Kubo
Last inspected: Feb 25, 2026
90
Score
The health department has logged 11 inspections at Kubo, the earliest from 2022. Inspectors last stopped by on Feb 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “raw animal food stored over or with ready-to-eat food”, showing up four times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed container lid broken on red onion bin inside kitchen. **Warning** - From follow-up inspection 2026-02-25: Observed same. **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door. **Warning** - From follow-up inspection 2026-02-25: Observed same. **Time Extended**
35B-01-4
90
Feb 24, 2026
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall next to sushi bar, in dining room area. Operator killed and removed roach. **Admin Complaint**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored inside hand wash sink in front of cook line. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor at bar. **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken. Observed container lid broken on red onion bin inside kitchen. **Warning**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between flip top cooler and prep table at cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
64
Oct 10, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat chicken in reach in freezer. Operator reorganized **Corrected On-Site**
08A-02-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Reviewed with operator procedures for keeping tags 90 days
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No so at dish area hand sink.operator provided paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap provided at dish area hand sink. Operator provided soap **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water leaking from ceiling not on food contact surfaces
36-32-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in right flip top cooler
29-49-6
52
May 21, 2025
Complaint Full
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top in cook line-raw shell eggs (52F - Cold Holding), per employee food held less than 4 hours, observed eggs stored above the rim line. Employee removed and placed inside lower cooler for a quick chill. **Corrective Action Taken**
03A-03-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Next to ice machine in kitchen area- yellow bucket in front of sink, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen, next to ice machine. Employee provided. **Corrected On-Site**
31B-03-4
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. Three employees without certificates
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container inside soy sauce, employee removed. **Corrected On-Site**
10-01-5
Basic - Floor area(s) covered with standing water. Under prep sink in bar area.
36-22-4
Basic - Single-service articles improperly stored. Forks and spoons on container, service area. Employee removed. **Corrected On-Site**
25-05-4
43
Feb 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
74
Oct 22, 2024
Routine - Food
No violations found.
100
Oct 21, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
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 at walk in freezer. Raw portioned pork and raw portioned chicken stored in same container (both items not commercially packaged) operator removed and stored correctly. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler - raw shell eggs stored over limes. Employee removed and stored properly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer next to walk-in cooler - Raw beef stored over chicken nuggets. Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at both mop sinks - vacuum breakers missing after splitters.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - imitation crab (46F - Cold Holding) cooked rice (49F - Cold Holding) cooked sliced pork (46F - Cold Holding) bamboo shoots (47F - Cold Holding) boiled eggs (46F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temp for approximately 12 hours. See stop sale.
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 at walk in cooler - imitation crab (46F - Cold Holding) cooked rice (49F - Cold Holding) cooked sliced pork (46F - Cold Holding) bamboo shoots (47F - Cold Holding) boiled eggs (46F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temp for approximately 12 hours. See stop sale.
01B-02-5
Intermediate - No soap provided at handwash sink. Observed at handwashing station next to rice makers in kitchen.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwashing sink next to dishwasher machine - operator provided paper towels. **Corrected On-Site**
31B-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar - co2 tanks not tie. Operator tied and stored correctly. **Corrected On-Site**
51-11-4
Basic - Food stored on floor. Observed next to ice machine in dishwashing room - boxes of oil stored directly on floor. operator stored correctly. **Corrected On-Site**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket. Operator stored correctly. **Corrected On-Site**
42-01-4
29
Feb 28, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener inside dry storage area soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to dish machine in back kitchen area. Operator removed. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside sushi rice bin. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside low boy cooler at sushi bar. Operator removed. **Corrected On-Site**
14-05-4
Basic - Food stored on floor. Observed cases of avocados stored on floor at dry storage area. Operator properly stored. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine at boba bar, handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed spoon and strainer stored inside 70F standing water at boba bar. 2) Observed scoops stored in 72F standing water next to ice cream freezer at boba bar.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. 1) Observed no hand wash sign at boba tea bar hand wash sink. 2) Observed no hand wash sign at sushi bar hand wash sink.
31B-04-4
61
Jul 20, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Operator unable to verify source of shellstock. See stop sale. Observed raw oysters stored at sushi bar without tag. Per operator, operator unaware of requirement to keep shellstock tags. Educated operator on proper shellstock tag procedures. Stop sale.
01A-09-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing soiled dishes and then begin to remove and handle clean dishes from dish machine. Educated operator on proper hand washing procedures. Operator relayed to employee. **Corrective Action Taken**
12A-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator changed sanitizer bucket and ran a few cycles; corrected to 100ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters stored at sushi bar without tag. Per operator, operator unaware of requirement to keep shellstock tags. Educated operator on proper shellstock tag procedures. Stop sale.
