KIKO SUSHI SOUTH MIAMI
5829 SW 73 ST STE 5B
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. - From follow-up inspection 2025-04-22: Observed exterior soiled; at callback. **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. - From follow-up inspection 2025-04-22: Observed cooler with ambient temperature of 67F. **Time Extended**
- 14-25-5:Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed as shelf liner for sauces in kitchen area. - From follow-up inspection 2025-04-22: Observed as shelf liner for sauces in kitchen area; at callback. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers. - From follow-up inspection 2025-04-22: Observed in chest freezers; at callback. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in between two coolers at front counter. - From follow-up inspection 2025-04-22: Observed in between two coolers at front counter; at time of callback. **Time Extended**
- 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature dishwasher machine not reading properly. - From follow-up inspection 2025-04-22: Observed temperature dishwasher machine not reading properly; at callback. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers. - From follow-up inspection 2025-04-22: Observed soiled gaskets in multiple reach in coolers. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers above three compartment sink. - From follow-up inspection 2025-04-22: Observed old labels on containers above three compartment sink; at callback. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment. - From follow-up inspection 2025-04-22: Observed in reach in coolers throughout establishment; at callback. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area. - From follow-up inspection 2025-04-22: Observed in warewash area; at callback. **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 shell eggs stored above miso paste. - From follow-up inspection 2025-04-22: Observed raw shell eggs stored above Krab; ready to eat. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. - From follow-up inspection 2025-04-22: fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. There was no food discarded. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. - From follow-up inspection 2025-04-22: Observed at front counter cooler with ambient temperature of 67F. The following TCS foods stored inside: fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-04-22: Observed no form or kit; at time of callback. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is kept. Observed knives stored on rusted shelves. - From follow-up inspection 2025-04-22: Observed soiled shelves where dry food is kept; at callback. **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 on site. Repeat Violation - From follow-up inspection 2025-04-22: Observed no test kit on site; at callback. **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. Repeat Violation - From follow-up inspection 2025-04-22: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept. Observed knives stored on rusted shelves. - From follow-up inspection 2025-04-22: Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept. **Time Extended**
Food safety inspection conducted on 4/22/2025 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 4/21/2025
High Priority
4
Intermediate
8
Basic
12
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed as shelf liner for sauces in kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed cases of soy sauce on floor of walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in between two coolers at front counter.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature dishwasher machine not reading properly.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed in kitchen area; above prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers above three compartment sink.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10-2024. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above miso paste.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
- 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**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is kept. Observed knives stored on rusted shelves.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink near kitchen entrance with sponges stored inside. Repeat Violation
- 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 on site. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for any employees.
- 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 no written plans for sushi rice that is held on time.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept. Observed knives stored on rusted shelves.
Food safety inspection conducted on 4/21/2025 revealed 24 total violations (4 high priority, 8 intermediate, 12 basic).
Inspection on 1/23/2024
High Priority
2
Intermediate
6
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon and tuna bearing the label inside of reduced oxygen package at walk in cooler. Operator open the individual packages. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At women and men bathrooms.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cut onions. And raw shells eggs stored over bottles of beer At walk in cooler. Operator removed the shells eggs. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed Sushi rice not time marked at sushi station. Manager time marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink sushi station. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment used Victoria sanitizer not chemical test was provided.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink sushi station. Paper towels was provided. Corrected On-Site
- 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. Food employees reporting agreement was provided, printed and signed by employers. 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. The written procedures was provided. **Corrective Action Taken**
Food safety inspection conducted on 1/23/2024 revealed 11 total violations (2 high priority, 6 intermediate, 3 basic).