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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.
KIKI ON THE RIVER in MIAMI currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 51 total violations — 9 critical, 18 major, 24 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 13, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
KIKI ON THE RIVER has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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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: Met Inspection Standards
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 85°f located at cooked line area. Operator stored on flat grill kitchen.
- [29-49-6] Standing water in bottom of reach-in-cooler. Kitchen.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near exit door kitchen.
- [50-09-4] Current Hotel and Restaurant license not displayed. Operator provided during inspection.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee bottles of water located at cooked line area.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizing solution Quaternary 00ppm located cook line area . Operator discarded the solution during inspection. Recheck quaternary 200 ppm.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
- [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.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries 56°f (cold holding) stored near fryer machine. As per operator less than 30 minutes. Operator stored inside reach in cooler kitchen.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed metal pieces inside hand wash sink bar area. Operator removed during inspection.
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar area and also next to ice machine near exit door kitchen.
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