AOKI TEPPANYAKI
7535 N KENDALL DR #2 530, Miami FL 33156 · 305-667-2654
Last inspected Aug 10, 2026 · 13 visits since December 2023
DEC 24
MAR 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in hallway prep area. Observed 4 live flies in warewash.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate18 Basic
What the inspector wrote — 27 findingsThe state's own report →
Employee washed hands with no soap. Observed employee rinse hand with water after handling food and continue cooking. Inspector spoke with operator on handwashing techniques.
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line container in contact with seaweed. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg stored in walk in cooler above sauces for hibachi. Operator rearranged order during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across cook line: raw chicken over raw shrimp. Operator changed order during inspection.
Show the remaining 23 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 wahoo filet completely thawed in ROP.
Toxic substance/chemical improperly stored. Observed degreaser on rack with soy sauce. Operator removed during inspection.
Handwash sink used for purposes other than handwashing. Observed tongs stored in handsink in kitchen behind sushi counter. Cook removed during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
Spray bottle containing toxic substance not labeled. Observed in bar.
Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.
Buildup of food debris/soil residue on equipment door handles. Observed oven handle soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler at sushi bar no longer maintaining temperature. No TCS foods stored inside.
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. See stop sale.
Equipment and utensils not properly air-dried - wet nesting. Observed above triple sink.
Floor soiled/has accumulation of debris. Observed beef blood on floor in walk in cooler. Operator asked employee to mop up during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer.
Ice scoop handle in contact with ice. Observed at bar; operator removed and put in dish machine to be washed, rinsed and sanitized.
Insect control device installed over food preparation area. Observed on top of toaster at sushi bar. Operator had employees remove from above oven.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
Old labels stuck to food containers after cleaning. Operator had employee remove labels.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Wet mop not stored in a manner to allow the mop to dry. Observed in sink not in use. Operator inverted for proper air drying.
Working containers of food removed from original container not identified by common name. Observed flour with no label.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; quart or chlorine sanitizer.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
Ceiling tile missing. Observed in dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler not working at sushi counter. As per operator used as dry storage; no TCS foods stored inside. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding); raw salmon (50F - Cold Holding).
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in sushi kitchen.
Light shield damaged/in disrepair. Observed damaged lights screen in stairwell.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Standing water in bottom of reach-in-cooler. Observed water in cooler next to fryers in sushi kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Jan 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at bar with 0 ppm; chlorine sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; quart or chlorine sanitizer.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
Ceiling tile missing. Observed in dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler not working at sushi counter. As per operator used as dry storage; no TCS foods stored inside. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding); raw salmon (50F - Cold Holding).
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in sushi kitchen.
Light shield damaged/in disrepair. Observed damaged lights screen in stairwell.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Standing water in bottom of reach-in-cooler. Observed water in cooler next to fryers in sushi kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at bar with 0 ppm; chlorine sanitizer.
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed what sanitizer at 0 ppm. Operator replaced all buckets; final reading: 200 ppm.
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 in walk in freezer; raw wagyu over raw salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside for more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding); raw salmon (50F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside for more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding); raw salmon (50F - Cold Holding).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; quart or chlorine sanitizer.
No soap provided at handwash sink. Observed no soap in men's restroom. Operator fixed dispenser.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
Ceiling tile missing. Observed in dining room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler not working at sushi counter. As per operator used as dry storage; no TCS foods stored inside. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding); raw salmon (50F - Cold Holding).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water cup on counter across cook line. Operator had employee dump at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on ledge in sushi kitchen with spices. Operator removed during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in sushi kitchen.
Light shield damaged/in disrepair. Observed damaged lights screen in stairwell.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Standing water in bottom of reach-in-cooler. Observed water in cooler next to fryers in sushi kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet in sushi kitchen. Observed shelves with food and dust where dishes are kept at sushi bar. Observed soiled can opener blade. Operator placed in sink to be washed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand sink in warewash area. Operator replaced on site.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet at sushi kitchen. Observed on dry dish racks.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line against wall in poor repair. No tcs foods stored inside.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of water on top of dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed soiled gaskets in multiple reach in coolers.
Old labels stuck to food containers after cleaning. Observed in dish area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash. Observed across cook line in kitchen.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dm with 0 ppm. Observed 0 ppm; bar DM.
