BONSAI SUSHI BAR RESTAURANT

Name: BONSAI SUSHI BAR RESTAURANT
Address: 10832 NW 58 ST, DORAL, FL, 33178, US
Rating: 58.5

10832 NW 58 ST, DORAL, FL 33178

License #2330581

🍱 Japanese/Sushi ℹ️

58.5 Grade F / 100

Failing Health Score

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Latest inspection

July 22, 2026 · 14 findings · 1 critical

Complaint Full (follow-up)

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Minor

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Quick take

BONSAI SUSHI BAR RESTAURANT in DORAL currently holds an InspectFL Health Score of 58.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, inspectors documented 34 total violations — 4 critical, 7 major, 23 minor.

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Record snapshot

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The latest inspection on July 22, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspector notes

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BONSAI SUSHI BAR RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[24-08-4] Observed wet nesting on metal containers at ware washing area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
[06-01-5] Observed krab sticks being defrosted inside 3CS with no water running. Water was opened.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed filter with no service date under hws at cook line.
[08A-20-5] Observed raw chicken stored over frozen commercially packaged raw beef at WIF. Coached manager on correct procedure.
[10-08-5] Scoop was properly stored.
[14-01-5] Observed bowl with no handle used to scoop rice. Bowl was removed
[14-09-4] Observed grooved green cutting board at warewashing area.
[14-11-5] Observed WIC gaskets in disrepair and RIC gaskets in disrepair at unit used for desserts.
[23-03-4] Observed RICs gaskets at cook line soiled and WIC fan guards soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hws at front counter.
[31B-03-4] Observed at hws at front counter.
[08B-38-4] Observed plastic container of seafood mix on floor at WIF.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at RIC used for desserts.

Official DBPR inspection report ↗

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed plastic container of soy sauce on floor near exit and seafood mix on floor at WIF.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at RIC used for desserts.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 packs of commercially processed salmon fully thawed at cooling drawer at cook line.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 packs of commercially processed salmon fully thawed at cooling drawer at cook line. Coached manager on correct procedure.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed krab sticks being defrosted at room temperature. Product was placed in WIC for defrosting.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed cup machine with (Chlorine 0ppm).
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed commercially package raw chicken stored over frozen commercially packaged fries at WIF. Coached manager on correct procedure.
[10-08-5] Ice scoop handle in contact with ice. Scoop was properly stored.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop rice. Bowl was removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved green cutting board at warewashing area.
[14-11-5] Equipment in poor repair. Observed WIC gaskets in disrepair and RIC gaskets in disrepair at unit used for desserts.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RICs gaskets at cook line soiled and WIC fan guards soiled.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed metal tongs stored on filter hose at hws at cook line. Utensil was removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing at mens bathroom.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed filter with no service date under hws at cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers at ware washing area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hws at front counter.
[31B-03-4] No soap provided at handwash sink. Observed at hws at front counter.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff member not knowing proper concentration of chlorine at dish machine. Coached staff on correct procedure.