Kae by Chef Landa
Last inspected: Jan 29, 2026
86
Score
Across the available record, Kae by Chef Landa has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
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 “time/temperature control for safety food identified”, which has been cited four times.
The city-wide average for Coral Gables sits at 68, putting Kae by Chef Landa on the better side of that line. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen.
36-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice at front counter.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Cooked food with more than 24 hours not properly labeled. Observed at kitchen, reach in cooler.
02D-01-5
86
Oct 17, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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 rice for sushi cooked two ours ago according to employee. Label with time placed to mark time . **Corrective Action Taken** **Repeat Violation**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in the kitchen.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station.
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Hole in or other damage to wall. Where hand sink is located by dishwasher.
36-24-5
55
Jun 17, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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. Fresh rice cooked approximately at 10:00 am. Chef placed label to mark time. **Corrective Action Taken**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door.
35B-01-4
Basic - Plumbing system in disrepair. Hand sink at dishwashing area no working.
29-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Worn, torn and/or soiled floors/carpeting.
36-10-4
58
Sep 10, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall by dishwashing machine. - From follow-up inspection 2024-09-10: **Time Extended**
36-24-5
95
Sep 9, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen changing tasks from soiled to clean without hand washing.
12A-07-5
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. According to the chef the rice was cooked at 12:30 pm. Temperature taken at 2:35. Operator placed marked time for rice. tSee stop sale. **Corrective Action Taken**
03F-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Jars for water not inverted.
24-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen tuna inside hand sink.
06-01-5
67
Apr 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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. According to the manager the rice was placed around 11:00 am. See stop sale.
03F-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook at front counter unable to answer questions regarding temperatures for cold holding.
53B-16-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink located at front counter.
31B-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.
36-32-5
Basic - Hole in or other damage to wall. Dishwashing area.
36-24-5
64
Oct 27, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Hand sink out of service. Employees at dishwashing station with no effective hand washing.
12A-07-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dishwashing area.
27-16-4
Basic - Hole in or other damage to wall. Observed hole in wall by dishwashing machine.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between prep table and reach in cooler.
10-17-4
Basic - Insect control device installed over food preparation area. Observed bug zapper located over trays with clean plates and utensils.
35B-02-4
Basic - Plumbing system in disrepair. Hand wash sink in the dishwashing area.
29-08-4
64
Apr 10, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Food stored on floor. A bag with carrots on floor by storage area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At sushi station. **Corrected On-Site**
10-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwashing area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
82
Nov 15, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.removed by removing **Corrected On-Site**
50-17-2
Intermediate - Handwash sink not accessible for employee use at all times. By plastic containers.
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in contact with cheese.
10-06-5
67
Frequently Asked Questions
When was Kae by Chef Landa last inspected?
The most recent health inspection at Kae by Chef Landa on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kae by Chef Landa?
Across the inspection record, “time/temperature control for safety food identified” has been cited four times, more than any other issue at Kae by Chef Landa.
How does Kae by Chef Landa compare to other restaurants in Coral Gables?
Kae by Chef Landa most recently scored 86 out of 100, which is higher than the Coral Gables average of 68.
Has Kae by Chef Landa's inspection record improved over time?
Results have been roughly steady. Inspections at Kae by Chef Landa have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kae by Chef Landa means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kae by Chef Landa inspected?
Based on the inspection history on file, Kae by Chef Landa is inspected around three times per year on average.
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