Yoso Sushi
5026 NE 2 Ave Ste 310, Miami, FL 33137 · Permanent Food Service · License 2336561
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (no follow-up needed), 9 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sushi rice (133°F - Hot Holding) at rice cooker. As per chef was mixed with rice vinegar less than 20 minutes.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee not change gloves before engaging food preparation.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towel in contact with arugula at reach in cooler.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a container with ginger stored on floor by freezer.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed two employees with no hair restraints while prep food.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed above dishwasher by three compartment sink.
Equipment in poor repair.
Observed reach in cooler gaskets torn next to dishwasher. Observed reach in freezer gaskets torn near reach in cooler.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet cloth stored on prep sushi table. Employee stored inside sanitizer bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets torn soiled by front prep sushi area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water under reach in cooler floor near dishwasher.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vents dusty above prep area.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed establishment with a bar seating area with approximately 8 seats inside. Repeat Violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed raw items; crispy rice, tuna tartar, spicy tuna, nigiri/sashimi offered on menu not identified as raw. Operator has the menu design in a email but not printed on site.
Administrative complaint
At the first visitFixed on the spot
Observed raw items; crispy rice, tuna tartar, spicy tuna, nigiri/sashimi offered on menu not identified as raw. Operator has new menu designed and printed and is awaiting delivery.
Basic1
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
More time given
At the first visit
Observed establishment with a bar seating area with approximately 8 seats inside.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.