KYU

Name: KYU
Address: 251 NW 25 ST, MIAMI, FL, 33127, US
Rating: 70

251 NW 25 ST, MIAMI, FL 33127

License #2334276

🍜 Thai ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KYU in MIAMI currently holds an InspectFL Health Score of 70 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 April 30, 2026. Across those visits, inspectors documented 18 total violations — 3 critical, 4 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ice cream at reach in freezer at kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed at glasses and plates.
[29-27-4] mop sink not accessible used for storing equipments.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled and ceiling tiles throughout kitchen area and 3 compartment sink. .
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at cold holding units at establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handsink at bar area used for other purposes.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed fish cooked to 120F at cook line. Employee reheated fish to 160.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touched cooked with fish with soiled hand. Food was discarded by manager.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at wet wiping cloth not stored in sanitizing solution between uses at cook line and preparation area next at kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer gaskets soiled throughout kitchen.

Community reaction

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Community pulse