Sushi Maki
2550 South Bayshore Drive Suite 104, Miami, FL 33133 · Permanent Food Service · License 2335495
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot), 7 basic (1 repeat)-39
- Safety score61
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 6, 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.
16 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 at cook line garlic in oil (64°F - Cold Holding). Operator removed and stored at reach in cooler to rapid cool.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at heat lamp tempura shrimp (120°F - Hot Holding); sweet plantain (119°F - Hot Holding). Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at reach in cooler raw smoked salmon over cut carrots.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef at cook line drawer cooler. Operator removed and stored correctly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed used to line container with misago eggs.
Repeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed splitter added to mop sink.
Repeat violation
Intermediate3
Code 03, Food out of temperature: pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.
Observed pH meter not properly calibrated for current day sushi rice. After several tries operator was able to proper calibrate and test sample sushi rice batch.
Fixed on the spot
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Observed sushi rice testing for current day not added to log. Operator added.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed used as dump sink with ice remnants.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed squeeze bottles of oil and water at oven not labeled. Operator placed label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at soda fountain table uncovered carafes of water. Operator places cover.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoops stored on box of can liners at dry storage area. Operator removed.
Fixed on the spot
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed tongs in contact with lettuce at salad station. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee at sushi station drinking from water bottle at prep line.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed at cook line.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed at beverage storage closet in lobby.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.