AIKO AND MUMU
2774 SW 27 AVE, Miami FL 33133
Last inspected Jul 28, 2026 · 10 visits since October 2023
OCT 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021052124 | Aug 30, 2021 | Jan 11, 2022 | $160 |
Inspection history
10 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at Dishwasher (Chlorine 0ppm). Operator began to prime.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in coolers and freezers, raw chicken stored over raw pork and beef. Operator began to remove and reorganize items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine.
Food not stored at least 6 inches off of the floor. Observed trays of bread not stire$ at least 6 six inches off ground. Operator began to placed empty tray on bottom to begin reorganizing,.
Food stored on floor. Observed at lobby storage area, plastic gallon of cooking oil stored on floor.
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 sugar.
Insect control device installed over food preparation area. Observed stored above prep table next to cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave in kitchen.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed condiment containers, chop sticks and single serve trays stored in out of service rest room.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at front counter.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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 (Chlorine 0ppm); observed no replacement sanitizer available for dish machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sink.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed condiment containers, chop sticks and single serve trays stored in out of service rest room.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed items stored in a mobile freezer unit outside in parking area.
Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
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 (Chlorine 0ppm); observed no replacement sanitizer available for dish machine.
Raw animal food stored over or with unwashed produce. Observed tray of raw breaded shrimp stored over carrots lettuce and cabbage at rear storage reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tray of raw chicken stored over containers of garnish at reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steaks stored over raw pork filets at standing reach in cooler units.
Manager or person in charge lacking proof of food manager certification. Observed none available for any employee. Establishment open 2 months.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for soft boiled jammy egg sando items on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed none available for any employee.
No soap provided at handwash sink. Observed at kitchen hand sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with form. Operator posted at front counter wall.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sink.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed condiment containers, chop sticks and single serve trays stored in out of service rest room.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed items stored in a mobile freezer unit outside in parking area.
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 sugar.
Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
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 at Dishwasher (Chlorine 0ppm). Employee primed machine new Dishwasher (Chlorine 50ppm).
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled knife that cut his finger, then proceeded to prep next order with not hand wash. Coached employee on proper and safe hand wash procedures.
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 plating sliced cooked duck and touched one sliced piece of the duck with no gloves. Employee discarded bare hand touched portion of duck.
Employee washed hands with no soap. Observed employee rinse cut finger with water only. Coached employee on proper hand washing procedures.
Nonfood-grade containers used with direct contact with food. Observed employee using a beverage bottle as a rolling pin to roll dough at prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, tofu (55F - Cold Holding); cut cabbage (75F - Cold Holding); pooled eggs (46F - Cold Holding). As per cook for 1.5 hours from preparing from reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line counter, cooked beef (119F - Hot Holding); as per employee for 25 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee placed blood soiled napkin onto prep table cutting board at cook line. Coached employee on bodily fluid contamination and safety. Employee removed cutting board and placed at dish area to be cleaned and sanitized.
No soap provided at handwash sink. Observed none available at hand sink in kitchen employee provided.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine chlorine sanitizer needed to be primed several times before proper sanitizer amount dispensed.
Accumulation of debris inside warewashing machine. Observed at dish machine.
Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed for container items in dish machine after wash.
Floor soiled/has accumulation of debris. Observed throughout kitchen area.
Food stored on floor. Observed plastic gallons of cook line oil stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between stove and cooler at cook line.
In-use tongs stored on equipment door handle between uses. Observed stored on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave and ovens at cook line. Soiled with grease and food build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in coolers.
Stored food not covered. Observed at dry storage area, bags of flour and rice open.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at hand sink.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaging in food preparation during inspection.
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 for all employees present, Ye Wang, Yu Lixin, Zijun Pan, provided names. All hired more than 60 days.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed for standing reach in cooler units at rear of kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed for all coolers.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
Stored food not covered. Observed in reach in freezer at rear of kitchen, containers of raw frozen chicken uncovered. Observed at dry storage area containers of, flour sugar and rice uncovered.
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Observed at reach in cooler at rear of kitchen, raw chicken and shelled eggs stored over boxes of bell peppers and carrots.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers at rear of kitchen raw chicken stored over dim sum.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored on cutting board at prep coolers across from cook line, tofu (55F - Cold Holding); cooked beef (77F - Cold Holding); cut cabbage (75F - Cold Holding); raw shrimp (55F - Cold Holding); tempura chicken (68F - Cold Holding); pooled eggs (46F - Cold Holding), as per employee for about 2 hours. Employee began to place into cooler to rapid cool.
Handwash sink used for purposes other than handwashing. Observed at hand sink next to mop sink used as a dump sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaging in food preparation during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to mop sink.
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 for all employees present, Ye Wang, Yu Lixin, Zijun Pan, provided names. All hired more than 60 days.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed form not available for any employee. Provided operator with form to print, review and sign with employees.
Bowl or other container with no handle used to dispense food. Observed at dry storage area in a container of flour and rice.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Food stored on floor. Observed at cook line a bucket of diced chili peppers stored on floor. Observed at dry storage area, bags of sugar and flour and plastic gallons of cooking oil stored on the floor. Employee began o place onto shelves.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed for standing reach in cooler units at rear of kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed for all coolers.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
Stored food not covered. Observed in reach in freezer at rear of kitchen, containers of raw frozen chicken uncovered. Observed at dry storage area containers of, flour sugar and rice uncovered.
Wet mop not stored in a manner to allow the mop to dry.
May 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in kitchen area.
No soap provided at handwash sink. Observed at hand wash sink at front counter and kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled with grease build up.
Floor soiled/has accumulation of debris. Observed in kitchen area.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the time of the inspection chlorine strength at 0 ppm,operator set up 3 compartment sink and called service technician.
Operating with an expired Division of Hotels and Restaurants license.
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 above raw fish located in the standing 2 door reach in freezer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with copy of procedures
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Buildup of food debris/soil residue on equipment door handles. Observed for the oven door handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed for the ceiling vents located above the prep table.
Ice scoop handle in contact with ice. Observed in the ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation of encrusted food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation of food debris, right prep unit.
Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers stored at the front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the dish machine and ice machine.
Wet mop not stored in a manner to allow the mop to dry. Observed at the mop sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.