Ichimi
12310 SW 127 Ave, Miami, FL 33186 · Permanent Food Service · License 2338337
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection3 high priority (2 fixed by the Jul 29 follow-up, 1 fixed on the spot), 10 intermediate, 10 basic (1 repeat); intermediate violations cost 18 at most-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Still observed,
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Still observed.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken broth (47°F - Cold Holding); pork broth (47°F - Cold Holding); beef broth (45°F - Cold Holding) on walk in cooler, as per operator less than 4 hours. Also observed cooked pork (57°F - Cold Holding) at cook line, as per operator less than 2 hours. Operator moved to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw pork stored above unwashed vegetables on shelves at walk in cooler.
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Intermediate10
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed several cooked food containers prepared on site and held more than 24 hours not date marked.
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.
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.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing their hands on 3 compartment sink.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
Code 27, Water source: No hot running water at three-compartment sink.
Observed hot water running for approximately 10 minutes at 83°F.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water running for approximately 10 minutes at 83°F.
Hot water at three-compartment sink does not reach 85°F.
Observed hot water running for approximately 10 minutes at 83°F.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed by expo area at kitchen area.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed broth containers stored on walk in cooler floor.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observe personal drink on preparation table, employee removed during inspection.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging food preparation not wearing a hair restraint.
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets on reach in cooler at cook line.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed slow draining on hand wash sink next to 3 compartment sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal drink on preparation table. Employee removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.