KOW COMFORT RESTAURANT
14429 SW 42 ST, Miami FL 33175 · 3057993406
Last inspected Jun 24, 2026 · 12 visits since August 2023
MAR 24
SEP 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor at ware wash area.
Apr 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed baked pork belly stored below not ready to eat tequenos and battered burrata, inside the reach in cooler in cooking area. Operator rearrange items to correct cooking temp storing.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the following items on the menu do not disclose or identify raw items are contained in the ceviche and different ramens serve with soft eggs or poached eggs.
Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves housing ready for use single service items, located near kitchen entrance. Also observed in shelves housing clean pots, pans, ams plates in ware wash area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed rusted ceiling vents above ware washing area.
Current Hotel and Restaurant license not displayed. Observed displayed license stated Oct. 1, 2025. Kitchen manager was able to provided confirmation of updated license and it is to be printed and posted.
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 dishwashing machine Dishwasher (Chlorine 0ppm); operator was able to repair, Dishwasher (Chlorine 150ppm)
Employee with no hair restraint while engaging in food preparation. Observe employee not wearing hair restraint while cooking on the line.
Equipment in poor repair. Observed broken door gaskets for both walk in cooler and freezer and for reach in coolers in kitchen and wok station,
Food stored on floor. Observed a large pot of sweet potatoes on the floor inside the walk in cooler, boxes of potatoes fry on the floor inside the walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on floor, door frame and walls inside walk in freezer.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No copy of latest inspection report available. Operator was able to find on email. Explained to operator required to be available for consumers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets for both walk in cooler and freezer and for reach in coolers in kitchen and wok station.
Open dumpster lid.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor at ware wash area.
Sep 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed the chicken stored above the beef and fish located on the skeleton trolley inside the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled.
Handwash sink used for purposes other than handwashing. Observed a pitcher being stored in the hand wash sink located in the front area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on the menu the ceviche and the jammy eggs for the ramen is not identified as containing raw or undercooked animal food.
No soap provided at handwash sink. Observed no soap at the hand wash sink located in the ware-wash area.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense rice in the cold holding unit under the stove located in the main kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee's personal food not segregated from food to be served to the public inside the reach in cooler located in the main kitchen across from stove.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a personal water bottles stored on the prep area located in the front area and on shelves located in the warehouse-wash area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two male employees wearing watches during food preparation, one chef in the front area and the other chef in the main kitchen.
Equipment in poor repair. Observed rusted shelving units located in the ware-wash area and by the kitchen entrance door. Also observed the door gaskets of the walk in freezer in disrepair.
Food stored on floor. Observed food items stored on the floor in the walk in freezer.
Ice scoop handle in contact with ice. Observed the ice scoop touching the ice inside the ice box located at the bar.
In-use knife/knives stored in cracks between pieces of equipment. Observed the knives stored between prep table and wall located in the front prep area.
No handwashing sign provided at a hand sink used by food employees. Observed no signage at the hand wash sink located in the bar area by the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of the reach in cooler located in the front area, the walk in cooler and the walk in freezer. Also observed the shelves located in the front area soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed the shelves of the reach in cooler rusted, located in the main kitchen area across across from stove.
Stored food not covered. Observed several food items not covered inside reach in cooler located in the main kitchen area.
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (112F - Hot Holding); ramen soup (104F - Hot Holding) for less than 4 hours, as per operator, operator reheated the food items 165F or above.
Food stored on floor. Observed raw chicken on walk in cooler floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shell eggs than touched clean utensils, instructed operator regarding cross contamination and hand washing procedures.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed metal pots in preparation sink and placed on top of the grilled to cook, with sanitation step. Instructed operator regarding the ware washing procedure.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked ribs. Operator properly stored it.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waiters touched dirty dishes than touched clean plate. Introduced operator regarding the hand wash in procedure.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (112F - Hot Holding); ramen soup (104F - Hot Holding) for less than 4 hours, as per operator, operator reheated the food items 165°F or above.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked ribs, cooked black beans, raw chicken, hummus, mashed potatoes, guacamole, vegetables soup, cooked pork belly, marinara sauce, kept for over 48 hours not removed reduced oxygen package in the walk in freezer.
No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located in front of dishwasher machine, and bar station. Paper towels was replaced during inspection.
No soap provided at handwash sink. On hand sink located at the bar station, soap was refilled during inspection.
Carbon dioxide/helium tanks not adequately secured.
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.
Food stored on floor. Observed raw chicken on walk in cooler floor.
