Uchi Miami
252 NW 25 Street Units R Q P, Miami, FL 33127 · Permanent Food Service · License 2336767
What drove the grade
Employee rubbed hands together for less than 10-15 seconds while washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection3 high priority (fixed by the Sep 10 follow-up), 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee wash hands for less than 15 seconds at the hand wash sink near cook line.
Employee washed hands with cold water.
Observed employee wash hand with only cold water at hand wash sink near cook line.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch soiled faucet handle and immediately grab clean utensil without proper hand washing.
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Earlier inspections 1
B85Complaint inspection7 violations, 3 high priority No follow-up needed
- First visitSep 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Observed displayed food such as slices oranges, limes, and other products displayed at the bar area with no protection from contamination.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine and bar dish machine not sanitizing properly. Dishwasher (Chlorine 0ppm); Bar Dishwasher (Chlorine 0ppm). Technician arrived and did maintenance work on machines. Final reading: Dishwasher (Chlorine 100ppm); Bar Dishwasher (Chlorine 50ppm)
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed clear spray bottles containing cleaning solution and degreaser stored next to clean dishes at the dry rack area. Operator removed chemicals.
Fixed on the spot
Intermediate2
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 establishment serves raw oysters with no raw oyster advisory posted on menu or establishment. Operator posted sign on wall and printed new menu's with updated consumer advisory information at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottle containing degreaser with no labels stored next to clean dishes at the dry rack area. Operator discarded.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed bucket of sanitizer on floor near dessert prep area. Operator removed from floor.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed unwrapped straws at the bar area not protected.
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.