SHIBUI REST

Name: SHIBUI REST
Address: 10141 SW 72 ST, MIAMI, FL, 331733004, US
Rating: 45

10141 SW 72 ST, MIAMI, FL 331733004

License #2316399

🍱 Japanese/Sushi ℹ️

45 Grade F / 100

Failing Health Score

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Latest inspection

March 3, 2026 · 18 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHIBUI REST in MIAMI currently holds an InspectFL Health Score of 45 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 87 total violations — 17 critical, 11 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on March 3, 2026 shows 18 observation rows: 7 critical, 1 major, and 10 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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SHIBUI REST 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.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in freezer.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[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 raw mahi thawed completely inside reduced oxygen package inside reach in cooler across from sushi station.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked floor tiles at kitchen entrance near rice cooker.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 94F at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment doing reduced oxygen packaging of raw beef without HACCP plan and not properly labeling packages with date and time. As per operator packages are open within 48 hours.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on pair of gloves to begin preparing sushi without first washing hands.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose attached at triple sink stored inside sink, no air gap. Operator hung up hose.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of all raw fish in sushi area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced carrots inside walk in cooler. Operator relocated products for proper storage.
[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 raw mahi thawed completely inside reduced oxygen package inside reach in cooler across from sushi station.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of sanitizer stored with clean cutting boards under prep table in back area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached missing vacuum breaker.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink in kitchen area.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in cooler.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator posted current license.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles cracked in kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored inside standing water 74F next to rice cookers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
[35B-03-4] Outer openings not protected with self-closing doors. Observed exterior door unable to close by itself.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at cook line. Operator inverted boxes.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled/dusty.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed multiple raw fish wrapped in non food grade paper towels in sushi prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over margarine inside reach in cooler near walk in cooler. Operator relocated products.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from original packaging stored over raw shrimp inside walk in freezer.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored inside broken reach in cooler in dry storage area, 78F. As per operator for less than 4 hours. Operator moved eggs to walk in cooler for rapid cooling.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink next to sushi prep area.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back area near side door.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles crack by hand sink across from cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over prep table where sushi rice is stored.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to sushi prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf at cook line
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing sushi with ready to eat raw ingredients with bare hands. Advised employee to wear gloves when handling ready to eat foods.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands without soap in prep area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to wrap raw salmon stored inside reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over butter inside reach in cooler across from flat top grill.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw salmon then touched trash can and grabbed clean tray continue to prepare food without changing gloves and washing hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink near walk in cooler. Operator removed container.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine with mold build up .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tile soiled and in disrepair.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables, corrected, employees removed drinks during inspection.
[36-24-5] Hole in or other damage to wall. Several areas in kitchen and prep area with wall damage.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometers in sushi cases at upstairs sushi bar .
[25-32-4] Reuse of single-service or single-use articles. Single use containers reused . B. To go containers not inverted at back prep area .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in bucket .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles , soup , and held over 24 hrs not date marked .
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled, corrected , operator labeled bottle during inspection.