UDON
19565 BISCAYNE BLVD UNIT FH14, Aventura FL 33180
Last inspected Apr 30, 2026 · 4 visits since January 2025
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Observed raw chicken stored over hard boiled eggs in walk in cooler.
Bowl with no handle used to dispense rice.
Observed Employee personal items stored above a food in dry storage area.
Old labels stuck to food containers after cleaning.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. Discussed and emailed form to operator.
Employee beverage container on a food preparation table in kitchen area. Manager removed.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Observed case of 3 oz lids stored on floor in kitchen area. Manager moved to shelf.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over pasteurized eggs in walk in cooler. Advised manager and provided food storage chart for future guidance.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following food temperatures less than 135°F; cooked pork (101F - Hot Holding); cooked mushrooms (111F - Hot Holding); cooked bambo (103F - Hot Holding). As per manager all foods are stored daily at ambient temperature and added to orders upon customer request. Advised that all hot food shall be maintained at 135 degrees Fahrenheit or higher to prevent temperature abuse. All foods were stored next to stove.
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. Discussed and emailed form to operator.
Observed employee using prep sink in kitchen area for warewashing. Manager coached employee and instructed her to properly wash, rinse and sanitize dishes in approved 3 compartment sink.
Carbon dioxide/helium tanks not adequately secured.
Employee personal food not properly identified and segregated from food to be served to the public.
Food stored on floor. Observed various cases of food stored on floor under shelves in walk in cooler/ freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
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.