ICHIMI
3250 NE 1 AVE #118, Miami FL 33137
Last inspected Aug 26, 2026 · 15 visits since February 2024
■ Ordered shut AUG 26, 2026
The state ordered this kitchen closed. No return visit has cleared it to reopen, so it may not be trading.
JUL 24
APR 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Rodent burrow or rodent nesting materials present. Observed nesting material on floor by chest reach in freezer next to walk in cooler.
★ 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--2024006581 | Feb 1, 2024 | Jun 19, 2024 | $400 |
Inspection history
15 visits, newest first
Aug 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority5 Intermediate15 Basic
What the inspector wrote — 23 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee started setting up three compartment sink.
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 inside ziplock bags stored on top of raw beef containers at reach in freezer by storage next to back door.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 18 rodents droppings under Single service storage by bathrooms hallway. Observed approximately 10 droppings at floor by alcohol storage room. Observed approximately 15 droppings behind white freezers by storage next to exit back door. Observed approximately 10 droppings under three compartment sink. Observed approximately 10 droppings behind freezer by walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green,red and blue cutting boards soiled by prep area by ware washing.
Show the remaining 19 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed hand sink removed from walk in cooler. By cook line.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 new employee hired less than 60 days Shuzhao Yang. Provided form and read and signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed vegetables stocks and beef stock not dated. As per chef a day prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen and prep area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean cups stored on front counter storage not inverted.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee container stored on prep table front counter, next to clean cups and SS chop sticks.
Floor area(s) covered with standing water. Observed standing water under three compartment sink and reach in cooler front counter.
Floor soiled/has accumulation of debris. Observed floor heavily soiled inside walk in cooler, behind freezers by storage,by cook line and storage.
Food stored on floor. Observed container with soy sauce stored on floor by ware washing area. Observed cooking oil stored on floor by ware washing area.
Hole in or other damage to wall. Observed by storage and hallway bathroom wall.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed white chest freezers by storage room door next back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers soiled at cook line.
Plumbing system in disrepair. Observed plumbing pipes under hand sink missing at front counter.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by kitchen and walk in cooler.
Working containers of food removed from original container not identified by common name. Observed flour container not labeled at prep breading area.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 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 at 0 ppm, operator replaced chlorine container. Final reading 50ppm.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); beans sprouts (52F - Cold Holding) inside WIC, as per operator from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); beans sprouts (52F - Cold Holding) inside WIC, as per operator from previous day.
Handwash sink not accessible for employee use at all times. Observed HWS at bar area blocked with a cutting board.
Non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside WIC no date marked, as per operator from 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Observed ceiling tile missing by WIC.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed cooking oil stored on the floor by kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking under HWS by kitchen entrance.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 10, 2025Emergency Order Callback Time ExtensionRoutine 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 ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.
Carbon dioxide/helium tanks not adequately secured. By the kid chairs.
Equipment in poor repair. Observed kitchen reach in cooler in poor repair. Observed prep table shelves broken with holes on it.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Oct 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. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 25+ rodent droppings behind small reach in freezer located inside the kitchen, 10+ rodent droppings on top of chemical solutions containers under dishwasher located inside the kitchen, 30+ rodent droppings under the dry storage shelves in the kitchen, 5+ rodent droppings on top of kitchen towels located in the dry storage room, 15+ rodent droppings behind stand up reach in freezer by the mop sink located in the kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.
Carbon dioxide/helium tanks not adequately secured. By the kid chairs.
Equipment in poor repair. Observed kitchen reach in cooler in poor repair. Observed prep table shelves broken with holes on it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Worn, torn and/or soiled floors/carpeting. Observed floors under the fryers, flip top reach in cooler and reach in freezer in the kitchen heavily soiled. Observed floor by dry storage area in the kitchen soiled. Observed floor in the Beer storage room heavily soiled.
Oct 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (48F - Cold Holding); pig ear (58F - Cold Holding); pork belly (48F - Cold Holding); chicken bites (48F - Cold Holding); boiled eggs (48F - Cold Holding); 2 tray pork belly (49F - Cold Holding); krab salad (48F - Cold Holding) stored inside the walk in cooler, as per operator the door keeps opening and closing.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
Oct 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 25+ rodent droppings behind small reach in freezer located inside the kitchen, 10+ rodent droppings on top of chemical solutions containers under dishwasher located inside the kitchen, 30+ rodent droppings under the dry storage shelves in the kitchen, 5+ rodent droppings on top of kitchen towels located in the dry storage room, 15+ rodent droppings behind stand up reach in freezer by the mop sink located in the kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.
Carbon dioxide/helium tanks not adequately secured. By the kid chairs.
Equipment in poor repair. Observed kitchen reach in cooler in poor repair. Observed prep table shelves broken with holes on it.
