MINANO RAMEN
11909 SHELDON RD, Tampa FL 33626 · 407-808-8849
Last inspected Jul 8, 2026 · 11 visits since January 2024
JUL 24
JAN 25
JAN 26
MAY 26
JUL 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. 1 live roach inside pilot compartment of front line deep fryer. 14 live roaches on front line kitchen floor and wall between fliptop reach in cooler and upright reach in cooler. 17 live roaches inside motor of front line upright reach in cooler, adjacent to grill. 2 live roaches with egg sacks.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 8, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards are soiled inside establishment.
Jul 8, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach inside pilot compartment of front line deep fryer. 14 live roaches on front line kitchen floor and wall between fliptop reach in cooler and upright reach in cooler. 17 live roaches inside motor of front line upright reach in cooler, adjacent to grill. 2 live roaches with egg sacks.
Roach excrement and/or droppings present. Roach excrement located inside motor of front line upright reach in cooler, adjacent to grill. 1 roach egg located inside motor of front line upright reach in cooler, adjacent to grill.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards are soiled inside establishment.
Dead roaches on premises. 2 dead roaches inside front line kitchen floor drain between reach in cooler and grill. 10 dead roaches inside motor of front line upright reach in cooler, adjacent to grill. 9 dead roaches on kitchen floor beneath front line upright reach in cooler.
Jul 7, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight.
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. Dish machine chlorine sanitizer tested at 0PPM. Discussed with operator to set up three compartment sink until dish machine can be serviced. three compartment sink Quaternary ammonia sanitizer tested at 200PPM at time of inspection.
Roach activity present as evidenced by live roaches found. 1 live roach inside pilot compartment of front line deep fryer. 14 live roaches on front line kitchen floor and wall between fliptop reach in cooler and upright reach in cooler. 17 live roaches inside motor of front line upright reach in cooler, adjacent to grill. 2 live roaches with egg sacks.
Roach excrement and/or droppings present. Roach excrement located inside motor of front line upright reach in cooler, adjacent to grill. 1 roach egg located inside motor of front line upright reach in cooler, adjacent to grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight.
Vacuum breaker missing at splitter added to mop sink faucet and at faucet to three compartment sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight. Stocks were stored inside large metal pots and with a lid on inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards are soiled inside establishment.
Accumulation of black and pink mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. 2 dead roaches inside front line kitchen floor drain between reach in cooler and grill. 10 dead roaches inside motor of front line upright reach in cooler, adjacent to grill. 9 dead roaches on kitchen floor beneath front line upright reach in cooler.
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet and to faucet on three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment are soil.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 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. Chlorine sanitizer testing at 0 PPM. Discussed with operator to set up three compartment sink until dish machine can sanitize properly. Operator set up three compartment sink with Quaternary ammonia tested at 300 ppm at time of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid stored over ready to eat Ramen noodles inside walk-in freezer. Manager relocated all raw items to an approved location at time of inspection. Raw chickens and scallops stored over ready to eat soup broth, inside walk-in cooler. Manager relocated all raw items to an approved location at time of inspection.
Vacuum breaker missing at splitter added to mop sink faucet and to faucet on three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment are soil.
Handwash sink not accessible for employee use at all times. Hand washing sink blocked by a large stock pot next to three compartment sink. Manager unblocked sink at time of inspection.
Spray bottle containing toxic substance not labeled. One located on top of three compartment sink and two spray bottles located at front cash register.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Play personal beverage stored on kitchen prep table next to blenders. Multiple personal beverages stored on top of kitchen reach in cooler located adjacent to three compartment sink. Manager relocated all items to an approved location at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled inside reach in chest freezer for desserts.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with soap and water only discussed three comp sink method or sanitizing in dish washing machine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bottled garlic walk in cooler manager removed to proper storage
Handwash sink used for purposes other than handwashing. Employee dumping beverage into hand washing sink
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm chlorine. Operator setup three-compartments sink at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over shredded leafy green in reach-in cooler at cook line. Operator moved leafy green to upper shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork bone broth 48 F stored in walk-in cooler more than 4 hour from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pot of pork bone broth 48 F stored in walk-in cooler.
Handwash sink used for purposes other than handwashing. A brush and a knife sharpener stored in handwash sink at food prep area in kitchen. Employee removed items from handwash sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit.
Bowl or other container with no handle used to dispense food. Multiple plastic soup containers with no handles stored in flour bins and sugar bins. Operator removing containers at time of inspection.
Food stored on floor. Multiple bag of raw chicken, seafood and a container of ice cream stored on floor in walk-in freezer. Employee moving items to shelves at time of inspection.
Interior of microwaves has accumulation of black substance/grease/food debris. On cook line.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 large pots of Pork broth (cooked at 9pm last night and cooled in walk-in cooler, 52F at 4pm today - Cooling) cooled more than 6 hours in walk-in cooler.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine tested 0ppm. Operator setup three compartments sink at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks and raw chicken stored over ready to eat sauces and unwashed avocado in reach-in cooler on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 large pots of Pork broth (cooked at 9pm last night and cooled in walk-in cooler, 52F at 4pm today - Cooling) cooled more than 6 hours in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of hard boiled egg 65F stored on top well of the reach-in cooler at cook line. Discussed with operator about the proper way to cold hold food items in reach-in cooler. Operator moved eggs to walk-in freezer. Re temp: 47-51F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 large pots of Pork broth covered and deeper than 6 inches (cooked at 9pm last night and cooled in walk-in cooler, 52F at 4pm today - Cooling) cooled more than 6 hours in walk-in cooler.
Handwash sink used for purposes other than handwashing. Employee dumped water and rinsed container in hand wash sink at kitchen.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken and pork broth in walk-in cooler.
Spray bottle containing toxic substance not labeled. Multiple spray bottles at kitchen and front service counter.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with/over other food items in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water temped 78 F in kitchen. Operator discarded water at time of inspection.
No proper handwashing sign provided at a hand sink used by food employees. Both man and woman's restrooms.
Jan 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.