Aoki Teppanyaki

7535 N Kendall Dr #2 530, Miami, FL 33156 · Permanent Food Service · License 2334285

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 10, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 26 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 18 basic (8 repeats); basic violations cost 12 at most
-39
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

27 violations found

First visitAug 10, 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.
27 violations found:
- 6 High priority
- 3 Intermediate
- 18 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 2 wahoo filet completely thawed in ROP.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw egg stored in walk in cooler above sauces for hibachi. Operator rearranged order during inspection.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed in cooler across cook line: raw chicken over raw shrimp. Operator changed order during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed employee rinse hand with water after handling food and continue cooking. Inspector spoke with operator on handwashing techniques.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed paper towel used to line container in contact with seaweed. Operator removed paper towel.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed degreaser on rack with soy sauce. Operator removed during inspection.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry food racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed tongs stored in handsink in kitchen behind sushi counter. Cook removed during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed in bar.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour with no label.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish 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: Ice scoop handle in contact with ice.
  Observed at bar; operator removed and put in dish machine to be washed, rinsed and sanitized.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in cooler.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in reach in freezer.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler at sushi bar no longer maintaining temperature. No TCS foods stored inside.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed top of DM soiled.
  Repeat violation
  Old labels stuck to food containers after cleaning.
  Operator had employee remove labels.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in multiple coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed oven handle soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed above triple sink.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Observed on top of toaster at sushi bar. Operator had employees remove from above oven.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout establishment.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout establishment.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed beef blood on floor in walk in cooler. Operator asked employee to mop up during inspection.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed in sink not in use. Operator inverted for proper air drying.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no copy printed.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.