Live, small flying insects found. Observed 4 live flies in kitchen on prep table; touching wall. Observed 3 live flies in warewash area flying. Observed 3 live flies on wall at waiter station. Observed 2 live flies at bar area; 1 in air and 1 on soda nozzle.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cooler in sushi kitchen; raw beef over raw shrimp. Operator fixed on site.
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs on counter not in use; operator placed into cooler.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to tell inspector final cooking temperature for chicken. Inspector went over process with employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet in sushi kitchen. Observed shelves with food and dust where dishes are kept at sushi bar. Observed soiled can opener blade. Operator placed in sink to be washed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand sink in warewash area. Operator replaced on site.
Non-pitting surface rust on food-contact equipment. Observed on knife magnet at sushi kitchen. Observed on dry dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Carbon dioxide/helium tanks not adequately secured. Observed outside if beer cooler.
Ceiling tile missing. Observed above beer cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line against wall in poor repair. No tcs foods stored inside.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of water on top of dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers.
Ice scoop handle in contact with ice. Observed at bar. Operator fixed on site.
In-use tongs stored on equipment door handle between uses. Observed at sushi bar area. Operator placed into simmering water.
No copy of latest inspection report available. Observed copy of last inspection not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed soiled gaskets in multiple reach in coolers.
Old labels stuck to food containers after cleaning. Observed in dish area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Stored food not covered. Observed in freezer at bar; uncovered ice cubes for drinks.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash. Observed across cook line in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor of sink.
Mar 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Observed hose stored in hand sink at warewash area.
Non-pitting surface rust on food-contact equipment. Observed on clean dish racks. Observed on knife magnet in sushi area.
Carbon dioxide/helium tanks not adequately secured. Observed in upstairs storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding).
Cutting board has cut marks and is no longer cleanable. Observed across cook line at sushi bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout establishment.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand sink in ware wash area.
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority6 Intermediate15 Basic
Show 25 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in hallway prep area. Observed 4 live flies in warewash.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed across cook line raw chicken and beef stored above eggs and raw shrimp. Chef moved dyeing inspection. Observed in sushi bar area raw chicken over raw pork; operator changed during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside for more than 4 hours: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside for more than 4 hours: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding). Observed on cook line butter (50F - Cold Holding). As per operator, butter there less than 2 hours; ice was added to bin to chill.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to calibrate thermometer verbally with inspector. Inspector went over process with chef; 32F.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chef unable to calibrate thermometer verbally with inspector. Inspector went over process with chef; 32F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish racks in warewash area. Observed soiled can opener blade; not in use. Observed sticky shelves above prep table in hall.
Handwash sink used for purposes other than handwashing. Observed hose stored in hand sink at warewash area.
Non-pitting surface rust on food-contact equipment. Observed on clean dish racks. Observed on knife magnet in sushi area.
Spray bottle containing toxic substance not labeled. Observed in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dish machine.
Carbon dioxide/helium tanks not adequately secured. Observed in upstairs storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding).
Cutting board has cut marks and is no longer cleanable. Observed across cook line at sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on shelf at kitchen entrance employee items section; stored above hibachi carts.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line at 88F.
No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout establishment.
Old labels stuck to food containers after cleaning. Observed on containers in warewash.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand sink in ware wash area.
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Handwash sink used for purposes other than handwashing. Observed spatulas stored inside hand sink at cook line. Operator removed the items.
Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at bar. Operator labeled.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed next to service window by sushi station.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over RTE sauces inside WIC. Operator properly arranged by cooking tempetures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Handwash sink used for purposes other than handwashing. Observed spatulas stored inside hand sink at cook line. Operator removed the items.
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 raw beef ROP onsite held inside package for more than 48 hrs. Label shows 10/25. Also Observed establishment conducts ROP of raw tuna. As per operator the tuna is frozen before, during and after packing. Contact information was provided to operator regarding ROP.
Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer not labeled at bar. Operator labeled.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed next to service window by sushi station.
In-use tongs stored on equipment door handle between uses. Observed 2 pair of tongs hanging from oven door handle at kitchen behind sushi station. Operator removed the tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed next to sushi station.
Time/temperature control for safety food thawed in an improper manner. Observed spicy tuna (Frozen) thawing at room temperature on table at sushi station.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator discarded the solution and replaced with new solution, retest Sanitizer Bucket (Quaternary 200ppm).
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 33 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate25 Basic
Show 33 findings ▾
Container of medicine improperly stored. Observed two containers labeled as amoxicillin stored inside kitchen sushi area. operator discarded the bottles.
