KITSUNE HOUSE

Name: KITSUNE HOUSE
Address: 19 SE 2 AVE STE 4/4-1, MIAMI, FL, 33131, US
Rating: 79

19 SE 2 AVE STE 4/4-1, MIAMI, FL 33131

License #2335146

🏨 Hotel/Resort ℹ️

79 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

November 19, 2025 · 1 finding · 0 critical

Routine - Food (follow-up)

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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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KITSUNE HOUSE in MIAMI currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, inspectors documented 61 total violations — 5 critical, 31 major, 25 minor.

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Start with the newest inspection

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 19, 2025 shows 1 observation row: no critical rows, 1 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

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.

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

Community reaction

What do locals think?

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Community pulse

Would you eat here?

KITSUNE HOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Call Back - Complied
[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.

Disposition: Call Back - Complied
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[08B-38-4] Food stored on floor. Observed Buckets of soy sauce on kitchen floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen cooler door gasket soiled.
[08B-12-5] Stored food not covered. Observed most cooked foods inside kitchen cooler not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice exceeds 7 days Cooked prepared 7-06-2025
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy bean at 51 f on the make line . Kitchen cook place the soybean inside reach in cooler.
[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.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.