Michi Ramen

3683 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5813541

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
3 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot, 2 repeats), 9 basic
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

17 violations found

First visitOct 14, 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.
17 violations found:
- 3 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken in standing water on triple sink area at 60°F. New temp 38°F. COS. Cooked chicken at 60°F stored on prep table in kitchen. Cooked pork at 88°F stored on prep table in kitchen. Operator removed items to reach in freezers.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw beef stored above raw pork in reach in freezer by triple sink area. Raw chicken stored above raw beef in reach n freezer by triple sink area. Provided operator with safe storage handout, operator initiated moving items during inspection
  Fixed on the spot
- 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. First run 0 ppm. Operator replaced sanitizer solution, and primed. Next reading 50 ppm
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Multiple menu items served with undercooked eggs not identified on menu
  Repeat violation
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For eggs served undercooked. Operator was provided with consumer advisory form. Operator posted it during inspection.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Expired chlorine test kit in 2022
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  On front counter blocked by large folding table. Operator moved table to have access to hand sink
  Fixed on the spot
  No soap provided at handwash sink.
  On hand sink by dish machine area. Operator added some
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw beef and raw chicken sitting on double sink in kitchen to thaw. Also raw chicken thawing in standing water on triple sink area. Operator removed to reach in freezers
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce stored on floor on triple sink area. Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  By white rice warmer, water at 75°F. Operator discarded water
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Multiple knifes between equipment across kitchen and back prep area. Operator removed
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven door handle on cook line. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used in soy sauce container and in salt bag. Operator removed
  Fixed on the spot
  Cardboard used to line nonfood-contact shelves.
  On cook line covering flat top grill. Containers and fryer baskets stored on cardboard
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Hanging over prep table by hand sink in back area
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee set of keys stored on shelf above make table. Also employee drink stored in reach in cooler on front counter. Operator removed all
  Fixed on the spot
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.
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.