IKRAVE
IKRAVE in MIAMI has 6 health inspections on record with an overall food safety rating of 3.5/5. Recent inspections show improving food safety practices.
4799 NW 7TH AVE STE A
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 11/10/2025
Inspection #: Visit ID: 13560888
- 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2025-11-10: Still observed. **Time Extended**
Inspection Date: 10/27/2025
Inspection #: Visit ID: 10902301
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed ambient temperatures at 76°f. All reach in cooler units. Food truck does not have any other cold holding units to maintain food at the proper temperature. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 12B-01-4:Basic - Employee eating while preparing food. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
- 29-08-4:Basic - Plumbing system in disrepair. Observed water discharge directly on floor from pipe underneath hand wash sink and three compartment sink. Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating pork chops and service customer food with out washing hands. Warning
- 27-12-4:High Priority - Establishment operating with no potable running water. Water tank is broken for two weeks. Observed no water available when valve is open at three compartment sink and hand wash sink. As per operator water tank been in disrepair for two weeks. Operator connected water during inspection. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked oxtails (80F - Hot Holding); pork chop (120F - Hot Holding); salmon (125F - Hot Holding); Mac cheese (128F - Hot Holding); grits (119F - Hot Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); salmon (50F - Cold Holding); liquid eggs (52F - Cold Holding); raw tilapia (53F - Cold Holding); salmon salad (53F - Cold Holding); sausage (82F - Cold Holding); hot dog (59F - Cold Holding); sausage (60F - Cold Holding) as per operator more than four hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); salmon (50F - Cold Holding); liquid eggs (52F - Cold Holding); raw tilapia (53F - Cold Holding); salmon salad (53F - Cold Holding); sausage (82F - Cold Holding); hot dog (59F - Cold Holding); sausage (60F - Cold Holding) as per operator more than four hours. Reach in cooler is not working temperature 77°f. See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked oxtails (80F - Hot Holding); pork chop (120F - Hot Holding); salmon (125F - Hot Holding); Mac cheese (128F - Hot Holding); grits (119F - Hot Holding); stored on top of the stove as per operator more than four hours. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler, oven, flat grill, fryer machine. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils inside hand wash sink. Operator removed during inspection. Corrected On-Site Warning
- 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed ambient temperatures at 76°f. All reach in cooler units. Food truck does not have any other cold holding units to maintain food at the proper temperature. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. Corrected On-Site Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 27-09-4:Intermediate - No running water at three-compartment sink. Corrected On-Site Warning
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site Warning
Inspection Date: 3/6/2025
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of reach in cooler soiled with dark substance.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind oven soiled with grease. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clean pots and pans inside handwashing sink. Manager removed and stored properly. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink. Manager provided during inspection. Corrected On-Site
Inspection Date: 11/20/2024
Inspection Date: 6/14/2024
Inspection #: Visit ID: 8605705
Inspection Date: 2/5/2024
Inspection #: Visit ID: 8334834
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and no longer cleanable at reach in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters at fryer station soiled.
- 14-17-4:Basic - Observed reach In freezer shelves with rust that has pitted the surface.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler table and prep area soiled with food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.