Kampai Japanese Restaurant
Last inspected: Dec 29, 2025
37
Score
Going back to 2022, Kampai Japanese Restaurant has 12 inspections in the public record. Inspectors last stopped by on Dec 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 16 violations per visit versus roughly seven violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
Kampai Japanese Restaurant's latest score of 37 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked noodles inside reach in cooler across from cook line. **Repeat Violation**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of sliced oranges at reach in cooler across from cook line.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar. **Repeat Violation**
31A-11-4
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 public health control for sushi rice without written procedures. **Repeat Violation**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line. **Repeat Violation**
23-24-4
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 raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to open bags and remove product. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above reach in cooler in kitchen area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf in dish area.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled under counter at sushi bar. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup between fryer and stove at cook line. **Repeat Violation**
23-03-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table heavily soiled at sushi bar. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of cutting board at sushi station. **Repeat Violation**
21-12-4
37
Aug 22, 2025
Complaint Full
2 critical violations. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed krab rangoon stored in non food grade bag inside reach in freezer. - From follow-up inspection 2025-08-22: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over edamame at flip top portion of reach in cooler at cook line. **Repeat Violation** - From follow-up inspection 2025-08-22: Observed raw steak stored over noodles inside reach in cooler. **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line. **Repeat Violation** - From follow-up inspection 2025-08-22: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table at sushi bar. - From follow-up inspection 2025-08-22: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor at sushi bar heavily soiled with old food debris under reach in cooler at sushi bar. - From follow-up inspection 2025-08-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. **Repeat Violation** - From follow-up inspection 2025-08-22: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water 84F at sushi bar **Repeat Violation** - From follow-up inspection 2025-08-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar. - From follow-up inspection 2025-08-22: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Observed shelves heavily soiled with clean equipment at sushi bar area. - From follow-up inspection 2025-08-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table at sushi bar heavily soiled and in back prep area above reach in freezer. - From follow-up inspection 2025-08-22: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area. - From follow-up inspection 2025-08-22: **Time Extended**
21-12-4
47
Aug 21, 2025
Complaint Full
7 critical violations. 2 major violations. 13 minor violations.
View 22 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating food then handle clean utensils without changing gloves or washing hands in between.
12A-05-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed krab rangoon stored in non food grade bag inside reach in freezer.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw scallops (55F - Cold Holding); raw tempura shrimp (56F - Cold Holding) at reach in cooler across from cook line. As per operator items have been stored inside for over 4 hours.
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then began to prep food without changing gloves or washing hands in between.
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over edamame at flip top portion of reach in cooler at cook line. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef inside standing reach in freezer, all products removed from original packaging.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw scallops (55F - Cold Holding); raw tempura shrimp (56F - Cold Holding) at reach in cooler across from cook line. As per operator items have been stored inside for over 4 hours.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar.
31A-11-4
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 without written procedures. Provided operator with form via email. Operator printed and filled out form. **Corrected On-Site**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line. **Repeat Violation**
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature 47F across from cook line. Operator began to add ice to TCS products and called technician.
14-74-7
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 raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to remove tuna from package while thawing.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in prep area next to fryer.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table at sushi bar.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed floor at sushi bar heavily soiled with old food debris under reach in cooler at sushi bar.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water 84F at sushi bar **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Observed shelves heavily soiled with clean equipment at sushi bar area.
23-03-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed interior of standing reach in freezer soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table at sushi bar heavily soiled and in back prep area above reach in freezer.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area.
21-12-4
15
Mar 18, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 6, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 2, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
55
May 15, 2024
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-05-15: Accumulation of debris inside warewashing machine. **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-05-15: Accumulation of debris on exterior of warewashing machine. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-05-15: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
36-37-5
Basic - - From initial inspection : 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 fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package. - From follow-up inspection 2024-05-15: Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-05-15: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line. - From follow-up inspection 2024-05-15: surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in coolershelves with rust that has pitted the surface. - From follow-up inspection 2024-05-15: Walk-in coolershelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas. **Repeat Violation** - From follow-up inspection 2024-05-15: Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas. **Time Extended**
02D-01-5
67
May 13, 2024
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside the hand sink, located near the soda station. Employee removed the container. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
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. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package.
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator set up Triple Sink (Chlorine 100ppm)
16-55-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic container inside the sugar container. Employee removed it.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in water at 71°F near the sushi bar station. Operator discarded water and washed utensils. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line.
23-03-4
Basic - Observed reach-in cooler interior have accumulation of soil residues, located at cooking line.
22-16-4
Basic - Walk-in coolershelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas. **Repeat Violation**
02D-01-5
47
Feb 19, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting mushrooms on cook line in kitchen.
