MIAMI, FL. Fish served at a Miami restaurant may have reached customers without ever going through the freezing or cooking process required to kill parasites, according to state inspection records from June 1 at San Villa Asian Fusion on NE 3rd Avenue.
That violation, citing failure to follow parasite destruction procedures, was one of eight high-severity citations inspectors recorded during the visit. The restaurant was not emergency-closed.
What Inspectors Found
The parasite destruction failure is among the most acute risks documented during the visit. State food safety rules require that fish served raw or undercooked be frozen to specific temperatures for specific periods before service, a process that kills parasites including Anisakis and tapeworm larvae. The June 1 record does not indicate that process was being followed.
Inspectors also cited the restaurant for obtaining food from unapproved or unknown sources. That citation appeared alongside a finding that food on hand was in poor condition, mislabeled, or adulterated.
Shell stock, meaning oysters, clams, or mussels, lacked proper identification tags or records. The restaurant also had no consumer advisory posted to warn diners about the risks of eating raw or undercooked items.
Food contact surfaces were not properly cleaned or sanitized. Employees were cited for inadequate handwashing. And food was not being cooked to required minimum internal temperatures.
Nine violations in a single inspection. Eight of them high-severity.
What These Violations Mean
The parasite destruction failure and the unapproved food source citation together describe a supply chain with no meaningful safety checkpoints. Fish that bypasses USDA or FDA-regulated suppliers arrives without documentation of how it was handled, stored, or processed. If that fish is also being served without the freezing step that kills parasites, customers are eating product that has cleared none of the safeguards that food safety rules exist to provide.
The shell stock traceability failure compounds that risk. Oysters, clams, and mussels are filter feeders that concentrate bacteria and viruses from surrounding water. The tagging requirement exists so that if a customer gets sick, health officials can trace the harvest location and pull product from a specific bed. Without those tags, an outbreak investigation has nowhere to start.
Undercooking is a separate and direct danger. Salmonella in poultry survives below 165 degrees Fahrenheit. E. coli in ground beef survives below 155 degrees. A restaurant simultaneously failing to cook food to temperature and failing to maintain clean food contact surfaces has created two overlapping transmission routes for the same pathogens.
The handwashing citation ties all of it together. Improper handwashing is the single most documented factor in spreading foodborne illness from food workers to customers. At a facility already cited for contaminated surfaces and undercooked food, hands that are not properly washed become the thread connecting every other failure on the list.
The Longer Record
The June 1 inspection was not an anomaly. State records show San Villa Asian Fusion has been inspected 22 times and has accumulated 140 total violations. The restaurant has never been emergency-closed.
The prior inspection history shows high-severity violations at every recorded visit going back to at least 2022. In August 2025, inspectors cited 10 high-severity violations in a single visit. In June 2023, the count was 8 high-severity violations, identical to the June 2026 total. In March 2025, inspectors found 7 high-severity violations.
The pattern is not one of a restaurant that slips occasionally. It is one of a restaurant that has produced high-severity violations across eight consecutive inspections on record, in multiple calendar years, without a single emergency closure interrupting operations.
The most recent four inspections alone, covering November 2025, August 2025, March 2025, and September 2024, produced a combined 26 high-severity violations.
Still Open
Florida's emergency closure authority is triggered when an inspector determines that conditions pose an immediate threat to public health. The June 1 inspection at San Villa Asian Fusion documented eight conditions that state rules classify as high-severity, including failures in parasite destruction, food sourcing, cooking temperatures, and handwashing.
The restaurant was not closed.
Customers who ate at San Villa Asian Fusion on or around June 1 had no way of knowing that the fish on their plate may not have been treated for parasites, that some of the food in the kitchen may have come from a source that bypassed federal inspection, or that the surfaces used to prepare their meal had not been properly sanitized.
The state's inspection record has been publicly available since the visit. The restaurant has remained open.