Food stored on floor. Observed cooking oil stored on the floor by kitchen entrance.
In-use wet wiping cloth/towel used under cutting board. Observed 3 wet towels under cutting boards in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple towels stored on top of prep tables.
Worn, torn and/or soiled floors/carpeting. Observed floors under the fryers, flip top reach in cooler and reach in freezer in the kitchen heavily soiled. Observed floor by dry storage area in the kitchen soiled. Observed floor in the Beer storage room heavily soiled.
Oct 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (48F - Cold Holding); pig ear (58F - Cold Holding); pork belly (48F - Cold Holding); chicken bites (48F - Cold Holding); boiled eggs (48F - Cold Holding); 2 tray pork belly (49F - Cold Holding); krab salad (48F - Cold Holding) stored inside the walk in cooler, as per operator the door keeps opening and closing.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves throughout the kitchen soiled.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
Food stored on floor. Observed cooked eggs and beef bones stored on the floor in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple towels stored on top of prep tables.
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops and tongs stored in standing water of 112F.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over whole onions in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (48F - Cold Holding); pig ear (58F - Cold Holding); pork belly (48F - Cold Holding); chicken bites (48F - Cold Holding); boiled eggs (48F - Cold Holding); 2 tray pork belly (49F - Cold Holding); krab salad (48F - Cold Holding) stored inside the walk in cooler, as per operator the door keeps opening and closing.
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. Emailed form to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves throughout the kitchen soiled.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles and soda in the kitchen reach in cooler. Operator removed.
Food stored on floor. Observed cooked eggs and beef bones stored on the floor in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwashing sink next to dishwasher with slow drainage.
Time/temperature control for safety food thawed in an improper manner. Observed beef bones thawing in room temperature.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple towels stored on top of prep tables.
Sep 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Food placed in soiled container/equipment. Observed pork bones inside reach in freezer in contact with the wall of the reach in freezer.
Carbon dioxide/helium tanks not adequately secured. At front counter and one at hallway at the bathroom.
Equipment in poor repair. Observed reach in freezer gasket torn.
Food not stored at least 6 inches off of the floor. Observed boxes with shell eggs and container with cooked chicken breast stored at walk in cooler.
Food stored on floor. Observed boxes with flour and another product stored on floor next to the entrance of the kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.
Stored food not covered. Observed cooked pork and corn not covered at reach in cooler.
Jul 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority7 Intermediate12 Basic
Show 20 findings ▾
Food placed in soiled container/equipment. Observed pork bones inside reach in freezer in contact with the wall of the 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled with mold like substance at kitchen area.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at front counter blocked by garbage can and hand wash sink at bar area in accessible due to pipe line in disrepair.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the ramen eggs not identified as not completely cooked on the menu.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Baron hired 5 years ago, Jary hired 1 year ago, Juan 2 years ago, Arnold hired 6 years ago. No proof of food employees training.
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.
Spray bottle containing toxic substance not labeled. Observed sanitizer inside spray bottle not labeled.
Carbon dioxide/helium tanks not adequately secured. At front counter and one at hallway at the bathroom.
Cutting board has cut marks and is no longer cleanable. Observed three cutting boards with black mold like substance no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stored above three compartment sink wet nesting.
Equipment in poor repair. Observed reach in freezer gasket torn.
Floor soiled/has accumulation of debris. Observed floor soiled under kitchen equipment.
Food not stored at least 6 inches off of the floor. Observed boxes with shell eggs and container with cooked chicken breast stored at walk in cooler.
Food stored on floor. Observed boxes with flour and another product stored on floor next to the entrance of the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand washing faucet. Observed reach in freezer gasket soiled.
Reach-in freezer interior/shelves have accumulation of soil residues.
Stored food not covered. Observed cooked pork and corn not covered at reach in cooler.
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority10 Intermediate16 Basic
Show 32 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his nose with gloves and then continued to cutting onions. Operator was informed that he need to discarded the gloves, wash hands and put new gloves. Employee discarded gloves.
Food placed in soiled container/equipment. Observed pork bones inside reach in freezer in contact with the wall of the reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over corn,onions and cooked beef at reach in cooler at kitchen. Operator relocated the shell eggs to the bottom part.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork soup (47F - Cold Holding) at walk in cooler. As per operator since the night before. The manager was informed that the pork soup needs to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs (46F - Cold Holding); and brisket (53F - Cold Holding) at reach in cooler preparation area. As per operator less than 2 hours. And duck wings (47F - Cold Holding); boneless chicken (48F - Cold Holding) at walk in cooler. As per operator was thawing outside 2 hours ago. And pork soup (47F - Cold Holding) at walk in cooler. As per operator since the night before. The manager was informed that the pork soup needs to be discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (123F - Hot Holding); (as per operator made 2 hours ago) at stove. Operator reheat the product cooked beef (169F - Reheating)
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. Observed cutting boards soiled with mold like substance at kitchen area.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at front counter blocked by garbage can and hand wash sink at bar area in accessible due to pipe line in disrepair.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the ramen eggs not identified as not completely cooked on the menu.
