Kaiyo
81701 Old Hwy, Islamorada, FL 33036 · Permanent Food Service · License 5402776
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection8 high priority (7 no follow-up needed, 1 fixed on the spot, 3 repeats), 2 intermediate, 3 basic (1 repeat)-40
- Safety score60
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 13, 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 priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cream cheese in cold holding unit @55°F over night , over 4 hours
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over cooked rice
Fixed on the spot
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw chicken in sink thawing in a container withe raw seafood in sink in standing water
Code 22, Food-contact surfaces clean and sanitized: Glass machine at 0 ppm Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink will be used to sanitize until dishwasher is repaired
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Repeat violation
Spray hose at dish sink lower than flood rim of sink.
Repeat violation
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violation
Intermediate2
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.
Raw fish for sushi menu not identified as raw
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade is soiled
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Lobster,fish thawing in sink with standing water
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.