01B-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of cooked chicken in 3 door flip top cooler at cook line. Operator properly stored. **Corrected On-Site**
08A-05-6
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters stored at sushi bar without tag. Per operator, operator unaware of requirement to keep shellstock tags. Educated operator on proper shellstock tag procedures. Stop sale.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soft boiled eggs stored in walk in cooler without date marking. Per operator, soft boiled eggs were prepared yesterday. Operator had employee date mark soft boiled eggs. **Corrected On-Site**
02C-02-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside ice machine at tea bar. Operator properly stored. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and reach in freezer at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour inside flour bin. Operator properly stored. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 78°F standing water at tea bar. Operator dumped water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution at cook line. Operator removed. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at tea bar.
22-20-5
29
Mar 15, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of pineapple chunks in dry storage room.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Observed raw shrimp, not commercially packaged, stored over wontons, not commercially packaged, in reach in freezer at cook line. Operator properly stored. 2)Observed raw fish, not commercially packaged, stored over avocados, commercially packaged, in reach in cooler next to dish wash room. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler//raw marinated beef (51°F - Cold Holding). Per operator, beef not prepped or portioned today; beef out of temperature for approximately 2 hrs. Operator put beef in walk in freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket chlorine 200ppm. Operator corrected to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in prep area can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored in hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at small bar. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying dished with wiping cloth. Educated employee on proper air drying method for dishware. **Corrective Action Taken**
24-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon stored in standing water 77°F. Employee dumped water. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cup stored inside rice bin on dry storage shelf. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice scoop handle in contact with ice. Observed at liquor bar. Operator removed. **Corrected On-Site**
10-08-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor in walk in freezer.
14-69-4
Basic - Floor tiles missing and/or in disrepair. Observed hole in floor tile in dish wash room next to mop sink.
36-17-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed during inspection. **Corrected On-Site**
50-09-4
29
Dec 19, 2022
Routine - Food
8 critical violations. 3 major violations. 5 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, bagged cooked rice (56F - Cold Holding). Per employee cooked, bagged, and placed in unit night before. See stop sale. **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at main cook line put on new gloves without first washing hands. Reviewed proper hand wash procedures with manager to explain to employees. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of raw fish and soft shell crab above cases of steamed buns, bagged cut vegetables, and udon noodles. Employee began to rearrange items. **Corrective Action Taken** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In US Fridge in back storage/ prep area, block of wrapped raw tuna above containers of sauces. Manager moved tuna to bottom of cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, tofu (50F - Cold Holding); cream cheeses (51F - Cold Holding); butter (50F - Cold Holding). Per employee all items in cooler overnight. 2) In walk in cooler, bagged cooked rice (56F - Cold Holding). Per employee cooked, bagged, and placed in unit night before. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, tofu (50F - Cold Holding); cream cheeses (51F - Cold Holding); butter (50F - Cold Holding). Per employee all items in cooler overnight. See stop sale. 2) In left fliptop upper unit at main cook line, boiled eggs (54F - Cold Holding); bean sprouts (51F - Cold Holding). Observed top lid open to unit. Per employee, items in unit just over 2 hours. Items moved back to lower cooler to rechill with bagged ice added to top. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. 1) Sushi rice containers not labeled with time marks. Per employee one container made at 12:00pm and second made at 1:30pm. Employee added proper time marks to both. 2) boba pearls in back prep area not marked for time control. Per employee pearls cooked at 12:00pm. Employee added time mark. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer reading 34F. Ambient air temperature reading 50F. **Warning**
05-05-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at main cook line reading above 220F in boiling water. Calibrated thermometer with manager. **Corrected On-Site** **Warning**
05-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink in back prep area due to water line leak. Plumber already scheduled for repairs to water line. **Repeat Violation** **Warning**
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At main cook line, knives between fliptop unit and prep table. Employee removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with dry goods in store room by dish machine. **Warning**
40-06-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in back storeroom by dish machine. **Warning**
36-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank inside back door not secured. **Warning**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. 1) Plastic soup containers in bulk rice in back store room by dish machine. 2) plastic containers in bulk tempura base and sugar by hot cookline. **Warning**
14-01-5
17
Frequently Asked Questions
When was Kubo last inspected?
The most recent health inspection at Kubo on file is from Feb 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kubo?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Kubo.
How does Kubo compare to other restaurants in Fort Lauderdale?
Kubo most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Kubo's inspection record improved over time?
Results have been roughly steady. Inspections at Kubo have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kubo 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 Kubo inspected?
Based on the inspection history on file, Kubo is inspected around three times per year on average.
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