The Sushi Bar
8748 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2302546
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection8 high priority (7 no follow-up needed, 1 fixed on the spot, 3 repeats), 1 intermediate, 5 basic (4 repeats)-42
- Safety score58
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 visitJul 29, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed masago (71°F - Cold Holding) at sushi bar, as per operator for one hour. Advised operator to move product to reach in cooler for rapid cooling. Operator placed product inside reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed shrimp tempura (74°F - Hot Holding) at sushi bar, as per operator was prepared 2 hours prior to inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw tuna stored over unwashed lettuce inside walk in cooler.
Repeat violation
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over cooked shrimp inside standing reach in cooler across cook line.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining container of blanched asparagus and raw salmon inside walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food preparation table has soil/old food residue.
Observed prep table where shrimp tempura is prepped soiled.
Repeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of Tylenol stored on shelf above bucket of eel sauce next to prep sink at front counter.
Toxic substance/chemical improperly stored.
Observed bottle of laundry detergent stored on shelf above bucket of eel sauce next to prep sink at front counter.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed raw tuna stored inside hand sink in kitchen area.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw tuna thawing inside hand sink in kitchen area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 120°F across cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed prep table underneath fryers soiled with old food debris.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tile cracked outside door of employee bathroom.
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor under cook line soiled with grease buildup.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.