Kitsune House
Last inspected: Nov 19, 2025
90
Score
The health department has logged nine inspections at Kitsune House, the earliest from 2022. The latest inspection on file is from Nov 19, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Probe thermometer not used” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for Miami sits at 74, putting Kitsune House on the better side of that line. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
11-26-1
90
Oct 13, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice in room temp at 50 f Employee placed the item inside the reach in cooler at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed pans and utensils inside employee handwashing sink. **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees hired over 60:days with no employees training. **Warning**
53B-02-5
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. **Warning**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. **Warning**
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed Kitchen knife stuck between work table and make line. **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most kitchen door gaskets soiled. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
37
Aug 18, 2025
Routine - Food
3 critical violations. 7 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy bean at 51 f on the make line . Kitchen cook place the soybean inside reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice exceeds 7 days Cooked prepared 7-06-2025
02C-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
12A-07-5
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. **Repeat Violation**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Repeat Violation**
05-08-4
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. **Repeat Violation**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
05-10-4
Basic - Food stored on floor. Observed Buckets of soy sauce on kitchen floor.
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 kitchen cooler door gasket soiled.
23-03-4
Basic - Stored food not covered. Observed most cooked foods inside kitchen cooler not covered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
25
Feb 7, 2025
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
50
Nov 15, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
32
Feb 26, 2024
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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.
11-07-5
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No hot running water at three-compartment sink. No hot water throughout the establishment. **Corrected On-Site**
27-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
47
Aug 28, 2023
Routine - Food
2 minor violations.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
90
Mar 7, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
16-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in room temperature.
06-01-5
64
Nov 1, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in contact with food in kitchen cooler.
14-31-5
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. **Corrected On-Site**
11-07-5
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen knives between work table and cooler kitchen area.
10-17-4
70
Frequently Asked Questions
When was Kitsune House last inspected?
The most recent health inspection at Kitsune House on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Kitsune House?
Across the inspection record, “probe thermometer not used” has been cited four times, more than any other issue at Kitsune House.
How does Kitsune House compare to other restaurants in Miami?
Kitsune House most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Kitsune House's inspection record improved over time?
Results have been roughly steady. Inspections at Kitsune House have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kitsune House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kitsune House inspected?
Based on the inspection history on file, Kitsune House is inspected around three times per year on average.
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