Aoki Teppanyaki
Last inspected: Jan 14, 2026
47
Score
Across the available record, Aoki Teppanyaki has 14 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near 15 violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Miami restaurant, which scores around 74. The pattern in the record is worth a careful look.
14
Inspections
0
Critical latest
2
Major latest
11
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; quart or chlorine sanitizer. **Warning** - From follow-up inspection 2026-01-13: Observed no test kit for Quat sanitizer. **Time Extended** - From follow-up inspection 2026-01-14: Observed no test kit for Quat sanitizer at callback. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior. **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed exterior soiled at time of callback. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed in dining room. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler not working at sushi counter. As per operator used as dry storage; no TCS foods stored inside. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding) ; raw salmon (50F - Cold Holding). **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: Observed 1 reach in cooler with ambient temp below 41F for proper cold holding of tcs foods. Observed other cooler still used as dry storage and other cooler with ambient temp of 47F. **Time Extended** - From follow-up inspection 2026-01-14: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in sushi kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed damaged lights screen in stairwell. **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed water in cooler next to fryers in sushi kitchen. **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed in walk in cooler at time of callback. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended** - From follow-up inspection 2026-01-14: Observed at time of callback. **Time Extended**
36-27-5
47
Jan 13, 2026
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - 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 at bar with 0 ppm; chlorine sanitizer. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-13: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; quart or chlorine sanitizer. **Warning** - From follow-up inspection 2026-01-13: Observed no test kit for Quat sanitizer. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior. **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed in dining room. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler not working at sushi counter. As per operator used as dry storage; no TCS foods stored inside. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding) ; raw salmon (50F - Cold Holding). **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: Observed 1 reach in cooler with ambient temp below 41F for proper cold holding of tcs foods. Observed other cooler still used as dry storage and other cooler with ambient temp of 47F. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in sushi kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed damaged lights screen in stairwell. **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed water in cooler next to fryers in sushi kitchen. **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-13: **Time Extended**
36-27-5
41
Jan 12, 2026
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside for more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding) ; raw salmon (50F - Cold Holding). **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside for more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding) ; raw salmon (50F - Cold Holding). **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in walk in freezer; raw wagyu over raw salmon. **Warning**
08A-17-6
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed what sanitizer at 0 ppm. Operator replaced all buckets; final reading: 200 ppm. **Corrected On-Site** **Warning**
22-53-4
High Priority - 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 at bar with 0 ppm; chlorine sanitizer. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; quart or chlorine sanitizer. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. Observed no soap in men's restroom. Operator fixed dispenser. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. **Repeat Violation** **Warning**
22-31-4
Basic - Light shield damaged/in disrepair. Observed damaged lights screen in stairwell. **Warning**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers. **Repeat Violation** **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed water in cooler next to fryers in sushi kitchen. **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior. **Warning**
16-21-4
Basic - Ceiling tile missing. Observed in dining room. **Repeat Violation** **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler not working at sushi counter. As per operator used as dry storage; no TCS foods stored inside. Observed at sushi counter 1 cooler with ambient temp 50F. The following tcs foods stored inside more than 4 hours: raw shrimp (49F - Cold Holding); cooked asparagus (49F - Cold Holding); sushi roll (50F - Cold Holding); sashimi (48F - Cold Holding). Observed sushi cooler 2 with ambient temp of 54F, the following tcs foods stored inside for more than 4 hours: eel cooked (47F - Cold Holding); raw tuna (47F - Cold Holding); seared tuna (48F - Cold Holding) ; raw salmon (50F - Cold Holding). **Repeat Violation** **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water cup on counter across cook line. Operator had employee dump at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on ledge in sushi kitchen with spices. Operator removed during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in sushi kitchen. **Repeat Violation** **Warning**
14-69-4
18
Aug 27, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet in sushi kitchen. Observed shelves with food and dust where dishes are kept at sushi bar. Observed soiled can opener blade. Operator placed in sink to be washed. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand sink in warewash area. Operator replaced on site. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet at sushi kitchen. Observed on dry dish racks. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line against wall in poor repair. No tcs foods stored inside. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of water on top of dish machine. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed soiled gaskets in multiple reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed in dish area. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash. Observed across cook line in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
36-27-5
52
Aug 26, 2025
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs on counter not in use; operator placed into cooler. **Corrected On-Site** **Warning**
