IRON SUSHI

Name: IRON SUSHI
Address: 9432 NE 2ND AVE, MIAMI SHORES VILLAGE, FL, 33138, US
Rating: 9.5

9432 NE 2ND AVE, MIAMI SHORES VILLAGE, FL 33138

License #2331730

🍱 Japanese/Sushi ℹ️

9.5 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

IRON SUSHI in MIAMI SHORES VILLAGE currently holds an InspectFL Health Score of 9.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 142 total violations — 9 critical, 42 major, 91 minor.

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Inspections on file

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Latest clean pass

January 31, 2024

The latest inspection on April 20, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

142

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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.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station on cutting board. Operator placed inside sani bucket.
[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 tuna 32F still inside package inside reach in cooler at sushi station.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation without hair restraint.
[14-11-5] Equipment in poor repair. Observed chest freezer lid in disrepair by domestic cooler at kitchen.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed rice cooker with rice next to hand sink at kitchen
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee juice container inside cooler at kitchen. Operator removed the juice.
[14-12-4] Utensils in poor condition. Observed strainer in disrepair over triple sink at kitchen. Operator discarded.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed inside triple sink at sushi station. Operator added chlorine. Retest, Sanitizer Bucket (Chlorine 100ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station tuna (48F - Cold Holding); tilapia (47F - Hot Holding). As per operator for less than 4 hrs.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit provided.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee Jose read and filled out form.

Disposition: Met Inspection Standards
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Employee wrapped with plastic wrap.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-74-7] 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. Observed reach in cooler by sushi station used as a table disconnected. No TCS food stored.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored inside reach in cooler front counter. Employee removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee no hair restraint while preparing food.
[14-11-5] Equipment in poor repair. Observed white chest freezer lid in disrepair near storage.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed a rice cooker with cooked rice stored near hand sink by three compartment sink.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor by kitchen entrance.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves rusted not smooth and easy cleanable under rice cooker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled under sushi box cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by front counter sushi station.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by sushi station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled by cook line.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 5 seconds front counter. Coached employee to wash hands properly.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked with plastic wrap stored inside. Employee removed.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink by white chest freezers near ice machine.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed a cook while prep food.
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats used for sushi in direct contact with food.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area, ware washing area, sushi station and storage area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep area at kitchen.
[14-11-5] Equipment in poor repair. Observed reach in cooler disconnected not in used broken at sushi rice station. No TCS food stored.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at sushi area slow draining.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
[21-12-4] Still Observed wet cloth at preparation area and sushi area.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of manager certificate for Luis Calel.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training German Ajquiy hired more than 1 year.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof for David Calel hired less than 60 days.

Disposition: Warning Issued
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats used for sushi in direct contact with food.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area, ware washing area, sushi station and storage area.
[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 one package of raw tuna thawing under refrigerator inside ROP, as per employee more than 24 hours.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep area at kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water stored at prep table by sushi station. Employee removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a wrist watch while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed a cook while prep food.
[14-11-5] Equipment in poor repair. Observed reach in cooler disconnected not in used broken at sushi rice station. No TCS food stored.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a plastic container with ginger liquid stored on floor at storage area. Observed a plastic container with rice stored on floor under three compartment sink.
[25-05-4] Single-service articles improperly stored. Observed SS bowls stored on floor at front counter. Employee rearranged 6 inches off the floor.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Togo bowls stored at sushi station not inverted. Employee inverted.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at sushi area slow draining.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked pork frozen thawing inside three compartment sink at room temperature. Employee stored inside reach in cooler for thawing properly.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at preparation area and sushi area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to washed hands and proceeded to put gloves on and prepared sushi. Inspector coached employee how to properly wash hands hand wash before starting preparing food.
[12A-20-4] Employee washed hands with no soap. Observed employee washing hands with no soap at hand sink by three compartment sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 one package of raw tuna thawing under refrigerator inside ROP, as per employee more than 24 hours.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Coach employee how to properly wash hands in an approved HWS.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a speaker stored at hand sink near three compartment sink. Employee removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of manager certificate for Luis Calel.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink sushi area. Observed no paper at hand sink at kitchen near three compartment sink. Employee provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training German Ajquiy hired more than 1 year.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof for David Calel hired less than 60 days.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink sushi area. Observed no soap at hand sink at kitchen near three compartment sink. Employee provided.

Disposition: Warning Issued
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Operator wrapped the bamboo mat.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area and storage area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored not inverted across three compartment sink at sushi preparation area.
[14-74-7] 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. Observed a reach in cooler stored at front counter near three compartment sink in disrepair.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Operator discarded.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee while preparing food.
[14-11-5] Equipment in poor repair. Observed three white chest reach in freezer lid rusted at kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen area.
[08B-38-4] Food stored on floor. Observed a plastic container with soy sauce stored at floor across white chest freezer. Operator stored correctly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at sushi preparation area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service plastic lids stored not inverted at preparation area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink near three compartment sink.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate Luis Maeda 11-11-2024.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink next to ice machine blocked with white chest freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue inside at hand sink near three compartment sink.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink near three compartment sink. Operator provided.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Multiple dead roaches inside ice machine that is not in use. 2 empty egg sacks inside same ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Behind reach in coolers at sushi bar and on cooks line under cooking equipment.
[36-12-4] Floors not constructed to be easily cleanable. Floor area around trap in kitchen, you can see the grease on floor through opened space.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 74F on cooks line.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden blocks at sushi bar in reach in cooler holding lid open.
[12A-19-4] Employee washed hands with cold water. Employees prepping food for the days and hot water heater was turned off, employees turned on hot water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish sushi roll over lettuce in reach in cooler in kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 crawling on lid to rice cooker (with rice cooking inside), 1 crawling on the side of ice machine (the ice machine does not work, not in use), and 1 with egg sack attached crawling on wall behind same ice machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (64F - Cold Holding); lettuce (58F - Cold Holding) at sushi bar held at room temperature, employee placed items back in cooler. Retemped lettuce 45F employee used all the fish roe. cooked chicken (48F - Cold Holding) item on counter next to cooks line. Employee placed back in cooler. Retemped 46F. sushi rice (90F - Cold Holding) item on counter, they have a time chart but not time marked for current rice no time as a public health control application either.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container in Handwash sink at sushi bar, inspector moved item to wash hands.
[27-18-4] Hot water supply not maintained during peak periods. Hot water heater turned off due to a leak, operator called technician to fix.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at Handwash sink next to ice machine.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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IRON SUSHI

Failing Health Score

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Inspection History

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