Chef Kabana

7500 NW 25 St Ste 103, Miami, FL 33122 · Permanent Food Service · License 2330015

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed by the Oct 6 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
1 high priority (fixed by the Oct 6 follow-up), 2 intermediate, 9 basic
-18
Extension granted on Sep 28, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score80

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

Inspection history

1 inspection · 3 visits

Jul282026

Routine inspection

12 violations found · Inspector came back 2 times

2nd follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 1 Intermediate
- 7 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed a dented can of ketchup inside of the walk in cooler
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed rice pudding prepared onsite no date marked.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed front counter hand washing sink used as a dump sink.
Basic9
- Code 12, Handwashing and hygienic practices: Employee beverage container in a cold holding unit with food to be served to customers.
  Observed bottles of water inside of reach in cooler, and top of prep table.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee preparing food with no hair restraint. Employee put a hat
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves with rust.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of oven. Soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Stop sale: An order that the food can’t be sold or served.