09-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/01/2023 **Admin Complaint**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on sushi bar pick item from ground and continued to prep on sushi line.
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout back kitchen.
36-37-5
Basic - Ceiling tile missing.
36-36-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Scoop handle inside rice bin.
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing station in kitchen.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning bins in kitchen.
02D-01-5
41
Jun 30, 2023
Routine - Food
No violations found.
100
Jun 29, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shelled eggs and then handled utensils without washing hands. Discussed hand washing with operator. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat onions in top of flip top reach-in cooler across from wok station. Employee removed shelled eggs to properly store. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (60F - Cold Holding); shrimp dumplings (60F - Cold Holding); cooked chicken (61F - Cold Holding); raw chicken (53F - Cold Holding) in top area of flip top reach-in cooler across from stove. Observed all items stored above chill line of reach-in cooler. Employee stated they left items out for lunch. Employee placed items in bottom of cooler to chill. Also, half and half (46F - Cold Holding) in glass door reach-in cooler at front service line. Operator stated it was opened during lunch and door has been opened a lot during lunch time. Also, raw chicken (48F - Cold Holding); tofu (48F - Cold Holding); cooked shrimp (48F - Cold Holding) in bottom of reach-in cooler across from stove on cook line. Observed air flow in reach-in cooler blocked by pans of food. operator tried rearranging cooler to clear path of air flow. Discussed with operator to relocate TCS foods to a nearby cooler to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container containing toxic substance stored next to sugar caddies on shelf across from glass door reach-in cooler at front service line. Operator removed Clorox wipes to properly store. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two Vacuum breaker missing from threaded hose bibbs at mop sink outside back door.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cook line. Also, no paper towels at hand wash sink in sushi making station. Operator replenished paper towels at both hand wash sinks **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in sushi making station.
31B-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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cook line across from grill soiled/ stained. Also, blade of can opener hanging near front service line reach-in cooler soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi making station used to store misc containers. Also, hand wash sink at end of cook line used for dumping and to store containers **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin and white deflector plate in ice bin soiled **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen, prep area, warewashing areas not smooth, nonabsorbent, and easily cleanable **Repeat Violation**
36-37-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door reach-in cooler at front service line unable to maintain temperature of 41F and below, Ambient temperature 46F. Observed fan cover heavily soiled with dust.. Also, reach-in cooler across from stove on cook line unable to maintain temperature of 41F and below. Observed fan is blocked and unable to circulate the cold air. Operator tried rearranging items in cooler to clear path of air flow.. Discussed with operator to relocate TCS foods to a nearby cooler until unit is operating at 41F and below. **Repeat Violation** **Admin Complaint**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's personal belonging stored on container at end of cook line. Operator removed employee's cell phone **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Multiple buckets in walk-in-cooler with sauces stored on floor. Also, container of oil stored on floor below wok station **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at end of cook line at at sushi making station. Sign is no longer legible. Emailed operator hand wash sign during this inspection **Corrective Action Taken**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed prior to being cut. Sticker still stuck to avocado.
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense vinegar in prep area.
14-01-5
19
Dec 28, 2022
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in front of the grill in the cook line observed raw chicken (47F - Cold Holding); Shrimp gyoza (50 F - Cold Holding); crab wontons (48F - Cold Holding); mixed seafood (50 F - Cold Holding); raw shrimp (54F - Cold Holding), as per manager food for less than 4 hours held in this unit. Manager transferring all food into the walk in cooler for a rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the hand wash sink as a prep sink. During the inspection observed standing water and old food debris. **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written procedures to the manager. Manager printed and filled the Form on-site. **Corrected On-Site** **Warning**
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled, reach in cooler located next to the soup station. **Warning**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in the Hand wash sink located in the kitchen. **Warning**
29-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Equipment in poor repair. Observed reach in cooler located in front of the grill,in the cook line not maintaining minimum cold holding temperature. Manager was instructed not to put TCS food in this unit until is fixed. **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Soy sauce stored in the walk in cooler floor. **Warning**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between the reach in cooler. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water at 75F. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris under the prep table located by the reach in coolers and the dry storage area. **Warning**
23-03-4
39
Frequently Asked Questions
When was Kampai Japanese Restaurant last inspected?
The most recent health inspection at Kampai Japanese Restaurant on file is from Dec 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at Kampai Japanese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Kampai Japanese Restaurant.
How does Kampai Japanese Restaurant compare to other restaurants in Miami?
Kampai Japanese Restaurant most recently scored 37 out of 100, which is lower than the Miami average of 74.
Has Kampai Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Kampai Japanese Restaurant have averaged around 16 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Kampai Japanese Restaurant 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 Kampai Japanese Restaurant inspected?
Based on the inspection history on file, Kampai Japanese Restaurant is inspected around four times per year on average.
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