IRIMAKI LLC

IRIMAKI LLC has 6 health inspections on file for its MIAMI location, with an overall rating of 4.5/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

866 NE 79 ST

Overall Food Safety Rating

★★★★½ (4.5/5)

Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13542120

Met Inspection Standards

3 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

10/7/2025· 5mo ago

Visit ID: 10930019

Met Inspection Standards

1 int, 2 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards with mold-like substance by three compartment sink.

4/9/2025· 11mo ago

Visit ID: 10759615

Met Inspection Standards

2 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

1/14/2025· 1y 1mo ago

3 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area and preparation area.
14-69-4:Basic - Ice buildup in walk-in freezer.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

6/14/2024· 1y 9mo ago

Visit ID: 8460788

Met Inspection Standards

N/A:No Violations Were Observed

8/1/2023· 2y 7mo ago

Visit ID: 8438105

Met Inspection Standards

1 int

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.