Kazumi
Last inspected: Feb 25, 2026
61
Score
Inspectors have visited Kazumi nine times, with records going back to 2022. Inspectors last stopped by on Feb 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged six times.
The city-wide average for Key Biscayne sits at 57, putting Kazumi on the better side of that line. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under HWS at kitchen.
29-34-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop rice at cook line.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at cook line. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at sushi station. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed plastic container of oil on floor at cook line and box of avocados at ware washing area.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC across cook line.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at sushi station. **Repeat Violation**
31B-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation wearing watch at cook line.
13-07-4
61
Nov 17, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple tasks without removing gloves. Instructed employee on proper method.
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quad sanitizer.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed groove cutting board at kitchen.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink located at kitchen across cook line.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout kitchen area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
21-12-4
58
Feb 12, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
61
Aug 20, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Jose Sanz certificate expired on 07-02-2024 and Carlos Delfino certificate expired on 7-03-2024. - From follow-up inspection 2024-08-20: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-08-20: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at second floor. **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at second floor. **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation tables at second floor. - From follow-up inspection 2024-08-20: **Time Extended**
21-12-4
70
Aug 15, 2024
Routine - Food
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamachi (48F - Cold Holding); salmon (46F - Cold Holding) at sushi station reach in cooler, as per person in charge reach in cooler has been opened for approximately 1 hour. Advised person in charge to placed zip lock with ice for rapid cooling.
03A-02-5
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. Observed Dishwasher (Chlorine 0ppm), operator set up three compartment sink to manually wash rinse and sanitize. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands inside 3 compartment sink. Coached employee on correct procedures.
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Jose Sanz certificate expired on 07-02-2024 and Carlos Delfino certificate expired on 7-03-2024.
53A-03-7
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge on correct procedures.
53A-14-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to operator via email.
11-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of Cold holding maximum temperature, coached cook on correct temperatures.
53B-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at second floor. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at second floor. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of shelf with condiments.
40-06-5
Basic - Food stored on floor. Observed oil container stored on floor at second floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 83F on top of reach in cooler by cook line.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation tables at second floor.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at second floor not labeled by the common name.
02D-01-5
25
Feb 27, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in barista bar downstairs soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface on and under multiple surfaces . Cloths Stored over food bins, under spices and bottles and under dishes at expo.
21-05-5
82
Sep 26, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
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. Observed dish machine chlorine 0 ppm. Operator set up three compartment sink to manually wash rinse and sanitize. **Corrective Action Taken**
22-41-4
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. At the time of the inspection observed operator printed and posted sign. **Corrected On-Site**
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. At the time of the inspection observed operator and staff printed and signed agreements. **Corrected On-Site**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Food stored on floor. Observed buckets of sauce stored on floor in kitchen.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed hand sink soiled in prep area.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
02D-01-5
45
Apr 10, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
02D-01-5
74
Nov 8, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in ware washing area.
36-34-5
Basic - Food stored on floor. Observed soy sauce stored on floor in kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
70
Frequently Asked Questions
When was Kazumi last inspected?
The most recent health inspection at Kazumi on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Kazumi?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Kazumi.
How does Kazumi compare to other restaurants in Key Biscayne?
Kazumi most recently scored 61 out of 100, which is higher than the Key Biscayne average of 57.
Has Kazumi's inspection record improved over time?
Results have been roughly steady. Inspections at Kazumi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kazumi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kazumi inspected?
Based on the inspection history on file, Kazumi is inspected around three times per year on average.
Nearby Restaurants