Kaiyo
Last inspected: Oct 10, 2025
27
Score
Public records show seven inspections at Kaiyo stretching back to 2023. The newest entry in the record is dated Oct 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near 11 violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
Restaurants in Islamorada average 69, so Kaiyo trails the local norm. This restaurant has more on its record than most do.
7
Inspections
6
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 10, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 - Toxic substance/chemical improperly stored. Scent bomb stored on shelf in sushi area holding clean utensils.
41-10-4
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. 0 ppm chlorine
22-41-4
High Priority - Container of medicine improperly stored of. Shelf is sushi area holding clean utensils
41-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
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.
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 - Bowl or other container with no handle used to dispense in flour
14-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Open dumpster lid.
33-16-4
Basic - microwave has accumulation of black substance/grease/food debris.
22-08-4
27
May 1, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi area 82F, not date or time marked
03B-01-6
High Priority - Raw fish stored over/not properly separated from ready-to-eat sauces is squeeze bottle at sushi station . Raw shell eggs stored over milk in prep room stand up cooker
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. A hose is stored in the handwashing sink at front service area
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in the bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled at front bar area
23-03-4
Basic - Standing water in bottom of reach-in-cooler in dry storage room
29-49-6
Basic - Clean water pitchers stored below soap or paper towel dispenser exposing the items to drips from people's hands.
24-28-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 12 pieces of thawed raw tuna in unopened vacuum package in the walk-in cooler. 37F
06-09-1
Basic - Food stored on floor in dry storage room
08B-38-4
41
Sep 13, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice in holding unit at 78F. chef discarded thar was left over from last night . **Corrective Action Taken**
03B-01-6
High Priority - Raw fish stored over/not properly separated from ready-to-eat food, herbs in stand up cooler in prep room
08A-05-6
Intermediate - Can opened soiled with food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense panko, flour, sugar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna unopened and thawed in stand up cooler , and in walk in cooler
06-09-1
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Gaskets on reach in sushi station cooler in poor repair.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler has soiled gaskets
23-03-4
47
Apr 23, 2024
Routine - Food
6 major violations. 7 minor violations.
View 13 violations
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage and
51-11-4
Basic - Clean dishware stored next to handwash sink below soap or paper towel dispenser exposing the items to drips or splash from people's hands at sushi area .
24-28-4
Basic - Food stored on floor in dry storage and walk-in cooler
08B-38-4
Basic - Ice machine exterior soiled.
23-01-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior of Blue ice scoop holder is soiled .
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm 200ppm quaternary **Corrected On-Site**
21-08-4
39
Nov 30, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice left out over night @ 80 F .
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice lef over from last night at 80F.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.sushi rice at 80 F left out overnight. Stop sale
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar the soda gun is soiled. Can opener blade is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink.in kitchen
31A-09-4
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. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish area . The hot water dial doesn't work. No water and know just spins freely
27-16-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Sushi rice mixing brown stored on the floor in dry storage room
24-07-4
Basic - Standing water in bottom of reach-in-cooler holding water bottles and milk and mixersin bar area,
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bar Soda gun holster is soiled The blue Ice scoop holder on out door ice machine is soiled .
23-03-4
Basic - Food stored on floor in walk-in cooler and freezer
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and chewing gum on shelf in food service area
40-06-5
Basic - Floor area(s) covered with standing water at bar by floor drain. Water coming from reach in cooler
36-22-4
Basic - Equipment in poor repair. Ice machine lid is cracked
14-11-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
26
Jun 7, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jan 17, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
67
Frequently Asked Questions
When was Kaiyo last inspected?
The most recent health inspection at Kaiyo on file is from Oct 10, 2025. The public record contains seven inspections in total.
What is the most common violation at Kaiyo?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Kaiyo.
How does Kaiyo compare to other restaurants in Islamorada?
Kaiyo most recently scored 27 out of 100, which is lower than the Islamorada average of 69.
Has Kaiyo's inspection record improved over time?
Results have been roughly steady. Inspections at Kaiyo have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kaiyo 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 Kaiyo inspected?
Based on the inspection history on file, Kaiyo is inspected around three times per year on average.
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