ICHIMI

Name: ICHIMI
Address: 3250 NE 1 AVE #118, MIAMI, FL, 33137, US
Rating: 53.3

3250 NE 1 AVE #118, MIAMI, FL 33137

License #2333576

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

53.3 Grade F / 100

Failing Health Score

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Quick take

ICHIMI in MIAMI currently holds an InspectFL Health Score of 53.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 79 total violations — 24 critical, 20 major, 35 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
[36-73-4] Floor soiled/has accumulation of debris.
[22-41-4] 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. Observed dishwasher at 0 ppm, operator replaced chlorine container. Final reading 50ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); beans sprouts (52F - Cold Holding) inside WIC, as per operator from previous day.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); beans sprouts (52F - Cold Holding) inside WIC, as per operator from previous day.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed HWS at bar area blocked with a cutting board.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe leaking under HWS by kitchen entrance.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[08B-38-4] Food stored on floor. Observed cooking oil stored on the floor by kitchen entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside WIC no date marked, as per operator from 24 hours prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); beans sprouts (52F - Cold Holding) inside WIC, as per operator from previous day.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed HWS at bar area blocked with a cutting board.
[08B-38-4] Food stored on floor. Observed cooking oil stored on the floor by kitchen entrance.
[22-41-4] 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. Observed dishwasher at 0 ppm, operator replaced chlorine container. Final reading 50ppm.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[36-36-4] Ceiling tile missing. Observed ceiling tile missing by WIC.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed pipe leaking under HWS by kitchen entrance.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); beans sprouts (52F - Cold Holding) inside WIC, as per operator from previous day.

Call Back - Admin. complaint recommended
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[23-03-4] Observed fan covers in the walk in cooler with accumulation of dust.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
[14-11-5] Equipment in poor repair. Observed kitchen reach in cooler in poor repair. Observed prep table shelves broken with holes on it.
[53B-02-5] Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
[03A-02-5] At the time of the callback inspection observed pork belly (45F - Cold Holding), pork broth (53F - Cold Holding), cooked chicken (46F - Cold Holding), pig ear (46F - Cold Holding) stored in the walk in cooler over night. Stop sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.
[22-31-4] Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 25+ rodent droppings behind small reach in freezer located inside the kitchen, 10+ rodent droppings on top of chemical solutions containers under dishwasher located inside the kitchen, 30+ rodent droppings under the dry storage shelves in the kitchen, 5+ rodent droppings on top of kitchen towels located in the dry storage room, 15+ rodent droppings behind stand up reach in freezer by the mop sink located in the kitchen area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By the kid chairs.

Emergency order recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
[14-11-5] Equipment in poor repair. Observed kitchen reach in cooler in poor repair. Observed prep table shelves broken with holes on it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed 3 wet towels under cutting boards in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[08B-38-4] Food stored on floor. Observed cooking oil stored on the floor by kitchen entrance.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
[22-31-4] Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By the kid chairs.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 25+ rodent droppings behind small reach in freezer located inside the kitchen, 10+ rodent droppings on top of chemical solutions containers under dishwasher located inside the kitchen, 30+ rodent droppings under the dry storage shelves in the kitchen, 5+ rodent droppings on top of kitchen towels located in the dry storage room, 15+ rodent droppings behind stand up reach in freezer by the mop sink located in the kitchen area.

Call Back - Extension given, pending
[03A-02-5] Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-02-4] Observed shelves throughout the kitchen soiled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floors under the fryers, flip top reach in cooler and reach in freezer in the kitchen heavily soiled. Observed floor by dry storage area in the kitchen soiled. Observed floor in the Beer storage room heavily soiled.
[53B-02-5] Observed server named Jiazhen hired 1 year ago, Juan hired 2 years ago, Baron hired more than 5 years ago and Jary hired more than 2 years ago.
[21-12-4] Observed multiple towels stored on top of prep tables.
[08B-38-4] Observed cooking oil stored on the floor by kitchen entrance.
[14-11-5] Equipment in poor repair. Observed kitchen reach in cooler in poor repair. Observed prep table shelves broken with holes on it.
[23-03-4] Observed reach in cooler gaskets soiled. Observed fan covers in the walk in cooler with accumulation of dust.
[22-31-4] Observed prep table in the kitchen with non-pitting surface rust on food-contact equipment.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean sprouts (45F - Cold Holding); pig ear (46F - Cold Holding); pork belly (48F - Cold Holding); boiled eggs (45F - Cold Holding) stored In the walk in cooler, over night. Stop sale.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 25+ rodent droppings behind small reach in freezer located inside the kitchen, 10+ rodent droppings on top of chemical solutions containers under dishwasher located inside the kitchen, 30+ rodent droppings under the dry storage shelves in the kitchen, 5+ rodent droppings on top of kitchen towels located in the dry storage room, 15+ rodent droppings behind stand up reach in freezer by the mop sink located in the kitchen area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By the kid chairs.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork belly, bean sprouts, boiled eggs, cooked chicken prepped 2 to 3 days ago as per operator.

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