DirtyFLRestaurant Inspection Data

CHEF KABANA

CHEF KABANA has 1 health inspection on file for its MIAMI location, with an overall rating of 1.0/5.

7500 NW 25 ST STE 103, MIAMI 33122

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2025

Inspection #: Visit ID: 13540872

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-38-4:Basic - Food stored on floor. Observed case of oil stored in the kitchen floor., observed beef, chicken stored on the floor in the walk in cooler.Chef stored case oil in a shelf,employee removed chicken, beef off the floor.Corrected On-Site Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole on wall by the office.
  • 10-17-4:Basic - In-use knife/knives/spatulas stored in cracks between pieces of equipment. Observed spatulas stored on the wall. Chef removed spatulas and put them to wash. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door. Chef removed tongs. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed front counter microwave soiled in the inside.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the Front counter area
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed out at room temperature.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellphone and continue cooking. Coached employee on washing hands procedure. Employee washed hands. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef beef over salmon, lobster tail.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand washing sink. Corrected On-Site