ICHIMI
2330 Salzedo Street
Florida, 33134
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
1
Intermediate
5
Basic
12
Total
18
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at most of the cooling units at the establishment.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed behind the counter.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at bar all throughout the kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at several at flip top unit preparation table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed her at kitchen line not hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed leaned/sanitized working containers wet nesting at storage rack.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed behind cooling units on the storage area.
- 08B-38-4:Basic - Food stored on floor. Observed two full containers of cooking oil stored on the floor.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at several units.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at bar at several places at dry storage area.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed at rack in the kitchen at dishwasher entrance
- 22-41-4:High Priority - 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. Observed chlorine sanitizer dishwasher machine at 0ppm, staff provided new solution retested at 50ppm
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wood stored in handwashing sink at cookline.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer dishwasher machine and not test strips available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink under front counter.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink under front counter.
- 02C-04-5:Intermediate - 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.
Food safety inspection conducted on 3/25/2025 revealed 18 total violations (1 high priority, 5 intermediate, 12 basic).
Inspection on 8/15/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. Warning - From follow-up inspection 2024-08-15: Observed reach in cooler not cooling properly with food inside out of temperature. **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Cookline. Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cook line floor. Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris. Repeat Violation Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen. Repeat Violation Warning - From follow-up inspection 2024-08-15: Observed at the time of the callback complaint reach in cooler at kitchen soiled with food old debris. Admin Complaint
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris. Repeat Violation Warning - From follow-up inspection 2024-08-15: Observed walls soiled with food debris. Admin Complaint
- 36-10-4:Basic - - From initial inspection : Basic - soiled floors under cooking equipments at cookline. Warning - From follow-up inspection 2024-08-15: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing. Repeat Violation Warning - From follow-up inspection 2024-08-15: At the time of the callback inspection observed employees at cook line changing tasks from preparation area to storage area, touching cel phone, or soiled trays stored on floor, then back to work without washing hands. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57, Cooked chicken 57F, noodles 52F, boiled eggs in soybean 52F, Miso Soup 52F. Warning - From follow-up inspection 2024-08-15: Observed while conducting the callback: ribs 62°F, chicken diced 54°F, chicken breast 57°F. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57, Cooked chicken 57F, noodles 52F, boiled eggs in soybean 52F, Miso Soup 52F. Warning - From follow-up inspection 2024-08-15: At the time of the callback inspection the following items were found out of temperature: ribs 62°F, chicken diced 54°F, chicken breast 57°F. Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area. Warning - From follow-up inspection 2024-08-15: At callback, no paper towel at hand sink. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels. Repeat Violation Warning - From follow-up inspection 2024-08-15: At the time of the callback inspection observed no labels on prepared/ cooked food from previous days. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom. Warning - From follow-up inspection 2024-08-15: hand sink for restroom still without hot water. **Time Extended**
Food safety inspection conducted on 8/15/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 8/14/2024
High Priority
3
Intermediate
5
Basic
10
Total
18
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Cookline. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cook line floor. Warning
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed at kitchen's floor, broken tiles with accumulated food debris. Repeat Violation Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line, kitchen. Repeat Violation Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line wall soiled with grease and food debris. Repeat Violation Warning
- 36-10-4:Basic - soiled floors under cooking equipments at cookline. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line cook changing gloves without hand washing. Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line, the following items out of temperature: cooked ribs 57°, Cooked chicken 57°F, noodles 52°F, boiled eggs in soybean 52°F, Miso Soup 52°F. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a garbage container. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Dishwashing area. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packaged cooked food prepared three days ago without labels. Repeat Violation Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink at men's restroom. Warning
Food safety inspection conducted on 8/14/2024 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/13/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-05-13: **Time Extended**
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-05-13: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-05-13: **Time Extended**
Food safety inspection conducted on 5/13/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/13/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on hood's filters.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cook area. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. New tiles loose. According to management they are in the process of changing and sealing the floor. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employe at dishwashing area changing tasks from dirty dishes to clean items without hand washing.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at units in the back, trays with shredded beef with a cooked time above 24 hours and not marked. Warning
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed to hand sinks without hot water. One located at dishwashing area, the other one by storage area. Warning
Food safety inspection conducted on 5/13/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen. - From follow-up inspection 2024-02-01: **Time Extended**
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area. - From follow-up inspection 2024-02-01: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2024-02-01: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-02-01: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2024-02-01: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2024-02-01: **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 1/23/2024
High Priority
2
Intermediate
7
Basic
15
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Urinal in disrepair.
- 32-07-4:Basic - Bathroom facility not clean.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.
- 38-11-4:Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Kitchen, cook line storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water at kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment ( frier)exterior soil.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Observed at storage area open bags with sugar, a box with onions, carrots , a box with eggs, not covered and stored on floor by storage area.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line ad dishwashing area changing from task to task/ clean to dirty without hand washing.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting table at cook line.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main cutting board soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area and storage area.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Dishwashing area and storage.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in units cooked more than 24 hours not labeled with date marked.
Food safety inspection conducted on 1/23/2024 revealed 24 total violations (2 high priority, 7 intermediate, 15 basic).
Additional Information
Contact Information
Phone: (305) 960-7016
Website: http://www.ichimiramenbar.com/
Google Rating
★★★★½ (4.6/5)
(1,873 reviews)Price Level
$$
Opening Hours
Monday:12:00 – 10:30 PM
Tuesday:12:00 – 10:30 PM
Wednesday:12:00 – 10:30 PM
Thursday:12:00 – 10:30 PM
Friday:12:00 – 10:30 PM
Saturday:12:00 – 10:30 PM
Sunday:12:00 – 10:30 PM
✓ Currently Open
Features
✓ Meal Delivery
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025