VARSOL BY AKASHI

Name: VARSOL BY AKASHI
Address: 3423 MAIN HWY, COCONUT GROVE, FL, 33133, US
Rating: 0

3423 MAIN HWY, COCONUT GROVE, FL 33133

License #2337134

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 21 findings · 5 critical

Routine - Food

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Minor

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Quick take

VARSOL BY AKASHI in COCONUT GROVE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 117 total violations — 26 critical, 25 major, 66 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 6, 2024

The latest inspection on September 18, 2026 shows 21 observation rows: 5 critical, 1 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

117

Coverage note

Inspector notes linked where available

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DBPR

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VARSOL BY AKASHI has a rough inspection history. Would you risk it?

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.

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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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Observed at walk in cooler 4 packages of minced tuna thawed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line stove shelf, tempura shrimp (81F - Hot Holding). As per operator less than 1 hour.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at sushi line reach in cooler raw beef strips stored on top of container shredded carrots.
[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 interior steamer pot of white rice.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under cutting board at rear kitchen prep.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwave at rear kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at sushi line reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at sushi line and at rear kitchen area used as dump sinks with evidence of food remnants inside.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood filters soiled with grease build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at sushi line storage shelf employee backpack stored on top of trays of premade sushi rolls. Operator removed.
[08B-12-5] Stored food not covered. Observed at sushi line reach in cooler containers of krab salad and veggies stored uncovered.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed at standing reach in freezer next to walk in cooler.
[06-09-2] 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. See stop sale. Observed at walk in cooler 4 packages of minced tuna thawed.
[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 at sushi line container of sushi rice not time marked. As per operator from 3 hours ago. Operator placed time stamp.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed 2 employees at sushi line and a rear kitchen cook line drinking while prepping.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi line tuna (63F - Cold Holding) crispy rice (53F - Cold Holding). As per operator less then 3 hours. Operator stored into cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove stop soiled with food and grease build up.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at sushi line and at rear kitchen area with discard fish pieces and grease debris.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave and cook line oven soiled with food and grease build up.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi line chopping knife stored between crack of sushi display case and table.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in container of dry rice at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile with grease stains.
[12B-14-4] Employee beverage container in ice machine/ice bin. Observed employee water bottle stored in ice machine used to cover raw fish.
[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 ginger at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at front counter reach in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10ppm); operator changed container and primed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed at front counter reach in cooler in a container of celery.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed at kitchen area reach in cooler packages of raw beef and chicken stored over uncovers molds of chocolate. Operator removed.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed at walk in cooler 3 cracked raw shelled eggs.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. Observed employee water bottle stored in ice machine used to cover raw fish.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed for hand sink at kitchen area blocked by rolling cart.
[31B-03-4] No soap provided at handwash sink. Observed at bar hand sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front counter, counter to reach in cooler bowls of salad not date marked. Observed at walk in cooler containers of chimmychurry and white cream sauce not date marked. Observed at standing reach in freezer unit containers of portioned scallops and misago stored no date mark.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed missing tiles above standing reach in freezer next to walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed at exterior ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored in kitchen oven door handles.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a container. Observed at sushi bar in a container of panko.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave at kitchen prep counter.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at kitchen reach in cooler raw shelled eggs container stored on top of soft shell crabs container.
[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 bar container of sushi rice. As per chef was placed at 12 pm. Chef placed time mark onto container to continue use.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook line shrimp tempura (110F - Hot Holding). As per operator less than 1 hour.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed for bathroom hand wash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed for hand sink at kitchen area blocked by rolling cart and liquid bags stored inside. Employee removed.
[31B-03-4] No soap provided at handwash sink. Observed at bar hand sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler for portioned containers of chimmichury.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead roaches on sticky control device located on wall in kitchen area above prep table, rice cookers and storage shelves with clean serving dishes and uncovered to go containers. Operator discarded control device.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of flour at kitchen area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at bar area, knife between prep cooler and dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven cook line.
[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 flour at kitchen area.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at sushi bar reach in cooler, raw shelled eggs stored over bags of edamame.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches on sticky control device located on wall in kitchen area above prep table, rice cookers and storage shelves with clean serving dishes and uncovered to go containers. Observed 2 live roaches crawling on wall in same area around control device behind the shelf hooks in kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi counter prep table krab salad mix (55F - Cold Holding). As per cook for 1.5 hours. Chef placed into reach in cooler.
[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 3 rice cookers of sushi rice not time marked for time as a public health control procedures. As per chef sushi rice has been in place for 1.5 hours since opening. Chef placed time marks onto cookers.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter hot lamp tempura shrimp (77F - Hot Holding). As per cook for 1 hour, chef turned on lamp light.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at hand wash sink in kitchen across from dish machine blocked by serving trays and rolling cart. Observed at bar hand sink blocked by reach in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink.
[31B-03-4] No soap provided at handwash sink. Observed at bar hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in a container of rice in kitchen area.
[36-36-4] Ceiling tile missing. Observed at ceiling above standing reach in cooler near walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed for employees in kitchen and at sushi bar.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[10-08-5] Ice scoop handle in contact with ice. Observed at sushi bar ice machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at bar area prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door handle.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar hand wash sink and kitchen handwashing sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at sushi bar area, squeeze bottles of sauce not labeled.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken at cutting board, then proceeded to place containers of crispy rice into reach in cooler with same gloves.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub nose and cheek with gloves hand and continued to cut chicken.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed at sushi bar employee line plates of raw salmon with hand wash paper towels.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at kitchen prep table a container of raw shelled egg (52F - Cold Holding). As per cook for less than 2 hours. Cook placed into reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen reach in cooler a container of Raw chicken (44F - Cold Holding). As per cook for less than 2 hours.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen area across from dish machine blocked by utility cart. Manager removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar hand wash sink.
[31B-03-4] No soap provided at handwash sink. Observed at sushi bar hand wash sink.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed at the front counter.
[08B-38-4] Food stored on floor. Observed bucket containing sauces stored on the floor of the walk-in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed at the front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in the ware washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled with mold like substance,opposite cookline.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed for Ricardo V, as per operator working at the establishment for more than two months.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed service dolly located in front of unit by the ware washing area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form,completed during inspection.