GYU KAKU JAPANESE BBQ
South Dixie Highway
Florida, 33156
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
4
Basic
5
Total
9
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed, manager printed on site. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via printer. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves above warewash area.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
- 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 unable to tell inspector what temperature to cook chicken to. Inspector went over process with cook; 165F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed where glasses are stored in back of kitchen.
- 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 employee: Aliemis with no agreement or employee training. Inspector printed and had manager and new employee sign on site. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Javier with no employee training; 6 months since hire date.
Food safety inspection conducted on 3/11/2025 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 employees cell phone stored on top of container of graham crackers at rear dessert station table. Manager removed. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line prep cooler stored between lid and shelf. Cook removed. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on the edge of handwashing sink, at cook line area, operator removed tongs. Corrected On-Site Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to three compartment sink, due to rice residue clogging drain.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in prep coolers, raw shelf eggs stored over raw beef. Operator removed and stored on bottom shelf. Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with splitter.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink next to three compartment sink used as dump sink with food residue in sink. Observed hand wash sink at cook line used as storage rack for tongs.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in women's bathroom. Manager provided paper towels. Corrected On-Site
Food safety inspection conducted on 12/10/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 5/14/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-05-14: Current Hotel and Restaurant license not displayed **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. Warning - From follow-up inspection 2024-05-14: Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. Warning - From follow-up inspection 2024-05-14: Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. Warning **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area. Warning - From follow-up inspection 2024-05-14: Observed reach in cooler gaskets torn at preparation area. Warning **Time Extended**
- 22-59-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) Warning - From follow-up inspection 2024-05-14: Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-05-14: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
Food safety inspection conducted on 5/14/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 5/13/2024
High Priority
10
Intermediate
2
Basic
12
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup without a handle inside sesame seeds container. Employee removed it. Corrected On-Site Warning
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knife stored between equipment in preparation table across from oven, employee removed and stored it properly. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed cook chewing gum while preparing food in kitchen area. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. Warning
- 10-20-4:Basic - In-use tongs stored on the edge of handwashing sink, at preparation area, operator removed tongs. Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at preparation area. Manager removed it. Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle water inside reach in cooler on top preparation table. Employee removed bottle water. Warning
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area. Warning
- 08B-12-5:Basic - Stored food not covered. Observed raw chicken not covered inside walk in cooler. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container with sesame seeds not labeled with common name in kitchen area next to reach in freezer, Manager labeled product. Corrected On-Site Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop for serving rice inside standing water at 82F, employee removed scoop, employee was coached on proper holding temperature 135 F above. Repeat Violation Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables inside walk in cooler. Employee stored product properly. Corrected On-Site Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over sausages and RTE vegetables. Operator relocated chicken and beef. Corrected On-Site Repeat Violation Warning
- 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 over raw beef inside reach in cooler in kitchen area across reach in freezer. Chef removed product and stored it properly. Corrected On-Site Repeat Violation Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw chicken and RTE food without changing gloves and washing hands. Kitchen Manager was coached on how to use gloves and handwashing procedures. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (66F - Cold Holding); seaweed (67F - Cold Holding) at preparation table next to rice cooker. As per the manager since 10am more than 4 hours . Operator discarded the product. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50F - Cold Holding); raw beef (49F - Cold Holding); raw liver (49F - Cold Holding); cooked ground chicken (55F - Cold Holding) at drawer reach in cooler. As per manager less than 3 hours. And tofu (66F - Cold Holding); seaweed (67F - Cold Holding) at preparation table next to rice cooker. As per the manager since 10am more than 4 hours . Manager moved product to reach in freezer for immediate cooling. second temp -Observed raw pork (43- Cold Holding); raw beef (42- Cold Holding); raw liver (42F-Cold holding) and operator discarded cooked ground chicken, tofu, and seaweed. **Corrective Action Taken** Repeat Violation Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to flour at under preparation table. Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500 +ppm) operator added water , final concentration: Triple Sink (Quaternary 200ppm) Corrected On-Site Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 500 +ppm); operator added water, final concentration: Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site Warning
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Food safety inspection conducted on 5/13/2024 revealed 24 total violations (10 high priority, 2 intermediate, 12 basic).
Inspection on 1/24/2024
High Priority
6
Intermediate
2
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water at the kitchen area next to reach in freezer.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a soy plastic container stored on floor at walk in cooler. Manager moved the container to a shelf. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. One located in front of the stove.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice utensil inside water at 80°F. Operator discarded the water. Corrected On-Site
- 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 tuna stored over gyosas at walk in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna volcano stored over vegetables at reach in cooler preparation area. Operator relocated the tuna to the bottom part. Corrected On-Site
- 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 at reach in cooler. And raw beef stored over raw pork at walk-in cooler. Manager rearranged the products. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs on reach in cooler out of order above 45°F. Manager moved the shells eggs to the walk-in cooler for rapid cooling. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (50 F - Cold Holding); raw pork (53 F - Cold Holding); raw chicken (47 F - Cold Holding) at reach in cooler drawers preparation area. As per operator for less than two hours. Operator moved the raw products to the walk in cooler for rapid cooling. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residue and knife inside of hand wash sink preparation area. Manager removed the knife. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 1/24/2024 revealed 11 total violations (6 high priority, 2 intermediate, 3 basic).
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Last Enriched At: 5/14/2025
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