Sushimas
2611 N Miami Ave, Miami, FL 33127 · Permanent Food Service · License 2336251
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 8 routine inspection2 high priority (1 fixed on the spot), 3 intermediate, 2 basic-20
- Safety score80
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 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked eel (51°F - Cold Holding) in cold holding prep unit. Per operator, placed there at 11am.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shelled eggs over krab, cut scallions, sauces inside reach in cooler. Also observed at prep table reach in cooler, raw beef and raw pork above raw salmon and noodles. Operator placed eggs on the bottom shelf and switched beef and pork below salmon and noodles.
Fixed on the spot
Intermediate3
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 no written plan for 4 hour sushi rice. Provided Time as Public Health form to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing blue liquid with no label identifying contents.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed a Matias P. expired 08/05/2026.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed being used as scoops paper bowls got sugary sesame seeds, crispy onions, rice crackers. Operator discarded bowls.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old label on clean food pans stored in kitchen area. Operator removed labels.
Fixed on the spot
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.