KAN SUSHI

Name: KAN SUSHI
Address: 900 S MIAMI AVE STE 133, MIAMI, FL, 33130, US
Rating: 59.8

900 S MIAMI AVE STE 133, MIAMI, FL 33130

License #2337473

🍱 Japanese/Sushi ℹ️

59.8 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 11 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KAN SUSHI in MIAMI currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 65 total violations — 11 critical, 18 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on March 16, 2026 shows 11 observation rows: no critical rows, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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Community reaction

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Community pulse

Would you eat here?

KAN SUSHI 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: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plasters not inverted at warewashing shelves.
[14-11-5] Equipment in poor repair. Observed RIC gaskets in disrepair across from fryers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed RIF at sushi station with ice buildup at door.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touch with tempura batter at prep area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at unit under lamp heater at sushi station.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at RIC across from stove at cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at spray hose next to DM.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed HWS at cook line blocked by trash bin. Trash bin was removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed HWS with plastic container full of water at cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at prep area and a bar area.
[31B-03-4] No soap provided at handwash sink. Observed at HWS at bar area.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at sushi station and at prep area across from cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook preparing food in cook line with silver bracelet on.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal containers at shelf across from ware washing station.
[14-11-5] Equipment in poor repair. Observed reach-in coolers gasket at cook line in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer door.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in prep area across from hot line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in coolers gaskets soiled at cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking faucet of hand washing sink at sushi counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar at preparation area not labeled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop dirty dishes at ware washing station and pick up clean dishes without washing hands. Coached manager on proper procedure.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook at cook line touch face/hair before preparing food without washing hands and changing gloves. Employee was coached on proper procedure, changed gloves, and washed their hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp and fried jalapeño hot holding at 113F at sushi counter. As per manager, 3 hours. Products were reheated to 165F and placed at hot holding.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by garbage can, in prep area across from cook line. Operator removed garbage.