Mikuu Ramen
8001 Dani Dr Unit 1, Fort Myers, FL 33966 · Permanent Food Service · License 4607614
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection8 high priority (1 fixed on the spot, 3 repeats), 6 intermediate (2 repeats), 9 basic (3 repeats); intermediate violations cost 18 at most; all violations together cost 70 at most-70
- Administrative complaint on Jul 27, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp - 61°F, raw beef - 58°F, and raw chicken 47°F in reach in cooler on cook line. The manager placed shrimp and beef in walk in cooler to bring back down to temperature.
Administrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
License has not been renewed at time of callback inspection.
Administrative complaint
Intermediate1
Code 11, Employee health: 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.
No employee reporting agreements on site during callback inspection.
Administrative complaint
Basic2
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
More time given
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp (45°F - Cold Holding); raw beef (49°F - Cold Holding); raw chicken (52°F - Cold Holding) in reach in cooler on cook line. Observed cut leafy greens (66°F - Cold Holding) on cook line, the operator placed in reach in cooler.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over box of lettuce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw shrimp in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed chef touch hair and face and then handle single service containers at the cook line.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed approximately 3-6 live, small flying insects in expo area of kitchen. Observed approximately 20-30 live, small flying insects in dish washing area.
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed WD-40 and spray paint stores above food prep area and cooling pork. The operator relocated the items.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
Repeat violationAdministrative complaint
Intermediate6
Code 11, Employee health: 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.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink at front counter used as dump sink, had dishes and lemons. Observed handwash sink at cook line and near 3 compartment sink containing dishes.
No paper towels or mechanical hand drying device provided at handwash sink in expo area or near 3 compartment sink.
Repeat violationAdministrative complaint
No soap provided at handwash sink in expo area and near 3 compartment sink.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled sanitizer spray bottle at expo area.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Administrative complaint
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple containers of in use spices unlabeled in kitchen.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bucket of chicken broth stored on floor of walk in cooler, the chef relocated the bucket off the floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a reach in cooler on cook line with food to be served to customers.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 3 employees on cook line with no hair restraints.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as scoop in brown sugar.
Repeat violationAdministrative complaint
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed metal containers wet nesting above 3 compartment sink.
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Observed standing water near 3 compartment sink.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling and vents above cook line and above 3 compartment sink soiled.
Repeat violationAdministrative complaint
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed a copy to operator during inspection.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.