Sushi Sake Mimo
5700 Biscayne Blvd Ste 101, Miami, FL 33137 · Permanent Food Service · License 2338048
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 intermediate (4 fixed on the spot, 3 repeats), 13 basic (7 repeats); basic violations cost 12 at most-37
- Safety score63
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 8, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed chef changing task from cleaning and proceeded to cook with same gloves. Coached employee to wash hands properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violation
Intermediate6
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed sushi rice with time at front counter no written procedures provided. Provided form by email.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed green cutting board and red cutting board with mold-like substance by walk in cooler entrance storage.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a chicken box stored on top of hand sink by sushi station cook line. Employee removed box.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink by three compartment sink and storage. Employee provided.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Observed no soap at hand sink by three compartment sink and storage. Employee provided.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with bleach not labeled under three compartment sink. Employee labeled.
Fixed on the spot
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed tempura flour not labeled by rice cooker kitchen. Employee labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container with soy sauce stored on floor at walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
By front counter sushi station.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
By sushi station.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed back kitchen entrance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled by pick up area. Observed fan cover soiled at walk in cooler.
Repeat violation
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 clean ice bucket stored above ice machine not inverted. Employee inverted.
Fixed on the spotRepeat violation
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean containers and cups stored next to hand sink across ice machine.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed SS not inverted by storage shelves across ice machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no sign at hand sink bar area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents dusty by prep area and ware washing area.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside mop bucket by mop sink. Employee stored properly.
Fixed on the spotRepeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.