SUSHI MAKI

Name: SUSHI MAKI
Address: 2550 SOUTH BAYSHORE DRIVE SUITE 104, MIAMI, FL, 33133, US
Rating: 3.4

2550 SOUTH BAYSHORE DRIVE SUITE 104, MIAMI, FL 33133

License #2335495

🍱 Japanese/Sushi ℹ️

3.4 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 16 findings · 6 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SUSHI MAKI in MIAMI currently holds an InspectFL Health Score of 3.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 75 total violations — 25 critical, 8 major, 42 minor.

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The latest inspection on October 6, 2026 shows 16 observation rows: 6 critical, 3 major, and 7 minor.

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Inspector notes

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in contact with lettuce at salad station. Operator removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and water at oven not labeled. Operator placed label.
[03G-36-4] pH meter used to test sushi rice not calibrated according to manufacturers instructions/no buffer solution available. Observed pH meter not properly calibrated for current day sushi rice. After several tries operator was able to proper calibrate and test sample sushi rice batch.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at heat lamp tempura shrimp (120F - Hot Holding); sweet plantain (119F - Hot Holding). Operator discarded.
[03G-49-3] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed sushi rice testing for current day not added to log. Operator added.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at cook line drawer cooler. Operator removed and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line garlic in oil (64F - Cold Holding). Operator removed and stored at reach in cooler to rapid cool.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler raw smoked salmon over cut carrots.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored on box of can liners at dry storage area. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed used as dump sink with ice remnants.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee at sushi station drinking from water bottle at prep line.
[08B-12-5] Stored food not covered. Observed at soda fountain table uncovered carafes of water. Operator places cover.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed used to line container with misago eggs.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added to mop sink.
[36-73-4] Floor soiled/has accumulation of debris. Observed at cook line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at beverage storage closet in lobby.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
[06-09-1] 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 for frozen tunas at reach in cooler in storage area. Operator began to remove.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed for cutting boards at prep line.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and front line.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter ice bin.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of chives at salad bar. Operator removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of fried rice at hot box. Operator removed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed used to wrap and cover sliced avocados.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line multigrain rice (57F - Cold Holding) no longer under pH. Operator removed and stored at reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at heat lamp tempura shrimp (94F - Hot Holding); sweet plantain (112F - Hot Holding). As per operator less than 1 hour. Operator placed back into fryer to reheat.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added to mop sink.

Disposition: Met Inspection Standards
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed for employee prepping sushi.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of carrots at salad station. Operator removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of misago at cook line. Chef removed.
[08B-12-5] Stored food not covered. Observed at cook line reach in cooler cooked chicken not covered.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer at rear of kitchen raw chicken stored over sushi hamachi fish . Chef removed and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line table in a container of ice raw salmon (48F - Cold Holding); raw tuna (49F - Cold Holding). As per chef for 45 minutes. Chef added more ice and water to container to form proper ice bath for items.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed for sushi rice at front counter. As per chef for only 1 hour. Chef placed time stamp onto container.
[03G-38-4] Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed for past ph logs not properly maintained and filled out completely.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.