Mai Kai Restaurant
3599 N Federal Hwy, Oakland Park, FL 33308 · Permanent Food Service · License 1600994
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 complaint inspection3 high priority (2 fixed by the Sep 11 follow-up, 1 fixed on the spot), 3 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed same.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cookline - left flip top - cooked chicken(49-60°F); cooked beef (53°F); raw shrimp (48°F). Per operator items placed in unit approximately 5 hours ago. No items prepped or portioned today. Observed standing water in bottom of reach-in-cooler. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - left flip top - cooked chicken(49-60°F); cooked beef (53°F); raw shrimp (48°F). Per operator items placed in unit approximately 5 hours ago. No items prepped or portioned today. Observed standing water in bottom of reach-in-cooler. See stop sale.
Code 08, Food protection and cross-contamination: 1. Cookline low boy - Raw beef stored over/not properly separated from ready-to-eat cooked chicken.
Operator stored all items properly 2. Cookline left flip top - Raw seafood stored over/not properly separated from ready-to-eat cooked chicken. Operator stored all items properly 3. Appetizer kitchen - grill drawers - Raw beef stored over/not properly separated from ready-to-eat cheese. Operator stored all items properly
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Salmon poke. Reviewed menu updating with operator.
Code 11, Employee health: 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.
Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Prep area. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Left Cookline flip top.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.