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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUVICHE in MIAMI currently holds an InspectFL Health Score of 54.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, inspectors documented 40 total violations — 12 critical, 7 major, 21 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on June 5, 2026 shows 19 observation rows: 7 critical, 3 major, and 9 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
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What do locals think?
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Would you eat here?
SUVICHE 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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*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: Warning Issued
- [36-64-5] Objectionable odors at cook line.
- [24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed vegetable diced stored on floor at cook line and vegetable strainer stored on floor at back area. Manager removed items from floor.
- [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 3 ROP of thawed raw tuna inside reach in cooler at storage area.
- [36-22-4] Floor area(s) covered with standing water. Observed standing water on floor at cook line.
- [36-11-4] Floors not maintained smooth at cook line.
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at preparation cooler at cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing water gaskets at reach in cooler across cook line soiled with food debris.
- [36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and back beverage area.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
- [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touched soiled apron with gloves on then engaged in preparing food to serve to customers. Gloves not changed. Coach employee.
- [22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 150ppm. Employee began replenishing solution.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cilantro and carrots at reach in cooler at preparation area. Manager rearranged products.
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. As per manager, product placed at room temperature less than 30 minutes prior. Manager placed product inside reach in cooler.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 ROP of thawed raw tuna inside reach in cooler at storage area.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon (44F - Cold Holding) at reach in cooler drawers. As per manager, product placed inside unit on the previous day.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (59F - Cold Holding) at room temperature at cook line. As per manager, product placed at room temperature on the previous day. Observed raw salmon (44F - Cold Holding) at reach in cooler drawers. As per manager, product placed inside unit on the previous day.
- [31A-07-4] Handwash sink missing in beverage station containing microwave, rice cookers and nori machine.
- [51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added rice cookers, microwave and nori machine to beverage station. No plans submitted.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food and held more than 24 hours not properly date marked.
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