How many health inspections has IRON SUSHI had?

IRON SUSHI has had 29 inspections according to Florida DBPR records.

Has IRON SUSHI ever been shut down?

Yes, IRON SUSHI has been shut down 1 time by state inspectors.

What are the most common violations at IRON SUSHI?

The most frequently cited violations at IRON SUSHI are: Clean multi-use utensils, Food contact surfaces, Proper ventilation.

What does Florida violation V11 (Food in good condition) mean?

FOOD QUALITY HAZARD: Food in poor condition — spoiled, contaminated, mislabeled, or adulterated — can cause foodborne illness, allergic reactions, or poisoning. Spoiled food may contain dangerous levels of histamine (causes scombroid poisoning from fish), Listeria (grows during refrigeration), or toxin-producing molds. Mislabeled food can trigger fatal allergic reactions in sensitive individuals. Inspect all food upon delivery and regularly during storage. Reject food that is: spoiled, damaged, at incorrect temperature, past expiration, improperly labeled, or from unverified sources. Date-mark all ready-to-eat TCS foods — use within 7 days if held at 41°F or below. Discard any food of questionable quality.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

IRON SUSHI

9432 NE 2ND AVE, Miami Shores Village, FL 33138

Miami-Dade County · Permanent Food Service · License: SEA2331730

IRON SUSHI in Miami Shores Village, FL has 29 inspections on record with 275 total violations (9.5 per inspection) and 1 emergency closure.

29Inspections

275Violations

1Closures

Data current as of May 21, 2025

Emergency Closures (1)

Emergency closure history for IRON SUSHI
Date	Reason	Reopened
Oct 28, 2021	Roach activity	N/A

Inspection History (29)

May 21, 2025 — Complaint Full· 13 violations · Call Back - Extension given, pending

May 20, 2025 — Complaint Full· 28 violations (3 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V05 Handwashing procedures

V06 Handwashing facilities

V08 Proper hand/arm washing

V11 Food in good condition

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

IRON SUSHI

Emergency Closures (1)

Inspection History (29)

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How Does This Facility Compare?

Frequently Asked Questions

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