Z RAMEN

Name: Z RAMEN
Address: 8352 MILLS DR, MIAMI, FL, 33183, US
Rating: 0

8352 MILLS DR, MIAMI, FL 33183

License #2337103

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

November 2, 2026 · 22 findings · 7 critical

Routine - Food

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Usually lower-risk context.

Quick take

Z RAMEN in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on November 2, 2026. Across those visits, DBPR recorded 189 total findings; InspectFL has detailed violation rows for 188 of them so far.

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The latest inspection on November 2, 2026 shows 22 observation rows: 7 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

188

Coverage note

Inspector notes linked where available

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F record

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*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.

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oily substance on reach in cooler handles.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth in food preparation, kitchen and warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed Oct. 1. 2025 license posted.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed with no hair restraints the male and female food handlers in the kitchen while conducting food preparation.
[14-11-5] Equipment in poor repair. Observed torn door gaskets of reach in cooler in kitchen prep area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[08B-38-4] Food stored on floor. Observed two 36lbs plastic gallons of soy sauce in the floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with slime door gaskets of reach in freezer and cooler. Observed soiled fan on top of prep table next to raw chicken. Observed soiled with accumulation of heavy grease the stove hood filters.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled vents, shelves and walls of upright reach in cooler. Observed accumulation of food debris inside reach in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles with no name label through kitchen and prep area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (48F - Cold Holding. Per operator, pork was cooked yesterday. A stop sale was issued.
[08B-27-4] Food placed in soiled container/equipment. Observed 36 dried noodle round disc with searing out of the package stored directly in soiled cardboard boxes near stove. See stop sale.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork over unwashed greens vegetables inside reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over cooked chicken inside reach in cooler across stove.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 36 dried noodle round disc with seasoning out of the package stored directly in soiled cardboard boxes near stove.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding. Per operator, pork was cooked yesterday.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark for boba pearls under time control at front counter. Operator placed the time marking, less than four hours.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unable to answer correct temperature in calibration of probe thermometer. Coached on the spot.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with black like substance shelves housing cleaned food equipment above three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed frozen food item being thawed in the kitchen handwashing sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container used as a scoop inside rice bin located next to reach in freezer.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board with cut marks and no longer cleanable at the noodle prep station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal watch stored on top of prep table next to tech in cooler.
[14-11-5] Equipment in poor repair. Observed reach in freezer with torn gaskets in kitchen prep area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed casserole of cooked pork belly on top of empty egg cartons not stored at least 6 inches off of the floor.
[08B-38-4] Food stored on floor. Observed bin of sugar nd soy sauce stored on the floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop inside water at 88F. Operator removed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs for employees inside mens bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout entire kitchen in all reach in coolers and reach in freezer located in kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food debris inside reach in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled. Observed wall soiled with black like substance nd grease next to three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of front counter not stored in chlorine sanitizer solution.
[41-07-4] Container of medicine improperly stored. Observed bottle of Tylenol and vitamins in dry storage area inside kitchen area.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored over ready to eat beef.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in an open bag stored next to an open container of ice cream, next to an open container of dessert at reach in freezer across three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over open dessert box at reach in freezer across three compartment sink. Observed raw shell eggs stored over cooked beef inside reach in cooler across cooking line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 62F Cooling, Cooked beef 88F Cooling. Operator add ice to accelerate the cooling process.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board soiled near reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired chlorine sanitizer test strip since 2024.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer provided to measure temperature of food products or for cooling process.
[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 beef, cooked shrimp inside reach in cooler with no labels. As per operator was prepared today.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee certification missing Trainers CfPM Certificate Number.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed two ceiling tiles missing in kitchen prep area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board with cut marks and no longer cleanable at the noodle prep station.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two male cook line employees with no hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in freezer with torn gaskets in kitchen prep area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
[08B-38-4] Food stored on floor. Observed bin of raw beef on floor near prep table. Operator removed from floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located across the cook line with soiled interior.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several clear squeeze bottles containing oils and sauces throughout kitchen with no label.
[41-07-4] Container of medicine improperly stored. Observed personal pain relief medicine stored at the dry rack next to cook line. Operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male employee go outside to throw away card board boxes and walked back in kitchen and begin to prepare noodles without hand washing. Coached employee on proper hand washing.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed female cook line employee crack a raw shelled egg and immediately touch clean cooking utensils without washing hands. Coached employee on proper hand washing.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male cook line employee touch neck with bare hands and proceed to prep noodles without hand washing. Coached employee on proper hand washing.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored under kitchen prep table at room temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled near reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed female employee rinsing dishes in the hand wash sink near three compartment sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing. In kitchen area.
[14-11-5] Equipment in poor repair. Observed reach in freezer gaskets torn in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers stored not inverted at front counter.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed unlocked reach in freezer in hallway near customer bathrooms.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dusty in kitchen area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (48F - Cooling) inside reach in cooler. As per operator beef was cooked previous day and placed inside cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen then renter kitchen and grab clean utensils and equipment to prep customer order without washing hands.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then grab clean utensils to prep order without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over noodles inside reach in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature under prep table.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (48F - Cooling) inside reach in cooler. As per operator beef was cooked previous day and placed inside cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48F - Cold Holding); curry sauce (48F - Cold Holding); ramen eggs (48F - Cold Holding); fish cakes (48F - Cold Holding); bean sprouts (48F - Cold Holding) inside reach in cooler across from cook line. As per operator reach in cooler was unplugged for defrosting two hours prior to inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area. Operator provided paper towels.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in dish area. Operator turned on hot water.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed 2 ceiling tiles missing in the kitchen.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-02-4] Employee drinking in a food preparation or other restricted area. Employee removed the drink.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn at the front line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop inside standing water at 70°F . Manager change reaching 187°F
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under cutting board. Employee removed it.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the front counter and men bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. And also reach in cooler door gaskets soiled.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed a reach in freezer by the bathrooms.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cutting board. Employee removed it.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above noddles in the reach in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment has undercooked eggs on menu, not identified as undercooked
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
[31B-03-4] No soap provided at handwash sink. Observed at the front counter.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment has undercooked eggs on menu, not identified as undercooked.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of rice.
[14-05-4] Cardboard used as food-contact surface. Observed dry noodles stored inside cardboard box under prep table in kitchen and sliced green onions stored inside cardboard box in standing reach in cooler across from cook line.
[36-36-4] Ceiling tile missing. Observed multiple ceiling tiles missing in kitchen area
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled with grease and old food debris underneath kitchen equipment
[08B-38-4] Food stored on floor. Observed container of noodles stored on floor at cook line. Operator picked up noodles.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan above prep and dish areas heavily dusty and fan near fryer soiled with grease. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of standing reach in freezer soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on prep shelf in kitchen
[41-07-4] Container of medicine improperly stored. Observed employee medicine stored on dry storage shelf in kitchen. Operator removed medicine bottles.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bean sprouts in standing reach in cooler by kitchen entrance.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature under prep table in dish area, as per operator for 10 mins. Operator moved eggs to reach in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls with no written procedures. Provided operator with form via email and printed form.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and provided operator with consumer advisory. Operator posted consumer advisory at front counter.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee training, names of employees put in wrong spot on certificate.