03A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cooler in sushi kitchen; raw beef over raw shrimp. Operator fixed on site. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Live, small flying insects found. Observed 4 live flies in kitchen on prep table; touching wall. Observed 3 live flies in warewash area flying. Observed 3 live flies on wall at waiter station. Observed 2 live flies at bar area; 1 in air and 1 on soda nozzle. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - 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 chlorine dm with 0 ppm. Observed 0 ppm; bar DM. **Warning**
22-41-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to tell inspector final cooking temperature for chicken. Inspector went over process with employee. **Corrected On-Site** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet in sushi kitchen. Observed shelves with food and dust where dishes are kept at sushi bar. Observed soiled can opener blade. Operator placed in sink to be washed. **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand sink in warewash area. Operator replaced on site. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet at sushi kitchen. Observed on dry dish racks. **Repeat Violation** **Warning**
22-31-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed outside if beer cooler. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling tile missing. Observed above beer cooler. **Warning**
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line against wall in poor repair. No tcs foods stored inside. **Repeat Violation** **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of water on top of dish machine. **Warning**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at bar. Operator fixed on site. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at sushi bar area. Operator placed into simmering water. **Corrected On-Site** **Warning**
10-20-4
Basic - No copy of latest inspection report available. Observed copy of last inspection not available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple exterior of equipment soiled. Observed soiled gaskets in multiple reach in coolers. **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed in dish area. **Repeat Violation** **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers. **Repeat Violation** **Warning**
14-33-4
Basic - Stored food not covered. Observed in freezer at bar; uncovered ice cubes for drinks. **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash. Observed across cook line in kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor of sink. **Warning**
42-01-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation** **Warning**
16-21-4
17
Mar 29, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hose stored in hand sink at warewash area. **Warning** - From follow-up inspection 2025-03-29: Observed hose stored in hand sink at warewash area; at callback. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on clean dish racks. Observed on knife magnet in sushi area. **Warning** - From follow-up inspection 2025-03-29: Observed on clean dish racks. Observed on knife magnet in sushi area; at callback. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. **Warning** - From follow-up inspection 2025-03-29: Observed in chest freezer; at callback. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed across cook line at sushi bar. **Warning** - From follow-up inspection 2025-03-29: Observed across cook line at sushi bar. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding). **Warning** - From follow-up inspection 2025-03-29: Observed reach in cooler in prep hall with ambient temperature of 50; at callback. No TCS foods stored inside. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning** - From follow-up inspection 2025-03-29: Observed throughout kitchen; at callback. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed in upstairs storage area. **Warning** - From follow-up inspection 2025-03-29: Observed helium tanks not secure at callback. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand sink in ware wash area. **Warning** - From follow-up inspection 2025-03-29: Observed leaking pipe at hand sink in ware wash area; at callback. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen. **Warning** - From follow-up inspection 2025-03-29: Observed in multiple reach in coolers in kitchen; at callback. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout establishment. **Warning** - From follow-up inspection 2025-03-29: Observed soiled gaskets in multiple reach in coolers throughout establishment; at callback. **Time Extended**
23-03-4
55
Mar 28, 2025
Routine - Food
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in hallway prep area. Observed 4 live flies in warewash. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside for more than 4 hours: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding). Observed on cook line butter (50F - Cold Holding). As per operator, butter there less than 2 hours; ice was added to bin to chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside for more than 4 hours: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding). **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed across cook line raw chicken and beef stored above eggs and raw shrimp. Chef moved dyeing inspection. Observed in sushi bar area raw chicken over raw pork; operator changed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to calibrate thermometer verbally with inspector. Inspector went over process with chef; 32F. **Warning**
53A-10-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chef unable to calibrate thermometer verbally with inspector. Inspector went over process with chef; 32F. **Warning**
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish racks in warewash area. Observed soiled can opener blade; not in use. Observed sticky shelves above prep table in hall. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose stored in hand sink at warewash area. **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on clean dish racks. Observed on knife magnet in sushi area. **Warning**
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed in bar area. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dish machine. **Warning**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in upstairs storage area. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside: tofu (49F - Cold Holding); gyoza sauce with oil and garlic (49F - Cold Holding); miso garlic oil sauce (49F - Cold Holding). **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed across cook line at sushi bar. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on shelf at kitchen entrance employee items section; stored above hibachi carts. **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line at 88F. **Warning**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email. **Corrective Action Taken** **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout establishment. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on containers in warewash. **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen. **Warning**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand sink in ware wash area. **Warning**
29-11-4
14
Dec 5, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
43
Jun 7, 2024
Routine - Food
6 critical violations. 2 major violations. 25 minor violations.
