Aiko & Mumu

2506 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2335407

Official report

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out of 100

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Not rated yet

Latest visit: Aug 20, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug202026

Licensing inspection

21 violations found

First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
21 violations found:
- 1 High priority
- 8 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above boiled eggs container at reach in cooler across three compartment sink. Employee rearranged products.
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed no consumer advisory at establishment or menu. Provided to employee. Employee printed and posted.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk container at reach in cooler by coffee station not dated. As per employee opened a day prior. Employee dated.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board soiled with mold-like substance or slime. Across cook line.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink blocked by oil containers by ice machine and three compartment sink. Employee removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed utensils and cleaning sponge stored inside hand sink by coffee machine. Employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink by coffee machine. Employee provided.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed by hand sink by ice machine.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cooking oil stored on floor by ice machine.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee cup container stored on prep table by mixer at kitchen. Employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed dishwasher machine off, as per employee waiting for replacement.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels at clean containers above ice machine shelves.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer buckets stored on floor by front counter. Employee removed from floor.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By three compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets by three compartment sink soiled.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from faucet at prep sink by cook line.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled with grease behind stove at kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled at kitchen prep area. Observed vents dusty above three compartment sink.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored on floor across three compartment sink.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.