Le Specialita / Kryu

40 NE 41 St, Miami, FL 33137 · Permanent Food Service · License 2338536

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.High priority, repeat · 25 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
5 high priority (1 fixed on the spot, 1 repeat), 9 intermediate (2 fixed on the spot, 2 repeats), 12 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-59
Safety score41

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov42026

Complaint inspection

26 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 5 High priority
- 9 Intermediate
- 12 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed two ROP bags of cooked octopus at reach in cooler by cook line.
- Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Observed two ROP bags of cooked octopus at reach in cooler by cook line.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw white fish tray stored over cooked zucchini at reach in cooler across cook line.
  Raw animal food stored over canned/bottled drinks.
  Observed raw white liquid eggs container stored over an open milk container. Employee stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee soiled gloves with personal items, and proceed to handle clean equipment. Coached employee to discarded soiled gloves and wash hands.
Intermediate9
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed raw hamachi tartare and tartare di beef offered at menu not identified as a raw.
  Repeat violation
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk container not dated at dessert area.
- Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Observed raw beef stored inside ROP bags at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board at prep area by prep sink at kitchen. Observed blue cutting board soiled by three compartment sink. Observed slicer soiled by pizza station.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink blocked at ware washing area. Employee removed.
  Fixed on the spotRepeat violation
  Handwash sink used for purposes other than handwashing.
  Observed a cup stored inside hand sink bar area. Employee removed.
  Fixed on the spot
Basic12
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method with a HACCP plan not properly labeled with the production time and date.
  Observed raw chicken stored inside ROP bags not dated and labeled.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic bottles of water stored on floor by prep area near hand sink. Observed cooking oil containers stored on floor across oven by dry storage hand sink.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil stored inside container with water at 103°F by cook line. Employee discarded water.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed by ware washing area.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee plastic bottles of water stored inside reach in cooler across cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl no handle stored inside flour container and semolina container by storage near mop sink.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at prep area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
  Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents soiled above ware washing area.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employees bags stored on top of mop sink.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug62026Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  More time given
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  At the first visit
  Observed reach in cooler gaskets soiled.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time 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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.