Naruto 88 Bistro
Last inspected: Nov 17, 2025
52
Score
Going back to 2022, Naruto 88 Bistro has 11 inspections in the public record. The most recent report on file is from Nov 17, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 11 violations.
The most common issue across all inspections has been “food stored on floor”, showing up six times.
Restaurants in Miami average 74, so Naruto 88 Bistro trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lemongrass pork (118F - Hot Holding); char siu pork (120F - Hot Holding) at steam table, as per operator for two hours.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink at cook line.
31A-11-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked underneath hand sink next to cook line **Repeat Violation**
36-17-5
Basic - Floor area(s) covered with standing water. Observed standing water inside cracked tiles at hand sink next to cook line. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Observed raw pork belly stored on floor inside walk dry storage area. Operator picked up pork belly. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed take out bowls stored not inverted at steam table.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork belly thawing at room temperature on floor inside dry storage area.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at hood by hand sink at cook line. **Repeat Violation**
36-27-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between steam table and reach in cooler.
10-17-4
52
Aug 27, 2025
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork belly skin stored inside non food grade bag inside walk in freezer.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (59F - Cold Holding) on prep table, as per operator for less than one hour. Operator placed product inside reach in cooler. Observed masago (53F - Cold Holding) inside reach in cooler, as per operator for less than one hour. Operator added more ice to ice bath for rapid cooling. **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing one vacuum breaker. **Repeat Violation**
29-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled next to hood by hand sink at cook line.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of soy sauce. Operator removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on cutting board in dish area. Operator removed cellphone. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor and inside floor cracks at hand sink next to cook line. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked underneath hand sink next to cook line
36-17-5
Basic - Food stored on floor. Observed container of raw pork belly stored on floor inside walk in freezer. Operator properly placed pork. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside container of ice with handle in contact with ice at front counter.
10-08-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sinks in dish area and near cook line.
31B-04-4
39
Mar 3, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
27
Nov 4, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside of grill drawers. Operator relocated products for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (62F - Cooling) inside of walk in cooler, as per operator since previous day. Operator discarded product.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pork belly (62F - Cooling) inside of walk in cooler, as per operator since previous day. Operator discarded product.
01B-36-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed pork skin stored inside of non food grade bag inside walk in freezer.
14-31-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to cook line. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of paprika and container of rice.
14-01-5
Basic - Ceiling tile missing. Observed ceiling tile missing in cook line area.
36-36-4
Basic - Food stored on floor. Observed container of ginger stored on floor in dry storage area. Operator picked up ginger. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment near steam table.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water 108F. Operator removed utensils from water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink in women's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front line. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork belly thawing at room temperature in back prep area. Operator relocated pork to walk in cooler for proper thawing. **Corrected On-Site**
06-01-5
33
May 6, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw tuna and then touch cooked shrimp tempura stored on top of the preparation table located at front counter. Discussed and coached operator in proper methods. Employee reheated shrimp tempura at 167°F. **Corrective Action Taken**
12A-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed three doors reach in cooler gaskets soiled. Observed walk in cooler fan guard soiled.
23-03-4
Basic - Observed cutting board has cut marks and is no longer cleanable, located at front counter.
14-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
74
Mar 8, 2024
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line. - From follow-up inspection 2024-03-08: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler. **Repeat Violation** - From follow-up inspection 2024-03-08: Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen. - From follow-up inspection 2024-03-08: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. **Repeat Violation** - From follow-up inspection 2024-03-08: Cutting board has cut marks and is no longer cleanable, located at cooking line. **Repeat Violation** **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Heavy buildup of food debris/soil residue on cookline curtains. - From follow-up inspection 2024-03-08: Heavy buildup of food debris/soil residue on cookline curtains. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed heavy soiled on top of charbroiled grill and under the charbroiled grill. Observed heavy soiled reach in cooler gaskets, and walk in cooler. - From follow-up inspection 2024-03-08: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-08: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen. - From follow-up inspection 2024-03-08: Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter. - From follow-up inspection 2024-03-08: Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter. **Time Extended**
21-12-4
61
Jan 4, 2024
Complaint Full
2 critical violations. 3 major violations. 18 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed several to go plastic bags with vegetables inside, stored in walk in cooler.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw calamari stored over cooked pork inside walk in cooler. Operator removed it, and placed correctly. **Corrected On-Site**
08A-02-6
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. Discussed with operator and provided email forms.
11-26-1
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. Discussed with operator and provided email handout. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored near hand sink, located at back kitchen, and personal phone stored on top of shelf near exit door at back kitchen.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed heavy soiled on floor throughout cooking line, and back area.
36-73-4
Basic - Food stored on floor. Observed cooked eggs stored inside aluminum pots on the floor near walk in freezer. Operator removed it and placed them on top of preparation table.
08B-38-4
Basic - Heavy buildup of food debris/soil residue on cookline curtains.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside rice container. Operator removed it. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several bowls not inverted, located near stemmed table.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed heavy soiled on top of charbroiled grill and under the charbroiled grill. Observed heavy soiled reach in cooler gaskets, and walk in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning, stored on shelves near thee compartment sink.
