DirtyFLRestaurant Inspection Data

GYU KAKU JAPANESE BBQ

Food safety records indicate GYU KAKU JAPANESE BBQ in MIAMI has 6 inspections with a 2.9/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

34 SW 13 ST R1

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 10889569

Met Inspection Standards

1 int, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed standing reach in cooler handle at kitchen area broken and in poor repair.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice chest at server area. Manager placed scoop correctly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at cook line with soiled handle.
  • 22-16-4:Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed uncooked rice in a bin at warewashing area not labeled. Manager labeled bin. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters at ice machine missing service date.

6/2/2025· 9mo ago

Visit ID: 10849555

Met Inspection Standards

1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
  • 29-18-4:Basic - Drain cover(s) missing. Underneath three compartment sink and dish machine. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets in disrepair inside RIF at cook line entrance.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line by HWS. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by HWS at bar area.
  • 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. Observed establishment utilizing time as a public health control for white rice with time marking at cook line with no written procedures. Provided to manager via email.

3/27/2025· 11mo ago

2 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 29-18-4:Basic - Drain cover(s) missing. Underneath three compartment sink and dish machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of all kitchen shelves from dust.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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.
  • 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.

1/23/2025· 1y 1mo ago

2 int, 2 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area walls.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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.

6/14/2024· 1y 9mo ago

Visit ID: 8608765

Met Inspection Standards

1 high, 8 basic

  • 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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fan covers soiled at cook line coolers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink at kitchen entrance leaking.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over washed vegetables.

2/8/2024· 2y 1mo ago

Visit ID: 8382503

Met Inspection Standards

1 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed two jugs of fryer oil on floor. Person in charge placed on shelves. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil at front counter in water at 68F. Person in charge dumped water and placed utensils in ware washing. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels shucked to clean stacked food containers in back kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (56F - Cold Holding) resting in ice for less than 1hr per person in charge. Person in charge added more ice and water to cool tofu. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent measuring device for high temp dish machine. Discussed with person in charge. Repeat Violation

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(3,986 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 10:45 PM
Tuesday:11:30 AM – 10:45 PM
Wednesday:11:30 AM – 10:45 PM
Thursday:11:30 AM – 10:45 PM
Friday:11:30 AM – 11:45 PM
Saturday:11:30 AM – 11:45 PM
Sunday:11:30 AM – 10:45 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0