PAPERCRANE ASIAN BISTRO THAI & SUSHI

Name: PAPERCRANE ASIAN BISTRO THAI & SUSHI
Address: 200 CRANDON BLVD STE 112, MIAMI, FL, 33149, US
Rating: 67

200 CRANDON BLVD STE 112, MIAMI, FL 33149

License #2331832

🍱 Japanese/Sushi ℹ️

67 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 15 findings · 0 critical

Routine - Food

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Quick take

PAPERCRANE ASIAN BISTRO THAI & SUSHI in MIAMI currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 68 total violations — 7 critical, 12 major, 49 minor.

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The latest inspection on January 29, 2026 shows 15 observation rows: no critical rows, 1 major, and 14 minor.

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Inspector notes

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PAPERCRANE ASIAN BISTRO THAI & 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold-like substance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at large and small white cutting boards at cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed chef doing food preparation with no hair restraint at cook line.
[14-11-5] Equipment in poor repair. Observed WIC gaskets in disrepair, RIC gaskets at cook line in disrepair, RIF gaskets in disrepair at kitchen entrance, and RIF interior panel of door in disrepair at second floor.
[08B-38-4] Food stored on floor. Observed bag of red potatoes and frying oil on floor at kitchen entrance and plastic containers of soy sauce at kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside RIF near stairs.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over area holding metal pans, napkins, sauce bottles next to stairs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets and door soiled, RIC at cook line gaskets soiled, and RIF gaskets soiled at kitchen entrance.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic forks not stored face down at kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen entrance wall next to stairs.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at cook line.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Observed test strips expired on 2025.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at sushi area ice machine and by the steam table at kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup stored inside oil container at cook line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout cook line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout kitchen area and sushi preparation area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled above 3 compartment sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf near cook line.
[08B-38-4] Food stored on floor. Observed oil container stored on floor at cook line. Observed bottles of water stored on floor at kitchen entrance. Observed soy sauce container stored on floor by steam table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at cook line. Observed scoop stored in standing water on top of steam table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler at sushi station.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored over raw pork inside walk in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature of (77F - Cold Holding). As per person in charge for approximately 1 hour prior, operator placed raw shell eggs inside reach in cooler for rapid cooling.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Prapast Sumonthee certified by National Registry expired on 12-22-2023.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on top of reach in cooler at cook line soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scrub inside hand washing sink at sushi area.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee training of Maria Hunton missing date of birth.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria Hunton, Jesus Carnen, Friedman Gutierrez, and Kristine Oliveros certification expired on 07-29-2024.