MIAMI, FL. Back in March 2026, state inspectors walked into Advanced Fresh Concepts Pb1561, a seafood market on the retail floor in Miami, and found sushi prepared less than two hours earlier already climbing out of safe temperature range, with tuna rolls measured at 46 degrees Fahrenheit.
The inspection, conducted March 6, 2026, was a full sanitation review. The facility ultimately met inspection requirements, but not before inspectors documented two violations, including one priority finding tied directly to the temperature of food already on the shelf for shoppers.
What Inspectors Found
VIOLATIONS CITED
OUTCOME
The inspector's notes were specific. Multiple sushi items, all prepared less than two hours before the inspection, were measured out of the required temperature range. Tuna rolls came in at 46 degrees. Salmon rolls were at 44 degrees. Summer rolls registered 42 degrees.
State food safety rules require time/temperature control for safety foods, including prepared sushi containing fish, to be held at 41 degrees Fahrenheit or below. Every one of the items measured was above that threshold.
The second violation involved the facility's HACCP verification log, a written record required under the special process approval that allows the market to prepare raw fish products on site. That log, according to the inspector, had not been signed on a monthly basis as required. The last signed entry was dated December 2, 2025, more than three months before the March inspection.
What These Violations Mean
The temperature finding is the more immediately consequential of the two. Sushi containing raw fish, including tuna and salmon, sits in a narrow window between safe and dangerous. When the holding temperature rises above 41 degrees, bacteria that may be present in raw seafood begin multiplying at a rate that accelerates with every degree gained.
The items in question were only two hours old when inspectors arrived, and they were already at 42 to 46 degrees. That matters because time and temperature work together. A product that starts warm and stays warm can reach unsafe bacterial loads faster than the clock alone would suggest.
The corrective action was swift. All of the out-of-temperature containers were moved to the walk-in freezer, and inspectors confirmed temperatures dropped to 41 degrees or below. No stop sale order was issued, meaning the products were not pulled from sale permanently, but were held until they returned to a safe temperature.
The HACCP log violation is a different kind of concern. HACCP, which stands for Hazard Analysis and Critical Control Points, is a structured safety system that facilities handling raw fish must follow under special process approval from the state. The monthly verification log is the paper trail that proves the system is actually being monitored. A gap of more than three months in that log means there is no documented evidence that anyone checked whether the safety protocols were working between December 2025 and March 2026.
That gap does not mean the protocols were not being followed. It means there is no record that they were.
The Longer Record
The March 2026 inspection was the seventh on record at this location, and the history is largely clean. Inspectors visited in September 2022, June 2023, October 2023, June 2024, July 2025 and February 2026, and found zero violations on five of those six prior visits.
The one exception was a June 2023 inspection that also produced two violations, matching the count from March 2026 exactly. The records do not specify what those 2023 violations involved, but the facility passed that inspection as well.
The February 2026 visit, just 11 days before the March inspection, was a focused inspection with zero violations. That proximity is notable. A focused inspection with a clean result followed within two weeks by a full sanitation review that caught out-of-temperature sushi suggests the temperature issue may have been situational rather than chronic.
None of the violations cited in March 2026 were marked as repeats, meaning inspectors did not flag them as problems that had been documented in a prior visit and left unresolved.
What Remained Unresolved
The sushi temperature violation was corrected on site. The HACCP log violation was not listed as corrected on site in the inspection record.
The log had gone unsigned from December 2, 2025 through the March 6, 2026 inspection. Whether the facility updated and signed the log after inspectors left, or whether it remained incomplete, is not reflected in the data from this inspection.