How many inspections has Sushi Maki Whole Foods Market in Miami had?

Sushi Maki Whole Foods Market in Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sushi Maki Whole Foods Market in Miami find?

Sushi Maki Whole Foods Market in Miami was most recently inspected by FDACS on March 8, 2023 (Met Inspection Requirements).

Has Sushi Maki Whole Foods Market in Miami had any stop-sale or stop-use orders?

No, Sushi Maki Whole Foods Market in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Sushi Maki Whole Foods Market in Miami

Name: Sushi Maki Whole Foods Market in Miami Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

21105 Biscayne Blvd, Miami, FL 33180

Miami-Dade County · Seafood Market Retail · FDACS
Owner: Aft05
FDACS Estab #: 327505

Overview

Sushi Maki Whole Foods Market in Miami, FL has 1 FDACS food safety inspection on record with 9 violations.

1FDACS Insp.

9Violations

Last inspected FDACS: March 8, 2023

Sushi Maki Whole Foods Market in Miami: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 1 inspection

Mar 8, 2023 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: JAMES ZHENG, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was observed as evidence by violations for improper hand washing, cooling temperatures, consumer advisory and lack of written procedures for vomit & diarrhea cleanup. o

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food Prep Area: Raw salmon stored directly above ponzu sauce inside reach-in cooler under prep table. COS: Salmon was moved to appropriate location during inspection. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail Area: Food items including salmon roll, salmon lovers combo and salmon avocado roll in reach-in cooler found with internal temperature of 44 - 56 degrees F when checked with an accurate probe thermometer. COS: All food items where moved to a freezer during inspection. x Print Date: 3/8/2023 Page 1 of 3 23 Pf Citation Description: Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) Pf Observation: Food items including raw tuna rice bowl, raw salmon rice bowl, raw tuna boardwalk special, raw salmon salmon lovers, and JB roll not labeled with consumer disclosure. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Food Prep Area: Container of sanitizing solution stored directly above rice cooking in rice cooker next to pizza oven. COS: Chemical was moved to appropriate location during inspection. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food Prep Area: Food employee did not wash hands before donning gloves after reentering area. COS: Hands were washed upon instruction. x

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Food Prep Area: Observed packages of ROP raw tuna being thawed while still unopened in reach-in cooler under prep table. COS: Packages were opened during inspection. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food Prep Area: Observed multiple plastic squeeze bottles not labeled with common name of food locatedon counter of prep tables o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food Prep Area: Wet wiping cloth store on prep table next to oven not held in sanitizer solution between uses. o

Sushi Maki Whole Foods Market in Miami: Frequently Asked Questions

When was Sushi Maki Whole Foods Market in Miami last inspected?: Sushi Maki Whole Foods Market in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 8, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Sushi Maki Whole Foods Market in Miami had?: Sushi Maki Whole Foods Market in Miami has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sushi Maki Whole Foods Market in Miami find?: Sushi Maki Whole Foods Market in Miami was most recently inspected by FDACS on March 8, 2023 (Met Inspection Requirements).
Has Sushi Maki Whole Foods Market in Miami had any stop-sale or stop-use orders?: No, Sushi Maki Whole Foods Market in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sushi Maki Whole Foods Market in Miami?: The most frequently cited FDACS violations at Sushi Maki Whole Foods Market in Miami are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.