Taikin Asian Cuisine
7450 NW 104th Ave, Ste. C101, Doral, FL 33178 · Permanent Food Service · License 2335254
What drove the grade
No soap provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 intermediate (fixed on the spot), 10 basic (2 repeats)-14
- Safety score86
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 visitAug 25, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at bar HWS and at HWS at hallway to preparation area. Soap was provided.
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt at cook line and sugar at bar area not labeled. Products were labeled during inspection.
Fixed on the spotRepeat violation
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 panko scoop handle in contact with product. Scoop was correctly positioned.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board grooved at cook line.
Equipment in poor repair.
Observed RIC gaskets at sushi area in disrepair.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rust at WIC shelves.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on WIF door and floor.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 400+ppm) at bar area. Corrected to 300 ppm.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed inside of 3CS hose spray gun soiled and observed magnetic knives holder at preparation area soiled. Also observed, RIC gaskets soiled at sushi area and cook line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting at metal containers at 3CS.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed speaker and cellphone on shelf above preparation table at prep area. Items were removed
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.