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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
AOKI TEPPANYAKI in MIAMI currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 10, 2026. Across those visits, inspectors documented 27 total violations — 6 critical, 3 major, 18 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 10, 2026 shows 27 observation rows: 6 critical, 3 major, and 18 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
AOKI TEPPANYAKI has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer.
- [51-18-6] No copy of latest inspection report available. Observed no copy printed.
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 reach in cooler at sushi bar no longer maintaining temperature. No TCS foods stored inside.
- [41-10-4] Toxic substance/chemical improperly stored. Observed degreaser on rack with soy sauce. Operator removed during inspection.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg stored in walk in cooler above sauces for hibachi. Operator rearranged order during inspection.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed in bar.
- [16-46-4] Old labels stuck to food containers after cleaning. Operator had employee remove labels.
- [12A-20-4] Employee washed hands with no soap. Observed employee rinse hand with water after handling food and continue cooking. Inspector spoke with operator on handwashing techniques.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 wahoo filet completely thawed in ROP.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour with no label.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler across cook line: raw chicken over raw shrimp. Operator changed order during inspection.
- [10-08-5] Ice scoop handle in contact with ice. Observed at bar; operator removed and put in dish machine to be washed, rinsed and sanitized.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handle soiled.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed above triple sink.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed tongs stored in handsink in kitchen behind sushi counter. Cook removed during inspection.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
- [36-73-4] Floor soiled/has accumulation of debris. Observed beef blood on floor in walk in cooler. Operator asked employee to mop up during inspection.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed in sink not in use. Operator inverted for proper air drying.
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of DM soiled.
- [35B-02-4] Insect control device installed over food preparation area. Observed on top of toaster at sushi bar. Operator had employees remove from above oven.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line container in contact with seaweed. Operator removed paper towel.
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