DirtyFLRestaurant Inspection Data

KIMURA JAPANESE STEAK & SEAFOOD HOUSE

545 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/10/2025

Inspection #: Visit ID: 10753775

  • 36-34-5:Basic - Ceiling tiles soiled with dust, or mold-like substance. From a previous leak to the right of sushi bar.
  • 53B-14-5: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.

Inspection Date: 12/16/2024

Inspection #: Visit ID: 10743890

  • 06-09-1: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. Yellowtail in walk in cooler 36F, removed from freezer 3 hours ago. Operator removed from package. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in ice bin at soda machine in wait station. Operator removed dead roach and sanitized the ice bin. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer at cook line. Gaskets leak. Operator stated new gaskets on order.

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8728465

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna 36F bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Operator removed from packaging. Corrected On-Site
  • 40-06-5:Basic - Employee personal cell phone and keys stored in or above a food preparation area next to rice cooker and scale in kitchen. Operator removed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50F-53F, cooling since yesterday in walk in cooler. Rice in a deep covered container. See stop sale
  • 01B-36-5: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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50F-53F, cooling since yesterday in walk in cooler. Rice in a deep, covered container.
  • 12A-16-4:High Priority - Employee walking in from the outside began working with food, in walk in cooler without first washing hands. Employee washed his hands. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 72F, from yesterday in turned off crock pot in wait area, was not discarded at the end of the night.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 72F, from yesterday in turned off crock pot in wait area, was not discarded at the end of the night. See stop sale.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook running water over clothes. Cook proceeded to triple sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing degreaser not labeled on top of dish machine. Operator labeled. Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8573478

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Yum Yum Sauce (ingredients include fresh garlic and oil) dated 22/03 - see stop sale.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on - operator instructed employee on proper glove changing and hand washing - employee removed gloves and washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station display case - krab (45F - Cold Holding) not portioned or prepared today held under 1 hour in display case with no sliding door - operator moved to freezer for quick chill. Recheck krab 34F.. hibachi carts - fresh whole eggs (61F - Cold Holding) removed from walk in cooler under 1 hour to be held at room temperature- operator returned to walk in cooler - reviewed Time procedures and emailed copy to operator. Corrected On-Site

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8479442

  • 06-09-1: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. Tuna removed from freezer 4 hours ago 38°F. Cook removed packaging. Corrected On-Site
  • 22-41-4: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 0ppm. Operator set up triple sink with 75ppm chlorine to sanitize until machine is repaired. Technician arrived during inspection. Dishmachine repaired during inspection 75ppm . Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef cutting cucumber for sushi rolls with bare hands. Sushi chef went to wash hands and put gloves on. Corrected On-Site
  • 11-26-1: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. 2 newly hired employees, hired 10 days ago, that have not been trained for food safety yet. Emailed form. **Corrective Action Taken**