View 33 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared tuna (56F - Cold Holding) at RIC as per manager overnight. Operator segregated it to be discarded. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seared tuna (56F - Cold Holding) at RIC as per manager overnight. Operator segregated it to be discarded. **Corrective Action Taken** **Repeat Violation**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at preparation table kitchen area. As per operator less than 30 minutes ago. Operator placed egg back in RIC. **Corrected On-Site**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon inside RIC at prep area. Operator relocated the chicken and salmon to correct position. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon stored over oranges inside wRIC at sushi bar. Operator relocated the raw Salmon. **Corrected On-Site**
08A-04-5
High Priority - Container of medicine improperly stored. Observed two containers labeled as amoxicillin stored inside kitchen sushi area. operator discarded the bottles. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS by sushi bar kitchen with dumped ice inside. Observed employee washing WC inside HWS next to prep sink main kitchen area. Manager was informed that he HWS is only to wash employees hands. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at HWS by prep table inside main kitchen.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with not handle inside brown sugar container at storage second floor. Operator discarded de bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavily soiled sealing vents all throughout main kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots stored not inverted under the prep counter at main kitchen area. Operator correct it. **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed at unisex employees bathroom at second floor.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at different prep tables main kitchen area with cut marks not longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed a half open sandwich and a coffee cup stored on top of prep table at RIC inside kitchen at sushi bar. Operator discarded the food. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys in top of prep table at RIC inside sushi bar kitchen. Employee removed key from prep table. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nested at rack over dishwasher area.
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed at several point at main kitchen area, under and behind ice machine, by hall across from WIC.
36-73-4
Basic - Ice buildup in reach-in freezer located next sushi bar area and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top a ice machine surface Operator removed the scoop to be sanitized and place inside a bucket. **Corrective Action Taken**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside rice container inside kitchen area. Operator removed the scoop **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongue store inside room temperature water at sushi bar kitchen. Operator removed the tongs. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed several RIC at sushi bar kitchen, sushi bar station, and main kitchen area without ambient thermometers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets all throughout kitchen and sushi bar area heavily soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed plumbing leaking fixtures under HWS at dishwashing area.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of RIC soiled all throughout kitchen area.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at sushi bar area and all throughout the main kitchen units. **Repeat Violation**
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed soup spoons at sushi bar area with food contact up.
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Observed in RIC under prep table across hibachi main kitchen. **Repeat Violation**
29-49-6
Basic - Standing water or very slow draining water in handwash sink. Observed at HWS next to prep sink main kitchen entrance.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper Observed portioned salmon thawing at room temperature at prep table main kitchen area. Operator moved product to WIC while still frozen. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance under and behind dishwasher machine. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at HWS by prep table kitchen entrance and at prep sink at dishwashing station area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed a brown sugar container at second floor storage area and, tempura flower at main kitchen area nor labeled with common name.
02D-01-5
10
Feb 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Warning** - From follow-up inspection 2024-02-12: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified by common name. **Warning** - From follow-up inspection 2024-02-12: Observed rice container not identified by common name. **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At dishwasher area. **Warning** - From follow-up inspection 2024-02-12: Floor area(s) covered with standing water. At dishwasher area. **Warning** **Time Extended**
36-22-4
82
Dec 4, 2023
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed edemane sauce (48F - Cold Holding) at reach in cooler. As per operator from 12-01-23. Operator removed to discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed edamame sauce (48F - Cold Holding) at reach in cooler. As per operator from 12-01-23. Operator removed to discarded. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed raw beef stored over raw fish at reach in cooler front counter. And raw beef stored over raw salmon. Operator relocated the products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in water at 69° F. **Warning**
10-05-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter no record of the last day were changed. **Warning**
29-28-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed kimchi made on house no variance approved. Information of special process guidance was provided. **Warning**
03G-42-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi with several raw fish not identified as raw on menu. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 8 employees hired more than 6 month no proof of employment training. **Warning**
53B-02-5
Intermediate - No soap provided at handwash sink. At sushi station. Soap was provided. **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided. **Warning**
03F-10-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans stored not inverted on a shelf under preparation table. Operator inverted the pots and pans. **Corrected On-Site** **Warning**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Floor area(s) covered with standing water. At dishwasher area. **Warning**
36-22-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - Insect control device installed over food preparation area. At salad station. **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation** **Warning**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified by common name. **Warning**
02D-01-5
18
May 15, 2023
Complaint Full
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - 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 the chlorine sanitizing solution at 10 ppm
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed establishment receiving A5 Wagyu beef from unapproved source. Observed invoice provided by Wagyu Sommelier and Co LLC. As per owner of company Wagyu Sommelier they do not have any licenses from FDACS or USDA.
