YUME RAMEN

Name: YUME RAMEN
Address: 9019 SW 107 AVE, MIAMI, FL, 33176, US
Rating: 49.5

9019 SW 107 AVE, MIAMI, FL 33176

License #2333337

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

49.5 Grade F / 100

Failing Health Score

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Quick take

YUME RAMEN in MIAMI currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 65 total violations — 19 critical, 10 major, 36 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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line.
[14-11-5] Equipment in poor repair. Observed reach in cooler in kitchen area and standing reach in freezer in disrepair, not in use.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor inside walk in freezer soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer next to ice machine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area next to walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed box of chopsticks stored on floor under tea station.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with old food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of prep table next to walk in cooler.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water on stove top.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw pork, all products completely removed from original packaging, stored on speed rack inside walk in freezer.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink across from dish area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink at front counter.
[11-26-1] 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. Observed employee Julio hired two weeks ago.

Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw beef and raw tuna tataki, not marked on the menu.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding) next to cook line, as per operator for one hour. Operator moved butter to reach in cooler.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored inside dirty water on stove top.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in prep area next to walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed box of chopsticks stored on floor under tea station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink across from dish area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor inside walk in freezer soiled.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter.
[14-11-5] Equipment in poor repair. Observed reach in cooler in kitchen area and standing reach in freezer in disrepair, not in use.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled with old food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.
[11-26-1] 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. Observed employee Julio hired two weeks ago.

Emergency order recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boba pearls (100F - Hot Holding) at front counter, as per operator for two hours.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 83F at prep area. Operator removed water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin to prepare customer order without first washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of vegetables at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup in between fryer and steamer at cook line.
[25-05-4] Single-service articles improperly stored. Observed box of single service utensils stored on floor under table at tea station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink in dish area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at prep table next to walk in cooler.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna completely thawed inside reduced oxygen packaging inside reach in cooler across from cook line.
[35A-03-4] Dead roaches on premises. Observed two dead roaches inside a reach in cooler not in use, located in kitchen, one dead roach on the floor behind the stove of the cook line area. Observed five dead roaches on the floor under the reach in freezer in the food prep area. All units are located inside kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna completely thawed inside reduced oxygen packaging inside reach in cooler across from cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at prep table next to walk in cooler, hand sink next to cook line, and at prep table next to cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts inside reach in cooler across from cook line. Operator relocated products.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach crawling inside a reach in cooler not in use located in the kitchen area. Observed one live roach behind stove crawling on the floor of the cook line area. One live roach crawling on the floor under another reach in freezer in the food preparation area. All these units are located inside the kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic wrap stored inside hand sink in dish area.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 84F next to steam table and spoons at front counter 109F.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw shrimp then touch clean utensils without changing gloves and washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside raw vegetables at reach in cooler across from cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup between fryer and steamer.
[25-05-4] Single-service articles improperly stored. Observed boxes of chopsticks stored on floor under table at tea station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind steam table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can in dish area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back door near bathrooms.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon inside reach in cooler. Operator relocated products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at dish area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black mold like substance
[11-26-1] 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. Observed employee Pedro working for one week, provided operator with form via email.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boba pearls (114F - Hot Holding) at front counter, as per operator for one hour.
[50-09-4] Current Hotel and Restaurant license not displayed.

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