Yume Ramen

9019 SW 107 Ave, Miami, FL 33176 · Permanent Food Service · License 2333337

Official report

out of 100

Grade F

Safety score 14 of 100

Latest visit: Aug 17, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
7 high priority (4 repeats), 2 intermediate (1 repeat), 6 basic (3 repeats)
-66
Administrative complaint on Aug 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score14

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug172026

Routine inspection

15 violations found

First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 7 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw tuna thawed completely inside reduced oxygen package inside reach in cooler across cook line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter (51°F - Cold Holding) at cook line, as per operator for one hour. Advised operator to keep product inside cooler when not using.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef stored over ready to eat sauces inside reach in cooler across cook line.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed utensils stored in dirty water at flat top grill.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put on pair of gloves and begin preparing customer order, working with food, without first washing hands.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed shaker cups washed at hand sink in front counter, not properly sanitized. Advised operator to wash, rinse, sanitize at triple sink only.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  OB Ian of degreaser and WD40 stored next to clean utensils in dish area.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink in dish area blocked by garbage can.
  Repeat violation
  Handwash sink used for purposes other than handwashing.
  Observed shaker cups stored inside hand sink at front counter.
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed raw tuna thawed completely inside reduced oxygen package inside reach in cooler across cook line.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between reach in coolers across cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic cup with no handle stored inside container of raw vegetables at reach in cooler across cook line.
  Repeat violation
  Equipment in poor repair.
  Observed broken reach in cooler across cook line, not in use, being used as table. Observed broken standing freezer, not in use.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet towel under cutting board on prep table near walk in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed walk in cooler shelves soiled.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.