Naruto 88 Bistro

10471 N Kendall Dr Ste B104, Miami, FL 33176 · Permanent Food Service · License 2328528

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
11 high priority (8 no follow-up needed, 3 fixed on the spot, 1 repeat), 5 basic (3 repeats)
-43
Safety score57

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

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

16 violations found

First visitAug 18, 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.
16 violations found:
- 11 High priority
- 5 Basic
What the inspector cited
High priority11
- 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 ramen eggs (60°F - Cold Holding) inside reach in cooler across cook line, as per operator for over 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ramen eggs (60°F - Cold Holding) inside reach in cooler across cook line, as per operator for over 4 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed lemongrass pork (120°F - Hot Holding); char sui pork (118°F - Hot Holding) on top of steam table. As per operator for 2 hours. Advised operator to reheat products.
  Repeat violation
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed establishment utilizing time as public health control on boba pearls with no time mark. As per operator boba was prepared 2 hours prior to inspection. Operator added time mark.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed tongs stored in dirty water at steam table. Operator removed tongs.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed employee wash hands at hand sink with no soap.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed pork skin stored directly inside non food grade bag inside walk in freezer.
  Non-food grade paper/paper towel used as liner for food container.
  Observed non food grade paper towel lining containers of raw fish in sushi bar.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed container of neosporin stored on top of prep table next to clean plates across cook line.
  Toxic substance/chemical improperly stored.
  Observed bottle of soap stored on shelf next to honey in dry storage.
  Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Quaternary 400+ppm). Operator added more water for final concentration Triple Sink (Quaternary 200ppm).
  Fixed on the spot
Basic5
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic cup with no handle stored inside containers of rice. Operator removed cup.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelf underneath steam table heavily soiled.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Observed water draining onto floor at noodle station behind cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed cracked floor tiles at hand sink near cook line.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed standing water on floor at hand sink near cook line.
  Repeat violation
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.
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.