ROZU
200 E FLAGLER ST UNIT 207, Miami FL 33131 · 305.305.7973
Last inspected Jul 29, 2026 · 8 visits since September 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed deep fryer with no hood attached, observed no cooking that produces lead grease and vapors at time of inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed dry food on kitchen floor.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 10 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 probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dishwashing facility area.
Food stored on floor. Observed boxes of food in kitchen floor.
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking Spring rolls no hood suppression system.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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.
Probe thermometer not used to ensure proper food temperatures.
Time/temperature control for safety food thawed in an improper manner. Frozen fish being thrown in standing water.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ceiling tile missing. Dry storage area
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.