PAPERCRANE THAI & SUSHI
328 CRANDON BLVD 112, Key Biscayne FL 33149 · 7863826597
Last inspected Aug 10, 2026 · 4 visits since March 2026
MAR 26
JUN 26
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature. As per manager, less than one hour.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach-in cooler at prep area soiled, oven interior, and ice cream freezer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
Ceiling/ceiling tile shows damage or is in disrepair. Observed over across cook line.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap over prep table at storage area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior door missing panels at reach in cooler at rear of kitchen.
Jun 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority2 Intermediate10 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 dish machine with a 0 chlorine ppm concentration.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed parasite destruction letter for fresh salmon missing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken and duck and reach in cooler towards rear of kitchen.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hand washing sink splitter in back of kitchen.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach-in cooler at prep area soiled, oven interior, and ice cream freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked duck with no date marking at reach-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
Bowl or other container with no handle used to dispense food. Observed several bowls with no handles used to scoop products in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed over across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap over prep table at storage area.
Food stored on floor. Observed plastic containers of vinegar and oil stored on floor at kitchen area and storage area.
In-use tongs stored on equipment door handle between uses. Observed at oven handle.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior door missing panels at reach in cooler at rear of kitchen.
Working containers of food removed from original container not identified by common name. Observed salt and sugar not labeled at cook line.
Jun 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 10 high priority.
10 High priority7 Intermediate13 Basic
Show 30 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 with a 0 chlorine ppm concentration.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and plates inside dish machine washed but not sanitized.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed parasite destruction letter for fresh salmon missing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked chicken and duck and reach in cooler towards rear of kitchen.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature. As per manager, less than one hour.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding); noodles (48F - Cold Holding), tuna (44F - Cold Holding); salmon (45F - Cold Holding), Bean sprouts (60F - Cold Holding). As per operator, less than one hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (Hot Holding - 85F), Miso soup (130F - Hot Holding); Cooked rice (126F - Hot Holding). As per operator, less than 4 hours.
Toxic substance/chemical improperly stored. Observed degreaser stored under hand washing sink at rear of kitchen.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hand washing sink splitter in back of kitchen.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum cooking temperature of chicken. Coached staff on correct procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach-in cooler at prep area soiled, oven interior, and ice cream freezer.
Handwash sink used for purposes other than handwashing. Observed food debris at bottom of hand washing sink next to dish machine.
Identity of food or food product misrepresented. Observed white tuna advertised on menu, but product being served is escolar.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar at front area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked duck with no date marking at reach-in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at bathroom hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
Bowl or other container with no handle used to dispense food. Observed several bowls with no handles used to scoop products in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Observed over across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap over prep table at storage area.
Food stored on floor. Observed plastic containers of vinegar and oil stored on floor at kitchen area and storage area.
In-use tongs stored on equipment door handle between uses. Observed at oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil at 80F water.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed interior door missing panels at reach in cooler at rear of kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at hand washing at rear of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed through kitchen.
Working containers of food removed from original container not identified by common name. Observed salt and sugar not labeled at cook line.
Mar 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at splitters added next to 3CS.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS next to cook line.
No soap provided at handwash sink. Observed at HWS next to cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at shelf next to ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled at front counter.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe at HWS at 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.