7 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot), 28 basic; basic violations cost 12 at most
-47
Safety score53

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

40 violations found

First visitOct 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.
40 violations found:
- 7 High priority
- 5 Intermediate
- 28 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 1 broken raw shell eggs at reach in cooler top across cook line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed beans sprouts (76°F - Cold Holding) at reach in cooler across cook line. As per person in charge for less than 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored over washed lemons at walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put on gloves to
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employees began working with food without first washing hands.
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  Observed near dishwasher.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired since October 1, 2026.
Intermediate5
- 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.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink blocked by chair.
  Handwash sink used for purposes other than handwashing.
  Observed handwashing sink at sushi bar used to stored sanitizer buckets.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed at handwash sink near dishwasher.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager showed up in the middle of the inspection.
  Fixed on the spot
Basic28
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of soy sauce in the kitchen. Also observed containers of oil stored directly on floor in the kitchen.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at cook line.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed in the kitchen.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Ripped/worn tin foil used as shelf cover.
  Observed across cook line.
  Hood filter missing from automatic fire suppression/exhaust system.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at white reach in freezer behind kitchen entrance door.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at sushi bar.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave at sushi bar heavily soiled with old food debris. Also observed containers interior of mini oven at sushi bar.
  Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.
  Observed sushi rice machine soiled with old food debris at sushi station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed racks near cook line heavily soiled with grease and food debris.
- 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 at shelve across the triple sink.
  Silverware/utensils stored upright with the food-contact surface up.
  Observed at shelves across triple sink.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler across sink near mini oven at sushi bar.
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed near cook line.
  Floor tiles in disrepair in the kitchen.
  Floor area(s) covered with standing water.
  Observed in front of the triple sink.
  Hole in or other damage to wall.
  Observed holes in wall near the triple sink. Also observed at handwash sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles in the kitchen heavily soiled with dust.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Floor soiled/has accumulation of debris.
  Observed holes floor heavily soiled at ware washing area.
- Code 38, Lighting: Twenty (20) foot-candles of light not provided inside equipment where food is stored.
  Observed at reach in cooler in the sushi bar.
  Twenty (20) foot-candles of light not provided at food buffet or salad bar.
  Observed at sushi bar.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee personal phone stored next to clean container near dishwasher.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.