ICHIMI
2330 SALZEDO ST · CORAL GABLES · Dade County · FL 33134
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen changing tasks from soiled equipments to clean items, and manipulating food without properly hand washing. **Warning**
22-11-5High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed utensils soiled with old food debris on. Cook line. **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Cutting boards soiled at cook line. **Warning**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Kitchen at delivery area. **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed at cook line, by electric panel, three live roaches and approximately 300 roach droppings all over the kitchen and cook line. Observed three live roaches crawling by pots in the storage area. Observed also a live roach inside an MSG bag at storage area. **Warning**
35A-23-4High Priority – Roach excrement and/or droppings present. Roach droppings observed in reach in cooler approximately 50 droppings ( gaskets ) at cook line. Observed approximately 200 roach droppings on top of dishwasher machine. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line's unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line unit: noodles 50°F, tofu 50°F, mussels 50°F, fish sauce 50°F. **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting tables soiled. Food containers soiled at cook line. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed food residue accumulated inside the hand sink located in the cook line. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Observed at dishwashing area. **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwashing area. **Warning**
Basic 16
16-03-4Basic – Accumulation of debris inside warewashing machine. **Warning**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Observed also approximately 200 roach droppings on top of dishwasher machine. **Warning**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed handles in all reach in coolers soiled. **Warning**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Observed at storage area. **Warning**
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans at storage no protected. **Warning**
35A-03-4Basic – Dead roaches on premises. Observed at cook line by electric panel, one dead roach. **Warning**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed employee eating at cook line. **Warning**
36-08-4Basic – Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed at cookline. **Warning**
36-24-5Basic – Hole in or other damage to wall. Observed at cook line. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep/ delivery area at kitchen. **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, the stove soiled with a heavy amount of old food and grease. **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units located at cook line. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls in the kitchen soiled with old food debris. Observed at cook line, dishwashing area and prep areas. **Warning**
14-06-4Basic – Wood food-contact surface not properly sealed. Used as shelf at cook line. **Warning**
36-10-4Basic – Worn, torn and/or soiled floors/carpeting. Observed floors soiled with food debris at cook line. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 2:14 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.