Hakkasan
Last inspected: Mar 6, 2026
61
Score
Inspectors have visited Hakkasan eight times, with records going back to 2022. The most recent visit was on Mar 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited two times.
By comparison, the average Miami Beach facility scores 69, putting Hakkasan on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black beans at 59 F left outside for approximately 1 hr. Employee placed the black beans inside the walk in cooler to lower the temperature.
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pick a plastic container from the floor and put in the trash containers, then , continued working with clean utensils without washing hands. Employee was coached and employee washed his hands correctly. **Corrected On-Site**
12A-13-4
Intermediate - Nonfood-grade basting brush used in food. Observed painting brush used for oil . Chef discarded it. **Corrected On-Site**
14-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage by clean utensils in the kitchen. Employee moved it immediately.
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter. Employee was coached about using sanitizing wipes. **Corrected On-Site**
21-12-4
61
Oct 10, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic drainer inside the hand sink . Employee moved it immediately. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the ware washing station. The station was restocked, **Corrected On-Site**
31B-02-4
Basic - Faucet/handle missing or in disrepair at plumbing fixture. Observed faucet in disrepair at one of the hand sink inside prep station.
29-09-4
Basic - Unnecessary items/unused equipment on the premises. Observed accumulation of unused broken equipments present.
33-31-5
74
Mar 13, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken above vegetables inside walk in freezer. Chef inverted the products . **Corrected On-Site**
08A-02-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Chef unable to answer the question about thermometer calibration. Calibration was explained. **Corrected On-Site**
53A-10-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed can opener holder rusted . Employee started cleaning the surface. **Corrective Action Taken**
22-31-4
70
Sep 25, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water. Water temperature 98 F. Chef discarded the water. **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup next to clean plates above prep table. Chef moved it immediately. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Person in charge moved it out . **Corrected On-Site**
21-04-4
86
Apr 16, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front serving station line missing paper towel. Employee restocked the station. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive ice build up inside reach in freezer pastry area.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching the ice at the bar station. Manager corrected it. **Corrected On-Site**
10-08-5
82
Oct 20, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans with food contact surface up. Chef inverted all of them **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverage stored together with the food that will be sold to the public. Employee moved the bottle of water. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some water inside not inverted clean pots and pans.
24-08-4
86
Mar 23, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles at the warewashing area. **Repeat Violation**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at warewashing area. Manager placed the sign. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed a leak underneath sink at the bar area.
29-11-4
86
Dec 27, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer concentration.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature was at 79 F, then, technician adjusted the mix valve 103 F. **Corrected On-Site**
27-16-4
Basic - Equipment gaskets in poor repair.Observed reach in cooler gaskets in poor repair ( in front of the walk in coolers)
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles on warewashing area.
36-17-5
Basic - Food stored on floor. Observed food boxes on the walk in freezer floor ( beef and squids).
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing one handwashing sign.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Frequently Asked Questions
When was Hakkasan last inspected?
The most recent health inspection at Hakkasan on file is from Mar 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Hakkasan?
Across the inspection record, “employee beverage container on a food preparation table” has been cited two times, more than any other issue at Hakkasan.
How does Hakkasan compare to other restaurants in Miami Beach?
Hakkasan most recently scored 61 out of 100, which is lower than the Miami Beach average of 69.
Has Hakkasan's inspection record improved over time?
Results have been roughly steady. Inspections at Hakkasan have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hakkasan 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 Hakkasan inspected?
Based on the inspection history on file, Hakkasan is inspected around three times per year on average.
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