DirtyFLRestaurant Inspection Data

MIDORIE MIAMI

MIDORIE MIAMI in MIAMI has 4 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

3444 MAIN HWY #9

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13506163

Met Inspection Standards

2 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed for all food prep and dish washing employees.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed under hand wash sink in rear kitchen area.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler tuna stored over wasabi sauce. Operator removed. Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed at reach in cooler under point of sale system, raw shelled eggs stored over gallon of milk.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sushi area hand sink blocked by sushi rice maker and metal portion containers stored inside. Repeat Violation

8/27/2025· 6mo ago

Visit ID: 10891649

Met Inspection Standards

1 high, 3 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at sushi prep counter, bowls at end of prep table not inverted or protected overhead.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter next to multigrain rice maker, I utensils in standing water of 63F.
  • 03F-02-5:High Priority - 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 for sushi rice at prep line not time marked. As per operator sushi rice has been placed since 12 pm. Operator stated they will keep rice at station during period of time 12-4, 4-8 etc. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sushi area hand sink blocked by sushi rice maker and metal portion containers stored inside.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use front counter hand sink to rinse whole fish before preparation.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not test kit available for chlorine dish machine.

3/13/2025· 12mo ago

2 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice and dry seasoning. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest reach in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw chicken raw beef stored over edamame.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station salmon (47F - Cold Holding);as per chef for 2 hours. Chef added ice to rapid cool. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at sushi station.

8/8/2024· 1y 7mo ago

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Last Enriched At: 5/14/2025
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