Kai Tsu Japanese Couise
Last inspected: Jan 30, 2025
41
Score
Going back to 2022, Kai Tsu Japanese Couise has five inspections in the public record. The newest entry in the record is dated Jan 30, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly four violations before.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up two times.
Restaurants in Miami average 74, so Kai Tsu Japanese Couise trails the local norm. The pattern in the record is worth a careful look.
5
Inspections
0
Critical latest
7
Major latest
4
Minor latest
Inspection History
Jan 30, 2025
Routine - Food
7 major violations. 4 minor violations.
View 11 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in three compartment sink. Inspector coached cook on proper area to wash hands. **Corrective Action Taken** **Warning**
12A-03-4
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. Observed no form or kit. Inspector provided via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelf above chest freezer soiled where to go containers are kept. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no identity for raw fish, togaki, and masago items in menu. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit on site for chlorine. **Repeat Violation** **Warning**
16-37-1
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. Observed new employees with no training or agreement. Inspector provided form via email. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed above three sink bottle with no label. **Warning**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both chest freezers ice buildup. **Repeat Violation** **Warning**
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl and cup stored in sauce and flour containers under prep table next to stove. **Warning**
14-01-5
Basic - No Heimlich maneuver/choking sign posted. Observed no form, 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 hood system soiled. Observed light fixtures in kitchen soiled. Observed cords above three sink soiled with dust. **Warning**
23-03-4
41
Sep 30, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.discussed and coached operator, and provided printed form.
03F-10-5
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. Discussed with operator and provided printed form. During the inspection operator provided signed form. **Corrected On-Site**
11-26-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ice buildup in reach-in freezer, located at preparation area.
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
13-02-4
64
Jul 2, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
74
Jan 18, 2024
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. **Corrected On-Site**
50-17-3
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen hand washing sink.
31B-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
67
Aug 29, 2022
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. After running the water for almost 2 minutes observed water at 82F.
27-25-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed flan dessert with no date marked stored in the 2 glass door reach in cooler located in the kitchen area.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container with glass cups stored inside the hand sink located in the kitchen area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen area.
31B-02-4
Basic - Bowl or other container with no handle used to dispense rice. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed a box with tomatoes and avocados stored on the kitchen floor, operator placed food inside the reach in cooler.
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area light with no proper shield.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled, freezer located in the kitchen area.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Mop sink pipe leaking.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container with flour and no label in the kitchen area, operator label flour. **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Kai Tsu Japanese Couise last inspected?
The most recent health inspection at Kai Tsu Japanese Couise on file is from Jan 30, 2025. The public record contains five inspections in total.
What is the most common violation at Kai Tsu Japanese Couise?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Kai Tsu Japanese Couise.
How does Kai Tsu Japanese Couise compare to other restaurants in Miami?
Kai Tsu Japanese Couise most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Kai Tsu Japanese Couise's inspection record improved over time?
No. Recent inspections at Kai Tsu Japanese Couise have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Kai Tsu Japanese Couise 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 Kai Tsu Japanese Couise inspected?
Based on the inspection history on file, Kai Tsu Japanese Couise is inspected around two times per year on average.
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