MIDORIE 79
851 NE 79 ST, Miami FL 33138 · 6466207800
Last inspected Mar 11, 2026 · 6 visits since February 2024
FEB 24
OCT 24
MAY 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP for frozen fish shelf live 14 days, without an approved HACCP.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch apron and proceeded to put new gloves with no wash hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter connected at mop sink.
Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Observed employee using hand sink to fill up bucket with water.
Show the remaining 13 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray with sanitizer not labeled at prep area sushi station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above front counter by dining area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cups stored on top of ice machine near clean glasses.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customers at reach in cooler by ware washing areas, employee removed.
Employee with no hair restraint while engaging in food preparation. Observed chef while preparing food.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood being used to flame the sushi fish by sushi station.
Food storage container/container lid cracked or broken. Observed a container broken with mango pure at reach in freezer. Employee discarded.
Food stored in a location that is exposed to splash/dust. Observed employee preparing food at bar station exposed to ceiling dust. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by prep area.
Silverware/utensils stored upright with the food-contact surface up. Observed by sushi station.
Single-service articles not stored inverted or protected from contamination. Observed sushi to go trays not inverted by sushi station.
Time/temperature control for safety food thawed in an improper manner. Observed raw frozen tuna thawing at room temperature by sushi station. Employee stored inside reach in cooler for proper thawing.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); by sushi station, employee diluted with water; Recheck; Sanitizer Bucket (Quaternary 200ppm)
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked quinoa (133F - Hot Holding), as per operator less than two hours in the rice cooker. Employee reheat product. Recheck; cooked quinoa (169F - Reheating).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter connected no vacuum breaker by three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by dishwasher area. Employee provided.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and clean plates not inverted at storage above reach in freezers.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled near dishwasher.
Working containers of food removed from original container not identified by common name. Observed salt plastic containers stored in prep area by soup station. Employee labeled.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coming from outside and started put on gloves without wash hands. Inspector coach employee how to properly wash hands before engaging food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (68F - Hot Holding). As per chef prepared less than 2 hours. Chef reheat miso soup. Recheck miso soup (168F - Reheating).
Toxic substance/chemical improperly stored. Observed sanitizer spray stored on prep table at bowl station. Chef stored under prep table.
Handwash sink used for purposes other than handwashing. Observed aluminum containers and sponges stored inside hand sink by ware washing area. Observed a plastic container with water stored inside hand sink sushi area.
Observed mop sink blocked by three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls stored above three compartments sink not inverted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing a wrist watch while preparing food.
Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food.
Food stored in a location that is exposed to splash/dust. Observed a rice cooker stored front of hand sink by sushi area exposed to splash.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed guacamole prepared and stored inside ROP not properly labeled missing production time.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups and glasses not inverted in wait stations area. Operator inverted cups and glasses.
Oct 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP for frozen fish shelf live 14 days, without an approved HACCP.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups and glasses not inverted in wait stations area. Operator inverted cups and glasses.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing wrist watch. Employee removed watch.
Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint while preparing food. Operator put on a bandana.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. Bags of chicken stored over beef in reach in freezer In ware wash area. Operator moved chicken to the bottom and beef above.
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 and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events.
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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events
Old labels stuck to food containers after cleaning.
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.