Z Ramen

8352 Mills Dr, Miami, FL 33183 · Permanent Food Service · License 2337103

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 21 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
7 high priority (6 no follow-up needed, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 11 basic (8 repeats); basic violations cost 12 at most
-48
Safety score52

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

22 violations found

First visitNov 2, 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.
22 violations found:
- 7 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked pork (48°F - Cold Holding. Per operator, pork was cooked yesterday.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 36 dried noodle round disc with seasoning out of the package stored directly in soiled cardboard boxes near stove.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked pork (48°F - Cold Holding. Per operator, pork was cooked yesterday. A stop sale was issued.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Observed no time mark for boba pearls under time control at front counter. Operator placed the time marking, less than four hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw pork over unwashed greens vegetables inside reach in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shelled eggs over cooked chicken inside reach in cooler across stove.
  Repeat violation
  Food placed in soiled container/equipment.
  Observed 36 dried noodle round disc with searing out of the package stored directly in soiled cardboard boxes near stove. See stop sale.
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with black like substance shelves housing cleaned food equipment above three compartment sink.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed frozen food item being thawed in the kitchen handwashing sink.
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed operator unable to answer correct temperature in calibration of probe thermometer. Coached on the spot.
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed multiple squeeze bottles with no name label through kitchen and prep area.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside reach in coolers.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two 36lbs plastic gallons of soy sauce in the floor.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed with no hair restraints the male and female food handlers in the kitchen while conducting food preparation.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn door gaskets of reach in cooler in kitchen prep area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled vents, shelves and walls of upright reach in cooler. Observed accumulation of food debris inside reach in freezer.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with slime door gaskets of reach in freezer and cooler. Observed soiled fan on top of prep table next to raw chicken. Observed soiled with accumulation of heavy grease the stove hood filters.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed oily substance on reach in cooler handles.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed back exit door with gap underneath.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling not smooth in food preparation, kitchen and warewashing areas.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed Oct. 1. 2025 license posted.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.