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Licensee
Name:
IRON SUSHI
License Number:
SEA2331148
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
16350 WEST DIXIE HWY NORTH MIAMI BEACH, FL 33160
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/21/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler had an ambient temperature of 53°F. **Warning**
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw sushi thawing at room temperature on top reach in freezer and 3 compartment sink. **Warning**
Basic - Uncovered food stored near sink exposed to splash.
Observed rice positioned right next to hand washing sink in kitchen area. No protection for food while employee was washing hands. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed the following foods temperatures greater than 41°F;
raw salmon (57F - Cold Holding); cooked shrimp (54F - Cold Holding); raw tuna (50F - Cold Holding); krab meat (53F - Cold Holding)
All were located in front container sushi cooler. **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed sushi rice with no time marking. As per person in charge Restaurant opened at 11am. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Observed manager Masamitsu Ochi certification expired as of 04/11/22. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed employee using water from hand washing sink in kitchen area to wash diced carrots. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.