SHIBUI REST
10141 SW 72 ST, MIAMI, FL 331733004
License #2316399
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Failing Health Score
How is this score calculated? →SHIBUI REST in MIAMI currently holds an InspectFL Health Score of 60 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 54 total violations — 16 critical, 3 major, 35 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on March 3, 2026 shows 18 observation rows: 7 critical, 1 major, and 10 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [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.
- [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.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink in kitchen area.
- [41-10-4] Toxic substance/chemical improperly stored. Observed bottle of sanitizer stored with clean cutting boards under prep table in back area.
- [22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
- [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.
- [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.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- [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.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 94F 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.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
- [36-17-5] Floor tiles missing and/or in disrepair. Observed cracked floor tiles at kitchen entrance near rice cooker.
- [14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in freezer.
- [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.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
SHIBUI REST has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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