KATANA COCINA NIKKEI

Name: KATANA COCINA NIKKEI
Address: 1952 WESTON RD, WESTON, FL, 33326, US
Rating: 20.2

1952 WESTON RD, WESTON, FL 33326

License #1618395

🍱 Japanese/Sushi ℹ️

20.2 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KATANA COCINA NIKKEI in WESTON currently holds an InspectFL Health Score of 20.2 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 September 16, 2026. Across those visits, inspectors documented 61 total violations — 23 critical, 12 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 10, 2025

The latest inspection on September 16, 2026 shows 12 observation rows: 5 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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KATANA COCINA NIKKEI 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked rice (44-47F - Cooling) in a deep covered plastic container. Per operator cooked last night and stored in walk-in cooler overnight
[06-09-2] Commercially processed reduced oxygen packaged fish SALMON 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs on oven door handle.
[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 in container of salt the scoop handle in contact with the salt.
[12A-20-4] Employee washed hands with no soap.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in three compartment sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish SALMON bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked rice (44-47F - Cooling) in a deep covered plastic container. Per operator cooked last night and stored in walk-in cooler overnight. See stop sale.
[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. Observed employee on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a watch on left wrist while preparing edamame..
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Operator primed machine rechecked 100 Ppm chlorine.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed left interior side of ice machine with accumulation of black/green mold-like substance
[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 defrosted mahi and salmon bearing a label indicating that it is to remain frozen until time of use and not removed from reduced oxygen package.
[14-11-5] Equipment in poor repair. Right freezer door not fully attached to unit. Kelvinator reach in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored over raw calamari in reach in freezer. Operator stored correctly. Observed in top portion of flip top cooler raw chicken stored behind raw beef. Operator stored correctly.
[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. Observed defrosted mahi and salmon bearing a label indicating that it is to remain frozen until time of use and not removed from reduced oxygen package.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 2 water pitchers in hand washing sink at service station . Operator removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviches and tiraditos not marked as raw.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator had inferred

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front bar.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed can of energy drink stored on prepping table in kitchen. Employee removed and stored correctly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prepping counter at front bar. Employee removed item.
[08B-12-5] Stored food not covered. Observed at reach in freezer - fries and sweet fries not covered. employee covered items.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting washed limes with bare hands. As per operator items were being cut for drink garnish. Employee washed hands properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at sushi bar - raw salmon stored over ready to eat huancaina sauce. Employee stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at flip top cooler in kitchen - raw chicken stored behind raw fish. Operator stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib next to triple sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviches and tiraditos not marked as raw.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to 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 tuna thawing in Reduced oxygen package (29F) operator opened packages for proper thawing.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 5 personal drinks stored on prepping table in beverage room. Operator stored correctly.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing wrist watch. Employee removed item.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear exit door without handle, hole of approximately 2" in diameters.
[08B-38-4] Food stored on floor. Observed boxes of soy oil stored directly on floor at beverage room. Operator stored correctly.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen and sushi bar.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - Raw beef (not commercially packaged) on top of fries. Operator stored correctly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed shells use as plates and not discarded after use.
[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 at cooler in cook line - cooked octopus (46F - Cold Holding) as per operator item held out of temperature for approximately 40 hours - items not portioned or prepared today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler in cook line - cooked octopus (46F - Cold Holding) as per operator item held out of temperature for approximately 40 hours - items not portioned or prepared today. See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to triple sink. Food debris in sinks drain.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 employee on duty without proof of food handlers training.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per person in charge. No written plan. Provided person in charge with form.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink next to triple sink additionally at sink at sushi bar.