KIRIN RESTAURANT

Name: KIRIN RESTAURANT
Address: 4285 N SR 7, LAUDERDALE LAKES, FL, 33319, US
Rating: 79.9

4285 N SR 7, LAUDERDALE LAKES, FL 33319

License #1611847

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KIRIN RESTAURANT in LAUDERDALE LAKES currently holds an InspectFL Health Score of 79.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 10 major, 19 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

None on file yet

The latest inspection on February 17, 2026 shows 12 observation rows: no critical rows, 7 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In ware washing area ceiling tiles have water damage and hanging.
[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 poster to manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cook line soiled with grease. 2. Flip top opposite entrance door of kitchen soiled with food debris. Operator cleaned during the inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line has cut marks and is no longer cleanable
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink opposite steam table. Operator removed during the inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine in wait station has Accumulation of black/green mold-like substance . Operator cleaned during the inspection.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at entrance to dish washing area. Operator provided during the inspection.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to dish washing area. Operator placed paper towels above sink until dispenser is repaired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at entrance to dish washing area. Operator provided during the inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line soiled with food debris.

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Cup without handle stored in container of salt in back prep area. Manager removed cup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of low boy cooler at end of cook line soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Manager replaced.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1). In walk in cooler, raw duck stored over raw peeled onions in walk in. Manager rearranged for proper storage. 2). In low boy cooler by end of cook line, bowl of raw beef stored over cooked egg custard. Manager rearranged for proper storage.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under round cutting board on prep table by walk-in cooler. Employee removed cloth.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside of building and touched door handle when returning and immediately touched raw beef to prepare without washing hands and changing gloves. Reviewed with employees proper handwashing procedures and employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PREP TABLE// Bean sprouts ( Cold Holding-67F), Cooked mushrooms (47F - Cold Holding); Peas and carrots (65F - Cold Holding). Per manager all foods prepped 2 hours ago. Manager placed in cooler to quick chill.
[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. Provided printed poster to manager.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table near walk-in cooler in kitchen. Manager removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like buildup at dishwasher area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10 ppm at front service area. Employee corrected to 100 ppm.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in container of water on table in front service area at 77 F. Manager dumped water from container.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In front service area reach in cooler, employee food stored next to public beverages.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on top of prep table at back of kitchen.
[22-20-5] Accumulation of black substance in the interior of the ice machine/bin at front area salt container. Mold like buildup along baffle in ice machine bin.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in front service area soiled with food debris .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, baked stuffed pork bread (117F - Hot Holding). Per employee in hot box approximately 1 hour. Employee returned to oven to reheat.
[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. Dishwasher put up clean dishes immediately after rinsing and loading dirty dishes without first washing hands. Reviewed proper handwashing with dishwasher, dishwasher washed hands.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open container of water stored on shelf above prep table and next to clean plates. Manager removed.
[08B-12-5] Stored food not covered. Dried tea leaves in containers in front service area uncovered.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. 3 ceiling tiles in dishwasher area with water damage.

Community reaction

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Community pulse