Disposition: Warning Issued
[14-05-4] Cardboard used as food contact surface. Observed dry noodles stored in cardboard container at cook line and cut green onions stored in cardboard box at reach in cooler.
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing at kitchen above reach in cooler and dish area.
[08B-38-4] Food stored on floor. Observed plastic container of noodles and vinegar stored on floor at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf containing soy sauce heavily soiled with old food debris. Observed 2 fans soiled with accumulated dust and grease at kitchen.
[08B-49-4] Observed open employee can of soda inside reach in cooler at kitchen. Employee removed item.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed top of preparation cooler and lid heavily soiled with old food debris. Observed reach in freezer across from 3 compartment sink heavily soiled with old food debris.
[25-05-4] Single-service articles improperly stored. Observed case of single service cups stored on floor at kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook and manager don gloves, no hand wash. Discussed with person in charge and provided hand washing handout.
[09-01-4] 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 cook touching boiled egg, bean sprouts and scallions to place in soup. Cook began reheating products to 145F.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. Employee placed inside reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains near dish area. Observed interior of rice cooker soiled with old food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink at dish area and front counter. Manager replenished paper towels.
[53B-01-5] 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.
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no writer procedures available.

Disposition: Warning Issued
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed cooked rice stored by the hand sink at kitchen area exposed to splash, employee removed it.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior heavily soiled, freezer across from the three compartment sink.
[08B-12-5] Stored food not covered. In the three door cooler in front of the steam table observed a container with cooked pork not covered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the fryer observed pooled eggs over sliced cabbage and bean sprouts.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under the preparation table by the three compartment sink observed raw shell eggs (82F - Cold Holding, as per manager outside for about 2 hours, employee placed them in the cooler to rapidly cool,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a rice cooker observed cooked pork (124F - Hot Holding), as per manager for less than 1 hour, employee reheating food,
[11-27-4] 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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] 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. Wenzhen Li, Yang Li, Liangmei Li
[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.