ICHIMI
2330 SALZEDO ST, Coral Gables FL 33134 · 305-960-7016
Last inspected May 18, 2026 · 13 visits since January 2024
MAY 24
AUG 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed at cook line, by electric panel, three live roaches and approximately 300 roach droppings all over the kitchen and cook line. Observed three live roaches crawling by pots in the storage area. Observed also a live roach inside an MSG bag at storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025088357 | Dec 8, 2025 | Jan 26, 2026 | $400 |
Inspection history
13 visits, newest first
May 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting table soiled. Cook line, main reach in cooler.
Buildup of food debris/soil residue on equipment door handles. Observed top of stove soiled with grease accumulation.
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at cook line by reach in cooler.
Working containers of food removed from original container not identified by common name.
Dec 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Observed - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline.
Observed - From initial inspection : Basic - Hole in or other damage to wall. Observed at cook line.
Dec 9, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line.
Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line.
Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area.
Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline.
Hole in or other damage to wall. Observed at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line.
Wood food-contact surface not properly sealed. Used as shelf at cook line.
Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line.
Dec 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 30 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority5 Intermediate16 Basic
Show 30 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing tasks from soiled equipments to clean items, and manipulating food without properly hand washing.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Cutting boards soiled at cook line.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Kitchen at delivery area.
Roach activity present as evidenced by live roaches found. Observed at cook line, by electric panel, three live roaches and approximately 300 roach droppings all over the kitchen and cook line. Observed three live roaches crawling by pots in the storage area. Observed also a live roach inside an MSG bag at storage area.
Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line's unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line.
Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area.
No soap provided at handwash sink. Observed at dishwashing area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine. Observed also approximately 200 roach droppings on top of dishwasher machine.
Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at storage no protected.
Dead roaches on premises. Observed at cook line by electric panel, one dead roach.
Employee eating in a food preparation or other restricted area. Observed employee eating at cook line.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline.
Hole in or other damage to wall. Observed at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep/ delivery area at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, the stove soiled with a heavy amount of old food and grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the kitchen soiled with old food debris. Observed at cook line, dishwashing area and prep areas.
Wood food-contact surface not properly sealed. Used as shelf at cook line.
Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line.
Jun 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employe at dishwashing area changing tasks from dirty dishes to clean items without hand washing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at units in the back, trays with shredded beef with a cooked time above 24 hours and not marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed to hand sinks without hot water. One located at dishwashing area, the other one by storage area.
Buildup of food debris/soil residue on hood's filters.
Cove molding at floor/wall juncture broken/missing. Cook area.
Cutting board has cut marks and is no longer cleanable. At cook line.
Floor not cleaned when the least amount of food is exposed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. New tiles loose. According to management they are in the process of changing and sealing the floor.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate12 Basic
Show 18 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 chlorine sanitizer dishwasher machine at 0ppm, staff provided new solution retested at 50ppm
Handwash sink used for purposes other than handwashing. Observed steel wood stored in handwashing sink at cookline.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink under front counter.
No soap provided at handwash sink. Observed at handwashing sink under front counter.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Buildup of food debris/soil residue on equipment door handles. Observed at most of the cooling units at the establishment.
Carbon dioxide/helium tanks not adequately secured. Observed behind the counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at bar all throughout the kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at several at flip top unit preparation table.
Employee with no hair restraint while engaging in food preparation. Observed her at kitchen line not hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed leaned/sanitized working containers wet nesting at storage rack.
Floor soiled/has accumulation of debris. Observed behind cooling units on the storage area.
Food stored on floor. Observed two full containers of cooking oil stored on the floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several units.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at bar at several places at dry storage area.
Wood food-contact surface not properly sealed. Observed at rack in the kitchen at dishwasher entrance
Aug 15, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57, Cooked chicken 57F, noodles 52F, boiled eggs in soybean 52F, Miso Soup 52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57, Cooked chicken 57F, noodles 52F, boiled eggs in soybean 52F, Miso Soup 52F.
No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Reach in cooler at cook line not cooling properly.
Floor not cleaned when the least amount of food is exposed. Cookline.
Floor tiles missing and/or in disrepair. Cook line floor.
Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris.
soiled floors under cooking equipments at cookline.
Aug 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F.
Handwash sink not accessible for employee use at all times. Blocked by a garbage container.
No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.
No soap provided at handwash sink. Dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Reach in cooler at cook line not cooling properly.
Floor not cleaned when the least amount of food is exposed. Cookline.
Floor tiles missing and/or in disrepair. Cook line floor.
Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris.
soiled floors under cooking equipments at cookline.
Aug 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.
Floors not constructed to be easily cleanable. Kitchen, cook line storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employe at dishwashing area changing tasks from dirty dishes to clean items without hand washing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at units in the back, trays with shredded beef with a cooked time above 24 hours and not marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed to hand sinks without hot water. One located at dishwashing area, the other one by storage area.
Buildup of food debris/soil residue on hood's filters.
Cove molding at floor/wall juncture broken/missing. Cook area.
Cutting board has cut marks and is no longer cleanable. At cook line.
Floor not cleaned when the least amount of food is exposed.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. New tiles loose. According to management they are in the process of changing and sealing the floor.
Feb 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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.
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.
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.
Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.
Floors not constructed to be easily cleanable. Kitchen, cook line storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority7 Intermediate15 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line ad dishwashing area changing from task to task/ clean to dirty without hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting table at cook line.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Main cutting board soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area and storage area.
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.
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.
No soap provided at handwash sink. Dishwashing area and storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in units cooked more than 24 hours not labeled with date marked.
Bathroom facility in disrepair. Urinal in disrepair.
Bathroom facility not clean.
Buildup of food debris/soil residue on equipment door handles and gaskets.
Carbon dioxide/helium tanks not adequately secured.
Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.
Floor not cleaned when the least amount of food is exposed.
Floors not constructed to be easily cleanable. Kitchen, cook line storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment ( frier)exterior soil.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Observed at storage area open bags with sugar, a box with onions, carrots, a box with eggs, not covered and stored on floor by storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
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.