Raw animal food stored over or with unwashed produce. Observed raw salmon stored over oranges inside wRIC at sushi bar. Operator relocated the raw Salmon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon inside RIC at prep area. Operator relocated the chicken and salmon to correct position.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at preparation table kitchen area. As per operator less than 30 minutes ago. Operator placed egg back in RIC.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seared tuna (56F - Cold Holding) at RIC as per manager overnight. Operator segregated it to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared tuna (56F - Cold Holding) at RIC as per manager overnight. Operator segregated it to be discarded.
Handwash sink used for purposes other than handwashing. Observed HWS by sushi bar kitchen with dumped ice inside. Observed employee washing WC inside HWS next to prep sink main kitchen area. Manager was informed that he HWS is only to wash employees hands.
No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at HWS by prep table inside main kitchen.
Bowl or other container with no handle used to dispense food. Observed a bowl with not handle inside brown sugar container at storage second floor. Operator discarded de bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavily soiled sealing vents all throughout main kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots stored not inverted under the prep counter at main kitchen area. Operator correct it.
Covered waste receptacle not provided in women's bathroom. Observed at unisex employees bathroom at second floor.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards at different prep tables main kitchen area with cut marks not longer cleanable.
Employee eating in a food preparation or other restricted area. Observed a half open sandwich and a coffee cup stored on top of prep table at RIC inside kitchen at sushi bar. Operator discarded the food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys in top of prep table at RIC inside sushi bar kitchen. Employee removed key from prep table.
Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nested at rack over dishwasher area.
Floor soiled/has accumulation of debris. Observed at several point at main kitchen area, under and behind ice machine, by hall across from WIC.
Ice buildup in reach-in freezer located next sushi bar area and/or walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top a ice machine surface Operator removed the scoop to be sanitized and place inside a bucket.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside rice container inside kitchen area. Operator removed the scoop
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongue store inside room temperature water at sushi bar kitchen. Operator removed the tongs.
No conspicuously located ambient air temperature thermometer in holding unit. Observed several RIC at sushi bar kitchen, sushi bar station, and main kitchen area without ambient thermometers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets all throughout kitchen and sushi bar area heavily soiled.
Plumbing system in disrepair. Observed plumbing leaking fixtures under HWS at dishwashing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIC soiled all throughout kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed at sushi bar area and all throughout the main kitchen units.
Silverware/utensils stored upright with the food-contact surface up. Observed soup spoons at sushi bar area with food contact up.
Standing water in bottom of reach-in-cooler. Observed in RIC under prep table across hibachi main kitchen.
Standing water or very slow draining water in handwash sink. Observed at HWS next to prep sink main kitchen entrance.
Time/temperature control for safety food thawed in an improper Observed portioned salmon thawing at room temperature at prep table main kitchen area. Operator moved product to WIC while still frozen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance under and behind dishwasher machine.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at HWS by prep table kitchen entrance and at prep sink at dishwashing station area.
Working containers of food removed from original container not identified by common name. Observed a brown sugar container at second floor storage area and, tempura flower at main kitchen area nor labeled with common name.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided.
Floor area(s) covered with standing water. At dishwasher area.
Working containers of food removed from original container not identified by common name. Observed rice container not identified by common name.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority6 Intermediate10 Basic
Show 20 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in water at 69° F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed raw beef stored over raw fish at reach in cooler front counter. And raw beef stored over raw salmon. Operator relocated the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed edamame sauce (48F - Cold Holding) at reach in cooler. As per operator from 12-01-23. Operator removed to discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed edemane sauce (48F - Cold Holding) at reach in cooler. As per operator from 12-01-23. Operator removed to discarded.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed kimchi made on house no variance approved. Information of special process guidance was provided.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi with several raw fish not identified as raw on menu.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 8 employees hired more than 6 month no proof of employment training.
No soap provided at handwash sink. At sushi station. Soap was provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter no record of the last day were changed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans stored not inverted on a shelf under preparation table. Operator inverted the pots and pans.
Covered waste receptacle not provided in women's bathroom.
Floor area(s) covered with standing water. At dishwasher area.
Ice buildup in reach-in freezer.
Insect control device installed over food preparation area. At salad station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Standing water in bottom of reach-in-cooler.
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. Observed rice container not identified by common name.
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.