Udon Dadeland
7535 N Kendall Dr Ste 2570, Miami, FL 33156 · Permanent Food Service · License 2338531
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 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.
9 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 across cook line: rice (56°F - Cold Holding). As per operator, 1 hour on counter. Employees placed back into cooler. Inspector provided TPHC form and went over process.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw beef above cream in walk in cooler. Operator rearranged order.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter; no breaker.
Repeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed knife magnet soiled at kitchen line. Employees cleaned on site.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar and flour with no label. Chef wrote name down during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gasket in upstairs walk in cooler. Operator asked handyman on site to repair.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in reach in freezer in kitchen area.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed microwave handle soiled. Operator wiped down handle during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no handwash signs in restroom.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.