NIKUDO JAPANESE BUFFET
18812 S DIXIE HWY · CUTLER BAY · Dade County · FL 33157
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
44 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee was cleaning the shelves in cookline area then proceeded to cook without washing hands
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ranch dressing (52°F – Cold Holding); cut tomatoes (51°F – Cold Holding); egg salad (51°F – Cold Holding); pasta (53°F – Cold Holding); krab sakad (53°F – Cold Holding); squid salad (52°F – Cold Holding) located in front buffet area. According to owner they keep temperatures for the unit using cold water from under the unit. When the water was tested it was at 58°. krab meat (46°F – Cold Holding); raw shrimp (47°F – Cold Holding); raw beef (48°F – Cold Holding); raw chicken (49°F – Cold Holding); rice (49°F – Cold Holding); noodles (49°F – Cold Holding)located in cold station in hibachi section. raw tuna (49°F – Cold Holding); cream cheese (49°F – Cold Holding); cooked eggs (47°F – Cold Holding); imitation krab (47°F – Cold Holding)located in front counter at sushi bar. raw tuna (48°F – Cold Holding); imitation krab (48°F – Cold Holding); sauces (48°F – Cold Holding)in reach in cooler in sushi bar, ambient temperature at 50°
03F-02-4High 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. Sushi rolls and sushi rice located in front counter area **Repeat Violation**
08A-01-4High Priority – Raw animal food stored over cooked food. Observed raw fish over cooked chicken inside reach in cooler in cookline area **Repeat Violation**
35A-04-4High Priority – Rodent activity present as evidenced by 50 + rodent droppings found around the corners of the dry storage area where bottle drinks are stored . Also observed 20 + rodent droppings around soda station located next to cookline area
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For section where they have chocolate fondue and strawberries and cut pineapple where costumers can serve themselves **Repeat Violation**
Intermediate 5
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. Reach in cooler interior , reach in cooler shelves, oven interior , ice machine interior Repeat Violation** **Repeat Violation**
31A-10-4Intermediate – Equipment drain line draining into handwash sink. **Repeat Violation**
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Brillo pad **Repeat Violation**
02B-02-4Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hand out was provided to operator **Corrected On-Site**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken cooked 2 days prior to inspection according to owner **Repeat Violation**
Basic 33
16-03-4Basic – Accumulation of debris inside warewashing machine. **Repeat Violation**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
23-15-4Basic – Accumulation of food debris/soil residue on handwash sink. **Repeat Violation**
14-01-4Basic – Bowl or other container with no handle used to dispense food. **Repeat Violation**
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets around kitchen area, cabinets in server station , cabinets under buffet area. Chest freezer exterior **Repeat Violation**
36-75-4Basic – Build-up of soil/debris on the floor under shelving. Around kitchen area **Repeat Violation**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
14-05-4Basic – Cardboard used to line food-contact shelves. **Repeat Violation**
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed boxes of shrimp stored in walking freezer floor and plastic containers of sauce stored inside walking cooler floor **Repeat Violation**
36-36-4Basic – Ceiling tile missing.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
12B-12-4Basic – 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. **Repeat Violation**
14-11-4Basic – Equipment in poor repair. Shelves by server station are broken or the wood looks to have water damage , chest freezer in cookline area**Repeat Violation** **Repeat Violation**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
36-18-4Basic – Floor tiles cracked, broken or in disrepair. In cookline area **Repeat Violation**
33-19-4Basic – Garbage on the ground and/or pad around dumpster. **Repeat Violation**
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Server station **Repeat Violation**
33-16-4Basic – Open dumpster lid. **Repeat Violation**
14-67-4Basic – Reach-in cooler gasket torn/in disrepair. In server station **Repeat Violation**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
08B-13-4Basic – Stored food not covered in walk-in cooler. Observed containers of noodles, raw pork, boiled eggs, inside walking cooler **Repeat Violation**
25-02-4Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons in front counter
36-72-4Basic – Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**
36-26-4Basic – Wall soiled with accumulated black debris in dishwashing area.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. By server station also the wall is in disrepair in the same area **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Salt containers **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 1:35 AM.
Violation category totals
3 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
7 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
9 observation(s)
1 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.