KAZUMI
260 CRANDON BLVD #16, Key Biscayne FL 33149 · 646-932-1167
Last inspected Feb 25, 2026 · 7 visits since September 2023
FEB 24
AUG 24
FEB 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under HWS at kitchen.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop rice at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at cook line.
Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sushi station.
Show the remaining 4 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation wearing watch at cook line.
Food stored on floor. Observed plastic container of oil on floor at cook line and box of avocados at ware washing area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at HWS at sushi station.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple tasks without removing gloves. Instructed employee on proper method.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quad sanitizer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed groove cutting board at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at handsink located at kitchen across cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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. Provided to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed cup stored inside rice container at second floor.
Food stored on floor. Observed oil container stored on floor at second floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed at hand washing sink first floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 83F on top of reach in cooler by cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Jose Sanz certificate expired on 07-02-2024 and Carlos Delfino certificate expired on 7-03-2024.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at second floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at second floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation tables at second floor.
Aug 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority7 Intermediate8 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), operator set up three compartment sink to manually wash rinse and sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamachi (48F - Cold Holding); salmon (46F - Cold Holding) at sushi station reach in cooler, as per person in charge reach in cooler has been opened for approximately 1 hour. Advised person in charge to placed zip lock with ice for rapid cooling.
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. Provided to operator via email.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of Cold holding maximum temperature, coached cook on correct temperatures.
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands inside 3 compartment sink. Coached employee on correct procedures.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Jose Sanz certificate expired on 07-02-2024 and Carlos Delfino certificate expired on 7-03-2024.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge on correct procedures.
Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at second floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at second floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of shelf with condiments.
Food stored on floor. Observed oil container stored on floor at second floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 83F on top of reach in cooler by cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation tables at second floor.
Working containers of food removed from original container not identified by common name. Observed sugar container at second floor not labeled by the common name.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in barista bar downstairs soiled.
Bowl or other container with no handle used to dispense food. Bowl stored in sugar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface on and under multiple surfaces. Cloths Stored over food bins, under spices and bottles and under dishes at expo.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0 ppm. Operator set up three compartment sink to manually wash rinse and sanitize.
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. At the time of the inspection observed operator printed and posted sign.
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. At the time of the inspection observed operator and staff printed and signed agreements.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor. Observed buckets of sauce stored on floor in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed hand sink soiled in prep area.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
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.