MIAMI, FL. A state inspector visiting Kami-Koi Sushi Fusion at 13816 SW 56 St. on April 29 found food not cooked to required minimum temperatures, toxic substances improperly stored, and no policy requiring sick employees to report their symptoms, all in the same visit. The restaurant was not closed.
The inspection produced nine high-severity violations and five intermediate violations, a total of 14 citations from a single visit. State records show the facility has accumulated 261 violations across 27 inspections on record, and has never been emergency-closed.
What Inspectors Found
The undercooking violation is among the most direct threats to a customer's health in any restaurant inspection record. Salmonella in poultry survives below 165 degrees Fahrenheit and can cause severe illness within hours of consumption.
Inspectors also cited toxic substances improperly identified, stored, or used. Chemical contamination of food or food-contact surfaces can cause acute illness with no warning.
The absence of a consumer advisory for raw or undercooked foods compounds the undercooking violation. A sushi restaurant serves raw fish as a core menu item. Without a posted advisory, customers with compromised immune systems, pregnant women, the elderly, and young children have no notice that they are consuming food that carries elevated risk.
What These Violations Mean
The three illness-related violations cited together, no employee health policy, no requirement for employees to report symptoms, and no person in charge actively overseeing operations, describe a facility where a sick worker could prepare and serve food with no mechanism in place to stop it. Norovirus, which causes roughly 20 million illnesses in the United States each year, spreads most efficiently through exactly that route.
The handwashing violations reinforce that picture. Inadequate handwashing facilities means the infrastructure for basic hygiene was not in place. Improper handwashing technique means that even when employees attempted to wash their hands, pathogens remained. Both citations appeared in the same inspection.
Food contact surfaces not properly cleaned and sanitized, combined with multi-use utensils not properly cleaned and single-use items being reused, creates a facility where contamination can transfer from one food item to the next without interruption. Bacterial biofilms develop on improperly cleaned surfaces within 24 hours and become progressively harder to remove.
The improper sewage and wastewater disposal citation carries a separate category of risk. Raw sewage contains pathogens including E. coli, Hepatitis A, and norovirus. When wastewater is not properly disposed of, fecal contamination can reach surfaces throughout the kitchen.
The Longer Record
Kami-Koi Sushi Fusion: Recent Inspection History
The April 29 inspection was not an anomaly. State records show Kami-Koi Sushi Fusion was cited for seven high-severity violations on January 2, 2025, six high-severity violations on April 24, 2025, and three high-severity violations on June 24, 2025. Every inspection in the past 16 months except one produced high-severity citations.
The single clean inspection in that stretch, February 2, 2024, with zero violations at any level, stands out precisely because it is surrounded by records that look nothing like it. The inspections immediately before and after it each produced high-severity violations.
Across 27 inspections on record, the facility has accumulated 261 total violations. It has never been emergency-closed.
The April 29 inspection produced the highest single-visit violation count in the recent record, nine high-severity citations, at a facility that a state inspector found had no person in charge present and no policy requiring sick employees to stay out of the kitchen. The restaurant was open for business when the inspector arrived, and it remained open after the inspector left.