Kan Sushi

900 S Miami Ave Ste 133, Miami, FL 33130 · Permanent Food Service · License 2337473

B
Grade B
Safety score 89 of 100
Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

No paper towels or mechanical hand drying device provided at handwash sink located at sushi area corner hand sink.Intermediate · 6 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 20 routine inspection
    2 intermediate, 5 basic
    -11
  • Safety score89

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

Inspection history

1 inspection · 1 visit

Routine inspection

7 violations found
  1. First visitOct 20, 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.

    7 violations found:

    • 2 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate2

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located at sushi area corner hand sink.

      No soap provided at handwash sink located at bar area.

    Basic5

    • Code 14, Food-contact surfaces designed and maintained: Observed Bowl or other container with no handle used to dispense food inside sushi rice.

      Person in charge removed.

      Fixed on the spot

      Equipment in poor repair.

      Observed reach in cooler in disrepair under slicing machine.

    • Code 25, Single-service items: Observed napkins box stored on floor.

      Person in charged removed.

      Fixed on the spot

    • Code 29, Plumbing and backflow prevention: Observed Standing water in bottom of reach-in-cooler across last sushi area.

    • Code 36, Floors, walls, ceilings and ventilation: Observed Cove molding at floor/wall juncture broken/missing at cooking line entrance.

    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.

Most cited

Food-contact surfaces designed and maintained2
Handwash sinks and supplies2
Single-service items1
Plumbing and backflow prevention1
Floors, walls, ceilings and ventilation1