No handwash sink for employees. Observed hand sink at bar area cover with a wood and without water completely blocked.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink located at kitchen, preparation area and front counter.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Baron hired 5 years ago, Jary hired 1 year ago, Juan 2 years ago, Arnold hired 6 years ago. No proof of food employees training.
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. Observed no hand soap at hand sink located at bar area and front counter.
Spray bottle containing toxic substance not labeled. Observed sanitizer inside spray bottle not labeled.
Carbon dioxide/helium tanks not adequately secured. At front counter and one at hallway at the bathroom.
Cutting board has cut marks and is no longer cleanable. Observed three cutting boards with black mold like substance no longer cleanable.
Employee eating in a food preparation or other restricted area. Observed an employee eating her personal food at front counter.
Equipment and utensils not properly air-dried - wet nesting. Observed clean containers stored above three compartment sink wet nesting.
Equipment in poor repair. Observed reach in freezer gasket torn.
Floor soiled/has accumulation of debris. Observed floor soiled under kitchen equipment.
Food not stored at least 6 inches off of the floor. Observed boxes with shell eggs and container with cooked chicken breast stored at walk in cooler.
Food stored on floor. Observed boxes with flour and another product stored on floor next to the entrance of the kitchen.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand washing faucet. Observed reach in freezer gasket soiled.
Plumbing system in disrepair. Observed pipe of hand wash sink at front counter in disrepair.
Reach-in freezer interior/shelves have accumulation of soil residues.
Stored food not covered. Observed cooked pork and corn not covered at reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed cooked chicken thawed at room temperature in a rack. The product was 39F. Operator moved the product to reach in cooler.
Feb 2, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024■ 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. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings next to chest reach in freezer by walk in cooler. Approximately 10 droppings on floor under noodle maker. Approximately 20 under dry storage shelves by door that leads to the lobby. Approximately 10 on floor in dining room under single service storage area. Approximately 10 being bar area on floor. Approximately 10 next to tap reach in freezer outside of womens restroom.
Feb 1, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority6 Intermediate14 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over corn in reach in cooler on cooks line.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings next to chest reach in freezer by walk in cooler. Approximately 10 droppings on floor under noodle maker. Approximately 20 under dry storage shelves by door that leads to the lobby. Approximately 10 on floor in dining room under single service storage area. Approximately 10 being bar area on floor. Approximately 10 next to tap reach in freezer outside of womens restroom.
Rodent burrow or rodent nesting materials present. Observed nesting material on floor by chest reach in freezer next to walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (48F - Cold Holding); pork (47F - Cold Holding); butter (46F - Cold Holding); bean sprouts (47F - Cold Holding) items in walk in cooler, other items were 41F or below.
Toxic substance/chemical improperly stored. Burn spray can stored on shelf next to hot sauce in prep area.
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. Multiple cutting boards stained in kitchen. Interior reach in cooler across from fryers. Noodle maker is heavily soiled. Stove top soiled on cooks line. Cooling rack inside walk in cooler.
Handwash sink used for purposes other than handwashing. Manager dumped out utensil water in Handwash sink behind togo bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Both Handwash sinks in kitchen. No soap at both Handwash sinks in kitchen. No Handwash sign at sink outside of walk in cooler.
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.
Spray bottle containing toxic substance not labeled. Spray bottle at both bar areas containing yellow sanitizer.
Bowl or other container with no handle used to dispense food. In ice bin behind bar. Inside sauce container in walk in cooler.
Cardboard used to line nonfood-contact shelves. Dry storage shelves across from ice machine.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Bag of eggrolls in reach in freezer on top shelf, manager stated item was employee only.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above noodle maker. Bag on top of ice machine.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack next to dish machine.
Floor soiled/has accumulation of debris. Under all cooking equipment. Inside walk in cooler.
Food stored on floor. Oil, clam juice, and other misc items on floor in hallway next to warewashing area.
Ice buildup in multiple reach-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water at 64F behind togo area, manager dumped out water.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding spring rolls in front of chest reach in freezer by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all cooking equipment on cooks line soiled. Chest reach in freezer gasket soiled in prep area. Hood area above cooking equipment soiled.
Plumbing system in disrepair. Pipes under Handwash sink behind bar disconnected/broken.
Time/temperature control for safety food thawed in an improper manner. Spring rolls and pork thawing at room temperature outside of walk in cooler. Beef thawing in standing water in prep area. Shrimp thawing in standing water at Three compartment 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.