Kebo Restaurant
Last inspected: Jan 29, 2026
30
Score
The health department has logged nine inspections at Kebo Restaurant, the earliest from 2022. Inspectors last stopped by on Jan 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around eight violations each.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
Kebo Restaurant's latest score of 30 falls below the Key Biscayne average of 56. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
5
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed three packs of octopus not frozen after being packaged onsite. Coached manager on correct procedure. **Warning**
03G-04-5
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 over ham croquettes at reach-in freezer next to prep sink. **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed three packs of octopus not frozen after being packaged onsite and with no HACCP plan approved. Product was discarded. **Warning**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing blocked by pans sink next to entrance to kitchen. Pans were removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at both hand washing sinks. Paper towels were provided. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to entrance to kitchen. **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment doing reduced oxygen packaging of raw beef, octopus, and branzino with no approved HACCP plan. **Warning**
03G-50-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed large white cutting board at prep area grooved. **Warning**
14-09-4
Basic - Food stored on floor. Observed plastic container of oil on floor next to hand washing sink at cook line. **Repeat Violation** **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles not labeled at cook line. **Warning**
02D-01-5
Basic - Equipment in poor repair. Observed RIF gaskets in disrepair next to prep sink, RIC door handle in disrepair to the right of entrance door. **Warning**
14-11-5
30
Feb 28, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Food stored on floor. Observed oil container on floor by end of cook line. **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven doors at kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the end of cook line. **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
31B-04-4
86
Feb 19, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
58
Nov 26, 2024
Routine - Food
6 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
74
Sep 10, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 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 Dishwasher (Chlorine 0ppm), operator stopped using dishwasher machine and started to use 3 compartment sink immediately until dishwasher machine reach the right concentration. **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth used as liner inside clams container at cook line.
14-86-1
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with the last date served, coached cook on correct procedures.
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands inside 3 compartment sink.
12A-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf at cook line.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable at cook line.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at kitchen. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 74F on top of reach in cooler at cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats and raw chicken and not removed from package within 48 hours. **Warning**
03G-54-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler across cook line.
21-12-4
35
Feb 27, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times near kitchen entry. Sink blocked with shelf and boxes of food. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in sink on cook line. **Repeat Violation**
31A-11-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- raw chicken 50F (2:30-3:15). Employee placed chicken in cooler. **Corrected On-Site**
06-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 50F (2:30-3:15). Chicken thawing on tray stored on left side of dish machine drain board with no running cold water.
06-01-5
61
Oct 17, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection, owner renewed license,confirmation number 236033355. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the time of the inspection observed cutting board with marks located in the preparation area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hood filter soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. At the time of the inspection observed old labels in containers located in the reach in cooler at the preparation area.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth throughout the kitchen.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. At the time of the inspection observed bowl with no handle inside container of rice located by oven.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal belongings stored in preparation table. **Corrected On-Site** Employee removed personal belongings from preparation table. **Corrected On-Site**
40-06-5
50
Apr 4, 2023
Routine - Food
6 minor violations.
View 6 violations
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.
36-34-5
Basic - Food stored on floor. Observed cooking oil stored on floor in kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
74
Oct 14, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was Kebo Restaurant last inspected?
The most recent health inspection at Kebo Restaurant on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Kebo Restaurant?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Kebo Restaurant.
How does Kebo Restaurant compare to other restaurants in Key Biscayne?
Kebo Restaurant most recently scored 30 out of 100, which is lower than the Key Biscayne average of 56.
Has Kebo Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Kebo Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kebo 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 Kebo Restaurant inspected?
Based on the inspection history on file, Kebo Restaurant is inspected around three times per year on average.
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