KAMPAI JAPANESE RESTAURANT

Name: KAMPAI JAPANESE RESTAURANT
Address: 8745 SW 72 ST, MIAMI, FL, 331733511, US
Rating: 0

8745 SW 72 ST, MIAMI, FL 331733511

License #2314353

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 15 findings · 6 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

KAMPAI JAPANESE RESTAURANT in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 122 total violations — 24 critical, 8 major, 90 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 19, 2026 shows 15 observation rows: 6 critical, 0 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

122

Coverage note

Inspector notes linked where available

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KAMPAI JAPANESE RESTAURANT 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: Inspection Completed - No Further Action
[06-09-2] 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. See Stop Sale. Observed raw tuna thawed inside reduced oxygen packaging in sushi bar.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. See Stop Sale. Observed raw tuna thawed inside reduced oxygen packaging in sushi bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled. Observed reach in cooler gaskets soiled across cook line.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rub hands together for less than 10 seconds while washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (77F - Cold Holding) at cook line, as per operator for one hour. Operator placed product inside reach in cooler for rapid cooling.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over noodles inside reach in cooler across cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 81F at sushi bar.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter sushi bar, put on gloves, and began to prepare customer order without first washing hands.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled under sushi bar counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under sushi bar counter heavily soiled.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of glass cleaner stored next to clean plates in sushi area. Operator removed can.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sinks in men and women bathroom.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line.
[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. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to open bags and remove product.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above reach in cooler in kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf in dish area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled under counter at sushi bar.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup between fryer and stove at cook line.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table heavily soiled at sushi bar.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of cutting board at sushi station.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of sliced oranges at reach in cooler across from cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked noodles inside reach in cooler across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for sushi rice without written procedures.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water 84F at sushi bar
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature 47F across from cook line. Operator began to add ice to TCS products and called technician.
[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. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to remove tuna from package while thawing.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in prep area next to fryer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table at sushi bar.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor at sushi bar heavily soiled with old food debris under reach in cooler at sushi bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Observed shelves heavily soiled with clean equipment at sushi bar area.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Observed interior of standing reach in freezer soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table at sushi bar heavily soiled and in back prep area above reach in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area.
[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. Observed employee scratch face then began to prep food without changing gloves or washing hands in between.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating food then handle clean utensils without changing gloves or washing hands in between.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed krab rangoon stored in non food grade bag inside reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over edamame at flip top portion of reach in cooler at cook line.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef inside standing reach in freezer, all products removed from original packaging.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw scallops (55F - Cold Holding); raw tempura shrimp (56F - Cold Holding) at reach in cooler across from cook line. As per operator items have been stored inside for over 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw scallops (55F - Cold Holding); raw tempura shrimp (56F - Cold Holding) at reach in cooler across from cook line. As per operator items have been stored inside for over 4 hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control without written procedures. Provided operator with form via email. Operator printed and filled out form.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[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. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator set up Triple Sink (Chlorine 100ppm)
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic container inside the sugar container. Employee removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in water at 71°F near the sushi bar station. Operator discarded water and washed utensils.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line.
[22-16-4] Observed reach-in cooler interior have accumulation of soil residues, located at cooking line.
[14-17-4] Walk-in coolershelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside the hand sink, located near the soda station. Employee removed the container.