Kin D Thai & Sushi
12889 US Hwy 98 W Ste 102A, Miramar Beach, FL 32550 · Permanent Food Service · License 7601751
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink on left side of splitter.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 3 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 visitRoutine inspection
- First visitOct 1, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink on left side of splitter.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license..
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Thawing shrimp 28°F in hand wash sink. Employee removed shrimp to prep sink under cold running water.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Raw chicken stored in upright freezer not labeled.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing- shrimp 28°F in hand wash sink. Employee removed shrimp to prep sink under cold running water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed 2 employee plates with food and utensil on food contact surface in kitchen. Employee removed food and placed in dining room.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.