NARUTO 88 BISTRO
Southwest 88th Street
Kendall, Florida, 33173
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
5
Intermediate
2
Basic
7
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of sugar. Operator removed cup. Corrected On-Site Repeat Violation
- 29-18-4:Basic - Drain cover(s) missing. Observed drain cover missing next to mop sink. Operator covered drain. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor under hand sink next to cook line
- 08B-38-4:Basic - Food stored on floor. Observed bucket of ginger stored on floor in dry storage. Operator picked up bucket. Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice. Operator properly placed scoop. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled and all reach in cooler gaskets soiled Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar, salt, and flour not labeled in dry storage. Operator labeled containers. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 2/19 inside walk in cooler. Operator discarded product
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding); pooled eggs (56F - Cold Holding) on cart in prep area, as per operator has been there over 4 hours. Operator discarded products. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed diced chicken (60F - Hot Holding); diced pork (61F - Hot Holding) on cart in prep area, as per operator for over 4 hours. Operator discarded products.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding); pooled eggs (56F - Cold Holding) on cart in prep area, as per operator has been there over 4 hours. Operator discarded products.
- 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 diced chicken (60F - Hot Holding); diced pork (61F - Hot Holding) on cart in prep area, as per operator for over 4 hours. Operator discarded products.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter missing vacuum breaker on one end
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber stored inside hand sink next to cook line
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for employees Wai S, Andres C, Angelica R, Yi C, Tin C, Ruihua Y.
Food safety inspection conducted on 3/3/2025 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 11/4/2024
High Priority
4
Intermediate
1
Basic
8
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of paprika and container of rice.
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing in cook line area.
- 08B-38-4:Basic - Food stored on floor. Observed container of ginger stored on floor in dry storage area. Operator picked up ginger. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment near steam table.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water 108F. Operator removed utensils from water. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink in women's restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front line. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork belly thawing at room temperature in back prep area. Operator relocated pork to walk in cooler for proper thawing. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (62F - Cooling) inside of walk in cooler, as per operator since previous day. Operator discarded product.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pork belly (62F - Cooling) inside of walk in cooler, as per operator since previous day. Operator discarded product.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed pork skin stored inside of non food grade bag inside walk in freezer.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside of grill drawers. Operator relocated products for proper storage. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink next to cook line. Operator provided soap. Corrected On-Site
Food safety inspection conducted on 11/4/2024 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed three doors reach in cooler gaskets soiled. Observed walk in cooler fan guard soiled.
- 14-09-4:Basic - Observed cutting board has cut marks and is no longer cleanable, located at front counter.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw tuna and then touch cooked shrimp tempura stored on top of the preparation table located at front counter. Discussed and coached operator in proper methods. Employee reheated shrimp tempura at 167°F. **Corrective Action Taken**
Food safety inspection conducted on 5/6/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 3/8/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler. Repeat Violation - From follow-up inspection 2024-03-08: Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler **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 heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen. - From follow-up inspection 2024-03-08: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. Repeat Violation - From follow-up inspection 2024-03-08: Cutting board has cut marks and is no longer cleanable, located at cooking line. Repeat Violation **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Heavy buildup of food debris/soil residue on cookline curtains. - From follow-up inspection 2024-03-08: Heavy buildup of food debris/soil residue on cookline curtains. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed heavy soiled on top of charbroiled grill and under the charbroiled grill. Observed heavy soiled reach in cooler gaskets, and walk in cooler. - From follow-up inspection 2024-03-08: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-08: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen. - From follow-up inspection 2024-03-08: Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter. - From follow-up inspection 2024-03-08: Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line. - From follow-up inspection 2024-03-08: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line. **Time Extended**
Food safety inspection conducted on 3/8/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 1/4/2024
High Priority
2
Intermediate
3
Basic
18
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside rice container. Operator removed it. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing, located at back kitchen near walk in cooler. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy soiled vents, and ceiling tiles throughout cooking line, and back kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several bowls not inverted, located near stemmed table.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. 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 jacket stored near hand sink, located at back kitchen, and personal phone stored on top of shelf near exit door at back kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed heavy soiled on floor throughout cooking line, and back area.
- 08B-38-4:Basic - Food stored on floor. Observed cooked eggs stored inside aluminum pots on the floor near walk in freezer. Operator removed it and placed them on top of preparation table.
- 23-24-4:Basic - Heavy buildup of food debris/soil residue on cookline curtains.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed heavy soiled on top of charbroiled grill and under the charbroiled grill. Observed heavy soiled reach in cooler gaskets, and walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning, stored on shelves near thee compartment sink.
- 22-16-4:Basic - Walk in cooler interiorshelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout cooking line, and back kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry, located at back kitchen mop sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on top of table at front counter.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator made a new sanitizer solution ( Quaternary 200ppm).
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with oil, and sauces with no labels.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed several to go plastic bags with vegetables inside, stored in walk in cooler.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw calamari stored over cooked pork inside walk in cooler. Operator removed it, and placed correctly. Corrected On-Site
- 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. Discussed with operator and provided email handout. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, located at cooking line.
- 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 email forms.
Food safety inspection conducted on 1/4/2024 revealed 23 total violations (2 high priority, 3 intermediate, 18 basic).
Inspection on 11/3/2023
High Priority
1
Intermediate
4
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing by three compartment sink .
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected , employee removed drinks during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Container of eggs stored on floor under three compartment sink , corrected, operator removed eggs during inspection. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cooks line .
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing duties and not changing gloves as needed, inspector discussed with operator proper glove changing procedures. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of carrots stored on employee hand wash sink next to three compartment sink, corrected, employee removed carrots during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink across from sushi bar , corrected, operator replaced paper towels during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink on cooks line , corrected, operator replaced soap at time of inspection. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce, cut vegetables, all held over 24 hrs not date marked.
Food safety inspection conducted on 11/3/2023 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).