KATSUYA
1701 COLLINS AVE, Miami Beach FL 33139
Last inspected Jan 23, 2025 · 5 visits since July 2023
□ 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.
JUL 23
FEB 24
JUL 24
JAN 25
— STEADY
4 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); in the reach in cooler at the cook line. As per the cook it was cooked yesterday.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Toxic substance/chemical improperly stored. Observed a metal polishing
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed downstairs in the dry storage area.
Equipment in poor repair. Observed the upright reach in cooler gasket torn next to the ware washing area.
Show the remaining 5 findings ▾
Floor soiled/has accumulation of debris. Observed at the kitchen entrance.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the s pop handle touching the rice. The chef inverted the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a pan at a temperature of 120°F. at the cook line. The chef put it on the cook top to heat it up.
No handwashing sign provided at a hand sink used by food employees. Observed at the inside bar.
Reach-in cooler shelves with rust that has pitted the surface. Observed downstairs next to the office.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); in the reach in cooler at the cook line. As per the cook it was cooked yesterday.
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 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); in the reach in cooler at the cook line. As per the cook it was cooked yesterday. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed tuna (50F - Cooling);.As per the cook it was cut yesterday.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed tuna (50F - Cooling);.As per the cook it was cut yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
No soap provided at handwash sink. Observed at the warehouse washing area and bar.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The cook removed it and replaced it with a scoop.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed downstairs in the dry storage, food prep area and ware washing area.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate3 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a plastic container and a plastic squeeze bottle in the sink at the corner of the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
No soap provided at handwash sink. Observed at the bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front bar.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed a quaternary test kit but no chlorine test kit for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line.
Exterior door has a gap at the threshold that opens to the outside.
Reach-in cooler shelves with rust that has pitted the surface.
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded.
0 High priority5 Intermediate8 Basic
Show 13 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed a quaternary test kit but no chlorine test kit for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
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. Form provided via email.
No soap provided at handwash sink. Observed at the bar.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Observed at the cook line.
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.