MICHI RAMEN
18025 HIGHWOODS PRESERVE PKWY
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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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).
Inspection on 1/17/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed employee drink stored in ice bin Employee removed drink and discarded ice Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed along walkin freezer fan
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil on bottom shelf of prep table located next to lobby door soiled and torn
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water in 3-compartment sink Corrected -observed employee place under cold running water Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on storage shelf on cookline Corrected -observed employee label 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 place dried seaweed in a bowl with bare hands. Inspector explained proper hand washing and gloves use to employee. Employee discarded dried seaweed, washed hands, and place gloves on hands
- 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 stored over raw beef in walk-in cooler Corrected -observed employee place on bottom shelf Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray filled with yellow sanitizer not labeled at service line drink station Corrected -observed employee label Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/27/2023
High Priority
0
Intermediate
8
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed tools stored with cooking equipment on shelf above dry storage foods on cookline Warning
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 5 fly sticky tapes hanging from roof in kitchen Corrected -observed employee remove Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water temped At 70 degrees F Corrected -observed employee voluntarily discard Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing at room temperature Warning
- 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. Emailed to operator Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink on cookline blocked by push cart Corrected -observed employee remove Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to clean veggies Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 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. Warning
- 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. Emailed to operator Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed missing at hand sink in dish 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 pork and chicken with no date mark in walking cooler Warning
Food safety inspection conducted on 9/27/2023 revealed 12 total violations (0 high priority, 8 intermediate, 4 basic).