Umami
1400 NW 87 Ave, Miami, FL 33172 · Permanent Food Service · License 2326950
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 intermediate, 17 basic; basic violations cost 12 at most-24
- Safety score76
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 visitOct 26, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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 fried breaded chicken not dated at walk in cooler, as per manager for less than two days.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed unit next to 3 compartment sink blocked by several containers.
Handwash sink used for purposes other than handwashing.
Observed food residues at unit by end of cook line.
Basic17
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed several containers with various dry food item not labeled with common name (sugar, flour).
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed ice tub and a cheesecake not covered.
Food stored on floor.
Observed several cob of food stored on the floor at dry storage room.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at bar area and rear area soda dispenser.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed several auxiliary cutting boards and prep tables with marks not longer cleanable.
Equipment in poor repair.
Observed several cooling units missing parts on the front and back of compressor motor.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at several working tables.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at sushi station area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled cooling units gaskets soiled, also cooling fan covers at walk in coolers.
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at rear exit door by beer cooler entrance.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed at several spot in the kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed at wall behind dishwasher machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris.
Observed behind cooling and cooking units at kitchen line.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed at dry storage room.
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.