MICHI RAMEN
18025 HIGHWOODS PRESERVE PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 12/26/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler doors.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cooler at bar.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on container of flour.
- 08B-38-4:Basic - Food stored on floor. Sauce on floor in walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. At soda machine, employee removed at time of inspection. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F, operator emptied water at time of inspection. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. **Repeat Violation**
- 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. Dish machine tested 0 ppm, employee primed tested 100 ppm. **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching green onions with bare hands. **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle hanging on the side of food storage rack. Employee removed at time of inspection. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Scraper in handwash sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees working with no certified food manager on site.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment provided two valid food handler certification.
Food safety inspection conducted on 12/26/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).