S.E.A Asian Bistro Sunny Isles Beach
18090 Collins Ave Unit T-23, Sunny Isles Beach, FL 33160 · Permanent Food Service · License 2326685
What drove the grade
Observed Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 5 intermediate, 6 basic-36
- Safety score64
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 9, 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 priority5
Code 03, Food out of temperature: Observed Shell eggs not stored at an ambient air temperature of 45°F or less.
Eggs were located on prep table next to stove with an ambient temperature of 78°F. Per chef eggs had only been out for less than an hour. Chef moved to nearby reach in cooler.
Fixed on the spot
Observed sushi rice hot holding at 81°F.
Rice was located in rice cooker in sushi station. Per manager sushi rice in kept on time but, no time marking located on rice to indicate that.
Code 08, Food protection and cross-contamination: Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee began working with food and utensils after entering kitchen from outside without first washing hands.
Code 41, Chemicals and toxic substances: Observed cleaning chemicals stored over avocados in kitchen area.
Intermediate5
Code 03, Food out of temperature: Observed sushi rice hot holding at 81°F.
Rice was located in rice cooker in sushi station. Per manager sushi rice in kept on time no written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink in kitchen area not accessible for employee use at all times due to sanitizer bucket stored inside.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in sushi area.
No soap provided at handwash sink and in sushi area.
Basic6
Code 08, Food protection and cross-contamination: Observed various foods stored on floor in walk in cooler and cases of avocado stored on floor on prep table in kitchen area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense dry rice and 2 oz cup used to dispense seasonings.
Cardboard used to line food-contact shelves.
Ice buildup in reach-in freezer.
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware outdoors.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.