No handwashing sign provided at a hand sink used by food employees. On hand sink located in front of dishwasher machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked ribs, cooked black beans, raw chicken, hummus, mashed potatoes, guacamole, vegetables soup, cooked pork belly, marinara sauce, in walk in cooler, no labeled, kept for over 48 hours not removed reduced oxygen package in the walk in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled it.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate13 Basic
Show 22 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over produce in walk in cooler. Coached operator on proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer raw seafood stored over pineapple chunks and ready to eat cream puffs. Coached operator on proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at sandwich cooler in main kitchen; shredded mozzarella (45F - cold holding); pork belly (45F - cold holding). As per cook, for more than 4 hours. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sandwich cooler in main kitchen; shredded mozzarella (45F - cold holding); pork belly (45F - cold holding). As per cook, for more than 4 hours. Stop sale issued.
Toxic substance/chemical improperly stored. Observed spray bottle of cleaner stored above prep area at dining room station.
Handwash sink not accessible for employee use at all times. Observed hand wash sink by dish area blocked by service trays. Also observed a cup of water inside hand wash sink in main kitchen.
Handwash sink used for purposes other than handwashing. Observed hand wash sink by dish area blocked by service trays. Also observed a cup of water inside hand wash sink in main kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dining room hand wash sink, at front counter hand wash sink, and at sushi station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portions of pasta not date marked at walk in cooler. As per operator for more than 24 hrs.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and wallet stored over food prep area.
Employee with no hair restraint while engaging in food preparation. Observed operator wearing no hair restraint.
Equipment in poor repair. Observed gaskets torn at reach in cooler in front of grill.
Food stored on floor. Observed lexan container of cooked eggs stored on floor in walk in cooler. Also observed buckets of product stored on floor in walk in freezer.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up at front hood in dining room.
Ice scoop handle in contact with ice. Operator removed scoop.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between the preparation table and the wall. At the front counter and at 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at dining room station.
Observed mop sink or curbed cleaning facility provided at establishment was not accessible. Equipment stored on top and in front.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a thermos inside reach in cooler at front counter.
Stored food not covered. Observed bowl of prepared vegetables not covered in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep surfaces in kitchen.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill.
Reach-in cooler shelves with rust that has pitted the surface.
Apr 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill.
Reach-in cooler shelves with rust that has pitted the surface.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer.
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 7 high priority.
7 High priority6 Intermediate16 Basic
Show 29 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go from touching soil apron to opening walk in cooler door then return to continue to engage food preparation without washing hands prior.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Observed meat lasagna (60 F - Cooling), as per employee cooling since the night before.
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper used as liner under fried plantains in the reach in cooler at cook line in front of the flat grill.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw fish over cooked chicken wings.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meat lasagna (60 F - Cooling), as per employee cooling since the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk in cooler obsessed cooked noodles (45F - Cold Holding); raw beef (45F - Cold Holding), as per employee he had left food out of temperature for less than 2 hours and was put back in the walk in cooler to rapidly cool.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not able to answered minimum cooking temperature for chicken. Coached employee on minimum required cooking temperatures for raw animal food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of oven soiled with grease buildup located at cook line, observed soda gun soiled at bar area front counter.
Handwash sink not accessible for employee use at all times. Observed a large aluminum jug stored in the Hand wash sink at front counter.
Packaged food not labeled as specified by law. Observed sugar in a container at front line not labeled.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answered probe thermometer calibration.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in a container inside reach in cooler at cook line held over 24 hours, not date marked.
Bowl or other container with no handle used to dispense food. Observed container used to scoop cooked rice in a container inside a reach in cooler located at cook line.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean equipments and utensils stored next to Hand Wash sink exposed to splash at storage area by walk in cooler across from Dish washer Machine.
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 fish in reduced oxygen packaged not removed from the bag in the walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle stored on shelves near clean equipments at cook line.
Employee with no hair restraint while engaging in food preparation. Observed person in charge prepping food with no hair restraint.
Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill.
Food not stored at least 6 inches off of the floor. Observed container with raw octopus, washed sliced onion, tomato sauce stored in the walk in cooler floor.
Ice scoop handle in contact with ice. In ice bin at front counter.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed in used utensils in dipping-well at front line water turned off.
Old labels stuck to food containers after cleaning. Observed old labels in clean containers on storage shelves at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooling shelves soiled, observed reach in cooler interior soiled at front line.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line in front of the flat grill at cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer.
mop sink or curbed cleaning facility provided at establishment was not accessible. Equipment stored on top and infront.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 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. For the sushi rice, as per manager for less than 2 hours. Employee time marked the rice on site.
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.
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/
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the sushi rice. Provided from to operator.
Non-pitting surface rust on food-contact equipment. Under a small prep table by the dishwasher machine.
Bowl or other container with no handle used to dispense food. Plastic container with no handle used to scoop rice.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. In the walk in cooler observed a container with uncooked sweet plantains and french fries stored on the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven located in the cook line.
Stored food not covered. In the reach in cooler located in the cook line observed cooked rice not covered.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked Chicken, cooked pork, Cooked ribs.
Wall soiled with accumulated grease, food debris, and/or dust. Wall under the microwave and behind the hand sink located in the kitchen.
Aug 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, in the kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed an air gap back exit door left bottom corner.
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.