Sokai Sushi Bar Kendall
Last inspected: Mar 10, 2026
82
Score
Across the available record, Sokai Sushi Bar Kendall has eight inspections on file, the first dated 2022. On Mar 10, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited three times.
Among Miami restaurants, the typical score is 74; Sokai Sushi Bar Kendall is comfortably above that bar. Taken together, the history is a positive one.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding) raw tuna (47F - ambient); raw shrimp (48F - Cold Holding). As per operator less than 2 hours. - From follow-up inspection 2026-03-10: Raw shrimp 49F Cold Holding, beef wagyu sliders 46F Cold Holding, breaded raw shrimp 51F Cold Holding, breaded raw chicken 47F Cold Holding. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler front doors handles soiled with grease. - From follow-up inspection 2026-03-10: Observed walk in cooler front doors handles soiled with grease. **Time Extended**
23-24-4
82
Mar 4, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a nonfood graded bag with buns inside chest freezer.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored on top of ready to eat buns at reach in freezer located at front counter.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding) raw tuna (47F - ambient); raw shrimp (48F - Cold Holding). As per operator less than 2 hours.
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler front doors handles soiled with grease.
23-24-4
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 4 frozen rop bags of corvina being thawed improperly inside Rop bag. Operator removed from package. **Corrected On-Site**
06-09-1
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 inside rice bins with handle not stored above food. Operator corrected. **Corrected On-Site**
10-01-5
55
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna thawed in its original ROP packaging at walk in cooler.
01B-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observe more than four employees at time of inspection with no certified food manager present. Manage arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter behind chest freezer at kitchen area missing service date.
29-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at warewashing area blocked by a trash can and hood filters.
31A-09-4
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 tuna thawed in its original ROP packaging at walk in cooler.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area drying rack wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed gasket at cook line reach in cooler torn.
14-11-5
Basic - Reuse of single-service or single-use articles. Observed cut tomatoes stored in original single use container at reach in cooler at sushi station.
25-32-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles over warewashing area not smooth and easily cleaned.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans ,bowls and plastic containers at drying rack not inverted. Employee inverted all items in question. **Corrected On-Site**
24-05-4
45
Apr 24, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over imitation krab inside walk in cooler.
08A-05-6
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area.
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. Observed employee training expired for Omar G 4/14/2025.
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by dish cart and garbage can.
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment using chlorine for sanitizer, only has quaternary test strips.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area. **Repeat Violation**
31B-02-4
Basic - Equipment in poor repair. Observed gasket torn at reach in cooler next to stove
14-11-5
Basic - Food stored on floor. Observed buckets of soy sauce stored on floor inside walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in kitchen
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in dish area.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled next to stove
23-24-4
39
Jan 7, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 400+ ppm. Employee diluted concentration to 100 ppm. **Corrected On-Site**
22-42-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees engaged in food preparation with no certified food manager on duty.
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at front counter soiled across from cooking range.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside hand washing sink next to three compartment sink. Bucket was removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to three compartment sink.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of rice at warewashing area.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at front counter across from cooking range.
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler next to cooking range at front counter.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled.
23-03-4
Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Repeat Violation**
36-37-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at utensils stored above reach-in cooler next to cooking range.
24-18-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer at 400+ ppm. Employee diluted concentration to 100 ppm in sanitizer bucket. **Corrected On-Site**
21-07-4
41
Mar 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Jan 19, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Provided manager with cleanup procedures via email. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times at three compartment sink area. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Genesis Medina with no proof of CFM. Working for 4 months. **Warning**
53A-01-7
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning**
36-37-5
Basic - Equipment in poor repair. Observed the flip top at the preparation reach in cooler in disrepair. **Repeat Violation** **Warning**
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email. **Warning**
51-13-4
64
Oct 13, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
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
Washing Fruits and Vegetables
FL-42
32
Frequently Asked Questions
When was Sokai Sushi Bar Kendall last inspected?
The most recent health inspection at Sokai Sushi Bar Kendall on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Sokai Sushi Bar Kendall?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Sokai Sushi Bar Kendall.
How does Sokai Sushi Bar Kendall compare to other restaurants in Miami?
Sokai Sushi Bar Kendall most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has Sokai Sushi Bar Kendall's inspection record improved over time?
Yes. Recent inspections at Sokai Sushi Bar Kendall have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Sokai Sushi Bar Kendall 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 Sokai Sushi Bar Kendall inspected?
Based on the inspection history on file, Sokai Sushi Bar Kendall is inspected around two times per year on average.
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