Gyu Kaku Japanese BBQ
Last inspected: Feb 9, 2026
70
Score
Inspectors have visited Gyu Kaku Japanese BBQ eight times, with records going back to 2022. The most recent report on file is from Feb 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 74, which Gyu Kaku Japanese BBQ's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters at ice machine missing service date.
29-28-4
Basic - Equipment in poor repair. Observed standing reach in cooler handle at kitchen area broken and in poor repair.
14-11-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice chest at server area. Manager placed scoop correctly. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at cook line with soiled handle.
23-03-4
Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed uncooked rice in a bin at warewashing area not labeled. Manager labeled bin. **Corrected On-Site**
02D-01-5
70
Jun 2, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - 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 a public health control for white rice with time marking at cook line with no written procedures. Provided to manager via email.
03F-10-5
Basic - Equipment in poor repair. Observed gaskets in disrepair inside RIF at cook line entrance.
14-11-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line by HWS. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by HWS at bar area.
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Drain cover(s) missing. Underneath three compartment sink and dish machine. **Repeat Violation**
29-18-4
67
Mar 27, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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.
11-27-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Drain cover(s) missing. Underneath three compartment sink and dish machine.
29-18-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of all kitchen shelves from dust.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Jan 23, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area walls.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
74
Jun 14, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over washed vegetables.
08A-05-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fan covers soiled at cook line coolers.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink at kitchen entrance leaking.
29-11-4
58
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (56F - Cold Holding) resting in ice for less than 1hr per person in charge. Person in charge added more ice and water to cool tofu. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent measuring device for high temp dish machine. Discussed with person in charge. **Repeat Violation**
16-62-1
Basic - Food stored on floor. Observed two jugs of fryer oil on floor. Person in charge placed on shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil at front counter in water at 68F. Person in charge dumped water and placed utensils in ware washing. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels shucked to clean stacked food containers in back kitchen.
16-46-4
67
Apr 11, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Form provided via email. **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice buckets soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The manager inverted the items. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Observed the walk-in freezer fan guard lose and bent.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed a case of soda bag in the box on the floor.
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed in the dessert room. The manager removed it. **Corrected On-Site**
10-14-5
Basic - Light shield damaged/in disrepair. Observed in the ware washing area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets torn.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in coolers throughout the front kitchen.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area. **Repeat Violation**
36-27-5
45
Dec 2, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
11-07-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front food Preparation area. **Repeat Violation**
14-33-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of mold like substance behind dishwasher. **Corrected On-Site** **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
64
Frequently Asked Questions
When was Gyu Kaku Japanese BBQ last inspected?
The most recent health inspection at Gyu Kaku Japanese BBQ on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Gyu Kaku Japanese BBQ?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited six times, more than any other issue at Gyu Kaku Japanese BBQ.
How does Gyu Kaku Japanese BBQ compare to other restaurants in Miami?
Gyu Kaku Japanese BBQ most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Gyu Kaku Japanese BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Gyu Kaku Japanese BBQ have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gyu Kaku Japanese BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gyu Kaku Japanese BBQ inspected?
Based on the inspection history on file, Gyu Kaku Japanese BBQ is inspected around three times per year on average.
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