AMAZONIA NIKKEI
6704 MAIN ST, Miami Lakes FL 33014 · 7867904731
Last inspected Jun 23, 2026 · 11 visits since October 2023
JUN 24
NOV 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
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. Emailed form to operator. Form was printed out and posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over pastas inside Walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
Jun 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over beef in walk in cooler. Operator properly stored it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice.
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. See stop sale. Sushi rice.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked duck, cooked beef, cooked quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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 duck, beef, quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry.
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over pastas inside Walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef steak (120 F - Hot Holding) in kitchen. As per Operator meat has been there for 2 hours. Operator started to reheat meat.
Handwash sink used for purposes other than handwashing. Observed HWS sink in Bar not used for hand washing.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pastas not date marke inside reach in cooler in front counter. As per Operator pastas were cooked last Sunday April 19, 2026.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone by food in kitchen. Operator removed phone.
Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed them from floor.
Food stored under AC vents. Observed huancaina sauce under AC vents dripping in kitchen. Operator removed food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled in kitchen.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with water unlabeled in kitchen. Operator labeled bottle.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over beef in walk in cooler. Operator properly stored it.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice.
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. See stop sale. Sushi rice.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked duck, cooked beef, cooked quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
Handwash sink not accessible for employee use at all times. Blocked by garbage can.
Handwash sink used for purposes other than handwashing. Observed gallons of soap storage on hand sink located next to dishwasher machine.
No soap provided at handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed multiple fish box on walk in freezer floor.
Ice scoop handle in contact with ice.
Old labels stuck to food containers after cleaning.
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 duck, beef, quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Croutons, ground cookies, sugar containers.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
Raw animal food stored over or with unwashed produce. Observed raw chicken over raw corn, in walk in cooler.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed duck, beef, quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
Food stored on floor. Observed multiple food cases in walk in cooler/ freezer floor.
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.
Apr 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
Raw animal food stored over or with unwashed produce. Observed raw chicken over raw corn, in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed duck, beef, quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
Soap dispenser at handwash sink not working/unable to dispense soap.
Ceiling tile missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee eating in a food preparation or other restricted area. Observed employee placed food items on her mouse while preparing food. Instructed operator regarding procedures.
Food stored on floor. Observed multiple food cases in walk in cooler/ freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil inside standing water at 85°F. Operator discarded it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.
Old labels stuck to food containers after cleaning.
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.
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Cooked duck, cooked beef in walk in cooler.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
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.
Food stored on floor. Observed multiple food boxes underneath of the walk in freezer shelves.
Wet mop not stored in a manner to allow the mop to dry.
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Cooked duck, cooked beef in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed plastic container and dirty dishes storage in hand sink located next to dishwasher machine.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Food stored on floor. Observed multiple food boxes underneath of the walk in freezer shelves.
Silverware/utensils stored upright with the food-contact surface up.
Wet mop not stored in a manner to allow the mop to dry.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
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 touched bread and cooked burger without gloves. Operator discarded burger and bread, and placed pair of gloves on hands.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touched bread and cooked burger without gloves. Operator discarded burger and bread, and placed pair of gloves on hands.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked beef on reduced oxygen packaged cooked from more than 48 hours without label.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by bag of dirty table cloth and napkins.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above three compartment sink.
Ice scoop handle in contact with ice.
Wet mop not stored in a manner to allow the mop to dry.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed spray bottle with alcohol on preparation table. Operator properly stored.
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. Emailed form to operator. Form was printed out and posted.
Handwash sink not accessible for employee use at all times. Observed package of paper towels roll on top of hand wash sink located next to dishwasher machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche and sushi rolls. Operator market the food items during inspection.
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. Emailed form to operator, operator printed out and employees signed.
Food stored on floor. Observed cases of fish on walk in freezer floor, operator properly stored it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Hand wash sink faucet.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.