KAI TSU JAPANESE COUISE
8150 SW 8 ST STE 115
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
7
Basic
4
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl and cup stored in sauce and flour containers under prep table next to stove. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in both chest freezers ice buildup. Repeat Violation Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no form, inspector provided via email. **Corrective Action Taken** Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed light fixtures in kitchen soiled. Observed cords above three sink soiled with dust. Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in three compartment sink. Inspector coached cook on proper area to wash hands. **Corrective Action Taken** Warning
- 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. Observed no form or kit. Inspector provided via email. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelf above chest freezer soiled where to go containers are kept. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no identity for raw fish, togaki, and masago items in menu. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit on site for chlorine. Repeat Violation Warning
- 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. Observed new employees with no training or agreement. Inspector provided form via email. **Corrective Action Taken** Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed above three sink bottle with no label. Warning
Food safety inspection conducted on 1/30/2025 revealed 11 total violations (0 high priority, 7 intermediate, 4 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Inspection Details:
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee engaged in food preparation without hair restraint.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located at preparation area.
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Discussed with operator and provided printed form. During the inspection operator provided signed form. Corrected On-Site
- 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.discussed and coached operator, and provided printed form.
Food safety inspection conducted on 9/30/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks - From follow-up inspection 2024-04-16: Observed cutting board with cut marks **Time Extended** - From follow-up inspection 2024-07-02: Observed cutting board with cut marks **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both white chest reach in freezers in kitchen area. - From follow-up inspection 2024-04-16: Observed ice buildup inside of both white chest reach in freezers in kitchen area. **Time Extended** - From follow-up inspection 2024-07-02: Observed ice buildup inside of both white chest reach in freezers in kitchen area. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen area. - From follow-up inspection 2024-04-16: Observed hand wash sink blocked by trash can in kitchen area. **Time Extended** - From follow-up inspection 2024-07-02: Observed hand wash sink blocked by trash can in kitchen area. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to test sanitizer. - From follow-up inspection 2024-04-16: Observed no test kit available to test sanitizer. **Time Extended** - From follow-up inspection 2024-07-02: Observed no test kit available to test sanitizer. **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 4/16/2024
High Priority
2
Intermediate
6
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with black mold like substance at sushi bar area - From follow-up inspection 2024-04-16: Observed ice bin with black mold like substance at sushi bar area **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot not stored inverted on top of shelf by stove - From follow-up inspection 2024-04-16: Observed pot not stored inverted on top of shelf by stove **Time Extended**
- 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Observed two utensils stored between triple sink and wall - From follow-up inspection 2024-04-16: Observed two utensils stored between triple sink and wall **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-16: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks - From follow-up inspection 2024-04-16: Observed cutting board with cut marks **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of white chest freezer and watch/bracelet stored on top of prep table. - From follow-up inspection 2024-04-16: Observed employee cigarettes and lighter stored on top of shelf in kitchen area **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee in kitchen area without hair restraint - From follow-up inspection 2024-04-16: Observed one employee in kitchen area without hair restraint **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold of screen door in kitchen area - From follow-up inspection 2024-04-16: Observed gap at threshold of screen door in kitchen area **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed oil, vinegar, and soy sauce stored on the floor underneath triple sink and sushi ginger on the floor in sushi bar - From follow-up inspection 2024-04-16: Observed case of avocados stored on the floor underneath prep table in kitchen area **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both white chest reach in freezers in kitchen area. - From follow-up inspection 2024-04-16: Observed ice buildup inside of both white chest reach in freezers in kitchen area. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored on top of soiled magnetic bar in kitchen area - From follow-up inspection 2024-04-16: In-use knife/knives stored on top of soiled magnetic bar in kitchen area **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored on top of kale in reach in cooler. - From follow-up inspection 2024-04-16: Observed raw beef stored next to cooked chicken inside reach in cooler **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored on top of croissants and raw chicken stored on top of tostones and raw tilapia inside of two white chest freezers in kitchen area. - From follow-up inspection 2024-04-16: Observed raw salmon and raw tuna stored with tostones and French fries inside white chest freezers in kitchen area **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen area. - From follow-up inspection 2024-04-16: Observed hand wash sink blocked by trash can in kitchen area. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to test sanitizer. - From follow-up inspection 2024-04-16: Observed no test kit available to test sanitizer. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen area and sushi bar. - From follow-up inspection 2024-04-16: Observed no paper towels at hand wash sink in kitchen area and sushi bar. **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees working for more than 6 months without any proof of training. - From follow-up inspection 2024-04-16: Observed two employees working for more than 6 months without any proof of training. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Observed two employees working for more than 6 months - From follow-up inspection 2024-04-16: Observed two employees working for more than 6 months **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Observed bottle containing toxic substance not labeled underneath triple sink. - From follow-up inspection 2024-04-16: Observed bottle containing toxic substance not labeled underneath triple sink. **Time Extended**
Food safety inspection conducted on 4/16/2024 revealed 19 total violations (2 high priority, 6 intermediate, 11 basic).
Inspection on 4/15/2024
High Priority
6
Intermediate
7
Basic
15
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with black mold like substance at sushi bar area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot not stored inverted on top of shelf by stove
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed two utensils stored between triple sink and wall
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored inside reach in cooler in kitchen area and inside drink reach in cooler and mini fridge at sushi bar area.
- 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 cellphone stored on top of white chest freezer and watch/bracelet stored on top of prep table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee in kitchen area without hair restraint
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at threshold of screen door in kitchen area
- 08B-38-4:Basic - Food stored on floor. Observed oil, vinegar, and soy sauce stored on the floor underneath triple sink and sushi ginger on the floor in sushi bar
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of both white chest reach in freezers in kitchen area.
- 10-17-4:Basic - In-use knife/knives stored on top of soiled magnetic bar in kitchen area
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed one reach in cooler (65F) in kitchen area, one mini fridge (67F), and two sushi displays (74F) in disrepair in sushi bar. Operator removed products to working reach in cooler at sushi bar area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored outside in back area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed coffee and sugar stored in container with no label at front counter.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands and continue to work with food
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cellphone with gloves on and continued working with food. Advised employee to wash hands and change gloves before continuing to work with food.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored on top of kale in reach in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw salmon stored on top of croissants and raw chicken stored on top of tostones and raw tilapia inside of two white chest freezers in kitchen area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (47F - Cold Holding); sweet plantains (46F - Cooling); imitation krab (49F - Cold Holding); raw lobster (47F - Cold Holding (as per operator was prepared yesterday) Sushi Bar: raw swai (56F - Cold Holding); raw salmon (56F - Cold Holding); imitation krab (56F - Cold Holding); raw tuna (56F - Cold Holding (as per operator was stored inside a non working reach in cooler since yesterday).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); sweet plantains (46F - Cooling); imitation krab (49F - Cold Holding); raw lobster (47F - Cold Holding (as per operator was prepared yesterday) Sushi Bar: raw swai (56F - Cold Holding); raw salmon (56F - Cold Holding); imitation krab (56F - Cold Holding); raw tuna (56F - Cold Holding (as per operator was stored inside a non working reach in cooler since yesterday).
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can in kitchen area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available to test sanitizer.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen area and sushi bar.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees working for more than 6 months without any proof of training.
- 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. Observed two employees working for more than 6 months
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink in kitchen area and sushi bar.
- 41-17-4:Intermediate - Observed bottle containing toxic substance not labeled underneath triple sink.
Food safety inspection conducted on 4/15/2024 revealed 28 total violations (6 high priority, 7 intermediate, 15 basic).
Inspection on 1/18/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen hand washing sink.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 1/18/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).