SUSHI MAKI
11531 NORTH KENDALL DRIVE · MIAMI · Dade County · FL 33176
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled wiping towel, and then touching cooked rice without changing gloves. Discussed and coached employee in proper methods
29-34-4High Priority – Observed vacuum breaker missing at hose bibb or on splitter added to hose bibb, located at mop sink.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw fish over cooked rice stored inside the walk in cooler. Employee removed items, and placed them correctly. **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (56F cold holding) stored inside the reach in cooler at front counter. As per employee prepared 6 hours before the inspection. Employee discarded item. **Corrective Action Taken**
Intermediate 4
03G-38-4Intermediate – Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed no proof that any batch of sushi rice are tested today.
03G-42-1Intermediate – Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed the establishment uses the sushi rice under 4.2 pH, no variance approved. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored inside the hand sink located at front counter. **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the establishment uses the sushi rice under 4.2 pH, no HACCP plan approved. **Warning**
Basic 4
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Observed the standing reach in freezer handles broken, located near the three compartment sink.
36-34-5Basic – Observed ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on top of cutting board, located at cooking line.
Inspector observations synchronized from DBPR on October 7, 2026 2:48 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
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.