IZAKAYA RESTAURANT
159 ARAGON AVE, Coral Gables FL 33134 · (305) 445-2584
Last inspected Jul 29, 2026 · 11 visits since August 2023
OCT 24
FEB 25
OCT 25
APR 26
JUL 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork above lobster tail in reach in cooler next to cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed hand sink at cook line blocked and with items inside. Employees wearing gloves but no hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw shell eggs over vegetables. Action required.
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. According to the operator the rice for sushi was set just two hours before the inspection. Employee place label with time marked.
Handwash sink not accessible for employee use at all times. For hand wash at cook line blocked by a prep table.
Show the remaining 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in the back.
Cardboard used to line food-contact shelves.
Clean utensils stored between equipment and wall. Food Spatulas at kitchen.
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Probe thermometer not used to ensure proper food temperatures. At sushi station, employees don't use thermometer to check temperature.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at reach in cooler at front counter the following items out of temperature: Salmon 50, octopus 50°F, imitation crab 50°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 50 F, Octopus 50 F, Crab 50 F. previous inspection observed unit located closer to the hand sink. Present inspection observed unit close to the kitchen entrance.
Probe thermometer not used to ensure proper food temperatures. At sushi station, employees don't use thermometer to check temperature.
Bowl or other container with no handle used to dispense food.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line food-contact shelves.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees manipulating phones and back to work with clean equipments without Han washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at front( sushi station) three item at 46°F, salmon, tuna and imitation crab. According to the employee all items were brought from the walk in cooler in the morning around 10:00 am.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. Observed at cook line several bottles of water stored in hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station.
No soap provided at handwash sink. Located in the back of the restaurant.
Accumulation of debris on exterior of warewashing machine.
Equipment in poor repair. According to the manager the unit is not cooling properly. A technician is in his way to the restaurant. Temperatures taking inside are good, items still holding temperature at 41°F.
Food not stored at least 6 inches off of the floor. Observed a bag with flour at st
No handwashing sign provided at a hand sink used by food employees. For hand sink located in the back
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork above lobster tail in reach in cooler next to cook line.
Equipment drain line draining into handwash sink. Observed a drain line( pvc pipe) going from a reservoir on the wall ending at the hand wash. No water stored in the container whatsoever.
Handwash sink used for purposes other than handwashing. Observed handwash sink next to cook line with utensils stored in it.
Non-pitting surface rust on food-contact equipment. Observed rust on rim of ice machine at back of house.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Observed accumulation of debris under cooking equipment near cook line.
Food stored on floor. Observed bag of onions and boxes of veggies on the floor in storage room next to restrooms.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand wash sink next to ice machine at back of house.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers throughout establishment.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at sushi station.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with cold water. Observed employees washing hands with cold water and not soap.
Hot water supply not maintained during peak periods.
No hot running water at three-compartment sink.
No soap provided at handwash sink. Observed not soap at cook line.Cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cloth used as a food-contact surface. Prep area.
Employee eating in a food preparation or other restricted area.
Food stored on floor. Observed at storage are a bag with onions on floor. Employee placed onions bag on shelf.
No hot running water at mop sink.
Mar 28, 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 ▾
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shield at storage area.
Wood food-contact surface not properly sealed. Sushi counter.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen employees changing tasks from clean utensils to soiled items without hand washing.
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 pot with rice no using time mark. Employee discarded the remaining rice. for See stop sale.
Handwash sink not accessible for employee use at all times. Observed at storage are, right besides the ice machine, hand sink without any plumbing connection for employees hand wash.
Records/documents for required employee training do not contain all of the required information.
Buildup of food debris/soil residue on equipment door handles.
Food stored on floor. Observed a bag with onions stored on floor by receiving area in the back. Employee placed bag on shelf.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shield at storage area.
Wood food-contact surface not properly sealed. Sushi counter.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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. According to the manager the rice is cooked to work with time and discarded after 4 hours. The batch used while conducting the inspection was placed on pot at 1:30. Manager marked time for rice.
Cleaned and sanitized equipment or utensils not properly stored.cutting board stored on
Equipment in poor repair. Reach in cooler unit at sushi station not working properly. No food of any type stored inside.
Food stored on floor. Observed a bag with onions stored on floor.
Time/temperature control for safety food thawed in an improper manner. Observed meat an fish being thawed in three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
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.