DirtyFLRestaurant Inspection Data

KAIYO

Old Highway
Florida, 33036
Monroe County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/1/2025

Inspection #: Visit ID: 8889220

  • 24-28-4:Basic - Clean water pitchers stored below soap or paper towel dispenser exposing the items to drips from people's hands.
  • 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. Observed 12 pieces of thawed raw tuna in unopened vacuum package in the walk-in cooler. 37F
  • 08B-38-4:Basic - Food stored on floor in dry storage room
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the bathroom
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled at front bar area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in dry storage room
  • 08A-05-6:High Priority - Raw fish stored over/not properly separated from ready-to-eat sauces is squeeze bottle at sushi station . Raw shell eggs stored over milk in prep room stand up cooker
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi area 82F, not date or time marked
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A hose is stored in the handwashing sink at front service area
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Inspection Date: 9/13/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense panko, flour, sugar
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 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. Raw tuna unopened and thawed in stand up cooler , and in walk in cooler
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 14-11-5:Basic - Gaskets on reach in sushi station cooler in poor repair.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler has soiled gaskets
  • 08A-05-6:High Priority - Raw fish stored over/not properly separated from ready-to-eat food, herbs in stand up cooler in prep room
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice in holding unit at 78F. chef discarded thar was left over from last night . **Corrective Action Taken**
  • 22-02-4:Intermediate - Can opened soiled with food debris.

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8562737

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage and
  • 24-28-4:Basic - Clean dishware stored next to handwash sink below soap or paper towel dispenser exposing the items to drips or splash from people's hands at sushi area .
  • 08B-38-4:Basic - Food stored on floor in dry storage and walk-in cooler
  • 23-01-4:Basic - Ice machine exterior soiled.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior of Blue ice scoop holder is soiled .
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm 200ppm quaternary Corrected On-Site
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
  • 53A-05-6: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/
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8375449

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Sushi rice mixing brown stored on the floor in dry storage room
  • 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. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and chewing gum on shelf in food service area
  • 14-11-5:Basic - Equipment in poor repair. Ice machine lid is cracked
  • 36-22-4:Basic - Floor area(s) covered with standing water at bar by floor drain. Water coming from reach in cooler
  • 08B-38-4:Basic - Food stored on floor in walk-in cooler and freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bar Soda gun holster is soiled The blue Ice scoop holder on out door ice machine is soiled .
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler holding water bottles and milk and mixersin bar area,
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice left out over night @ 80 F .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice lef over from last night at 80F.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.sushi rice at 80 F left out overnight. Stop sale
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar the soda gun is soiled. Can opener blade is soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink.in kitchen
  • 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. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish area . The hot water dial doesn't work. No water and know just spins freely