KATI ASIAN CUISINE
815 DONALD ROSS RD, Juno Beach FL 33408 · 561-855-2658
Last inspected Mar 18, 2026 · 8 visits since January 2024
AUG 24
MAR 25
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler Stored properly
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 - sushi rice Time marked 10:45 am
Food stored on floor. Buckets of raw and cooked chicken on the floor in walk-in cooler- stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 88 F at cook line Water discarded
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 10 high priority.
10 High priority7 Intermediate2 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Server station Cooked tapioca at 3:14pm (79F cooling) since 11:30am, see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from outside and started touching food containers inside walk in cooler without washing hands first. Advised operator to tell chef to wash hands
Nonfood-grade bags used in direct contact with food. Multiple locations throughout the restaurant With raw chicken, herbs. Advised operator to use food grade bags
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw breaded shrimp stored above cooked dumplings. Walk in freezer Raw pork stored above a bag with meatballs. Operator stored properly all products
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar. Raw fish over sauces Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler Overstocked container with Raw shell eggs 49F cold holding. Per operator product stored for approximately 20 minutes and not prepared or portioned today. Operator removed overstocked product
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Server station Cooked tapioca at 3:14pm (79F cooling) since 11:30am, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line sitting on top of stovetop Vegetables broth 120F hot holding. Per operator product stored for approximately 20 minutes Operator turned flame back on to reheat to 165F++
Toxic substance/chemical improperly stored. Bags of cement powder stored next to container with msg on back area. Advised operator to moved cement powder away from food
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar 200++ppm chlorine. Operator corrected to 100 ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
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. Emailed to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler multiple items, Cooked rice at 3:05 pm ( 54F cooling) since 11:30am at 3:52pm 51F cooling. Cooked chicken at 3:04pm ( 50F cooling) since 2 pm at 3:50pm 52F cooling. at this current cooling rate products will not reach 41F within 6 hours. cut cabbage at 2:26pm(50F cooling) since 2 pm. At 3:50pm 56F cooling Rehydrated noodles at 2:32pm( 67F cooling ) since 1 hour. At 3:52pm same temperature. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved all products to walk in freezer
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu Volcano and crab soft shell rolls contains raw fish eggs(masago) not marked for consumer advisory
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. Emailed to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Use for sushi rice. Emailed form to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One part time employee
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. Tuna, escolar Operator removed
Food stored on floor. Cook line Containing with cooking oil Operator stored properly
Jun 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusty shelves walk in cooler
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork over unwashed cabbage in walk-in cooler Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in walk-in cooler Stored properly
Food-contact surface soiled with food debris, mold-like substance or slime- food prep tables
Buildup of food debris/soil residue on equipment door handles- cooler at cook line and prep station
Employee personal food not properly identified and segregated from food to be served to the public. Employee raw chicken with customers' food in walk-in cooler; operator moved
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Containers of ice on walk in freezer floor - operator moved to shelf.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw beef over peanut sauce - operator moved peanut sauce to adjacent freezer.
Handwash sink not accessible for employee use at all times. Operator removed boxes in front of dish area hand sink.
Food not stored at least 6 inches off of the floor - tub of noodles - operator moved to shelf.
In-use knife/knives stored in cracks between pieces of equipment - Operator removed knives.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hot line hand sink table and chair removed.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetables and sauces not date marked.
Food stored on floor. Expo line tub of red lime sauce on floor - operator moved to shelf.
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.