Ku-Va Restaurant Bar
Last inspected: Mar 3, 2026
41
Score
Ku-Va Restaurant Bar appears in inspection records 13 times, starting in 2022. The most recent report on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited 10 times.
Restaurants in Miami average 74, so Ku-Va Restaurant Bar trails the local norm. This restaurant has more on its record than most do.
13
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard with heavy soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container inside of the dishwasher area hand washing sink
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to manager. Manager posted advisory in the lobby. **Corrected On-Site** **Repeat Violation**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad, Cuban sandwiches salad made today not date marked.
02C-02-5
Basic - Employee beverage container in a cold holding unit with food to be served to customers. Observed a fruit punch bottle inside of the kitchen prep cooler
12B-13-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food with no hair restraint
13-03-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles by the oven located in the back area.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of ice machine soiled
23-03-4
41
Aug 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Steam table, back area, salad station. - From follow-up inspection 2025-08-29: Cutting board has cut marks and is no longer cleanable. Steam table, back area, salad station. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing salads with no hair restraint - From follow-up inspection 2025-08-29: Observed employee preparing salads with no hair restraint. **Time Extended**
13-03-4
90
Aug 28, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Observed sugar container not covered.
08B-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside of the walk in cooler Churrasco (52 F - Cold Holding); Cooked shredded beef (48 F - Cold Holding); Pork chops (48 F - Cold Holding); Cooked Shredded beef (49 F - Cold Holding); Palomilla steak (49 F - Cold Holding); shredded chicken (54 F - Cold Holding); Cooked ground beef (66 F - Cold Holding) according to manager since yesterday
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the walk in cooler Churrasco (52 F - Cold Holding); Cooked shredded beef (48 F - Cold Holding); Pork chops (48 F - Cold Holding); Cooked Shredded beef (49 F - Cold Holding); Palomilla steak (49 F - Cold Holding); shredded chicken (54 F - Cold Holding); Cooked ground beef (66 F - Cold Holding) according to manager since yesterday
03A-02-5
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 - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 03/1/22
16-37-1
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed employee preparing manager Daniela Aponte without manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed dishwasher area hand washing sink with no paper towel. Employee provided paper towel. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on breakfast menu. Provided Manager with advisory and posted on the wall. **Corrected On-Site**
02B-02-5
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 four doors walk in cooler ambient temperature at 50 F,
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Steam table, back area, salad station.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing salads with no hair restraint
13-03-4
Basic - Equipment in poor repair. Observed four doors walk in cooler ambient temperature at 50 F, **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Observed outlets missing.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
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 sugar container, rice, beans not labeled.
02D-01-5
26
Apr 21, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager Sandro Hernandez with no manager certification, he is been working here for more than three years. - From follow-up inspection 2025-04-21: Observed manager Sandro Hernandez with no manager certification, he is been working here for more than three years. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone, speaker on top of the prep table - From follow-up inspection 2025-04-21: Observed cellphone, on top of the prep table **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice. Manager took scoop out. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-21: Ice scoop handle in contact with ice. **Time Extended**
10-08-5
82
Feb 18, 2025
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Jan 29, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the bar hand washing sink.
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 rice pudding not date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ice scoop handle in contact with ice.
10-08-5
70
Sep 17, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside of the front area hand washing sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed ovens in disrepair no in use.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens soiled **Repeat Violation**
22-08-4
67
May 9, 2024
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans made onsite no date marked.
02C-02-5
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. Employee removed fish from bags **Corrective Action Taken**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen area. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed cases of milk stored on the walk in cooler floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven no in use soiled
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour container no labeled. Operator labeled it. **Corrected On-Site**
02D-01-5
64
Mar 21, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruits. - From follow-up inspection 2024-01-08: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruits. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-01-08: Cutting board has cut marks and is no longer cleanable. **Time Extended**
14-09-4
86
Oct 16, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves. Manager coached employee. **Corrective Action Taken**
12A-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a cup inside of the bar hand washing sink.
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. For all employees.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruits.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep cooler.
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under steam table soiled. Employee cleaned it. **Corrected On-Site**
23-03-4
Basic - Stored food not covered. Observed ham croquettes, meat empanadas, chicken empanadas, meat empanadas no covered inside of the walk in freezer, reach in cooler.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Salt container no labeled. Employee labeled container. **Corrected On-Site**
02D-01-5
41
Apr 11, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of rice pudding, cut fruits with no date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container in ice machine/ice bin.
12B-14-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans stored on a shelf not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed oven no in use.
14-11-5
Basic - Ice scoop handle in contact with ice. At the bar.
10-08-5
Basic - Old labels stuck to food containers after cleaning. Observed cleaned pans with old labels stored in the storage shelf.
16-46-4
47
Nov 8, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 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. Observed no chlorine chemical test kit onsite. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
52
Frequently Asked Questions
When was Ku-Va Restaurant Bar last inspected?
The most recent health inspection at Ku-Va Restaurant Bar on file is from Mar 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ku-Va Restaurant Bar?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited 10 times, more than any other issue at Ku-Va Restaurant Bar.
How does Ku-Va Restaurant Bar compare to other restaurants in Miami?
Ku-Va Restaurant Bar most recently scored 41 out of 100, which is lower than the Miami average of 74.
Has Ku-Va Restaurant Bar's inspection record improved over time?
No. Recent inspections at Ku-Va Restaurant Bar have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ku-Va Restaurant Bar 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 Ku-Va Restaurant Bar inspected?
Based on the inspection history on file, Ku-Va Restaurant Bar is inspected around four times per year on average.
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