AOKI TEPPANYAKI
7535 N KENDALL DR #2 530 · MIAMI · Dade County · FL 33156
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 4
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in hallway prep area. Observed 4 live flies in warewash. **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed across cook line raw chicken and beef stored above eggs and raw shrimp. Chef moved dyeing inspection. Observed in sushi bar area raw chicken over raw pork; operator changed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside for more than 4 hours: tofu (49F – Cold Holding); gyoza sauce with oil and garlic (49F – Cold Holding); miso garlic oil sauce (49F – Cold Holding). **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside for more than 4 hours: tofu (49F – Cold Holding); gyoza sauce with oil and garlic (49F – Cold Holding); miso garlic oil sauce (49F – Cold Holding). Observed on cook line butter (50F – Cold Holding). As per operator, butter there less than 2 hours; ice was added to bin to chill. **Corrective Action Taken** **Warning**
Intermediate 6
53A-10-4Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to calibrate thermometer verbally with inspector. Inspector went over process with chef; 32F. **Warning**
05-07-4Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chef unable to calibrate thermometer verbally with inspector. Inspector went over process with chef; 32F. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish racks in warewash area. Observed soiled can opener blade; not in use. Observed sticky shelves above prep table in hall. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed hose stored in hand sink at warewash area. **Warning**
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Observed on clean dish racks. Observed on knife magnet in sushi area. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Observed in bar area. **Warning**
Basic 15
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. **Warning**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dish machine. **Warning**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Observed in upstairs storage area. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning**
14-74-7Basic – 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 reach in cooler in prep hall with ambient temperature of 56. The following CT's foods stored inside: tofu (49F – Cold Holding); gyoza sauce with oil and garlic (49F – Cold Holding); miso garlic oil sauce (49F – Cold Holding). **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed across cook line at sushi bar. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on shelf at kitchen entrance employee items section; stored above hibachi carts. **Warning**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line at 88F. **Warning**
51-13-4Basic – No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email. **Corrective Action Taken** **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout establishment. **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. Observed on containers in warewash. **Warning**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment. **Warning**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand sink in ware wash area. **Warning**
Inspector observations synchronized from DBPR on September 12, 2026 11:44 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.