THE ASIAN KITCHEN
5796 BIRD RD, Miami FL 33155
Last inspected Mar 19, 2024 · 4 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
MAR 24
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
4 visits, newest first
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures via email.
Bowl or other container with no handle used to dispense food. Observed inside rice and corn starch containers.
Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves throughout kitchen and inside reach in cooler at storage area.
Show the remaining 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with black substance at sushi area and cook line. Observed ceiling soiled with food debris at cook line.
Food stored on floor. Observed plastic soda bottles stored on floor near sushi area. Observed containers of cooking oil stored on floor at cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at ware washing area.
Observed cooked chicken stored inside cardboard box at cook line.
Unclean building components, attachments or fixtures. Observed hoods with heavy accumulation of grease.
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook preparing raw chicken and then touched cooked chicken. Manager coached employee on proper hand washing procedures. Employee began reheating chicken to 165F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (68F - Cold Holding) at room temperature at cook line. As per operator, for approximately 1 hour. Observed bean sprouts (52F - Cold Holding); cut ham (56F - Cold Holding) at preparation cooler at cook line. As per operator, for approximately 1 hour. Operator adjusted unit ambient temperature.
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. Observed sushi rice not time marked. As per operator, less than 3 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink across from ware washing area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures via email.
Bowl or other container with no handle used to dispense food. Observed inside rice and corn starch containers.
Buildup of food debris/soil residue on equipment door handles. Observed at all reach in coolers.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves throughout kitchen and inside reach in cooler at storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with black substance at sushi area and cook line. Observed ceiling soiled with food debris at cook line.
Food stored on floor. Observed plastic soda bottles stored on floor near sushi area. Observed containers of cooking oil stored on floor at cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at ware washing area.
Observed cooked chicken stored inside cardboard box at cook line.
Unclean building components, attachments or fixtures. Observed hoods with heavy accumulation of grease.
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Nonfood-grade cardboard containers used for food storage - direct contact with food. Observed cooked chicken stored inside cardboard boxes at kitchen and at reach in freezer at front counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as control for sushi rice.
Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside container of rice at storage area.
Cardboard used to line nonfood-contact shelves. Observed throughout kitchen.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor.Observed plastic containers of cooking oil and soy sauce stored on floor at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of food debris between standing oven and broiler at cook line. Observed hood filters soiled with accumulated grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with heavy accumulation of old food debris near rice cooker.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution at 0ppm. Manager took solution to replenish.
Jul 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (71F - Cooling) at reach in cooler at storage area. As per operator, item was prepared 3 hours prior. Advised employee to reheat product to 165F.
Nonfood-grade cardboard containers used for food storage - direct contact with food. Observed cooked chicken stored inside cardboard boxes at kitchen and at reach in freezer at front counter.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked chicken at reach in freezer at front counter.
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-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw tuna, salmon, whitefish, masago and yellow tail on the menu, items not identified.
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. Provided agreements via email and operator printed and all employees signed during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as control for sushi rice.
Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside container of rice at storage area.
Cardboard used to line nonfood-contact shelves. Observed throughout kitchen.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor.Observed plastic containers of cooking oil and soy sauce stored on floor at kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoopers stored inside water at 91F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of food debris between standing oven and broiler at cook line. Observed hood filters soiled with accumulated grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with heavy accumulation of old food debris near rice cooker.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution at 0ppm. Manager took solution to replenish.
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.