KINSU NIKKEI SUSHI
7209 SW 59 AVE, South Miami FL 33143 · 3055059811
Last inspected Apr 17, 2026 · 9 visits since August 2023
AUG 23
MAR 24
NOV 24
OCT 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024021535 | Jan 9, 2024 | Jul 24, 2024 | $160 |
Inspection history
9 visits, newest first
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Non-pitting surface rust on food-contact equipment. Observed on dry dish rack in kitchen.
Current Hotel and Restaurant license not displayed. Observed current license not posted.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on sushi rice; as per operator, less than 1 hour. Operator placed time onto rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (90F - Hot Holding). As per operator, less than an hour. Operator placed on skillet to reheat for hot holding; 187F..
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple rolls not identified with mark.
Non-pitting surface rust on food-contact equipment. Observed on dry dish rack in kitchen.
Cardboard used to line food-contact shelves. Observed in kitchen where utensils and plates are held.
Current Hotel and Restaurant license not displayed. Observed current license not posted.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink in disrepair. As per operator, construction is rebuilding.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler at front counter.
Stored food not covered. Observed container of calamari in chest freezer with no cover. Operator wrapped in plastic.
Working containers of food removed from original container not identified by common name. Observed sugar and cornstarch with no labels. Operator wrote name during inspection.
Oct 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 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. Observed no form or kit; inspector provided via email.
Non-pitting surface rust on food-contact equipment. Observed on rack above triple sink.
Ceiling tile missing. Observed in kitchen.
Hole in or other damage to wall. Observed hole in wall under triple sink.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen between entrance and back hallway.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed coffee mug inside hand wash sink at the front counter. Operator removed immediately.
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. Sent to operator. Operator had employees sign.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located at the prep station in kitchen with cut marks and no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers at the prep station with soiled gaskets.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers located in back storage area with rust accumulation on shelves.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler preparation area.
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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 touching his face and then put gloves on without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salmon (50 F - Cold Holding); Tuna (47 F - Cold Holding); corvina (47 F - Cold Holding) at reach in cooler located next to preparation area. As per operator the salmon and tuna from the night before and the corvina from two days ago. Operator was informed that those products have stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salmon (50 F - Cold Holding); Tuna (47 F - Cold Holding); corvina (47 F - Cold Holding) at reach in cooler located next to preparation area. As per operator the salmon and tuna from the night before and the corvina from two days ago. Operator was informed that those products have stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potatoes (72 F - Hot Holding); rice with vegetables (120 F - Hot Holding); Yuca (114 F - Hot Holding); cooked chicken ( 110 F - Hot Holding) and cooked pork (85 F - Hot Holding) at preparation table. As per operator were made two hours ago. Operator started to reheat the products, rice with vegetables (202 F - Reheating); sweet potatoes (166 F - Reheating); cooked chicken (178 F - Reheating).
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided the paper towel.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lentils soup not properly date marked at reach in cooler. As per operator from three days ago.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Observed an employee no hair restraint at preparation area.
Standing water in bottom of reach-in-cooler preparation area.
Jan 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority4 Intermediate1 Basic
Show 5 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.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and rice not date marked. As per operator the ground beef was made five days ago and the rice two days ago. Operator started to date marked the products.
No handwashing sign provided at a hand sink used by food employees.
Nov 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate3 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.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and rice not date marked. As per operator the ground beef was made five days ago and the rice two days ago. Operator started to date marked the products.
Interior of oven has accumulation of black substance/grease/food debris. Located next in front of the reach in freezers.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler.
Aug 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority9 Intermediate8 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over yogurt and, raw salmon stored over sauces containers at reach in cooler with door of glass. And raw shells eggs stored over tortillas at reach in cooler located at the entrance of the preparation area. Operator was informed that the raw meats and raw shells eggs need to be at the bottom part.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon and prosciutto don't identify as raw in the menu (as per operator online menu only)
No chlorine 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. Operator provided the paper towel.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. Observed hair shampoo used as hand wash soap.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed the online menu doesn't have consumer advisory. They mentioned but is not writing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and rice not date marked. As per operator the ground beef was made five days ago and the rice two days ago. Operator started to date marked the products.
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 Tuna inside of ROP bearing a label at reach in cooler. Operator discarded the tuna (1 bag).
Ice buildup in white chest reach-in freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two reach in coolers at preparation area. Operator removed the knife.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in used utensils handle touching white rice and brown rice. Operator removed the utensils.
Interior of oven has accumulation of black substance/grease/food debris. Located next in front of the reach in freezers.
No handwashing sign provided at a hand sink used by food employees.
Reuse of single-service or single-use articles. Observed rice storage in Greek yogurt container.
Standing water in bottom of reach-in-cooler.
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.