Kokai Sushi & Lounge
Last inspected: Nov 17, 2025
52
Score
Kokai Sushi & Lounge has been inspected eight times since 2022. The latest inspection on file is from Nov 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 14 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
Kokai Sushi & Lounge's latest score of 52 falls below the Doral average of 73. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
3
Major latest
7
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit across from dishwasher machine. - From follow-up inspection 2025-11-17: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted table bottom shelf next to sushi station. - From follow-up inspection 2025-11-17: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2025-11-17: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-11-17: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2025-11-17: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** - From follow-up inspection 2025-11-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler door hinge broad front counter under sushi station area. - From follow-up inspection 2025-11-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. **Repeat Violation** - From follow-up inspection 2025-11-17: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unit across from dishwasher machine. - From follow-up inspection 2025-11-17: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection 2025-11-17: **Time Extended**
36-02-5
52
Sep 9, 2025
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed kitchen staff changing gloves without washing hands prior.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed an open pack of escolar stored over a pack of ready to eat ama ebi shrimp at walk-in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding); escolar (47F - Cold Holding) at walk-in cooler, as per chef for less than four hours, chef placed it in other item in walk-in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Rober Jose Ortega. 05/22/2020 Food Manager Certificate expired.
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit across from dishwasher machine.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted table bottom shelf next to sushi station.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Observed reach-in cooler door hinge broad front counter under sushi station area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed under dishwasher drying rack area.
36-73-4
Basic - Food stored on floor. Observed plastic cooking oil container stored on kitchen floor.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unit across from dishwasher machine.
31B-04-4
Basic - Stored food not covered. Observed shushi rice paper uncovered under fire extinguisher by sushi station, c her covered and moved it. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pack of frozen chicken and a peach of frozen beef thawing at room temperature at prep table.
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
22
Mar 18, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an all throughout at several the kitchen/preparation area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout at preparation tables. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed all throughout at rear door exit. **Repeat Violation**
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler unit front counter.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Reach-in cooler and walk-in cooler gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. At front counter reach-in cooler.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout at rear the kitchen/preparation area. **Repeat Violation**
36-02-5
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 panko/tempura container not labeled. **Repeat Violation**
02D-01-5
55
Nov 25, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Jun 6, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn at both reach in coolers at the cookline. - From follow-up inspection 2024-06-06: Observed gaskets torn at both reach in coolers at the cookline. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in the kitchen with accumulated grease. Observed gaskets soiled in all reach in coolers. Observed fan next to 3 compartment sink with accumulated dust. - From follow-up inspection 2024-06-06: Observed hood in the kitchen with accumulated grease. Observed gaskets soiled in all reach in coolers. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Observed shelves in the were washing area rusted. - From follow-up inspection 2024-06-06: Observed shelves in the were washing area rusted. **Time Extended**
14-33-4
86
Jun 5, 2024
Routine - Food
2 critical violations. 1 major violation. 16 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bottom of reach in cooler: masago (49F - Cold Holding); salmon and cream cheese (52F - Cold Holding); krab mix (44F - Cold Holding); sweet plantain roll (47F - Cold Holding); salmon roll (46F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale was issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi bar: shrimp (50F - Cold Holding); eel (48F - Cold Holding); salmon (48F - Cold Holding); tuna (49F - Cold Holding) stored in the sushi bar reach in cooler for less than 30 minutes before inspection, operator placed items inside walk in freezer shrimp (39F - Cold Holding); eel (37F - Cold Holding); salmon (42F - Cold Holding); tuna (41F - Cold Holding). Observed bottom of reach in cooler: masago (49F - Cold Holding); salmon and cream cheese (52F - Cold Holding); krab mix (44F - Cold Holding); sweet plantain roll (47F - Cold Holding); salmon roll (46F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale was issued.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the 3 compartment sink. Operator placed new rolls. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during the inspection. **Corrected On-Site**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates by the reach in cooler at the cookline not protected, operator inverted plates properly. **Corrected On-Site**
24-05-4
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 by the sushi station with ambient temperature of 46F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. By the dishwasher. Operator threw away. **Corrected On-Site**
14-09-4
Basic - Equipment in poor repair. Observed gaskets torn at both reach in coolers at the cookline.
14-11-5
Basic - Floor area(s) covered with standing water. By the entrance of the kitchen and ice machine.
36-22-4
Basic - Food stored on floor. Observed cooking oil stored on the floor in the were washing area. Operator stored properly. Observed green plantains stored on the floor in the walk in cooler. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Observed reach-in cooler interior and shelves have accumulation of soil residues at the cookline.
22-16-4
Basic - Observed shelves in the were washing area rusted.
14-33-4
Basic - Old labels stuck to food containers after cleaning. Observed 2 clean containers with old labels, operator discarded containers. **Corrected On-Site**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. In front of stove.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed escolar fish thawing in room temperature. Operator stored in the reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink and mop sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking from the ice machine into the floor by the entrance of the prep area.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on top of prep table at the sushi bar, operator placed cloths in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in the kitchen with accumulated grease. Observed gaskets soiled in all reach in coolers. Observed fan next to 3 compartment sink with accumulated dust.
23-03-4
30
Jan 30, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (75 F - Cold Holding) inside kitchen. As per Operator white rice was outside the whole night. Operator discarded white rice. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (75 F - Cold Holding) inside kitchen. As per Operator white rice was outside the whole night. Operator discarded white rice. **Corrected On-Site**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi rolls and ceviche not identified as raw items on digital Menu.
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored on floor. Observed case of water bottle and box of cooking oil being stored on floor under prep table next to ice machine.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Observed microwave soiled inside across from walk in cooler.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled on top fryer **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler in front of cook line.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop being stored inside mop bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name.Observed plastic container with Flour not labeled located under prep table across from walk in cooler.Manager stored food properly during inspection. **Corrected On-Site**
02D-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn inside located in preparation area.
14-11-5
43
Jul 7, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris on exterior of warewashing machine. Observed build up of limescale on exterior of dishmachine
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled floor fan
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on walls in mop sink area
36-27-5
86
Frequently Asked Questions
When was Kokai Sushi & Lounge last inspected?
The most recent health inspection at Kokai Sushi & Lounge on file is from Nov 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Kokai Sushi & Lounge?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Kokai Sushi & Lounge.
How does Kokai Sushi & Lounge compare to other restaurants in Doral?
Kokai Sushi & Lounge most recently scored 52 out of 100, which is lower than the Doral average of 73.
Has Kokai Sushi & Lounge's inspection record improved over time?
No. Recent inspections at Kokai Sushi & Lounge have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kokai Sushi & Lounge 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 Kokai Sushi & Lounge inspected?
Based on the inspection history on file, Kokai Sushi & Lounge is inspected around two times per year on average.
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