01B-04-5
High Priority - Establishment operating after an emergency without notifying the division.
51-01-4
Intermediate - 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. Provided the operator with the clean up poster of vomit and diarrheal events.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed one of the front counter hand wash sink used to store aluminum and green pads
31A-11-4
Intermediate - 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 operator with the food employee reporting agreement
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap at one of the front counter hand wash sink.
31B-03-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
03G-06-5
Basic - Ice buildup walk-in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce stored on the floor by the walk in cooler **Repeat Violation**
08B-47-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the triple sink soiled **Repeat Violation**
36-27-5
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water at the dishwadhing area **Corrective Action Taken** **Repeat Violation**
29-19-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the front counter , hot kitchen , reach in cooler. Water was removed Observed standing water in the hot kitchen reach in cooler. **Repeat Violation**
29-49-6
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at the front counter, sanitizer bucket stored on top of the reach in cooler . Sanitizer bucket was removed **Corrected On-Site**
21-44-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves, in the seafood , hot kitchen reach in cooler.
14-33-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water at the hot kitchen area . Water temperature 86F **Repeat Violation**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on the top soiled surface of the ice machine
10-12-5
16
Nov 17, 2022
Complaint Full
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - 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. Observed at the front counter ,the sushi rice with no time mark. Per operator less than one hour. Time mark was added. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the front counter hand wash sink blocked with a rice cooker. **Repeat Violation**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of the preparation sushi back area kitchen The cellphone was removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce stored on the floor of the dry storage area. The soy soy was stored correctly **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle of the rice scoop touching the food. The scoop was removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 76F The water was removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cutting blade of the can opener soiled. Observed the fan covers of the walk in cooler soiled. The cutting blade and fan covers were Cleaned. **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Labels were removed. **Corrected On-Site**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the dishwashing area clean utensils with the food contact area up
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed black plastic containers at the hot kitchen not inverted . Operator inverted the containers **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the hot dishes side orders reach in cooler
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. **Repeat Violation**
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the thawing area soiled.
36-27-5
41
Aug 4, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - 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 the dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired **Repeat Violation** **Warning** - From follow-up inspection 2022-08-04: Observed the dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the sushi area hand wash sink obstructed by the sushi rice container **Repeat Violation** **Warning** - From follow-up inspection 2022-08-04: Observed the sushi area hand wash sink obstructed by the sushi rice container **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce stored on the floor by the condiment storage **Warning** - From follow-up inspection 2022-08-04: Observed soy sauce stored on the floor by the condiment storage * **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water, at the front counter kitchen Water temperature 91F **Repeat Violation** **Warning** - From follow-up inspection 2022-08-04: Observed kitchen utensils in standing water, at the front counter kitchen Water temperature 38F **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled. **Warning** - From follow-up inspection 2022-08-04: Observed the can opener blade soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the sushi reach in cooler. Observed standing water in front counter kitchen 1 door reach in cooler Observed standing water in the front counter kitchen reach in cooler near the hand wash sink **Repeat Violation** **Warning** - From follow-up inspection 2022-08-04: Observed standing water in the sushi reach in cooler. Observed standing water in front counter kitchen 1 door reach in cooler Observed standing water in the front counter kitchen reach in cooler near the hand wash sink **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor of the dishwashing area. **Warning** - From follow-up inspection 2022-08-04: Observed standing water on the floor of the dishwashing area. **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed the sushi area hand wash sink leaking water to the floor **Warning** - From follow-up inspection 2022-08-04: Observed the sushi area hand wash sink leaking water to the floor **Time Extended**
29-03-4
58
Frequently Asked Questions
When was Aoki Teppanyaki last inspected?
The most recent health inspection at Aoki Teppanyaki on file is from Jan 14, 2026. The public record contains 14 inspections in total.
What is the most common violation at Aoki Teppanyaki?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Aoki Teppanyaki.
How does Aoki Teppanyaki compare to other restaurants in Miami?
Aoki Teppanyaki most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Aoki Teppanyaki's inspection record improved over time?
Results have been roughly steady. Inspections at Aoki Teppanyaki have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Aoki Teppanyaki means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aoki Teppanyaki inspected?
Based on the inspection history on file, Aoki Teppanyaki is inspected around four times per year on average.
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