KATI ASIAN CUISINE

Name: KATI ASIAN CUISINE
Address: 815 DONALD ROSS RD, JUNO BEACH, FL, 33408, US
Rating: 87.6

815 DONALD ROSS RD, JUNO BEACH, FL 33408

License #6008022

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.6 Grade B / 100

Solid Health Score

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Quick take

KATI ASIAN CUISINE in JUNO BEACH currently holds an InspectFL Health Score of 87.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 23 total violations — 12 critical, 7 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 3, 2025

The latest inspection on March 18, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler Stored properly
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 88 F at cook line Water discarded
[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 - sushi rice Time marked 10:45 am
[08B-38-4] Food stored on floor. Buckets of raw and cooked chicken on the floor in walk-in cooler- stored properly

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Server station Cooked tapioca at 3:14pm (79F cooling) since 11:30am , see stop sale.
[06-09-1] 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. Tuna, escolar Operator removed
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One part time employee
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar 200++ppm chlorine. Operator corrected to 100 ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from outside and started touching food containers inside walk in cooler without washing hands first. Advised operator to tell chef to wash hands
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Server station Cooked tapioca at 3:14pm (79F cooling) since 11:30am , see stop sale.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu Volcano and crab soft shell rolls contains raw fish eggs(masago) not marked for consumer advisory
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple locations throughout the restaurant With raw chicken, herbs. Advised operator to use food grade bags
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw breaded shrimp stored above cooked dumplings. Walk in freezer Raw pork stored above a bag with meatballs. Operator stored properly all products
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler multiple items, Cooked rice at 3:05 pm ( 54F cooling) since 11:30am at 3:52pm 51F cooling . Cooked chicken at 3:04pm ( 50F cooling) since 2 pm at 3:50pm 52F cooling . at this current cooling rate products will not reach 41F within 6 hours. cut cabbage at 2:26pm(50F cooling) since 2 pm. At 3:50pm 56F cooling Rehydrated noodles at 2:32pm( 67F cooling ) since 1 hour. At 3:52pm same temperature. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved all products to walk in freezer
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Use for sushi rice. Emailed form to operator
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler Overstocked container with Raw shell eggs 49F cold holding . Per operator product stored for approximately 20 minutes and not prepared or portioned today. Operator removed overstocked product
[08B-38-4] Food stored on floor. Cook line Containing with cooking oil Operator stored properly
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
[41-10-4] Toxic substance/chemical improperly stored. Bags of cement powder stored next to container with msg on back area. Advised operator to moved cement powder away from food
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line sitting on top of stovetop Vegetables broth 120F hot holding. Per operator product stored for approximately 20 minutes Operator turned flame back on to reheat to 165F++
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar. Raw fish over sauces Operator stored properly

Community reaction

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Community pulse