16-46-4
Basic - Walk in cooler interiorshelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry, located at back kitchen mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator made a new sanitizer solution ( Quaternary 200ppm).
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with oil, and sauces with no labels.
02D-01-5
22
Nov 3, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing duties and not changing gloves as needed, inspector discussed with operator proper glove changing procedures. **Corrective Action Taken** **Repeat Violation**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Container of carrots stored on employee hand wash sink next to three compartment sink, corrected, employee removed carrots during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink across from sushi bar , corrected, operator replaced paper towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink on cooks line , corrected, operator replaced soap at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce, cut vegetables, all held over 24 hrs not date marked.
02C-02-5
Basic - Ceiling tile missing. Ceiling tile missing by three compartment sink .
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected , employee removed drinks during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Container of eggs stored on floor under three compartment sink , corrected, operator removed eggs during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cooks line .
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
41
Jun 12, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (56 F - Cold Holding); Krab salad (52 F - Cold Holding) at reach in cooler sushi station. As per operator for less than one hour. And soft boiled eggs (62-52 F - Cold Holding) at the top of reach in cooler. As per manager for less than one hour. And garlic in oil (58 F - Cold Holding) at drawer reach in cooler. Operator put the products under ice bath for rapid cooling and discarded the eggs. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-06-12: Observed the massago (43° F - cold holding); krab salad (42° F - cold holding); at reach in cooler sushi station. And cooked soft whole eggs (48°F - cold holding); corn (87° F- cooling); edamame (50° F- cold holding); mushroom (47°F - cold holding) at reach in cooler. As per manager for about three hours. And garlic in oil (43°F - cold holding) at drawers reach in cooler. Operator discarded the whole soft eggs. **Admin Complaint**
03A-02-5
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 cooked pork (123 F - Hot Holding) at steam table. As per operator for less than half an hour. Operator moved the product to the grill to be reheat. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-06-12: Observed cooked pork (104°F - hot holding) at steam table. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at reach 8n cooler. **Warning** - From follow-up inspection 2023-06-12: Observed cutting board soiled at reach 8n cooler. **Warning** **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed tiles broken next to three compartment sink. **Warning** - From follow-up inspection 2023-06-12: Observed tiles broken next to three compartment sink. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses at preparation tables and cutting board. **Warning** - From follow-up inspection 2023-06-12: Wet wiping cloth not stored in sanitizing solution between uses at preparation tables and cutting board. **Warning** **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor torn at the walk in cooler door. **Warning** - From follow-up inspection 2023-06-12: Observed floor torn at the walk in cooler door. **Time Extended**
36-10-4
58
Jun 9, 2023
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
25
Jul 14, 2022
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
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. See stop sale. Observed cooked tapioca located on the front prep area without time marking. As per operator it was there less than 2 hours. Operator discarded the food.
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed imitation crab sauce (79F - Reheating) as per operator more than 2 hours since the reheating process started, operator discarded food, coached operator how to do the reheat process properly. **Corrective Action Taken**
03E-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary >400ppm), operator added water to solution. Observed the sanitizer reading changed to 300 ppm. **Corrected On-Site**
41-18-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach located on the cook line floor.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half (61F - Cold Holding) on top of the prep area located by the front counter. As per operator it had been there about 10 minutes. Operator placed it in the reach in cooler. Observed raw chicken (49F - Cold Holding); raw beef (48F - Cold Holding); pork dumplings (51F - Cold Holding); cooked pork (51F - Cold Holding) located in the drawer cooler located in the kitchen. As per operator since about 3 hours. Operator placed them inside the freezer. Observed raw salmon (46F - Cold Holding), located inside the sushi cook line cooler as per operator less than 1 hour, operator moved it to the freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed sift inside the hand washing sink, operator removed the sift. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed container inside the salt located in the back storage area, operator removed it. **Corrected On-Site**
14-01-5
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 drawer cooler located in the kitchen area at 50F ambient temperature.
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed cream cheese belonging to an employee stored inside the glass reach in cooler located behind the front counter.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting located in the dishwasher area.
24-08-4
Basic - Food stored on floor. Observed food stored on the floor located in the walk in freezer. **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair located over the dishwasher area.
38-01-4
Basic - Shelves with rust that has pitted the surface located in the dishwasher area.
14-33-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm).
21-08-4
29
Frequently Asked Questions
When was Naruto 88 Bistro last inspected?
The most recent health inspection at Naruto 88 Bistro on file is from Nov 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Naruto 88 Bistro?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Naruto 88 Bistro.
How does Naruto 88 Bistro compare to other restaurants in Miami?
Naruto 88 Bistro most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Naruto 88 Bistro's inspection record improved over time?
No. Recent inspections at Naruto 88 Bistro have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Naruto 88 Bistro 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 Naruto 88 Bistro inspected?
Based on the inspection history on file, Naruto 88 Bistro is inspected around three times per year on average.
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