ICHIMI
2330 SALZEDO ST · CORAL GABLES · Dade County · FL 33134
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 2
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line ad dishwashing area changing from task to task/ clean to dirty without hand washing.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting table at cook line.
Intermediate 7
11-27-4Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Main cutting board soiled.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area and storage area.
53B-01-5Intermediate – 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. **Repeat Violation**
11-26-1Intermediate – 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.
31B-03-4Intermediate – No soap provided at handwash sink. Dishwashing area and storage.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in units cooked more than 24 hours not labeled with date marked.
Basic 15
32-05-4Basic – Bathroom facility in disrepair. Urinal in disrepair.
32-07-4Basic – Bathroom facility not clean.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles and gaskets.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.
38-11-4Basic – Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.
36-01-4Basic – Floor not cleaned when the least amount of food is exposed.
36-12-4Basic – Floors not constructed to be easily cleanable. Kitchen, cook line storage area.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water at kitchen.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment ( frier)exterior soil.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
08B-12-5Basic – Stored food not covered. Observed at storage area open bags with sugar, a box with onions, carrots , a box with eggs, not covered and stored on floor by storage area.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Inspector observations synchronized from DBPR on October 13, 2026 3:36 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
1 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.