Lima Estilo Nikkei
180 Crandon Blvd Ste 103, Key Biscayne, FL 33149 · Permanent Food Service · License 2337955
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 Oct 13 complaint inspection3 high priority (fixed by the Oct 14 follow-up, 1 repeat), 3 intermediate (1 repeat), 6 basic-27
- Safety score73
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 visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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.
Observed Cooked white rice 47°F since day before by the person in charge.
Repeat violation
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed no parasite destruction letter for white fish used in ceviche.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked white rice 47°F since day before by the person in charge.
Intermediate3
Code 05, Thermometers provided and accurate: Observed No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Observed Handwash sink not accessible for employee use at all times blocked with preparation table.
Repeat violation
Observed a handwashing sink being used for purposes other than handwashing; a sponge and a scraper were stored the sink.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed rice bucket and bucket of pickled ginger stored on the floor on the dry storage.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water at front line at 65°F.
Code 14, Food-contact surfaces designed and maintained: Observed Wood food-contact surface not properly sealed for sushi rice.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Code 21, Wiping cloths and linens: Observed wet wiping clothe used under to store knives at front sushi counter.
Observed Wet wiping cloth not stored in sanitizing solution between uses on front cooking line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.