CASA KNI RESTAURANT
925 SW 87 AVE, Miami FL 33174 · 305 262 9434
Last inspected Jan 14, 2026 · 8 visits since December 2023
APR 24
JUL 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over shredded cheese inside walk in cooler. Operator properly rearranged by cooking temperature.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016036201 | Jul 5, 2016 | Nov 7, 2016 | $320 |
Inspection history
8 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed oranges inside reach in cooler next to microwave. Operator properly rearranged.
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 raw chicken stored over raw salmon inside reach in freezer next to cook line. Operator properly rearranged.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Operator added water, retest Triple Sink (Chlorine 100ppm).
No soap provided at handwash sink. Observed at kitchen area. Observed at ladies restroom.
Show the remaining 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at ladies and men's room.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over shredded cheese inside walk in cooler. Operator properly rearranged by cooking temperature.
Handwash sink used for purposes other than handwashing. Observed spray bottle stored inside hand sink at front counter. Operator removed.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over tomatoes inside reach in cooler. Operator properly arranged products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp. Inside walk in freezer. Operator properly arranged products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (120F - Hot Holding) in warmer at front counter. As per operator for approximately 2 hrs. Employee turned up heat for reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter. Employee diluted with water, retest Sanitizer Bucket (Chlorine 100ppm).
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside Nonfood-grade bags inside freezer. Employee removed the chicken from the bags into a metal container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over precooked breaded calamari inside reach in cooler. Employee properly arranged by cooking temperature.
No soap provided at handwash sink. Observed at kitchen. Employee provided the soap.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing cups in water with soap and bleach at front counter. Coached employee on proper manual washing procedures. Employee proceeded to practice procedures.
Floor tiles missing and/or in disrepair. Observed floor in disrepair at cook line.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Screen in door torn/in poor repair - vermin present. Observed torn screen on exit back door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at cook line.
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed medicine inside beverage reach in cooler at front counter. Employee removed item.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish inside walk in cooler. Employee properly arranged by cooking temperatures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed corn tamales (46F - Cold Holding); caramelized onions (46F - Cold Holding); cooked pork (46F - Cold Holding) since the day before. Also cooked ground beef (48F - Cold Holding) cooked moro rice (48F - Cold Holding) inside walk in cooler. As per employee for two days. Employee discarded all products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn tamales (46F - Cold Holding); caramelized onions (46F - Cold Holding); cooked pork (46F - Cold Holding) since the day before. Also cooked moro rice (48F - Cold Holding) cooked ground beef (48F - Cold Holding) inside walk in cooler. As per employee for two days. Employee discarded all products.
Handwash sink used for purposes other than handwashing. Observed towels stored inside hand sink at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair at kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food not properly segregated inside reach in cooler at cafeteria. Employee segregated personal products.
Equipment in poor repair. Observed ice scoop broken.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at cook line. Also at bar and cafeteria.
Plumbing system in disrepair. Observed plumbing in disrepair under hand sink at kitchen.
Screen in door torn/in poor repair - vermin present. Observed torn screen on exit back door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at cook line.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 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 (Chlorine 0ppm). Triple compartment sink is already set up. Triple Sink (Chlorine 100ppm).
Equipment in poor repair. Observed walk in cooler at 50F.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine Triple Sink (Chlorine 100ppm).
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 (Chlorine 0ppm). Triple compartment sink is already set up. Triple Sink (Chlorine 100ppm).
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed produce inside walk in cooler. Employee replaced the eggs under the produce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish inside walk in cooler. Employee replaced the fish over the beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tamales (51F - Cold Holding); cooked pork (52F - Cold Holding); ground beef (52F - Cold Holding); peas stew (54F - Cold Holding); rice with beans (54F - Cold Holding) inside reach in cooler. As per employee for two days. Employee started to discard the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tamales (51F - Cold Holding); cooked pork (52F - Cold Holding); ground beef (52F - Cold Holding); peas stew (54F - Cold Holding); rice with beans (54F - Cold Holding) inside reach in cooler. As per employee for two days. Employee started to discard the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef pastelito (112F - Hot Holding) inside hot box at front counter. As per employee for more than 4 hours. Also cheese tequeno (112F - Hot Holding); beef empanada (112F - Hot Holding) inside hotbox at front counter. As per employee for an hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris.
Handwash sink used for purposes other than handwashing. Observed heat protectant gloves stored inside hand wash sink next to kitchen exit door. Employee removed the gloves.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand wash sink next to back exit door. Employee provided the paper towels.
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. Discussed and provided to manager via email.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on storage ceiling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on preparation table. Employee replaced the back pack on employee storage shelve.
Equipment in poor repair. Observed walk in cooler at 50F.
Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen back door. Also observed at back door.
Ice buildup inside 3 reach-in freezers and 2 white chest freezers.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at men's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside walk in cooler soiled.
Soiled dry wiping cloth in use. Observed on cook line.
Walk in cooler shelves have accumulation of soil residues.
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.