Kinoko Sushi Bar and Asian Cuisine
Last inspected: Apr 15, 2026
74
Score
Kinoko Sushi Bar and Asian Cuisine appears in inspection records eight times, starting in 2023. The most recent visit was on Apr 15, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
When inspectors have written things up, “raw animal food stored over or with unwashed produce” has been the most frequent reason, cited three times.
Among Bay Harbor Islands restaurants, this is a fairly standard result. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over unwashed vegetables in sliding door reach in cooler. Employee placed items in correct storage order. **Corrected On-Site**
08A-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above 3 compartment sink soiled with dust debris.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in standing water at 65 F on prep table at cook line.
10-07-4
74
Sep 19, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over unwashed produce in sliding for reach in cooler. Employee placed items in correct storage order. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled utensil stored inside of hand wash sink in front counter. Employee removed utensil. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach in kitchen not labeled. Employee labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white single for reach in cooler in kitchen.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in standing water at 78 F located on prep table.
10-07-4
58
Jan 16, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in water at 77 F in kitchen.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
23-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
82
Aug 30, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any food handlers training for Oscar Izaguirre, Edil Izaguirre, Monruedee Ketthiangkit and Ingrid Rodriguez. - From follow-up inspection 2024-07-02: Observed no proof of any food handlers training for Oscar Izaguirre, Edil Izaguirre, Monruedee Ketthiangkit and Ingrid Rodriguez. **Time Extended** - From follow-up inspection 2024-08-30: Observed no proof of any food handlers training for Oscar Izaguirre, Edil Izaguirre, Monruedee Ketthiangkit and Ingrid Rodriguez. As per owner, waiting for training books to arrive. **Admin Complaint**
53B-01-5
90
Jul 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any food handlers training for Oscar Izaguirre, Edil Izaguirre, Monruedee Ketthiangkit and Ingrid Rodriguez. - From follow-up inspection 2024-07-02: Observed no proof of any food handlers training for Oscar Izaguirre, Edil Izaguirre, Monruedee Ketthiangkit and Ingrid Rodriguez. **Time Extended**
53B-01-5
90
Jul 1, 2024
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef inside of reach in cooler in kitchen. Employee placed items in correct storage order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (55 F - Cold Holding); scallops (50 F - Cold Holding); raw beef (50 F - Cold Holding); raw chicken (49 F - Cold Holding); cut cabbage (56 F - Cold Holding); bamboo strips (56 F - Cold Holding); soft tofu (57 F - Cold Holding); chicken dumplings (57 F - Cold Holding). As per manager, all items were stored at top counter for less than 4 hours. Employees took items into reach in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags used to store vegetables inside of reach in cooler in kitchen.
14-31-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify raw items. Employee marked raw items on menu at the time of the inspection. **Corrected On-Site**
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/ observed 4 employees engaged in food preparation with no certified manager on duty. Certified manager arrived at the time of the inspection. **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any food handlers training for Oscar Izaguirre, Edil Izaguirre, Monruedee Ketthiangkit and Ingrid Rodriguez.
53B-01-5
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. Observed no written procedures for vomiting and diarrhea. Operator was provided poster via email.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside of hand wash sink. Sushi chef removed sanitizer bucket. **Corrected On-Site**
31A-11-4
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. Observed no proof that employees are informed of their responsibility to report to the person in charge of foodborne illnesses. Operator was provided forms via email.
11-26-1
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 in kitchen with an ambient temperature of 50 F. Manager called technician. **Corrective Action Taken**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. Observed sushi chef and employee in kitchen engaged in food preparation with no hair restraint.
13-03-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside of ice machine at entrance of kitchen. Employee removed handle from touching ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed tongs from door handle. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Operator was provided poster via email.
51-13-4
27
Aug 25, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
82
Feb 6, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above unwashed veggies in reach in cooler next to white freezer in kitchen area. Employee rearranged properly during inspection.
08A-04-5
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. Provided form during inspection inspection.
11-26-1
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. Provided form during inspection.
11-27-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathrooms.
32-04-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour and rice containers not labeled with common name. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Kinoko Sushi Bar and Asian Cuisine last inspected?
The most recent health inspection at Kinoko Sushi Bar and Asian Cuisine on file is from Apr 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Kinoko Sushi Bar and Asian Cuisine?
Across the inspection record, “raw animal food stored over or with unwashed produce” has been cited three times, more than any other issue at Kinoko Sushi Bar and Asian Cuisine.
How does Kinoko Sushi Bar and Asian Cuisine compare to other restaurants in Bay Harbor Islands?
Kinoko Sushi Bar and Asian Cuisine most recently scored 74 out of 100, which is about the same as the Bay Harbor Islands average of 76.
Has Kinoko Sushi Bar and Asian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Kinoko Sushi Bar and Asian Cuisine have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kinoko Sushi Bar and Asian Cuisine 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 Kinoko Sushi Bar and Asian Cuisine inspected?
Based on the inspection history on file, Kinoko Sushi Bar and Asian Cuisine is inspected around three times per year on average.
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