SUSHIMAS

Name: SUSHIMAS
Address: 2980 NE 207 ST UNIT 113, AVENTURA, FL, 33180, US
Rating: 61.3

2980 NE 207 ST UNIT 113, AVENTURA, FL 33180

License #2336468

🍱 Japanese/Sushi ℹ️

61.3 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 6 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHIMAS in AVENTURA currently holds an InspectFL Health Score of 61.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 76 total violations — 10 critical, 18 major, 48 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 12, 2026 shows 6 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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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
[06-09-1] Commercially processed reduced oxygen packaged raw 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.
[14-69-4] Ice buildup in reach-in freezer.
[08B-39-4] Observed Raw avocado not washed prior to preparation.
[25-05-4] Observed case of 2oz cup lids stored on floor behind front counter. Manager moved to shelf.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of tempura and sesame seeds.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-38-4] Food stored on floor. Observed case of onions being stored on floor in dry storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81F and located next to rice cooker.
[12A-19-4] Employee washed hands with cold water. Hot water shut off at hand washing sink in front prep area.
[03F-02-5] 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 being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 about 5 employees engaging in food preparation with no certified food manager.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located next to mop sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge only provided one employee training for Maymar C. And it was expired as of 8/14/22.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in front prep area.

Disposition: Met Inspection Standards
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located next to mop sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time.
[06-09-1] 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.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge only provided one employee training for Maymar C. And it was expired as of 8/14/22.
[08B-38-4] Food stored on floor. Observed case of onions being stored on floor in dry storage area.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in front prep area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81F and located next to rice cooker.
[08B-12-5] Stored food not covered. Observed various foods stored in reach in cooler not covered or protected.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs being stored above various unwashed vegetables.
[03F-02-5] 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 being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time.
[12A-19-4] Employee washed hands with cold water. Hot water shut off at hand washing sink in front prep area.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth lining bowl of sushi rice.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of tempura Flex and Sesame Seeds.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food being stored in hand washing sink. Chef removed.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 about 5 employees present and engaging in food preparation with no certified manager.