DirtyFLRestaurant Inspection Data

LIMA ESTILO NIKKEI

LIMA ESTILO NIKKEI located in KEY BISCAYNE has undergone 4 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

180 CRANDON BLVD STE 103

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 10926382

Met Inspection Standards

2 high, 2 int, 1 basic

  • 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 5 ROP bags of fully thawed tuna at front counter RIC.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed frozen raw chicken not commercially packaged stored over commercially packaged mochi ice cream at RIF at kitchen area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 ROP bags of fully thawed tuna at front counter RIC.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter under HWS with no service.

4/4/2025· 1y ago

Visit ID: 10743127

Met Inspection Standards

1 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 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 via email.

12/13/2024· 1y 4mo ago

2 high, 2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing at kitchen entrance.
  • 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Quaternary 0ppm), operator discarded final reading Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (115F - Hot Holding) inside warmer at kitchen. As per operator for approximately 30 minutes prior.
  • 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 minimum hot holding temperature, coached chef on correct temperature.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employees training with no expiration date on certificate.

2/2/2024· 2y 2mo ago

Visit ID: 8602802

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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Last Enriched At: 5/14/2025
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