Katana Cocina Nikkei
1952 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1618395
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 16 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler cooked rice (44-47°F - Cooling) in a deep covered plastic container. Per operator cooked last night and stored in walk-in cooler overnight
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler cooked rice (44-47°F - Cooling) in a deep covered plastic container. Per operator cooked last night and stored in walk-in cooler overnight. See stop sale.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Operator primed machine rechecked 100 Ppm chlorine.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee rinse hands in three compartment sink.
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in container of salt the scoop handle in contact with the salt.
In-use tongs stored on equipment door handle between uses.
Observed three pairs of tongs on oven door handle.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Prep table cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee on cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One cook wearing a watch on left wrist while preparing edamame..
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.
- Stop sale
- An order that the food can’t be sold or served.