KIKO SUSHI SOUTH MIAMI

Intermediate - - From initial inspection : 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. Observed no form or kit; inspector provided via email. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food shelves soiled. Warning - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry food and dish racks. Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper stored on dry food rack in kitchen. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Observed no copy on site printed. Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of ovens soiled on cook line. Observed soiled gaskets in multiple reach in coolers. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers above triple sink. Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in across fryer. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves; multiple reach in coolers. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in warewash area. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed wood liners on dry dish rack. Repeat Violation Warning - From follow-up inspection 2025-12-22: Time Extended

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. Observed no form or kit; inspector provided via email. Corrective Action Taken Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site at time of inspection.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry food storage shelves. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging on dry food rack.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood as shelf liner for sauced in kitchen. Repeat Violation

Basic - Food stored on floor. Observed in walk in; spicy mayo on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup in all reach in freezers. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.

Basic - No copy of latest inspection report available. Observed no report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at end off cook line.

Basic - Old labels stuck to food containers after cleaning. Observed at warewash area above triple sink. Repeat Violation

Basic - Single-service articles improperly stored. Observed case of napkins on floor in lobby.

Basic - Stored food not covered. Observed case of crunches behind front counter with no lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above miso paste. - From follow-up inspection 2025-04-22: Observed raw shell eggs stored above Krab; ready to eat. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. - From follow-up inspection 2025-04-22: fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. There was no food discarded. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. - From follow-up inspection 2025-04-22: Observed at front counter cooler with ambient temperature of 67F. The following TCS foods stored inside: fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. Time Extended

Intermediate - - From initial inspection : 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. Observed no form or kit. Inspector provided via email. Corrective Action Taken - From follow-up inspection 2025-04-22: Observed no form or kit; at time of callback. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is kept. Observed knives stored on rusted shelves. - From follow-up inspection 2025-04-22: Observed soiled shelves where dry food is kept; at callback. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site. Repeat Violation - From follow-up inspection 2025-04-22: Observed no test kit on site; at callback. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2025-04-22: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept. Observed knives stored on rusted shelves. - From follow-up inspection 2025-04-22: Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. - From follow-up inspection 2025-04-22: Observed exterior soiled; at callback. Time Extended

Basic - - From initial inspection : 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 at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. - From follow-up inspection 2025-04-22: Observed cooler with ambient temperature of 67F. Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed as shelf liner for sauces in kitchen area. - From follow-up inspection 2025-04-22: Observed as shelf liner for sauces in kitchen area; at callback. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers. - From follow-up inspection 2025-04-22: Observed in chest freezers; at callback. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in between two coolers at front counter. - From follow-up inspection 2025-04-22: Observed in between two coolers at front counter; at time of callback. Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature dishwasher machine not reading properly. - From follow-up inspection 2025-04-22: Observed temperature dishwasher machine not reading properly; at callback. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers. - From follow-up inspection 2025-04-22: Observed soiled gaskets in multiple reach in coolers. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers above three compartment sink. - From follow-up inspection 2025-04-22: Observed old labels on containers above three compartment sink; at callback. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment. - From follow-up inspection 2025-04-22: Observed in reach in coolers throughout establishment; at callback. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area. - From follow-up inspection 2025-04-22: Observed in warewash area; at callback. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cut onions. And raw shells eggs stored over bottles of beer At walk in cooler. Operator removed the shells eggs. Corrected On-Site

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. Observed Sushi rice not time marked at sushi station. Manager time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink sushi station. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment used Victoria sanitizer not chemical test was provided.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink sushi station. Paper towels was provided. Corrected On-Site

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. Food employees reporting agreement was provided, printed and signed by employers. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures was provided. Corrective Action Taken

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 salmon and tuna bearing the label inside of reduced oxygen package at walk in cooler. Operator open the individual packages. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At women and men bathrooms.

Basic - Standing water in bottom of reach-in-cooler at kitchen area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Advised operator of the need to clean hand, which was done. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the reach in freezer raw chicken stored over lobster salad, shrimp, wahoo. The chicken was not commercially packed. Operator removed the chicken Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the miso soup (119F - Hot Holding). Per operator less than one hour. Operator is reheating the soup Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi area hand wash sink used to stored plastic cup and a green scrapper. Both items were removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in the panko container a plastic cup without handle used as scoop. Operator removed the cup Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce stored at the back area floor. Operator moved the soy sauce. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses Observed the ice scoop stored on the top of the ice machine. Operator changed the scoop of locations . Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen hand wash sink no hand wash sign.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the front counter forks with the food contact area up. Operator inverted the forks Corrected On-Site