Kampai Japanese Restaurant
8745 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2314353
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot, 1 repeat), 9 basic (6 repeats); basic violations cost 12 at most-32
- Safety score68
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 visitOct 19, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat 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.
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. Observed raw tuna thawed inside reduced oxygen packaging in sushi bar.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed bean sprouts (77°F - Cold Holding) at cook line, as per operator for one hour. Operator placed product inside reach in cooler for rapid cooling.
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 steak stored over noodles inside reach in cooler across cook line.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee enter sushi bar, put on gloves, and began to prepare customer order without first washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee rub hands together for less than 10 seconds while washing hands.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of glass cleaner stored next to clean plates in sushi area. Operator removed can.
Fixed on the spot
Basic9
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. Observed raw tuna thawed inside reduced oxygen packaging in sushi bar.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 81°F at sushi bar.
Repeat violation
In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door handle. Operator removed tongs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed underneath hood filters soiled. Observed reach in cooler gaskets soiled across cook line.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler handles soiled across cook line.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand washing sign at hand sinks in men and women bathroom.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall under sushi bar counter heavily soiled.
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor heavily soiled under sushi bar counter.
Repeat violation
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.
- 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.