Inka Nikkei

14697 SW 104 St, Miami, FL 33186 · Permanent Food Service · License 2338068

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 22 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
4 high priority (1 fixed by the Oct 22 follow-up, 3 fixed on the spot), 1 intermediate, 4 basic
-19
Safety score81

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

Inspection history

3 inspections · 4 visits

Latest inspection

Oct212026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed across from fryer station pooled eggs (72°F - Cold Holding), as per operator out for longer than 4 hours. Operator discarded pooled eggs during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed across from fryer station pooled eggs (72°F - Cold Holding), as per operator out for longer than 4 hours. Operator discarded pooled eggs during time of inspection.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line miso broth (112°F - Hot Holding); shrimp stock (111°F - Hot Holding), chicken stock (102°F - Hot Holding) as per operator less than 4 hours. Operator placed to reheat during time of inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork over cut pineapple in walk in cooler. Operator removed during time of inspection.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Marylin H. Engaging in food preparation, as per operator hired longer than 60 days, without proof training.
Basic4
- 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.
  Observed commercially processed reduced oxygen packaged krab sticks defrosting in reach in cooler. Krab sticks are still frozen during time of inspection and were placed in freezer.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of chicken stored on floor of walk in freezer.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed multiple employee bottles at preparation area in kitchen. Employee removed bottles during time of inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wash cloth not stored in sanitizing solution at preparation area.
Official report, on the Florida DBPR website

Earlier inspections 2

Jul132026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 8 raw tuna still on ROP packages no longer frozen at front counter.. operator segregated to be discarded.
  Administrative complaint
  At the first visitRepeat violation
  Observed 9 yellowfin tuna loins defrosted in commercially processed reduced oxygen packaging at reach in cooler at sushi station in front counter. Operator discarded tuna loins during time of inspection.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw meat stored over washed lettuce in reach in cooler across from cook line. Operator stored properly.
  Fixed on the spot
  At the first visitFixed on the spot
  Observed raw meat stored over washed lettuce in reach in cooler across from cook line. Operator removed raw meat from above lettuce during time of inspection.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a case of bags inside hand wash sink, operator removed during inspection.
  Fixed on the spot
  At the first visitFixed on the spotRepeat violation
  Observed blender and hand blender in hand wash sink to the left of three compartment sink. Operator removed blender and hand blender during time of inspection.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Still observed dispenser not operable. Employee provided paper towel during inspection.
  Fixed on the spot
  At the first visit
  Observed at hand wash sink to the left of three compartment sink paper towels dispenser unable to dispense paper towels.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
  Observed plans submitted on 05/27/2026 but not approved by plan review at the time of the inspection..
  More time given
  At the first visitRepeat violation
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar area added without submitting plans to plan review. 60 day extension given from previous callback as per supervisor Ricardo Gonzalez..
Basic6
- 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.
  Observed 8 raw tuna still on ROP packages no longer frozen at front counter.. operator segregated to be discarded.
  Administrative complaint
  At the first visitRepeat violation
  Observed 9 yellowfin tuna loins defrosted in commercially processed reduced oxygen packaging at reach in cooler at sushi station in front counter. Operator discarded tuna loins during time of inspection.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Still observed ice scoop handle in contact with ice.
  More time given
  At the first visitFixed on the spot
  Observed ice scoop hand,e in contact with ice at ice machine to the left of coffee machine at front counter. Operator removed scoop from ice machine during time of inspection.
  In-use tongs stored on equipment door handle between uses.
  Still observed. Employee removed.
  Fixed on the spot
  At the first visitFixed on the spot
  Observed in-use tongs stored on handle of oven door. Operator removed during time of inspection.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Still observed.
  More time given
  At the first visit
  Observed ice buildup in walk in freezer.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Still observed old label on clean plastic containers.
  More time given
  At the first visit
  Observed cleaned metal pans on shelf across from cook line with old labels.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Still observed.
  More time given
  At the first visit
  Observed wet nesting on metal bowls at shelves to the right of dish machine.
Official report, on the Florida DBPR website

Jul132026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
  Observed plans submitted on 05/27/2026 but not approved by plan review at the time of the inspection.
  Fixed on the spot
  At the first visit
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a bar was added to the left of food service counter without plans submitted to plan review.
  Follow-up, Mar 12, 2026More time given
  Follow-up, May 11, 2026More time given
  Observed plans for establishment without being submitted to plan review. As per supervisor 60 day extension was given.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.