KAMPAI JAPANESE RESTAURANT
8745 SW 72 ST, Miami FL 33173
Last inspected Dec 29, 2025 · 9 visits since February 2024
DEC 24
MAR 25
MAR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 10/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016004302 | Jan 28, 2016 | Feb 16, 2016 | $400 |
| 1--2015000538 | Dec 8, 2014 | Jan 23, 2015 | $400 |
Inspection history
9 visits, newest first
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of sliced oranges at reach in cooler across from cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked noodles inside reach in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for sushi rice without written procedures.
Show the remaining 10 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
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. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to open bags and remove product.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above reach in cooler in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf in dish area.
Floor soiled/has accumulation of debris. Observed floor heavily soiled under counter at sushi bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup between fryer and stove at cook line.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table heavily soiled at sushi bar.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of cutting board at sushi station.
Aug 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed krab rangoon stored in non food grade bag inside reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over edamame at flip top portion of reach in cooler at cook line.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table at sushi bar.
Floor soiled/has accumulation of debris. Observed floor at sushi bar heavily soiled with old food debris under reach in cooler at sushi bar.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water 84F at sushi bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Observed shelves heavily soiled with clean equipment at sushi bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table at sushi bar heavily soiled and in back prep area above reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area.
Aug 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority2 Intermediate13 Basic
Show 22 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then began to prep food without changing gloves or washing hands in between.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating food then handle clean utensils without changing gloves or washing hands in between.
Nonfood-grade bags used in direct contact with food. Observed krab rangoon stored in non food grade bag inside reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over edamame at flip top portion of reach in cooler at cook line.
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 beef inside standing reach in freezer, all products removed from original packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw scallops (55F - Cold Holding); raw tempura shrimp (56F - Cold Holding) at reach in cooler across from cook line. As per operator items have been stored inside for over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw scallops (55F - Cold Holding); raw tempura shrimp (56F - Cold Holding) at reach in cooler across from cook line. As per operator items have been stored inside for over 4 hours.
Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control without written procedures. Provided operator with form via email. Operator printed and filled out form.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line.
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 ambient temperature 47F across from cook line. Operator began to add ice to TCS products and called technician.
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. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to remove tuna from package while thawing.
Employee eating in a food preparation or other restricted area. Observed employee eating in prep area next to fryer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table at sushi bar.
Floor soiled/has accumulation of debris. Observed floor at sushi bar heavily soiled with old food debris under reach in cooler at sushi bar.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water 84F at sushi bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Observed shelves heavily soiled with clean equipment at sushi bar area.
Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed interior of standing reach in freezer soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table at sushi bar heavily soiled and in back prep area above reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area.
Mar 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over noodles inside reach in cooler at cook line.
Spray bottle containing toxic substance not labeled. Observed spray bottles containing floor cleaner not labeled on floor at sushi bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in back area
Accumulation of debris on exterior of warewashing machine. Operator cleaned exterior of dish machine.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and sushi reach in cooler at sushi bar
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen, operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 69F at sushi bar
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over noodles inside reach in cooler at cook line
Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf with sauces/spices. Operator removed WD-40
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in kitchen
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. Observed standing water on floor near ice machine
Food stored on floor. Observed container of ginger stored on floor in sushi bar
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored inside standing water at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of prep table in kitchen area
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over raw scallops inside of reach in cooler in front of cook line. Operator moved eggs to bottom shelf of reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in back near standing reach in freezers.
Buildup of food debris/soil residue on equipment door handles. Observed handles soiled at back reach in freezers.
Food stored on floor. Observed container of ginger stored on floor in sushi bar area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle on cook line. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water at sushi bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of cook line. Observed hood filters soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled in back area near reach in freezers.
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line.
Walk-in coolershelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside the hand sink, located near the soda station. Employee removed the container.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator set up Triple Sink (Chlorine 100ppm)
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic container inside the sugar container. Employee removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in water at 71°F near the sushi bar station. Operator discarded water and washed utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line.
Observed reach-in cooler interior have accumulation of soil residues, located at cooking line.
Walk-in coolershelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas.
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting mushrooms on cook line in kitchen.
Operating with an expired Division of Hotels and Restaurants license. 10/01/2023
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on sushi bar pick item from ground and continued to prep on sushi line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout back kitchen.
Ceiling tile missing.
Cleaned and sanitized equipment or utensils not properly stored. Scoop handle inside rice bin.
No handwashing sign provided at a hand sink used by food employees. At hand washing station in kitchen.
Working containers of food removed from original container not identified by common name. Seasoning bins in kitchen.
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.