Kan Sushi
Last inspected: Mar 16, 2026
47
Score
Across the available record, Kan Sushi has eight inspections on file, the first dated 2023. The latest inspection on file is from Mar 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly eight violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
By comparison, the average Miami facility scores 74, putting Kan Sushi on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at cook line blocked by trash bin. Trash bin was removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS with plastic container full of water at cook line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at prep area and a bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at HWS at bar area.
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plasters not inverted at warewashing shelves.
24-05-4
Basic - Equipment in poor repair. Observed RIC gaskets in disrepair across from fryers. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed RIF at sushi station with ice buildup at door. **Repeat Violation**
14-69-4
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 scoop handle in touch with tempura batter at prep area.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at unit under lamp heater at sushi station.
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed at RIC across from stove at cook line.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed at spray hose next to DM. **Repeat Violation**
29-11-4
47
Nov 6, 2025
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
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. Observed employee drop dirty dishes at ware washing station and pick up clean dishes without washing hands. Coached manager on proper procedure.
12A-13-4
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 a cook at cook line touch face/hair before preparing food without washing hands and changing gloves. Employee was coached on proper procedure, changed gloves, and washed their hands. **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp and fried jalapeño hot holding at 113F at sushi counter. As per manager, 3 hours. Products were reheated to 165F and placed at hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by garbage can, in prep area across from cook line. Operator removed garbage. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at sushi station and at prep area across from cook line.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook preparing food in cook line with silver bracelet on.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal containers at shelf across from ware washing station.
24-08-4
Basic - Equipment in poor repair. Observed reach-in coolers gasket at cook line in disrepair.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer door. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in prep area across from hot line.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in coolers gaskets soiled at cook line. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet of hand washing sink at sushi counter.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar at preparation area not labeled.
02D-01-5
37
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed quaternary buckets solution at 0ppm. Operator replaced empty quaternary container, final reading Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
22-53-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler. **Repeat Violation**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hws at sushi front counter area. **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. Provided to operator via email. **Repeat Violation**
03F-10-5
Basic - Floor area(s) covered with standing water. Observed at front counter.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer.
14-69-4
52
Sep 25, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked salmon at reach in cooler at sushi area.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside hand washing sink at sushi end of line area.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at sushi front counter end of line, operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by ice machine. **Repeat Violation**
16-46-4
50
Jun 28, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Sushi area: spray bottle with Clorox stored on a bottom shelf next to a container with seasonings. Observed the operator move the seasonings to another area away from chemicals.
41-10-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In front of the main cookline, in front of the double stacked ovens: observed a hand washing sign on the wall next to the flip-top reach in cooler, paper towel dispenser, drain pipes in/ and alongside the bottom of the wall, and a bracket on the wall where the hand washing sink was located.
31A-04-4
Intermediate - No soap provided at handwash sink. Back prep area. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. On top of a cutting board in front of the double stacked oven: cutting knife broken, chipped at the tip.
14-10-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Insect control device installed over food preparation area. Soup station: installed above table with soup. Small oven in the sushi area: installed above the oven with pans of rice paper. Operator remove the food and place it in another area.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler: fan guards soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Dry storage rack by the walk in cooler: multiple pans with old labels **Repeat Violation**
16-46-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
52
Oct 6, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura mix (84F - Cold Holding) cold holding at room temperature. - From follow-up inspection 2023-10-06: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura mix (84F - Cold Holding) cold holding at room temperature. Observed (tempura mix 74F cold holding) **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. Observed interior of ice machine soiled. - From follow-up inspection 2023-10-06: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. Observed interior of ice machine soiled. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service station. - From follow-up inspection 2023-10-06: No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service station. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at hand sink in front service station. - From follow-up inspection 2023-10-06: No soap provided at handwash sink. Observed at hand sink in front service station. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-10-06: Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2023-10-06: Floor area(s) covered with standing water. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of rice cookers soiled at cook line. Observed table fan at warewashing area soiled. Observed exterior of reach in coolers soiled near soup station. - From follow-up inspection 2023-10-06: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-10-06: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. - From follow-up inspection 2023-10-06: Time/temperature control for safety food thawed in an improper manner. At the time of inspection observed shrimp package thawing inside water at dump sink at back kitchen. **Time Extended**
06-01-5
50
Jul 5, 2023
Routine - Food
1 critical violation. 8 major violations. 15 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura mix (84F - Cold Holding) cold holding at room temperature.
03A-02-5
Intermediate - Establishment advertised crab on menu/menu board but serves imitation crab. **Admin Complaint**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. Observed interior of ice machine soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by garbage can also observed items stored in hand sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw fish sushi, and raw beef Hawaiian steak offered on menu. Not identified as raw products.
02B-01-5
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/ At the time of the inspection observed approximately 10 food employees on duty. No certified food manager available. At the time of the inspection certified food manager arrived. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service station.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand sink in front service station.
31B-03-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
05-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle used to scoop flour.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling at the entrance of cook line kitchen.
36-32-5
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.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Observed boxes of mussels stored on floor in walk in freezer. Also observed container of oil stored on floor in kitchen area.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of rice cookers soiled at cook line. Observed table fan at warewashing area soiled. Observed exterior of reach in coolers soiled near soup station.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers located at sushi station.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour and sauce bottles cont different sauces missing labels.
02D-01-5
18
Jan 24, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Toxic Substances Properly Identified, Stored, Used
FL-32
Plumbing Maintained; Sewage Disposal
FL-51
90
Frequently Asked Questions
When was Kan Sushi last inspected?
The most recent health inspection at Kan Sushi on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Kan Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Kan Sushi.
How does Kan Sushi compare to other restaurants in Miami?
Kan Sushi most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Kan Sushi's inspection record improved over time?
No. Recent inspections at Kan Sushi have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Kan Sushi 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 Kan Sushi inspected?
Based on the inspection history on file, Kan Sushi is inspected around three times per year on average.
Nearby Restaurants