- Basic - Attached equipment soiled with accumulated grease.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Tuna 52° F, Eel 51° F, Rice 84° F for less than 4 hours. Corrective action taken by operator.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over ready to eat.
- Intermediate - Handwash sink used for purposes other than handwashing. Thrawing. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Thermometer
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. Paint peeling in kitchen
- Basic - Wall soiled with accumulated grease. By stove
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter
- High Priority - Potentially hazardous (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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp corrective action take reheat.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over tea
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bug spray
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers. Rice , flour
|
12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dust/debris on exposed wire.
|
8/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dust/debris on exposed wire.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Wall in disrepair. Back door
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 50?F,
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
4/19/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.on cookline
- Violation: 36-11-1 Floors not maintained smooth and durable.kitchen and front area
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.front and little room that they have outside that has food
- Violation: 37-06-1 Observed wall soiled with accumulated grease.by stove
- Violation: 37-09-1 Wall not smooth and easily cleanable.kitchen by back door
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.where they keep the soup
- Violation: 42-11-1 Observed unnecessary items on the premise.reach in cooler that is not being used
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.it on the floor under handsink in kitchen
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
10/12/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.mens
- Ceiling not smooth and easily cleanable.where they keep the soup
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.kitchen and front area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen and around reach in freezer and around stove area and water area that carries the food around and around ac cover over kitchen door and front area rock like wall over boats that carries food around
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Observed food debris accumulated on kitchen floor.front and little room that they have outside that has food
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves in kitchen
- Observed gaskets with slimy/mold-like build-up.by three compartment sink
- Observed grease accumulated on kitchen floor.and front are
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.on cookline
- Observed unnecessary items on the premise.reach in cooler that is not being used
- Observed wall soiled with accumulated food debris.by three compartment sink
- Observed wall soiled with accumulated grease.by stove
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.it on the floor under handsink in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wall not smooth and easily cleanable.kitchen by back door
- Wet mop not hung to dry.
|
10/9/2012 | Complaint Full | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical - Observed soil residue in storage containers. flour and rice containers .
- Observed wall soiled with accumulated grease. behind kitchen equipment .
|
6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all reach in units.
|
1/18/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Current hood suppression system report lists violations. Notified Fire AHJ. For reporting purposes only.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
|
8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. REAR
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD SHELF
|
2/15/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. WRONG INFORMATION AT INVOICE STATES THAT FISH MUST BE COOKED This violation must be corrected by : 1/32/2011.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. DRAWER INSIDE FREEZER
- Observed single-service articles improperly stored. AT STORAGE OUTSIDE
|
11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
|
6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood
|
3/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed food stored in a prohibited area. Ac room
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw eggs
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Surface needs to be sealed
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment soiled with accumulated grease. Hood
|
12/30/2009 | Routine - Food | Warning Issued |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/30/2008 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
Restaurant representatives - add corrected or new information about Katana Rest, 920 71 St, Miami Beach, FL »