Sokai Sushi Bar Kendall
11735 SW 147 Ave Unit 36, Miami, FL 33196 · Permanent Food Service · License 2334108
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (no follow-up needed), 4 intermediate, 6 basic-27
- Safety score73
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 visitAug 27, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked rice portion (56°F - Cold Holding). Per operator cooked and portioned Tuesday.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked rice portion (56°F - Cold Holding). Per operator cooked and portioned Tuesday. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed carting of raw shelled eggs over mayonnaise and other tubs of ready to eat food items in walk in cooler. Also observed in front area reach coolers at both prep stations, raw salmon, raw tuna and raw steak over RTE avocado, sauces.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed portion cooked rice with no date label. Observed cooked pork belly with no date label. Per operator cooked on Tuesday.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled red, blue, white cutting boards and stored on shelves where clean equipment are stored in warewashing area.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed inside HWS basin food equipment, for HWS in warewashing area and AC unit in front making it inaccessible to use.
Handwash sink used for purposes other than handwashing.
Observed inside HWS basin food equipment, for HWS in warewashing area.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a case of aluminum coke cans stored on the floor inside walk in cooler. Aldo observed a 5 plastic gallon of soy sauce and 5 galling of condensed milk stored on the floor inside walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed with deep grooves a red, blue, maroon, and white cutting boards stored on shelves where clean equipment are stored in warewashing area.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed soiled dry wiping cloth stored on front counter in prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed an accumulation of grease and food debris on exterior of derp fat fryer. Observed soiled walk in cooler door gasket.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed a variety of cutlery not stored with handles up but rather the food contact surface up.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled wall behind HWS in front area.
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.