AMAZONIA NIKKEI

Name: AMAZONIA NIKKEI
Address: 6704 MAIN ST, MIAMI LAKES, FL, 33014, US
Rating: 7.3

6704 MAIN ST, MIAMI LAKES, FL 33014

License #2336857

🍱 Japanese/Sushi ℹ️

7.3 Grade F / 100

Failing Health Score

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Latest inspection

June 23, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMAZONIA NIKKEI in MIAMI LAKES currently holds an InspectFL Health Score of 7.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 102 total violations — 27 critical, 27 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 27, 2024

The latest inspection on June 23, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

102

Coverage note

Inspector notes linked where available

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AMAZONIA NIKKEI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[03G-53-1] Observed risotto,picaña,cooked beef,mashed potatoes, cooked pork, cooked fish, raw fish, cooked duck using ROP method without a HACCP plan not properly labeled with the production time and date.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over beef in walk in cooler. Operator properly stored it.
[01B-02-5] 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. See stop sale. Sushi rice.
[03F-02-5] 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. See stop sale. Sushi rice.
[03G-09-5] Observed risotto,picaña,cooked beef,mashed potatoes, cooked pork, cooked fish, raw fish, cooked duck in ROP with more than 48 hours not labeled it in walk in cooler.

Disposition: Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over beef in walk in cooler. Operator properly stored it.
[03F-02-5] 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. See stop sale. Sushi rice.
[03G-09-5] Observed risotto,picaña,cooked beef,mashed potatoes, cooked pork, cooked fish, raw fish, cooked duck in ROP with more than 48 hours not labeled it in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03G-53-1] Observed risotto,picaña,cooked beef,mashed potatoes, cooked pork, cooked fish, raw fish, cooked duck using ROP method without a HACCP plan not properly labeled with the production time and date.
[01B-02-5] 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. See stop sale. Sushi rice.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08A-05-6] Observed raw shell eggs over raw onions in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
[03G-50-1] 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 cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone by food in kitchen. Operator removed phone.
[08B-38-4] Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed them from floor.
[08B-52-4] Food stored under AC vents. Observed huancaina sauce under AC vents dripping in kitchen. Operator removed food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with water unlabeled in kitchen. Operator labeled bottle.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over pastas inside Walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef steak (120 F - Hot Holding) in kitchen. As per Operator meat has been there for 2 hours. Operator started to reheat meat.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed HWS sink in Bar not used for hand washing.
[03G-50-1] 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 cook chill food and food vacuum packaged holds for more than 48 hours. Observed beef and ribs.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pastas not date marke inside reach in cooler in front counter. As per Operator pastas were cooked last Sunday April 19, 2026.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08B-38-4] Food stored on floor. Observed multiple fish box on walk in freezer floor.
[10-08-5] Ice scoop handle in contact with ice.
[16-46-4] Old labels stuck to food containers after cleaning.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed duck, beef, quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Croutons, ground cookies, sugar containers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over beef in walk in cooler. Operator properly stored it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice.
[03F-02-5] 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. See stop sale. Sushi rice.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked duck, cooked beef, cooked quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by garbage can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed gallons of soap storage on hand sink located next to dishwasher machine.
[31B-03-4] No soap provided at handwash sink.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee placed food items on her mouse while preparing food. Instructed operator regarding procedures.
[08B-38-4] Food stored on floor. Observed multiple food cases in walk in cooler/ freezer floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil inside standing water at 85°F. Operator discarded it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over raw corn, in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed ground tuna, ground salmon in ROP no frozen in walk in cooler.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed duck, beef, quinoa, risotto, mashed potatoes, mashed sweet potatoes, salsa boloñesa, cooked vegetables.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above three compartment sink.
[10-08-5] Ice scoop handle in contact with ice.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched bread and cooked burger without gloves. Operator discarded burger and bread, and placed pair of gloves on hands.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touched bread and cooked burger without gloves. Operator discarded burger and bread, and placed pair of gloves on hands.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked beef on reduced oxygen packaged cooked from more than 48 hours without label.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by bag of dirty table cloth and napkins.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice.
[03G-18-5] Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.