DirtyFLRestaurant Inspection Data

KAZUMI

260 CRANDON BLVD #16

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/12/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside rice container at second floor. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor at second floor. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at hand washing sink first floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 83F on top of reach in cooler by cook line. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. Repeat Violation
  • 11-27-4: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 to operator.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.

Inspection Date: 8/20/2024

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at second floor. Repeat Violation - From follow-up inspection 2024-08-20: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at second floor. Repeat Violation - From follow-up inspection 2024-08-20: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation tables at second floor. - From follow-up inspection 2024-08-20: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. 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 Jose Sanz certificate expired on 07-02-2024 and Carlos Delfino certificate expired on 7-03-2024. - From follow-up inspection 2024-08-20: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-08-20: **Time Extended**

Inspection Date: 8/15/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside sugar container at second floor. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at second floor. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of shelf with condiments.
  • 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor at second floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 83F on top of reach in cooler by cook line.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation tables at second floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container at second floor not labeled by the common name.
  • 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. Observed Dishwasher (Chlorine 0ppm), operator set up three compartment sink to manually wash rinse and sanitize. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamachi (48F - Cold Holding); salmon (46F - Cold Holding) at sushi station reach in cooler, as per person in charge reach in cooler has been opened for approximately 1 hour. Advised person in charge to placed zip lock with ice for rapid cooling.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to operator via email.
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of Cold holding maximum temperature, coached cook on correct temperatures.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands inside 3 compartment sink. Coached employee on correct procedures.
  • 53A-03-7:Intermediate - Food manager certification expired. 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 Jose Sanz certificate expired on 07-02-2024 and Carlos Delfino certificate expired on 7-03-2024.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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/
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached person in charge on correct procedures.

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8509530

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in barista bar downstairs soiled.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface on and under multiple surfaces . Cloths Stored over food bins, under spices and bottles and under dishes at expo.

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8346568

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  • 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce stored on floor in kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in coolers soiled. Observed hand sink soiled in prep area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.
  • 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. Observed dish machine chlorine 0 ppm. Operator set up three compartment sink to manually wash rinse and sanitize. **Corrective Action Taken**
  • 11-27-4: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. At the time of the inspection observed operator printed and posted sign. 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. At the time of the inspection observed operator and staff printed and signed agreements. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(284 reviews)

Price Level

$$

Opening Hours

Monday:12:00 – 3:45 PM, 6:00 – 10:30 PM
Tuesday:12:00 – 3:45 PM, 6:00 – 10:30 PM
Wednesday:12:00 – 3:45 PM, 6:00 – 10:30 PM
Thursday:12:00 – 3:45 PM, 6:00 – 10:30 PM
Friday:12:00 – 10:30 PM
Saturday:12:00 – 10:30 PM
Sunday:Closed
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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