Inspection Report

Florida DBPR Inspection Report
Completed

HIRO'S SUSHI EXPRESS

1518 WASHINGTON AVE · MIAMI · Dade County · FL 33139

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Inspection Summary

Inspection dateMarch 20, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3394086
Visit number1
Inspection Visit ID8509588
DBPR license2330991

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority2 Intermediate3 Basic0 Critical0 Non-Critical7 Total
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All DBPR Inspector Observations

7 full violation description(s) documented by the inspector during this visit.

High Priority 2

#4High Priority12A-17-4

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands.

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (126F – Hot Holding) at the front counter. As per the manager the soup was cooked approximately two hours ago, she turned up the heat on the holding container. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink.

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed a box with plastic wrap in the sink. The manager moved it. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic14-08-4

Basic – Bamboo mats used for the preparation of sushi rolls – mat in direct contact with food. **Repeat Violation**

Repeat Violation
#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packages of tuna still in the vacuum in standing water with an internal temperature of 30°F. The chef removed the vacuum and placed in the walk-in cooler.

#3Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The sushi chef put the towel in the sanitizer bucket. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on October 9, 2026 1:55 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 6 · Proper thawing of TCS food
1 observation(s)
Category 12 · Handwashing and hygienic practices
2 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.