Kow Comfort Restaurant
Last inspected: Sep 12, 2025
32
Score
The health department has logged 10 inspections at Kow Comfort Restaurant, the earliest from 2022. The latest inspection on file is from Sep 12, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around 13 violations, down from roughly 18 violations earlier in the record.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged four times.
That's lower than the typical Miami restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
4
Major latest
12
Minor latest
Inspection History
Sep 12, 2025
Complaint Full
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed the chicken stored above the beef and fish located on the skeleton trolley inside the walk in cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher being stored in the hand wash sink located in the front area.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on the menu the ceviche and the jammy eggs for the ramen is not identified as containing raw or undercooked animal food.
02B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink located in the ware-wash area. **Repeat Violation**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of the reach in cooler located in the front area, the walk in cooler and the walk in freezer. Also observed the shelves located in the front area soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the shelves of the reach in cooler rusted, located in the main kitchen area across across from stove.
14-33-4
Basic - Stored food not covered. Observed several food items not covered inside reach in cooler located in the main kitchen area.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense rice in the cold holding unit under the stove located in the main kitchen area.
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee's personal food not segregated from food to be served to the public inside the reach in cooler located in the main kitchen across from stove.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a personal water bottles stored on the prep area located in the front area and on shelves located in the warehouse-wash area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two male employees wearing watches during food preparation, one chef in the front area and the other chef in the main kitchen.
13-07-4
Basic - Equipment in poor repair. Observed rusted shelving units located in the ware-wash area and by the kitchen entrance door. Also observed the door gaskets of the walk in freezer in disrepair.
14-11-5
Basic - Food stored on floor. Observed food items stored on the floor in the walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed the ice scoop touching the ice inside the ice box located at the bar.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed the knives stored between prep table and wall located in the front prep area.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no signage at the hand wash sink located in the bar area by the three compartment sink. **Repeat Violation**
31B-04-4
32
Jun 26, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (112F - Hot Holding); ramen soup (104F - Hot Holding) for less than 4 hours, as per operator, operator reheated the food items 165F or above. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-26: Broth 112F, hot holding. Ramen 119F, hot holding. Inspector had operator reheat items to 165F+; for proper hot holding. **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Food stored on floor. Observed raw chicken on walk in cooler floor. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-06-26: Observed pot of beans on floor of walk in cooler at time of callback. Observed cases of food on floor of walk in freezer. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-06-26: Observed rust on shelving units. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-06-26: Observed mop stored in bucket at time of callback report. **Time Extended**
42-01-4
74
Feb 21, 2025
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed metal pots in preparation sink and placed on top of the grilled to cook, with sanitation step. Instructed operator regarding the ware washing procedure. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shell eggs than touched clean utensils, instructed operator regarding cross contamination and hand washing procedures. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked ribs. Operator properly stored it. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waiters touched dirty dishes than touched clean plate. Introduced operator regarding the hand wash in procedure. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (112F - Hot Holding); ramen soup (104F - Hot Holding) for less than 4 hours, as per operator, operator reheated the food items 165°F or above. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked ribs, cooked black beans, raw chicken, hummus, mashed potatoes, guacamole, vegetables soup, cooked pork belly, marinara sauce, kept for over 48 hours not removed reduced oxygen package in the walk in freezer. **Warning**
03G-09-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink located in front of dishwasher machine, and bar station. Paper towels was replaced during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. On hand sink located at the bar station, soap was refilled during inspection. **Corrected On-Site** **Warning**
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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. **Warning**
06-09-1
Basic - Food stored on floor. Observed raw chicken on walk in cooler floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink located in front of dishwasher machine. **Warning**
31B-04-4
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 cooked ribs, cooked black beans, raw chicken, hummus, mashed potatoes, guacamole, vegetables soup, cooked pork belly, marinara sauce, in walk in cooler, no labeled, kept for over 48 hours not removed reduced oxygen package in the walk in freezer. **Repeat Violation** **Warning**
03G-54-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled it. **Corrected On-Site** **Warning**
02D-01-5
20
Sep 30, 2024
Routine - Food
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over produce in walk in cooler. Coached operator on proper storage.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in freezer raw seafood stored over pineapple chunks and ready to eat cream puffs. Coached operator on proper storage.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at sandwich cooler in main kitchen; shredded mozzarella (45F - cold holding); pork belly (45F - cold holding). As per cook, for more than 4 hours. Stop sale issued. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sandwich cooler in main kitchen; shredded mozzarella (45F - cold holding); pork belly (45F - cold holding). As per cook, for more than 4 hours. Stop sale issued.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of cleaner stored above prep area at dining room station.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by dish area blocked by service trays. Also observed a cup of water inside hand wash sink in main kitchen.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by dish area blocked by service trays. Also observed a cup of water inside hand wash sink in main kitchen.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dining room hand wash sink, at front counter hand wash sink, and at sushi station.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portions of pasta not date marked at walk in cooler. As per operator for more than 24 hrs. **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and wallet stored over food prep area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator wearing no hair restraint.
13-03-4
Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler in front of grill. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed lexan container of cooked eggs stored on floor in walk in cooler. Also observed buckets of product stored on floor in walk in freezer.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up at front hood in dining room.
36-68-5
Basic - Ice scoop handle in contact with ice. Operator removed scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between the preparation table and the wall. At the front counter and at 3 compartment sink.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at dining room station.
23-03-4
Basic - Observed mop sink or curbed cleaning facility provided at establishment was not accessible. Equipment stored on top and in front. **Repeat Violation**
29-27-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a thermos inside reach in cooler at front counter.
