Umami, 1400 Nw 87 Ave, Miami, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: UMAMI
Address: 1400 Nw 87 Ave, Miami, FL 33125
Phone: 678-514-6769, 813-719-6498
Type: Permanent Food Service
License #: 2326950
Licensee name: WENDY'S INTERNATIONAL INC
Total inspections: 5
Last inspection: 12/10/2010

Restaurant representatives - add corrected or new information about Umami, 1400 Nw 87 Ave, Miami, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees.
12/10/2010Complaint FullInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Critical. No handwashing sign provided at a handsink used by food employees.
08/25/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 48-06-2 Observed a gas cooker appliance without proper venting /hood system. For reporting purposes only. ON KITCHEN PASSING HALLWAY.
5/17/2010Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TOFU PIECES, WASABI PREPARED , WAKAME (ALGAE). AT WALK IN COOLER.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHELL EGGS (73F) , BUTTER (64F) USED AT HIBACHI TABLE.
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. (73F) HIBACHI TABLE .
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. JAPANESE MAYONAISE ON PREP-TABLE. (LABEL INDICATES: KEEP REFRIGERATED). Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REAL BUTTER (64F).
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP AT STOVE (124F). Corrected On Site.
  • Critical. Observed food stored in ice used for drinks. AT BAR.
  • Critical. Observed food stored on floor. VEGETABLES (ONIONS , CARROTS) AT WALK IN COOLER.
  • Critical. Observed cloth used as a food-contact surface. TOWEL COVERING SUSHI RICE .
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SHREDDED CARROT USED FOR SUSHI.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed employee improperly washing hands. NO PAPER TOWEL . SUSHI AREA.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. NEXT TO SUSHI BOATS (PLATES).
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. GLASS WARE AT BAR.
  • Wet wiping cloth not stored in sanitizing solution between uses. SUSHI AREA.
  • Critical. Observed buildup of slime on soda on holder at dispensing nozzle gun.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. RICE SPILLS (NEAR IRON POTS) BROWN RICE COOKER.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS IN IT.
  • Critical. No handwashing sign provided at a handsink used by food employees.KITCHEN AREA.
  • Critical. Hand wash sink lacking proper hand drying provisions. SUSHI AREA.
  • Observed garbage on back of kitchen door.
  • Observed food debris accumulated on cooler floor. Corrected On Site.
  • Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. SUSHI BAR.
  • Observed personal care item stored with food. Corrected On Site. AT KITCHEN .
  • Critical. Observed a gas cooker appliance without proper venting /hood system. For reporting purposes only. ON KITCHEN PASSING HALLWAY.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 05/22/2010. UNABLE TO PROVIDED OR SHOW BOOKLETS OR MANUALS USED FOR EMPLOYEE TRAINING.
3/22/2010Routine - FoodWarning Issued
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN .
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
12/4/2009Food-Licensing InspectionInspection Completed - No Further Action

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