KAI TSU JAPANESE COUISE
8150 SW 8 ST STE 115, Miami FL 33144
Last inspected Jan 30, 2025 · 6 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
APR 24
SEP 24
JAN 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022024531 | Mar 8, 2022 | Jun 28, 2022 | $440 |
Inspection history
6 visits, newest first
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority7 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in three compartment sink. Inspector coached cook on proper area to wash hands.
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. Observed no form or kit. Inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelf above chest freezer soiled where to go containers are kept.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no identity for raw fish, togaki, and masago items in menu.
Show the remaining 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit on site for chlorine.
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. Observed new employees with no training or agreement. Inspector provided form via email.
Spray bottle containing toxic substance not labeled. Observed above three sink bottle with no label.
Bowl or other container with no handle used to dispense food. Observed bowl and cup stored in sauce and flour containers under prep table next to stove.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both chest freezers ice buildup.
No Heimlich maneuver/choking sign posted. Observed no form, inspector provided via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed light fixtures in kitchen soiled. Observed cords above three sink soiled with dust.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 with operator and provided printed form. During the inspection operator provided signed form.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.discussed and coached operator, and provided printed form.
Employee with ineffective hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
Ice buildup in reach-in freezer, located at preparation area.
Interior of oven has accumulation of black substance/grease/food debris.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to test sanitizer.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both white chest reach in freezers in kitchen area.
Apr 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored on top of kale in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored on top of croissants and raw chicken stored on top of tostones and raw tilapia inside of two white chest freezers in kitchen area.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to test sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen area and sushi bar.
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 two employees working for more than 6 months without any proof of training.
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. Observed two employees working for more than 6 months
Observed bottle containing toxic substance not labeled underneath triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with black mold like substance at sushi bar area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot not stored inverted on top of shelf by stove
Clean utensils stored between equipment and wall. Observed two utensils stored between triple sink and wall
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of white chest freezer and watch/bracelet stored on top of prep table.
Employee with no hair restraint while engaging in food preparation. Observed one employee in kitchen area without hair restraint
Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold of screen door in kitchen area
Food stored on floor. Observed oil, vinegar, and soy sauce stored on the floor underneath triple sink and sushi ginger on the floor in sushi bar
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both white chest reach in freezers in kitchen area.
In-use knife/knives stored on top of soiled magnetic bar in kitchen area
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority7 Intermediate15 Basic
Show 28 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands and continue to work with food
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellphone with gloves on and continued working with food. Advised employee to wash hands and change gloves before continuing to work with food.
Raw animal food stored over or with unwashed produce. Observed raw beef stored on top of kale in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored on top of croissants and raw chicken stored on top of tostones and raw tilapia inside of two white chest freezers in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (47F - Cold Holding); sweet plantains (46F - Cooling); imitation krab (49F - Cold Holding); raw lobster (47F - Cold Holding (as per operator was prepared yesterday) Sushi Bar: raw swai (56F - Cold Holding); raw salmon (56F - Cold Holding); imitation krab (56F - Cold Holding); raw tuna (56F - Cold Holding (as per operator was stored inside a non working reach in cooler since yesterday).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); sweet plantains (46F - Cooling); imitation krab (49F - Cold Holding); raw lobster (47F - Cold Holding (as per operator was prepared yesterday) Sushi Bar: raw swai (56F - Cold Holding); raw salmon (56F - Cold Holding); imitation krab (56F - Cold Holding); raw tuna (56F - Cold Holding (as per operator was stored inside a non working reach in cooler since yesterday).
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to test sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen area and sushi bar.
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 two employees working for more than 6 months without any proof of training.
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. Observed two employees working for more than 6 months
No soap provided at handwash sink. Observed no soap provided at hand wash sink in kitchen area and sushi bar.
Observed bottle containing toxic substance not labeled underneath triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with black mold like substance at sushi bar area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot not stored inverted on top of shelf by stove
Clean utensils stored between equipment and wall. Observed two utensils stored between triple sink and wall
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored inside reach in cooler in kitchen area and inside drink reach in cooler and mini fridge at sushi bar area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of white chest freezer and watch/bracelet stored on top of prep table.
Employee with no hair restraint while engaging in food preparation. Observed one employee in kitchen area without hair restraint
Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold of screen door in kitchen area
Food stored on floor. Observed oil, vinegar, and soy sauce stored on the floor underneath triple sink and sushi ginger on the floor in sushi bar
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both white chest reach in freezers in kitchen area.
In-use knife/knives stored on top of soiled magnetic bar in kitchen area
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed one reach in cooler (65F) in kitchen area, one mini fridge (67F), and two sushi displays (74F) in disrepair in sushi bar. Operator removed products to working reach in cooler at sushi bar area.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored outside in back area.
Working containers of food removed from original container not identified by common name. Observed coffee and sugar stored in container with no label at front counter.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
No handwashing sign provided at a hand sink used by food employees. Most kitchen hand washing sink.
Soiled dry wiping cloth in use.
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.