12B-13-4
Basic - Stored food not covered. Observed bowl of prepared vegetables not covered in walk in cooler.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep surfaces in kitchen.
21-12-4
17
Apr 1, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-04-01: **Time Extended**
14-33-4
Basic - - From initial inspection : 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 cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer. **Warning** - From follow-up inspection 2024-04-01: Person in charge unable to provide proof of HACCP plan for cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer. **Time Extended**
03G-54-1
86
Mar 21, 2024
Routine - Food
7 critical violations. 6 major violations. 16 minor violations.
View 29 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go from touching soil apron to opening walk in cooler door then return to continue to engage food preparation without washing hands prior. **Warning**
12A-07-5
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Observed meat lasagna (60 F - Cooling), as per employee cooling since the night before. **Warning**
03D-30-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper used as liner under fried plantains in the reach in cooler at cook line in front of the flat grill. **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw fish over cooked chicken wings. **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed meat lasagna (60 F - Cooling), as per employee cooling since the night before. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk in cooler obsessed cooked noodles (45F - Cold Holding); raw beef (45F - Cold Holding), as per employee he had left food out of temperature for less than 2 hours and was put back in the walk in cooler to rapidly cool. **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not able to answered minimum cooking temperature for chicken. Coached employee on minimum required cooking temperatures for raw animal food. **Corrective Action Taken** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of oven soiled with grease buildup located at cook line, observed soda gun soiled at bar area front counter. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large aluminum jug stored in the Hand wash sink at front counter. **Warning**
31A-09-4
Intermediate - Packaged food not labeled as specified by law. Observed sugar in a container at front line not labeled. **Warning**
02D-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answered probe thermometer calibration. **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in a container inside reach in cooler at cook line held over 24 hours, not date marked. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed container used to scoop cooked rice in a container inside a reach in cooler located at cook line. **Warning**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean equipments and utensils stored next to Hand Wash sink exposed to splash at storage area by walk in cooler across from Dish washer Machine. **Warning**
24-27-4
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. Observed raw fish in reduced oxygen packaged not removed from the bag in the walk in cooler. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle stored on shelves near clean equipments at cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed person in charge prepping food with no hair restraint. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler located at cook line in front of the flat grill. **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed container with raw octopus, washed sliced onion, tomato sauce stored in the walk in cooler floor. **Warning**
08B-47-4
Basic - Ice scoop handle in contact with ice. In ice bin at front counter. **Warning**
10-08-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed in used utensils in dipping-well at front line water turned off. **Warning**
10-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels in clean containers on storage shelves at cook line. **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooling shelves soiled, observed reach in cooler interior soiled at front line. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line in front of the flat grill at cook line. **Warning**
29-49-6
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 cooked ribs, cooked chicken, raw steak kept for over 48 hours not removed reduced oxygen package in the walk in freezer. **Warning**
03G-54-1
Basic - mop sink or curbed cleaning facility provided at establishment was not accessible. Equipment stored on top and infront. **Warning**
29-27-4
9
Oct 31, 2023
Routine - Food
No violations found.
100
Aug 29, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, in the kitchen area. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap back exit door left bottom corner. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
35B-01-4
90
Mar 14, 2023
Routine - Food
3 critical violations. 5 major violations. 14 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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 beef stored above raw shrimp and fish, in walk in cooler. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (48 F - Cold Holding, for less than 2 hours ); steak cuts (49F - Cold Holding; for less than 1 hour); pasta (49F - Cooling); filet mignon (47 F - Cold Holding; for less than 1 hour); chicken wings (48 F - Cold Holding; for less than 1 hour)Manager moved items to the freezer for rapid cool. **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in walk in cooler reading 48°F food temps ranging below 48°F **Warning**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards from reach ins soiled at grill area., can opener soiled with food debris on blade. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. La spoon stored inside hand washing sink next to reach in cooler by fry station. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed restaurant sells ceviche where the fish(corvina) is used raw yet not identified as raw in the menu, and no consumer advisory either. Person in charge had an asterisk added to the menu next to Ceviche and one next to the consumer advisory, also provided establishment the consumer advisory poster.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection **Warning**
16-37-1
Basic - Ceiling tile missing. Just above can opener. **Repeat Violation** **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At back of kitchen above rack next to can opener table, **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots ready to be used stored not inverted in rack behind three compartment sink. **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mixed with food items storage rack next to can opener **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint, in the kitchen area. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap back exit door left bottom corner. **Warning**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water at 84°F, at wok station Person in charge disposed water and changed spoons to a dry pan. **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers or walk in cooling **Repeat Violation** **Warning**
05-09-4
Basic - Stored food not covered. Observed snap peas and carrots stored un covered in walk in cooler **Warning**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Right outside walk in cooler in front of three compartment sink **Warning**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops not at up to dry at mop sink . **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth not stored in sanitizer solution at hand washing sink next to three con sink. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles in use not labeled at reach in next to grill area. **Warning**
02D-01-5
19
Oct 3, 2022
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
21
Frequently Asked Questions
When was Kow Comfort Restaurant last inspected?
The most recent health inspection at Kow Comfort Restaurant on file is from Sep 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Kow Comfort Restaurant?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Kow Comfort Restaurant.
How does Kow Comfort Restaurant compare to other restaurants in Miami?
Kow Comfort Restaurant most recently scored 32 out of 100, which is lower than the Miami average of 74.
Has Kow Comfort Restaurant's inspection record improved over time?
Yes. Recent inspections at Kow Comfort Restaurant have averaged around 13 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kow Comfort 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 Kow Comfort Restaurant inspected?
Based on the inspection history on file, Kow Comfort Restaurant is inspected around three times per year on average.
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