UCHI MIAMI
252 NW 25 STREET UNITS R Q P, Miami FL 33127 · 305.9550915
Last inspected Jun 17, 2026 · 8 visits since January 2024
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (55 F - Cold Holding) in prep area. As per Operator tofu has been in place for an hour. Operator placed tofu inside reach in cooler for rapid cooling.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves without washing hands and started to cut vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (55 F - Cold Holding) in prep area. As per Operator tofu has been in place for an hour. Operator placed tofu inside reach in cooler for rapid cooling.
Equipment and utensils not properly air-dried - wet nesting. Observed water between plastic containers in ware washing area.
Silverware/utensils stored upright with the food-contact surface up. Observed ice cream scooper face up under prep table in kitchen. Operator stored scooper face down.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Food not stored at least 6 inches off of the floor. Observed rice bucket stored at least 6 inches off of the floor at dry storage area. Chef removed it.
In-use tongs stored on equipment door handle between uses. Employee removed them.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Observed cup used as a scoop inside bin of seasoning at the dry storage area. Operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for dish machine.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled.
Nothing was found. The inspector recorded no violations at all.
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.