Casa Kni Restaurant
Last inspected: Jan 14, 2026
52
Score
Inspectors have visited Casa Kni Restaurant eight times, with records going back to 2022. The latest inspection on file is from Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Restaurants in Miami average 74, so Casa Kni Restaurant trails the local norm. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed oranges inside reach in cooler next to microwave. Operator properly rearranged. **Corrected On-Site**
08A-05-6
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 raw chicken stored over raw salmon inside reach in freezer next to cook line. Operator properly rearranged. **Corrected On-Site**
08A-17-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Operator added water, retest Triple Sink (Chlorine 100ppm). **Corrected On-Site**
41-18-4
Intermediate - No soap provided at handwash sink. Observed at kitchen area. Observed at ladies restroom.
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at ladies and men's room.
27-16-4
52
Jul 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over shredded cheese inside walk in cooler. Operator properly rearranged by cooking temperature. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle stored inside hand sink at front counter. Operator removed. **Corrected On-Site**
31A-11-4
78
Jan 29, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over tomatoes inside reach in cooler. Operator properly arranged products. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp. Inside walk in freezer. Operator properly arranged products. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (120F - Hot Holding) in warmer at front counter. As per operator for approximately 2 hrs. Employee turned up heat for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter. Employee diluted with water, retest Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-27-4
55
Jul 25, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
Apr 2, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Dec 13, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 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 (Chlorine 0ppm). Triple compartment sink is already set up. Triple Sink (Chlorine 100ppm). **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-13: Observed Dish Machine (Chlorine 0ppm). Triple compartment sink is already set up. Triple Sink (Chlorine 100ppm). **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler at 50F. **Warning** - From follow-up inspection 2023-12-13: Observed walk in cooler at 50F. **Time Extended**
14-11-5
82
Feb 20, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above above cooked pork in shelves inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Metal stem-type thermometer soiled.
22-12-5
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 - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm); employee add chlorine solution at the time of the inspection . Triple Sink (Chlorine 100ppm)
22-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,tamales and cooked chicken not date marked,as per employee over 24 hours. Employee labeled during inspection. **Corrected On-Site**
02C-02-5
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 form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer, in kitchen area.
22-02-4
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 form during inspection.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Observed in kitchen area next to white freezer.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Also in walk in cooler.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak ( frozen) in preparation table. Employee moved to reach in cooler. **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to steamer.
21-09-4
23
Aug 10, 2022
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed stored on top of refrigerator in kitchen area. Manager removed during inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed picadillo (129F - Hot Holding); Picadillo (167F - Reheating)
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked pork in reach in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked. As per employee food was prepared on 08/08/22. Employee date marked food at the time of the inspection. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Repeat Violation**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on preparation table in front counter.
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler in front of stove in kitchen area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in back door. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer in kitchen area. **Repeat Violation**
14-69-4
Basic - Plumbing system in disrepair. Observed in kitchen area. Next to back door. As per Manager pipes for dishwasher machine are affected. Dishwasher machine is not working for now.
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) in preparation table. Employee moved to reach in cooler during inspection. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in disrepair floor in kitchen area in front of hand wash sink.
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Observed in kitchen and front hand wash sink. **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in front counter.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.
21-09-4
32
Frequently Asked Questions
When was Casa Kni Restaurant last inspected?
The most recent health inspection at Casa Kni Restaurant on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Casa Kni Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Casa Kni Restaurant.
How does Casa Kni Restaurant compare to other restaurants in Miami?
Casa Kni Restaurant most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Casa Kni Restaurant's inspection record improved over time?
Yes. Recent inspections at Casa Kni Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Kni Restaurant 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 Casa Kni Restaurant inspected?
Based on the inspection history on file, Casa Kni Restaurant is inspected around two times per year on average.
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