MOMI MARKET
1036 S MIAMI AVE, Miami FL 33130
Last inspected Aug 14, 2026 · 9 visits since August 2023
SEP 24
MAR 25
JAN 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris.
Ice buildup in reach-in freezer and/or walk-in freezer.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
Wall soiled with accumulated grease, food debris, and/or dust.
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.
Bowl or other container with no handle used to dispense food. Observed inside rice container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at kitchen area.
Employee with no hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat products at reach in cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment has no written plans for items held on time as a public health control.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pot on shelf over warewashing area not inverted.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation at prep area not wearing a hair restraint.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at prep area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen area.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over white rice inside reach in cooler at kitchen by back door.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed procedures without products they use time for.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler at kitchen no date marked, as per chef for more than 24 hours prior.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler near back exit door no date marked, as per operator for more than 24 hours prior.
Bowl or other container with no handle used to dispense food. Observed cup stored inside rice container at dry storage area.
Single-service articles improperly stored. Observed single service utensil case stored on floor at hallway.
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter from back door to begin working, coached employee and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk at reach in cooler by back door.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (130F - Hot Holding) at front counter, as per operator for less than 2 hours prior. Provided operator time as a public health control since the white rice doesn't last for more than 4 hours.
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 via email to operator.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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 employee Ryu Hirosoko hired less than 60 days with no proof of health reporting agreement signed. Provided to operator via email.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Vrara Sato hired more than 60 days no certificate provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler near back exit door no date marked, as per operator for more than 24 hours prior.
Bowl or other container with no handle used to dispense food. Observed cup stored inside rice container at dry storage area.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Single-service articles improperly stored. Observed single service utensil case stored on floor at hallway.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi bar- Held on time- salmon, seabrem, tuna (12:00-4:00 ). Prep area- Held on time- shell eggs (12:00-4:00). Provided establishment with written form to hold food on time.
Cloth used as a food-contact surface under tap drip pan at bar.
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice in ice chest.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. At the time of the inspection observed front service station prep table ice bin with fish and sushi station all exposed to customer contamination. Missing sneeze guard. Establishment makes sushi in front of customers no food protection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw salmon and yellow tail no letter of parasite destruction provided.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw tuna, salmon and yellow tail sushi rolls. Not identified as raw products.
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 employee reporting agreement to operator, operator printed and staff signed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds sushi rice under time no written procedures available.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.