MIAMI, FL. Inspectors who walked into Kami-Koi Sushi Fusion on SW 56th Street on May 28 found food sourced from unapproved or unknown suppliers being served in a sushi restaurant, a violation that means no one can trace where that fish came from if a customer gets sick.
That was one of six high-severity violations documented at the Miami-Dade restaurant. The facility was not closed.
What Inspectors Found
The six high-severity citations covered nearly every layer of basic food safety. Inspectors noted that no person in charge was present or performing supervisory duties during the visit. Employees were not reporting symptoms of illness. Handwashing technique was improper.
Food contact surfaces were not properly cleaned or sanitized. Toxic chemicals were stored or labeled incorrectly in a facility where raw fish is handled and plated. And the food sourcing violation, the most serious of the six, flagged ingredients coming from suppliers who have not been vetted or approved by state or federal regulators.
Three intermediate violations rounded out the inspection: multi-use utensils not properly cleaned, single-use items being reused, and inadequate ventilation and lighting.
What These Violations Mean
The food-from-unapproved-sources citation is particularly acute at a sushi restaurant, where fish is often served raw or minimally processed. Approved suppliers are required to meet USDA and FDA safety standards and maintain records that allow regulators to trace product back to its origin if a customer becomes ill. When a restaurant buys from an unknown source, that chain breaks entirely. Listeria, Salmonella, and other pathogens that inspections are designed to catch can arrive on the plate with no record that anyone ever looked.
The illness-reporting violation compounds that risk. Food workers who do not report symptoms of gastrointestinal illness are the documented primary source of norovirus outbreaks in restaurant settings. Norovirus spreads through direct contact and survives on surfaces for days. In a kitchen where handwashing technique is simultaneously flagged as improper, the transmission path from a sick employee to a customer's plate is short.
Improperly cleaned food contact surfaces, including cutting boards, prep tables, and knife handles, act as a transfer point for whatever pathogens arrive through the other violations. Toxic chemicals stored near food without proper labeling introduce a separate risk: acute poisoning through accidental contamination, or a mislabeled container used by an employee who doesn't know what's in it.
None of these violations were enough, individually or collectively, to trigger an emergency closure order on May 28.
The Longer Record
The May 28 inspection was the 28th on record for Kami-Koi Sushi Fusion. Across those visits, inspectors have documented 277 total violations. The restaurant has never been emergency-closed.
The most recent prior inspection, on April 29, 2026, produced nine high-severity violations and five intermediate ones, the heaviest single-visit tally in the recent record. The May 28 inspection came exactly 29 days later, with six high-severity violations still on the books.
Kami-Koi Sushi Fusion: Recent Inspection Pattern
Look at the pattern across 2025 and into 2026. January 2025 produced seven high-severity violations. April 2025 produced six. The restaurant had a relatively lighter stretch mid-year, then opened 2026 with back-to-back inspections carrying six and nine high-severity violations respectively.
The one clean inspection in the recent record, a February 2024 visit with zero violations at any level, stands as an outlier. Every other inspection in the past two years has included at least two high-severity citations. The food-from-unapproved-sources violation and the illness-reporting violation are each categorized as outbreak-risk level findings, and both appeared in the May 28 inspection at a restaurant that has been visited 28 times without ever being shut down.
As of the date of this inspection, Kami-Koi Sushi Fusion remained open for business.