How many health inspections has SUSHIN JAPANESE RESTAURANT had?

SUSHIN JAPANESE RESTAURANT has had 20 inspections according to Florida DBPR records.

Has SUSHIN JAPANESE RESTAURANT ever been shut down?

No, SUSHIN JAPANESE RESTAURANT has no emergency closures on record.

What are the most common violations at SUSHIN JAPANESE RESTAURANT?

The most frequently cited violations at SUSHIN JAPANESE RESTAURANT are: Proper ventilation, Consumer advisory, Food contact surfaces.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

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.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

SUSHIN JAPANESE RESTAURANT

7175 SW 117 AVE, Miami, FL 33183

Miami-Dade County · Permanent Food Service · Owner: FRIENDSHIP78 LLC · License: SEA2330465

SUSHIN JAPANESE RESTAURANT in Miami, FL has 20 inspections on record with 251 total violations (12.6 per inspection) and 0 emergency closures.

20Inspections

251Violations

0Closures

Data current as of May 1, 2025

Inspection History (20)

May 1, 2025 — Routine - Food· 16 violations (1 high priority)· Call Back - Complied

High Priority Violations

V02 Employee health policy

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V36 Proper ventilation

V40 Wiping cloths usage

V41 Toilet facilities

V42 Equipment condition

Apr 28, 2025 — Routine - Food· 1 violations (1 high priority)· Call Back - Complied

High Priority Violations

V22 Consumer advisory

Apr 28, 2025 — Routine - Food· 28 violations (4 high priority)· Warning Issued

Jan 16, 2025 — Routine - Food· 7 violations (4 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

Apr 22, 2024 — Food-Licensing Inspection· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Feb 8, 2024 — Food-Licensing Inspection· 3 violations (1 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V22 Consumer advisory

Intermediate Violations

V36 Proper ventilation

Mar 21, 2023 — Routine - Food· 14 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V11 Food in good condition

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V36 Proper ventilation

Basic Violations

V50 Adequate lighting

Oct 20, 2022 — Routine - Food· 16 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V36 Proper ventilation

Basic Violations

V51 Premises clean

V53 Outer openings protected

Jun 8, 2022 — Routine - Food· 14 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Dec 17, 2021 — Routine - Food· 7 violations · Call Back - Complied

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Sep 16, 2021 — Routine - Food· 11 violations (1 high priority)· Warning Issued

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Dec 22, 2020 — Routine - Food· 17 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Jul 8, 2020 — Routine - Food· 15 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V21 Time as control

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

Nov 15, 2019 — Routine - Food· 4 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V11 Food in good condition

Intermediate Violations

V31 Clean multi-use utensils

Aug 13, 2019 — Routine - Food· 12 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V40 Wiping cloths usage

Mar 7, 2019 — Routine - Food· 12 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V33 Proper cooling equipment

V36 Proper ventilation

V38 Waste properly disposed

Aug 29, 2018 — Routine - Food· 19 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V38 Waste properly disposed

Jan 12, 2018 — Routine - Food· 23 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

V38 Waste properly disposed

V41 Toilet facilities

May 31, 2017 — Routine - Food· 13 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Dec 20, 2016 — Routine - Food· 19 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V09 No contamination

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

V38 Waste properly disposed

How Does This Facility Compare?

SUSHIN JAPANESE RESTAURANT has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 12.6 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has SUSHIN JAPANESE RESTAURANT had?: SUSHIN JAPANESE RESTAURANT has had 20 inspections according to Florida DBPR records.
Has SUSHIN JAPANESE RESTAURANT ever been shut down?: No, SUSHIN JAPANESE RESTAURANT has no emergency closures on record.
What are the most common violations at SUSHIN JAPANESE RESTAURANT?: The most frequently cited violations at SUSHIN JAPANESE RESTAURANT are: Proper ventilation, Consumer advisory, Food contact surfaces.

Nearby Establishments

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SHOOTERS BILLIARDS

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: May 1, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with SUSHIN JAPANESE RESTAURANT.