Omochinut & Boba
12830 SW 120 St, Miami, FL 33186 · Permanent Food Service · License 2338136
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 Aug 25 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-14
- Safety score86
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 visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk in cooler across from ware wash area half and half cream (48°F - Cold Holding) ; cream cheese (49°F - Cold Holding)as per operator less than 4 hours . Operator placed items in ice for rapid cooling.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed in walk in cooler across from ware wash area shelled eggs (51°F - Cold Holding) as per operator less than 4 hours. Shelled eggs placed in reach in cooler for rapid cooling.
Fixed on the spot
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.
Observed Roger M. , as per operator hired less than 60 days, engaging in food preparation without reporting agreement. Reporting agreement was provided and signed during time of inspection.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal drink container on preparation table across from front counter. Operator removed during time of inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed Employee engaging in food preparation without hair restraint. Employee was given hair restraint during time of inspection.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation with bracelets on. Employee removed bracelets during time of inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed pans at ware wash area a row from front counter not inverted. Operator inverted pans during time of inspection.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service plastic knifes and forks not inverted at front counter. Operator inverted during time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water drain outside of walk in freezer unit draining onto floor.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.